A couple of fine, wild caught, North Atlantic swordfish steaks (not from a supermarket). Marinated three hours in: olive oil, ponzu (drops), garlic, paprika, cumin, cayenne, salt, pepper, parsley and cilantro. Five minutes on a side temp 140 degrees F. A wonderful medium. pl
Seriously good food! The Old World does sea food very well. I made a paella for a family gathering last week: chunks of halibut, scallops, shrimp, and mussels, with the soccarrat at the bottom of the pan (crunchy rice.) The Greeks, Italians, Adriatic Sea folk, and more.
How do you know it was 140 degrees? And do you mean C?
And a bottle of Cassis blanc
I know what Cassis is. What is Cassis blanc?
Assuming this is not a joke, 1 Meat thermometer and 2 No, Fahrenheit.
Here is a link to Kermit Lynch Wine Merchants, who imports the best French and Italian wine:
A bottle of fine Cassis Blanc from Clos Sainte Magdeleine
Looks very tasty 😋
I love the flavor of cumin! I’ve always been curious about that spice ever since I explored North African cuisine. I have also seen it used extensively in Indian cuisine.
I’m really enjoying your grilled fish posts. I grill fish and meat every week and pretty much grill at least couple times a week all year except in our wet season which tends to be short. I also enjoy making stews. We tend to pair grilled fish with a rosé or a Rhône varietal which I make every year. I’ve just harvested our 90 year old Mourvèdre vines that my Dad planted to make a rosé.
Not a joke. And wildly off the mark in the wrong direction. Come to find out that the correct cooking temperature for sous vide salmon is 115F or 46.1C:
And what I also did not know is that you sear sous vide cooking with a blowtorch.
All the equipment puts it out of range for me, but apparently you can get really good food.
A French chef could have cooked sous vide salmon by putting it out on the terrasse this summer: (https://www.theguardian.com/world/2019/jun/28/france-on-red-alert-as-heatwave-forecast-to-reach-record-45c).
I’ll have to try that recipe. Maybe the next book should be a cookbook?
You must be thinking of the black Currant liquor. But there’s also a seaside Provencal town named Cassis and there they make an exceptional white made from Rousanne, Marsanne and Ugni blanc. It’s rich and has almost a fennel or licorice flavor. It goes well with the meaty swordfish. Many other warm climate whites would work as well.
we can use an internet that can transmit smell
I am not a cook, just a backyard griller.
It never occurred to me to use a meat thermometer for salmon, particularly I guess on a grill. And my first thought was that !40F was much too low. I learned something.
I have an instant read digital meat thermometer with a long probe. It works beautifully on fish. 140 F is about as much as you would want to cook it.
Col., if you keep with these grilled fish posts, we will find out where you live and consider ourselves invited for dinner.
Colonel – I have no skill in cooking. I do the bread baking in the main. Over the years I have been edged out of most other culinary pursuits. Can’t think why.
Also I have, sadly, lost the ability to think automatically in Fahrenheit, the only proper measure of heat. My time abroad knocked it out of me and now I have to do the arithmetic every time to get back from Celsius. Those are my qualifications for submitting a comment on this subject and I’m the first to admit they’re sketchy.
But 140 Fahrenheit for the grilled fish. That’s 60 Celsius. Hmmm. When I sterilise my apple juice for bottling around this time of year the book wants 70. That’s for bacteria and yeasts but I suppose it does for anything else.
I have a relative who’s a parasite expert. Goes off and fights parasites for the Africans. Apparently they have a fair few of them.
Many years ago I caught him dissecting a fish. In his mother’s kitchen one of the few times he was back in England. Fresh Cod. Was going to be dinner, though it didn’t make it that far on that occasion. As he worked away he talked us through what he found. Lots, apparently. He wished to show his mother why it was necessary to cook fish at high temperature.
Hearsay evidence, I know. And likely the open Atlantic is healthier than the North Sea. But maybe a just a touch hotter for that swordfish …?
So you don’t eat sushi? Anything over 140 F as an internal temperature will IMO produce a well done, dried out piece of trash.
I did yellowfin tuna steak tonight with the same marinade. Splendid. Let me know when you are in the area. I am thinking of getting a cast iron hibachi so that I can continue through the winter on the front porch.
I caught a 60 pounder off the rigs last week!
” a well done, dried out piece of trash.”
Oddly enough, Colonel, that’s one of the reasons why I might have been edged out of the cooking. Happens to my steaks, too. Seems attack isn’t always the best form of defence when it comes to doing stuff in the kitchen.
But I did, on your site, once teach LeaNder how to make tea properly. If she spread the news around it might have gone some way towards civilising Cologne. In return for that selfless act, and pointing out that just now I find myself hankering after the big pots again (I used to like cooking in bulk) do any of your contributors have any tips on Boston Baked Beans? I know the ingredients but so far there’s some trick to it that eludes me.