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Topic: I'm trying a new recipe, I call it Chili Screwdriver Swordfish.
Koop !!PCXkz7LPs started this discussion 7 years ago#83,316
The swordfish is marinating as we speak. The marinade contains a blend of butter, vodka, and OJ, with a secret blend of spices. I think if I marinate it for 24-48 hours, and cook it over low heat, around 200°F, I should end up with a flavorful swordfish steak. What do you think, fora?
Anonymous B joined in and replied with this 7 years ago, 5 minutes later[^][v]#959,311
You really need lime juice. If you marinate about 12 hours depending on thickness of the Swordfish you will not need to cook it. It will appear fully cooked but again depends on thickness. Warning if you over marinate it can turn to mush which is not a good texture for fish.
Kook !!rcSrAtaAC joined in and replied with this 7 years ago, 42 minutes later, 48 minutes after the original post[^][v]#959,315
Anonymous B replied with this 7 years ago, 19 minutes later, 1 hour after the original post[^][v]#959,321
@previous (Kook !!rcSrAtaAC)
Basically yes. OJ is not acidic enough so that is why lime juice in required. Chili peppers ,cilantro and maybe some chopped onions but none of that is needed with the Vodka and OP's secret blend of spices. Orange juice definitely for the flavor. Me I might use Triple Sec instead of the Vodka.
Anonymous D joined in and replied with this 7 years ago, 4 minutes later, 1 hour after the original post[^][v]#959,323
@previous (B)
I would be afraid the Triple Sec would be too sweet and the fish would end up picking up a sweet, sugary flavor. I'm not sure if this would be a problem with the orange juice or not.
Koop !!PCXkz7LPs (OP) replied with this 7 years ago, 1 minute later, 1 hour after the original post[^][v]#959,324
Like how they make lutefisk? Will the fish have an alcohol content, after not being cooked over heat?
Anonymous B replied with this 7 years ago, 3 minutes later, 1 hour after the original post[^][v]#959,325
@959,323 (D)
Good point. If one were to just grill the fish then the sugar caramelizes and forms a crust and in the char there will be little sugar left.
So sure no Triple Sec in that marinade. Orange juice will do just fine.
Also I do not see any point to using butter. Butter will slow down the marinating process. If OP is going to cook the fish then the butter should go on just at cooking time and not before.
Anonymous B double-posted this 7 years ago, 5 minutes later, 1 hour after the original post[^][v]#959,326
> Like how they make lutefisk? Will the fish have an alcohol content, after not being cooked over heat?
I have traveled the world and tried all kinds of food but sad to say I have yet to taste lutefisk. Or as far as I remember that cod that is dried and reborn in lye -
I do not see the point to using Vodka in a marinade but I must say I used to say that about Pasta dishes that call for a high quality touch of Vodka and damn - Because Vodka which is not really supposed to have any taste at all ends up as a nice addition to pasta dishes that call for it.
From experience Alcohol in quantities used for cooking burns off quickly - In a marinade given lots of hours it will vaporize off to some degree.