Sword-fish
Ingredients
Directions
Heat the water
Bring 1 quart of water to a boil in a pot.
Add 1 teaspoon of salt to the boiling water.
Cook the swordfish
Carefully add 2 pounds of swordfish to the pot.
Boil for 30 minutes or longer if the piece is thicker.
Check for doneness before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Swordfish
- The main protein; heat sets its muscle proteins into a firm, flaky texture.
The step that matters
Boil for 30 minutes or longer if the piece is thicker.. Heat keeps firming the fish's proteins and pushing out moisture. Boiling past doneness squeezes out more juice and leaves the flesh dry and tough, so a thicker piece needs checking rather than a fixed time alone.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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