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Summary: Learn how to prepare vegetables for pan seared swordfish with tomato compote and spinach with expert cooking tips in this free seafood recipe video clip.
Views: 503 | Tags: recipes, cook, instructions, recipe, cooking, grilled, seafood, baked, swordfish, pan-fried
About the Expert
Brandon Sarkis Brandon Sarkis has been a professional chef for over 12 years, and he has worked in Austin, TX, Columbus, OH, and Atlanta, GA. His specialties are Asian a usi... read more
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Questions & AnswersMy name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you how to make really good quick easy meals using sword fish. The first thing we are going to do is we are going to cut up our tomato. We are going to take our tomato, take my knife like this, stick it in the top, give it a turn and out should pop the top part, the stem. There we go and we are going to take this tomato and we are going to rough cut this tomato. So we are not going to cut in real small pieces. I'll probably cut into quarters this way and maybe thirds that way. Just a nice pretty big chop. That is going to be part of the presentation; how the tomatoes come out. You are going to want that chunkiness. All right, this will go in the trash. Got a clean sanitized towel here so wipe this off. Our next step is going to be our onion. Going to slice that like that. Since we only need half of this onion, there is no point in peeling both halves, so I am going to take this half and set aside. We don't need it right now. This half however, we do need. I want to cut the onion really small so peel my onion as such, going to take my knife and make a series of very close together vertical incisions throughout the onion. It is a really easy way to dice an onion without having to really chop it up and dice it. I'm going to make incisions of the same size going this way. You'll see as my onion falls apart, we have an excellently diced onion. When you get to the nub piece right here, you just kind of cut around the nub and there you go. Put this onion in the other container. We are back to mince our garlic. All we are going to do is we are going to take our knife and place on top of the garlic, smash it till we hear it crunch. It is a real easy way to peel garlic by the way. Then we say there you go, peeled the whole thing. I like leaving my garlic pretty large so I'll leave three that way and five that way. Since the garlic and the onion are getting cooked together, going to keep the together because they are friends.
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