Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Xiphias Gladius)



  • Swordfish
  • Extra virgin olive oil
  • Lemon juice
  • Minced flat leaf parsley
  • Salt
  • Freshly ground black pepper


In a small bowl, combine olive oil, lemon juice, parsley, salt and pepper. Set aside for no more than 30 minutes or the lemon juice will yellow the parsley. 3-4 cups of water to a boil in a saucepan large enough to fit the fish pieces comfortable. Holding the fish with a slotted spoon or skimmer, lower gently into the pan and bring the water back to a boil. Reduce the heat to very low and poach the fish for 3-4 minutes until barely cooked through. Lift the fish from the water, drain thoroughly and arrange each fillet on a warm plate. Spoon the sauce over the fish serve immediately.

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