Swordfish

When the season for swordfish starts I am always pleased to start eating some, in particular because it often arrives after several typhoons and fish options have been more than scarce in Isumi. After the long months of bonito, it is time for a change. And if I love sanma, which also marks the beginning of the autumn, I rarely cook some because of the smell. But swordfish is perfect for me. I like the consistency of the meat even better than that of snapper and sea bass, and it has not shape at all (I gave trouble eating fishes that have fish shapes in the plate… maybe another reason why I don’t eat sanma much!).

So, the swordfish (メカジキ mekajiki) season is starting and I found some beautiful pieces of Kesennuma swordfish. Kesennuma is a fishing port up north in Miyagi famous for tunas and swordfishes, and that was badly hut in 2011. They kind of made a brand of it, and the swordfish is actually really delicious.

I like to grill or pan grill my pieces of swordfish, with or with marinating it. Now sudachi, the small green citrus fruits ate in season, and swordfish marinated with the juice of 2 and some soya sauce and then grilled was a great and simple recipe!!!

How do you cook your swordfish???

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