Steve, this is the one recipe of yours that I come back to over and over again. Just a supremely simple, delicious dish I've made countless times. In fact, I think it's probably been too long since I last made it, so probably time to correct that. Thanks for all of what you do.
Glad I didnt watch your measurements and actually listened to them😅. Grew my asparagus and they are up now so perfect time for this recipe. And will be doing rhis today.
I just ran into this video and this first thing I noticed is that it doesn’t have that many views compared to his other videos. People really don’t realize how good swordfish is.
I can’t tell you how much I truly mean it when I say thank you so much for staying in your lane and not talking politics on this channel. I love coming here and getting amazing food creation content. Please keep up the incredible work. Maybe sprinkle in some More keto stuff if you could please.
I reckon it could. But cook the tuna medium rare or rare as tuna can be dry if cooked too much. Oh and Tuna is already a naturally oily fish, so quantities of the oil and so on might need adjusting as you go
One question regarding all your other videos with an oven, Can I politely ask please what oven setting I should use? Here in Germany we have heat from above and from the bottom at the same time and convection with a fan!? When you give temperature suggestions in general what setting do you mean and what are the correct definitions? Thank you very much
I’m from Switzerland and basically all recipes I recreate are American. Unless they explicitly say convection I go for top and bottom (ober-unter Hitze). Has worked out perfectly so far, regardless if it’s whole fish, chicken, bread or things like stew etc. There’s always room for improvement of course, so maybe a different setting would be better suited, that said I haven’t had any problems so far and my cookings have always looked as they should (aside from errors on my part).
I make your weekday sauce on a regular basis. Its so damn good I can eat it with just a spoon. Your recipes are all scrumptious. The thanksgiving stuffing I ate the whole batch myself last year. The meatloaf is so succulent and flavorful.
I have a question. Did you use olive oil for the flavor as well as shallow frying? Could a milder flavored oil be used to achieve the same flavor profile you were going for?
It's funny I made this same recipe yesterday, but with a blue shark. I suggest a "double breading" (flour->egg->panko->egg->panko) just like a real milanese
Less than 20 minutes from prep to done. Yes a weeknight meal for the family. Will this work for any fish that's about a half inch thick? Swordfish can be EXPENSIVE.
It might work. I would maybe look for a fish that isn't that flakey if you want to maintain that thickness, maybe tuna steaks? Or some whitefish? Not sure, but let me know what you end up trying out
i dont find that there is a large enough difference in taste compared to price between swordfish and tuna. i always use tuna because its usually at least half the price!!!
Once again this episode feels artificially rushed. It's as if the editing software took out all the gaps between words. It often seems he takes no breaths while speaking and there are no periods between sentences. The problem is that it takes away the connection with the viewer, almost as if he just wants it to be over so he can go home. The music is almost non existent. I want the old Stephen back.
How about don't eat this magnificent fish which is really important for the health of our oceans? Also have fun with the mercury poisoning you got yourself by eating this.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
His presentation style never gets old. It's like a conversation with someone you actually want to talk to.
I'm surprised he's not at 1 million subscribers yet, he's such a good cook and content creator, I love him!
Exactly what I was thinking! 😀👍
Very well said!!!
Steve, this is the one recipe of yours that I come back to over and over again. Just a supremely simple, delicious dish I've made countless times. In fact, I think it's probably been too long since I last made it, so probably time to correct that. Thanks for all of what you do.
Out of all the yt cooks, your food consistently looks DELECTABLE! And your recipes always FRESH and exciting!
Thanks!
consistently quality cooking and content
This sounds so good, I will definitely make this. Your direction is perfect.
Hot brown butter to the pepper/caper combo is INCREDIBLE
Wow... Just got tons of swordfish from the gulf of mexico. I'll be making a feist with this recipe!! Thank you
Wow dude. You've outdone yourself here with this one, and you were already top notch. Bravo.
Just made this - my new favorite dish. It was unbelievably good
been following your channel for years! You are the best cooking channel on YT :)
I always forget how good swordfish is... I'll have to make this. Thanks!
This looks so good! The only adjustment is make since I can't handle much heat is to use 1/2 or 3/4 sweet peppers & only 1/2 or 1/4 spicy peppers.
This looks amazing! As always, excellent work. Nougatine is one of my favorite spots, love his stuff.
Looks absolutely amazing 😋
Love the classic Italian food! Keep up the good vids!
Looks good bro I will try this out
Made this tonight,came out perfectly! No doubt the best swordfish I have ever had!! Thank you😊
Just found your site, superb!
i love the herb called savory! @1:21
Fantastic again
Omg that looks amazing. I love swordfish. Thank you for sharing ❤️ 😊
You are awesome!
beautiful
What a nice dish 🐟
Thank you for this - swordfish is fantastic, I don't care what anyone says.
Glad I didnt watch your measurements and actually listened to them😅. Grew my asparagus and they are up now so perfect time for this recipe. And will be doing rhis today.
