Wisconsin Gourmet: Broiled Swordfish
Catch Old Bob Wershmeyer in his early days, back before he became The Northwoods Gourmet, he was simply the Wisconsin Gourmet. Wow, he has come a long way. Here Bob shares his special recipe for broiled swordfish. You betcha!
Step 1: Introduction
Hey there, and welcome to "The Wisconsin Gourmet." I'm your gourmet, Bob Worshmeyer. Okay. Now today, we've got quite the delicacy from the seven seas. Broiled swordfish with a tangerine and onion relish.
Step 2: Swordfish
Now we're going to start there with a nice piece of swordfish, about a pound or so. Now that's a saltwater fish, so you can't go catching it up at the lake there. But no worries. They got all them ingredients you need right there at the Piggly Wiggly.
Step 3: Ingredients
We're also going to need a nice red onion and two juicy tangerines. Now the best tangerines come from Florida, don't you know. You know, they got all them theme parks down there. Last winter Marianne and I took the kids down. It was quite a good time. Word of warning, though: they don't allow cutoff jean shorts at them waterparks no more. Learned that one the hard way myself.
Step 4: Mix Contents
We're also going to need brown sugar, OJ, red wine vinegar, parsley, chopped jalepeno, and minced garlic. Now with all that jalepeno and garlic in there, you don't want to go putting the moves on your best girl anytime soon. And you might want to bring something with you to bite down on in the john. You want to mix the OJ, the brown sugar, and the red wine vinegar in a pan together and boil until it goes into ta syrup-like mixture.
Step 5: Coat The Fish
Be sure to coat your broiler with some cooking oil and then brush the fish with the syrup. Broil for 6 to 8 minutes, or until the fish is flakey. Okay. Now while that's doing that, you're going to want to mix the rest of the stuff together in a bowl. Now we're almost done.
Step 6: Serve
You can serve this dish all sorts of different ways. Me, I like to spread the relish ever so gently right over the swordfish there. Oh, yeah. And now we just finish it off the same way we'd finish off any great meal. Drop it in some beer batter and add it into the fryer. Voila. Now that's some fine Wisconsin dining.
