Happy New Year and SNOW DAY, for those of us Northeast!
I smoked some simple swordfish today, and also grilled a piece, as to compare the taste side by side...
Now before you panic, and think the sword cuts above were spoiled, or "bad," my lighting doesn't show it well, but they are starting or almost now "pumpkin swordfish" pieces.
(Where the fish eat shrimp and such, and then about once a year we get a delivery from South Carolina, where the fish are therefore ORANGE, and like a yam, due to their diet - lending to fabulous flavor - yet these were "semi-pumpkin" and on their way orange, versus the white regular or bright vibrant "full pumpkin" sword)...
I nuked a red garnet yam part way, to "start" it in the micro (for just 6 minutes) and then cut it in half, wrapped one piece in grapeseed oil and then tinfoil, (for the grill) and sliced the other half and mopped the pieces in grapeseed oil, for the smoker...
The smoked version went on my little mini gas smoker (I mopped the fish through grapeseed oil first too) with hickory chips on high heat - about 400 - for 20 minutes. It should have only been 15, but now I know! Smiles.
And I have no idea who in God's name that is, out in the mild snowfall (but that is nothing, as I love to grill/smoke all year, and it is pelting down right now as I do type)...
OK, so then the grilled piece, mopped through grapeseed oil, went onto the little grill with old fashioned charcoal, and the wrapped yam, and for 6 minutes a side which ended up being WAY too long. (High heat - 420-ish). That should have been 4 minutes a side MAX, but then again, this is how we learn, right? Next time I'll know!
So a pretty day to cook about, as my appointments got canceled due to crummy roads/weather...
The grilled...
And smoked...
With salad, and cayenne and olive oil...
Were really wonderful (but for the overcooking) and flavorful too!
My ultimate vote is that the SMOKED does indeed lend more flavor and moisture and is better. EVEN with me messing up the timing on both this go around, the smoked STILL was better fish wise. Yam speaking, both versions are so good. That mushy middle of the grilled, in tandem with some char on it's outer skin, is really nice. Conversely, the smoked potato is really pretty fabulous too.
Decisions, decisions.
In any event, a healthful, and simple (just the way I like it) kind of snowy day meal. I hope everyone is inside and cozy and well!!!! Cheers!!!!!! - Leah
I smoked some simple swordfish today, and also grilled a piece, as to compare the taste side by side...
Now before you panic, and think the sword cuts above were spoiled, or "bad," my lighting doesn't show it well, but they are starting or almost now "pumpkin swordfish" pieces.
(Where the fish eat shrimp and such, and then about once a year we get a delivery from South Carolina, where the fish are therefore ORANGE, and like a yam, due to their diet - lending to fabulous flavor - yet these were "semi-pumpkin" and on their way orange, versus the white regular or bright vibrant "full pumpkin" sword)...
I nuked a red garnet yam part way, to "start" it in the micro (for just 6 minutes) and then cut it in half, wrapped one piece in grapeseed oil and then tinfoil, (for the grill) and sliced the other half and mopped the pieces in grapeseed oil, for the smoker...
The smoked version went on my little mini gas smoker (I mopped the fish through grapeseed oil first too) with hickory chips on high heat - about 400 - for 20 minutes. It should have only been 15, but now I know! Smiles.
And I have no idea who in God's name that is, out in the mild snowfall (but that is nothing, as I love to grill/smoke all year, and it is pelting down right now as I do type)...
OK, so then the grilled piece, mopped through grapeseed oil, went onto the little grill with old fashioned charcoal, and the wrapped yam, and for 6 minutes a side which ended up being WAY too long. (High heat - 420-ish). That should have been 4 minutes a side MAX, but then again, this is how we learn, right? Next time I'll know!
So a pretty day to cook about, as my appointments got canceled due to crummy roads/weather...
The grilled...
And smoked...
With salad, and cayenne and olive oil...
Were really wonderful (but for the overcooking) and flavorful too!
My ultimate vote is that the SMOKED does indeed lend more flavor and moisture and is better. EVEN with me messing up the timing on both this go around, the smoked STILL was better fish wise. Yam speaking, both versions are so good. That mushy middle of the grilled, in tandem with some char on it's outer skin, is really nice. Conversely, the smoked potato is really pretty fabulous too.
Decisions, decisions.
In any event, a healthful, and simple (just the way I like it) kind of snowy day meal. I hope everyone is inside and cozy and well!!!! Cheers!!!!!! - Leah