Incredible content my man 🙌
I just ran into this video and this first thing I noticed is that it doesn’t have that many views compared to his other videos. People really don’t realize how good swordfish is.
First? The start of the video looks veeeery promising!
Really nice 👌
Wow! it looks delicious! 😀👍👏👌💜
I can’t tell you how much I truly mean it when I say thank you so much for staying in your lane and not talking politics on this channel. I love coming here and getting amazing food creation content. Please keep up the incredible work. Maybe sprinkle in some
More keto stuff if you could please.
Damn that’s perfect
Love the videos man. Where did you get that cutting board tho, I want one just same lol
I love your videos. Straight to the point and delicious.
Wondering if this would work w/ Tuna Steaks
I reckon it could. But cook the tuna medium rare or rare as tuna can be dry if cooked too much. Oh and Tuna is already a naturally oily fish, so quantities of the oil and so on might need adjusting as you go
So a chicken fried swordfish. I'm in.
Fantastic !!
Such a great idea and definitely looks good for the summer.
KERRYGOLD! I love seeing Irish products being used (I'm Irish.. obviously)
The only butter I eat and, I'm from the USA.
Great recipe. But where i'm from, swordfish is kinda expensive for a week meal haha
Yummy
Looks good, but the link to the recipe doesn't work...
One question regarding all your other videos with an oven, Can I politely ask please what oven setting I should use? Here in Germany we have heat from above and from the bottom at the same time and convection with a fan!? When you give temperature suggestions in general what setting do you mean and what are the correct definitions? Thank you very much
I’m from Switzerland and basically all recipes I recreate are American. Unless they explicitly say convection I go for top and bottom (ober-unter Hitze). Has worked out perfectly so far, regardless if it’s whole fish, chicken, bread or things like stew etc. There’s always room for improvement of course, so maybe a different setting would be better suited, that said I haven’t had any problems so far and my cookings have always looked as they should (aside from errors on my part).
I make your weekday sauce on a regular basis. Its so damn good I can eat it with just a spoon. Your recipes are all scrumptious. The thanksgiving stuffing I ate the whole batch myself last year. The meatloaf is so succulent and flavorful.
Excellent video Stephen
4:41 dang did that hurt Xd
So YUM 😋
It would be nice if I had it for dinner tonight ! 😉👍
W
I have a question. Did you use olive oil for the flavor as well as shallow frying? Could a milder flavored oil be used to achieve the same flavor profile you were going for?
Love Fish. So I'm for it.
😋😋yummy
Yum!
It's funny I made this same recipe yesterday, but with a blue shark.
I suggest a "double breading" (flour->egg->panko->egg->panko) just like a real milanese
That fish looks dry AF. 😂
Came here for this. He did say "the kids will think it's chicken". 😂
What is wrong with the blood line.
Less than 20 minutes from prep to done. Yes a weeknight meal for the family. Will this work for any fish that's about a half inch thick? Swordfish can be EXPENSIVE.
It might work. I would maybe look for a fish that isn't that flakey if you want to maintain that thickness, maybe tuna steaks? Or some whitefish? Not sure, but let me know what you end up trying out
Or shark steaks.
The seafood guy? lol
I’m earlyyyyyy
Bet she wasn't impressed with that
Link to recipe doesn't work
ᵖʳᵒᵐᵒˢᵐ
Kena cuba untuk ikan tempatan malaysia ni.
i dont find that there is a large enough difference in taste compared to price between swordfish and tuna. i always use tuna because its usually at least half the price!!!
And your tastebuds are broken, or?
Looks awesome but something tells me my local midwestern Kroger ain't gonna be carrying swordfish...
For me its strange that you dont have satisfactory butter so you buy european. Same with tomatoes.
The dairy industry in the US focuses on grain-fed Holstein cows; they give double the milk output versus better quality Jersey milk.
Do a chicken parm but instead of chicken use fish
What does he do with the leftovers. Ingredients??
But whyyyyy
"Seafood guy" is a "fish monger"
Why are you pronouncing Milanese like that? There is no “aye” at the end…
Once again this episode feels artificially rushed. It's as if the editing software took out all the gaps between words. It often seems he takes no breaths while speaking and there are no periods between sentences. The problem is that it takes away the connection with the viewer, almost as if he just wants it to be over so he can go home. The music is almost non existent. I want the old Stephen back.
As a Brit we really don't understand the fascination with Kerry gold butter. It average at best. You want the best butter it's French every time..
Kerry is a HUGE step up in quality over most US brands. You are also more likely to find it than French butter.
@@kwhatten. Ah OK. Never realised. Wow your butter must be bad...
Disgusting all that butter high cholesterol never fry always bake your fish
What a boring life lol. By the way, dietary cholesterol isn't killing us like we've been told. Our brains need it
If the marlin aint smoked its useless, or so my old mauri head chef would tell me
Too complicated, not practical, too much time to used
How about don't eat this magnificent fish which is really important for the health of our oceans? Also have fun with the mercury poisoning you got yourself by eating this.
Yummy