Tuesday, March 20, 2012

Ginger and Thyme Swordfish

For your convenience I have started a recipe page. Look at the top of the blog and click on the recipe page and on that page are photos of my recipes. Click on the title of each one and it will take you to that recipe. As time goes by I'll add more recipes, including some that aren't fish recipes.

Gary went to the fish market his week and came home with swordfish from the islands. I asked him which islands and he said probably in the Carribean. I drained the thick steaks on a paper towel. Meanwhile I sauteed some fresh ginger and shallots in some butter. I sprinkled the swordfish with a generous amount of dried thyme. After the shallots were softened I scooped them to the sides of the pan and placed the fillets in the center so they could brown nicely.

When the swordfish fillets were brown on one side I turned them over and browned the other side. After they were brown I turned down the heat and covered them to cook the center. When a fork inserted into the middle goes in easily they are cooked. I placed the fillet on a plate and scooped up the ginger and shallots and put them on top of the swordfish. It was so delicious and much more tender and flavorful than the swordfish I've had from the West Coast, perhaps because it was so fresh.

I know there has been talk about these large fish containing mercury and Gary asked the fish market about that. The owner said the game fish from the islands have little mercury in them. Maybe because there isn't much industry in the islands and the mercury doesn't leach into the water down there. Maybe it's true and maybe it's not, but I like to think it's true. I downloaded the USA study done on mercury exposure and read that mercury can also be absorbed through accidental or occupational sources, tainted cosmetics, dental amalgams, drinking water, inhalation, and foods grown in mercury contaminated soil. Mercury is easily absorbed through inhaling and through the skin; I guess that's why my mom always warned us about playing with those mercury thermometers, remember them?. Thanks for reading and for all your comments.


  1. I love the way your dinner looks on your plate. The recipe sounds delicious and looks so inviting with the vegs to enhance and contrast with it.

  2. Oh, thank you for starting a recipe page. It's going to make looking up your recipes much easier.

  3. How sychronistic...I just ordered swordfish from our local fish delivery market...it's trucked in from the Outer Banks once a week fresh. This recipe sounds great...and that's a good idea to have a separate area for posting them. You are super organized!

  4. You are always creating no matter whether you're working on your pottery or working in the kitchen!

  5. Your swordfish looks wonderful. Nothing like really fresh fish. Yum!

  6. You are so lucky to have such a great supply of fish.
    I just broke a tooth and swallowed enough mercury from the filling to have had a boat load of fish. Somethings you just can't avoid and have to think the good out weighs the bad.

  7. Even if it is something I do not eat, you always make it look good.

    I sort of forgot about swordfish...but I do remember liking it now that I am prompted.

  8. I love the way you put the food on the plate- it looks so good!

  9. Hi Suzi, thanks so much, I try to make the food appealing one of my friends said that's the artist in me, Ha.

    Hi Lori, thanks, I hope it's useful to you.

    Hi Barbara, thanks, how lucky you are to have such a delivery.

    Hi Ms. Sparrow, thanks, I try to keep busy to keep my mind off the negativity in the world.

    Hi Patti, thanks, yes some things are unavoidable unfortunately.

    Hi Mary, thanks, well I try to make it look appealing as I enjoy photographing my work.

    Hi Meredith, thanks, hopefully my work is appreciated since it comes from an honest and true heart.

  10. Hi Jennie, thanks, we are so fortunate to have this fish market near us and we are happy to support a local business too.


I love suggestions, questions, critiques, thanks for your comment