As summer winds down, nights get cooler, and days become shorter, it becomes even more important to enjoy the sunny warmth while we can. That’s why this week at Coop we are offering beautiful swordfish steaks for one last cookout before the leaves fall in earnest. Swordfish is moist, flavorful, and a little sweet with a fairly high oil content and a firm, meaty texture. Swordfish is similar in texture to tuna, so most recipes are interchangeable between the two. Swordfish is excellent for marinating and grilling, and steaks ideally should be about one inch thick to keep the flesh moist and delicious.
To celebrate Rosh Hashana in the coming week, we are also offering some delicious herring in cream sauce available for just $5.69 per pound.
Of course we have all your usual favorites, including:
- Whole Fish
- Rainbow trout
- Red snapper
- Steaks
- Tuna
- Swordfish
- Scottish salmon
- Fillets
- Mahi mahi
- Day-boat cod
- Coho salmon
- Tilapia
- Fluke
- Scottish salmon
This week’s recipe: Grilled Swordfish with Lemon, Mint and Basil
this fresh and light recipe is as refreshing as it is delicious, and a great way to close down the grill
Ingredients:
- 1/2 cup olive oil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh basil leaves
- 1 garlic clove, minced
- Salt and freshly ground black pepper
- 4 (5 to 6-ounces each) swordfish steaks
Directions:
- Prepare the grill (medium-high heat).
- Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
- Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture.
- Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks).
- Transfer the steaks to plates. Spoon the remaining sauce over and serve.
