Some people don’t like seafood. They say it tastes too “fishy,” that it reminds them of the ocean and slimy things that swim. Well I’ve got news for you, Einstein. If you continue to go about life citing logical fallacies like I don’t like A because it tastes like A, you’re going to have much bigger problems than fishy seafood.
You don’t need to defend yourself. We’re all friends here. And after putting some serious (not really) thought into it, I can understand where you’re coming from. Our culture prides itself on the ability to remain completely detached from almost everything we eat. We buy marinated beef, pre-cooked chicken, and jumbo shrimp that were breaded and fried 2 months ago, then flash-frozen and shipped two thousand miles to your neighborhood Albertsons. We like to tell our children that animals are friends and that pork loin is pork loin, not pig. Everyone knows chickens don’t have fingers.
So when it comes to eating seafood, we’re a bit skittish about the whole “fishy” thing. If it tastes like your local surf spot, it makes you think about the ocean and the millions of creatures and bacterium that call it home. Not to mention the 12 million human beings that piss all over it every summer. If the ocean is gross, and this came from the ocean, then it must be gross too, we whisper to our imaginary friends. Suddenly anything that faintly resembles briny saltwater – sushi, seaweed, shrimp cocktail – is cast out of our diet like an Egyptian dictator caught in the throes of the Arab Spring. But unlike Mr. Mubarak, that poor fish didn’t do anything wrong. It tastes exactly how Mother Nature wants it to.
If you’re still not convinced, that’s okay. Not all seafood is created equal. There are plenty of mild-tasting options for the culinary faint of heart (tongue?). Sea bass and swordfish are some of the most delicate-flavored saltwater creatures, with firm textures that feel and taste more like free-range chicken than Chicken-of-the-Sea. This is why 95 percent of restaurants served them grilled, seared, or blackened. As opposed to their flaky cousin, the halibut.
Today’s recipe is a simple yet delicious way to grill swordfish steaks. A spice rub of chili powder, paprika, and brown sugar creates a golden crust that enhances the fish’s relatively mild disposition. A little sweet, a little spicy. But certainly not fishy. I promise.
Ingredients:
2 (8 oz) swordfish steaks
2 tbsp olive oil
1 tsp ancho chili powder
1 tsp smoked paprika
2 tbsp brown sugar
1/2 tsp cumin
1/2 tsp sea salt
Directions: Preheat grill to medium high. Brush the steaks with olive oil. Combine remaining ingredients in a small bowl. Sprinkle on both sides of the fish until evenly coated. Grill for 2-3 minutes on each side, until just cooked in the center.
