This recipe is a combination of sweet, salty, and savory, with a delightful texture. What I Like About This Recipe: While the sauce is cooking, slice the leeks thinly, give them a thorough rinse, then let them cook with 35g butter in a deep pan, covered with a lid, until they are soft. It is important that they don't colour, so I often put a round of greaseproof paper on top of the leeks and cover with a lid, which will encourage them to steam. For grilled swordfish, some say, treat swordfish as you would cook a rare steak, using high heat to sear on one side for about 5 to 6 minutes, then turning the fish over to cook for another 3 minutes or so for a 1-inch steak. (This may vary slightly). How do you know if swordfish is done?

The fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but by the time it gets to the table, it will have cooked through) If you’re feeling adventurous, try adding a few drops of sesame oil and a teaspoon of five-spice powder to the marinade. The combination of sweet and savory flavors with a hint of spice and crunch creates an unforgettable culinary experience. Breath as you hold the pose, lengthening on each inhale and gently twisting a bit more with each exhale. The marinade/glaze for this recipe is super flavorful and simple to put together. All you need to do is mix the ingredients together and you’re good to go!

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The salmon is cooked to perfection and is dripping with flavor from the glaze. What I Like About This Recipe: Section divider Variations (Photo: Andrew Clark. Clothing: Calia) Photo: Andrew Clark Half Lord of the Fishes Pose with relaxed arms Instead of bringing your left elbow to your right thigh, wrap your left forearm around your right shin, bringing your knee inside your elbow. Photo: Andrew Clark. Clothing: Calia Half Lord of the Fishes on a chair Feeling the swordfish steak on the outside doesn't help you determine for sure if it's ready. This is because it's a firm fish and will feel just as hard at medium as it would at medium-well.

The combination of seared Chilean sea bass, wilted spinach, and a spicy, sour-sweet Vietnamese sauce sets this dish apart from other fish dishes.I'm using a gas grill for this recipe but you can use a charcoal grill or even an indoor griddle. Whichever method you choose to cook your swordfish, the key is not to overcook it.