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Swordfish

  • Thread starter Thread starter Guest
  • Start date Start date

 
Try Chris' recipe for brined appetizer-style salmon posted here, replacing 50-75% of the water with beer (pilsner), adding a couple pieces (about the size of a quarter) fresh ginger, lightly crushed, and replacing the savory with 1/2 tsp dry thyme. Follow the rest of the recipe as written but pull the swordwish a bit sooner, when cooked through but not quite as dry as the salmon described.
 
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