Swordfish faial
Fish second courses
Swordfish is my all-time favorite fish (and I grew up in Maine); but <br />it is also the most difficult to cook correctly. Undercooked is <br />unacceptable and overcooked swordfish loses its wonderful yet subtle <br />flavors, and, even worse, becomes dry. There is only a very brief <br />moment on a grill when swordfish is just right; this recipe <br />addresses that grilling challenge. I recently went to a restaurant on <br />Faial, one of the Azores Islands, 1,000 miles off the coast of <br />Portugal. The restaurant gave each diner a cooking stone, about the <br />size of a small paperback book, to cook whatever they liked off the <br />menu. I of course chose swordfish, which was delivered to me sliced in <br />very thin slices, less than 1/4 inch thick, and 2"x4". These slices <br />grilled quickly, and as result did not dry out, yet were not <br />overcooked. I will now finally get to the recipe, which is mine, and <br />very simple, because I believe grilled swordfish should be all about <br />the swordfish, so:
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