Sable fish: cooking recipes at home
In tropical and subtropical seasAtlantic and Pacific (in the Sea of Japan and in the waters of the South Primorye) is inhabited by an interesting fish, resembling a saber in appearance. It completely lacks a caudal fin, instead of which there is a thin filamentous appendage. The average length of the fish is from one to two meters. Weight is about 1 kg.
A swordfish is an object of fishing. In cooking it is appreciated for its taste. The meat of the swordfish is soft and tender, the bones are practically absent (except that only in the spinal part). Fish is characterized by a high protein content, the presence of a large amount of calcium and phosphorus. Regardless of the way of cooking, the meat is juicy and very tasty.
Recipe for swordfish in batter
That the meat of the swordfish retain its softness andjuiciness, fry it is recommended in batter. To make it, you need 1 egg, 3 tbsp. spoons of flour, 70 ml of milk and a half of nutmeg (need to grate on a fine grater). All the ingredients are kneaded to a homogeneous consistency. Ready-made dough should get liquid, so if necessary, you can add a little more milk.
Before starting to fry, the swordfishwashed and cut into portions (10-15 cm in length). After that, each piece should be pricked on a fork, dipped in a liquid batter and put on a pan with preheated vegetable oil. Fry for 2 minutes on each side until an appetizing crust is formed. Finished pieces put on a paper towel to remove excess oil. Serve hot.
Sable fish, stewed in sour cream
This fish is low in calories (only 106 kcal in 100 grams). Soft white meat is often used in dietary nutrition. Especially the delicate taste of saber fish acquires when extinguishing in sour cream.
To prepare this dish, 1 kg of fish,cut into pieces 5 cm in length, fried in flour. Then in the same oil on a frying pan is laid onions with half rings and carrots. Vegetables need to be fried for a few minutes until soft. Then, on top of the onion-carrot pillow, fried fish are laid and filled with sour cream (500 ml with 15% fat). Add salt and pepper to taste, sprinkle with green dill. Stew for half an hour on low heat.
Finished fish turns out so tender that even children can eat it with pleasure. You can serve as an independent dish or with a side dish, in a cold and hot form.
Preparation of swordfish in a multivark
To prepare fish according to the following recipe, you need a carcass of fish, a bulb, 100 g of champignons or other mushrooms, 100 g of cheese, mayonnaise or sour cream.
First, a bow is squeezed into the bowl of the multi-chopped mushrooms. They need a little fry. Depending on the model of the multivark, you can do it in the "Frying", "Baking" or "Meat" mode. Fried vegetables to lay on a plate. Then at the bottom of the multivarka place the fish, cleared of bones and cut into small pieces. On top lay an onion-mushroom pillow, cover with a layer of mayonnaise and tear with grated cheese. Cook in "Baking" mode for at least 40 minutes.
The prepared dish has a delicious and crispy golden crust, and inside it turns out to be tender, juicy and fragrant.
Sable fish: how to cook in the oven
To keep the maximum amount of fish in the fishimportant vitamins, macro- and microelements, nutritionists recommend baking it in the oven. To do this, it is marinated and wrapped in foil, so that all the juice that is formed during cooking is stored inside.
Sword fish has one important advantage: it does not have scales, which means that it is necessary to clean it only from the viscera. After this, the fish should be cut into portions and marinated in apple cider vinegar with salt and pepper. At this time, it is necessary to cut the onion into semicircles and arrange it on a foil folded in half.
Put pickled fish on top of onionpillow, well wrapped and sent to the oven for 40 minutes. So the dietary variant of a dish prepares. In another case, you can open the foil 10 minutes before the end of cooking, sprinkle the fish with cheese and send it back to the oven.
Marinating a swordfish
To all who like the taste of marinated saber fish,you will like the following way of cooking. For marinade, you need to boil 500 ml of water, in which add 2 tablespoons of vinegar (30%), a spoonful of salt and sugar. You will also need several peas of black and fragrant pepper, bay leaf.
Do not remove the marinade from the fire, lower itsmall pieces of fish. Cook all together for 15 minutes. Slightly cool the cooled fish into a deep plate and pour the marinade again. Allow to cool well and serve on the table. Marinade in the cold form often freezes, resembling a cold. In this case, the pieces need to be pulled out of it and shifted to another plate.
All recipes for the preparation of swordfish (in marinated form) are designed for the fact that the finished dish is eaten for a maximum of two days. It is not recommended to store it for a long time.