Chief Longwind Of The North
Certified/Certifiable
It seems that every time I purchase some special food item for my daughter, her husband or brother pig out and she's left with an empty plate. So, I puchased some fresh shitake mushrooms and invited just her over for dinner last night. We bounced around ideas for ingredients that would go with the mushrooms. We settled on sea food.
Now you have to understand. My eldest daughter is a lot like me. She's always trying to find something new and interesting to cook and eat. So, we were shopping at our local supermarket and saw sword fish and mahi tuna. We decided to use those. And as my wife isn't crazy about fish, we got deveigned, shell-on shrimp for her. We picked up some shallots and veggies and other ingredients for kabobs.
When all was said and done, last nights dinner for three cost me in excess of a hundred bucks. I had figured maybe 30 to 40. My eldest child (about 28 years old) loved it. The grill did its job perfectly with the fish just cooked through, and very juicy. Only a touch of salt and a coating of olive oil was used to season the fish, and the shrimp.
The reason I'm posting this is not to complain about the price of seafood, but rather to exclaim that both the swordfish and the mahi tuna were so completely different than any other fish I've grilled on the Webber. They picked up a gentle, smoky flavor from the charcoal that didn't hide the natural flavor at all. The texture was outstanding, and the flavor was extraordinary. I could eat this stuff daily and never tire of it.
Now you have to understand that prior to last night, I believed there was no fish better than good, wild brook trout from the streams emptying into Lake Superior. I still go nuts over it. But the both the swordfish and the mahi tuna are every bit as good, and maybe, just maybe, better. Makes me wish I lived on the coast, where fish can be had much cheaper. I highly recomend these two fish species. But, remember, especially about the swordfish. heavy-metal contamination (methyl mercury) forces us to limit our intake severley. I guess that's a good thing, or I'd go broke in a hurry.
Seeeeeeya; Goodweed of the North
Now you have to understand. My eldest daughter is a lot like me. She's always trying to find something new and interesting to cook and eat. So, we were shopping at our local supermarket and saw sword fish and mahi tuna. We decided to use those. And as my wife isn't crazy about fish, we got deveigned, shell-on shrimp for her. We picked up some shallots and veggies and other ingredients for kabobs.
When all was said and done, last nights dinner for three cost me in excess of a hundred bucks. I had figured maybe 30 to 40. My eldest child (about 28 years old) loved it. The grill did its job perfectly with the fish just cooked through, and very juicy. Only a touch of salt and a coating of olive oil was used to season the fish, and the shrimp.
The reason I'm posting this is not to complain about the price of seafood, but rather to exclaim that both the swordfish and the mahi tuna were so completely different than any other fish I've grilled on the Webber. They picked up a gentle, smoky flavor from the charcoal that didn't hide the natural flavor at all. The texture was outstanding, and the flavor was extraordinary. I could eat this stuff daily and never tire of it.
Now you have to understand that prior to last night, I believed there was no fish better than good, wild brook trout from the streams emptying into Lake Superior. I still go nuts over it. But the both the swordfish and the mahi tuna are every bit as good, and maybe, just maybe, better. Makes me wish I lived on the coast, where fish can be had much cheaper. I highly recomend these two fish species. But, remember, especially about the swordfish. heavy-metal contamination (methyl mercury) forces us to limit our intake severley. I guess that's a good thing, or I'd go broke in a hurry.
Seeeeeeya; Goodweed of the North