Sable fish: cooking recipes at home

In the tropical and subtropical seas of the Atlantic and Pacific (in the Sea of Japan and in the waters of the Southern Primorye), an interesting fish resembles the saber in appearance. It completely lacks a caudal fin, instead of which there is a thin filamentous appendage. The average length of the fish is from one to two meters. Weight is about 1 kg.

A swordfish is an object of fishing. In cooking, it is appreciated for its taste. The meat of the swordfish is soft and tender, the bones are practically absent (except in the spinal part only). Fish is characterized by a high protein content, the presence of a large amount of calcium and phosphorus. Regardless of the way of cooking, the meat is juicy and very tasty.

Recipe for swordfish in batter

That the meat of the swordfish retain its softness and juiciness, it is recommended to fry it in batter. To make it, you need 1 egg, 3 tbsp. Spoons of flour, 70 ml of milk and a half of nutmeg (you need to grate it on a fine grater). All the ingredients are kneaded to a homogeneous consistency. Ready-made dough should get liquid, so if necessary, you can add a little more milk.

Before starting to fry, the saber fish is washed and cut into portions (10-15 cm in length). After that, each piece must be pricked on a fork, dipped in a liquid batter and put on a pan with preheated vegetable oil. Fry for 2 minutes on each side until an appetizing crust is formed. Finished pieces put on a paper towel to remove excess oil. Serve hot.

Fish saber stewed in sour cream

This fish is low in calories (only 106 kcal in 100 grams). Soft white meat is often used in dietary nutrition. Especially the delicate taste of saber fish acquires when extinguishing in sour cream.

To prepare this dish, 1 kg of fish, cut into pieces 5 cm in length, is fried in flour. Then in the same oil on a frying pan is laid onions with half rings and carrots. Vegetables need to be fried for a few minutes until soft. Then on top of the onion-carrot pillow laid fried fish and poured sour cream (500 ml fat content of 15%). Add salt and pepper to taste, sprinkle with green dill. Stew for half an hour on a slow fire.

Finished fish turns out so tender that even children can eat it with pleasure. You can serve as an independent dish or with a side dish, in a cold and hot form.

Preparation of swordfish in a multivark

To prepare fish according to the following recipe, you need a carcass of fish, an onion, 100 g of champignons or other mushrooms, 100 g of cheese, mayonnaise or sour cream.

First, the onion bowl and chopped mushrooms are pressed into the bowl of the multivark. They need a little fry. Depending on the model of the multivark, you can do it in the "Frying", "Baking" or "Meat" mode. Stir fried vegetables on a plate. Then to the bottom of the multivarka place the fish, cleared of bones and cut into small pieces. On top lay an onion-mushroom pillow, cover with a layer of mayonnaise and tear with grated cheese. Cook in "Baking" mode for at least 40 minutes.

The prepared dish has a delicious and crispy golden crust, and inside it turns out to be tender, juicy and fragrant.

Fish-saber: how to cook in the oven

To preserve the maximum number of important vitamins in the fish, macro and microelements, nutritionists recommend baking it in the oven. To do this, it is marinated and wrapped in foil, so that all the juice that is formed during cooking is stored inside.

Fish-saber has one important advantage: it lacks scales, which means that it is necessary to clean it only from the entrails. After this, the fish should be cut into portions and marinated in apple cider vinegar with salt and pepper. At this time, it is necessary to cut the onion into half rings and arrange it on a foil folded in half.

Put the pickled fish on top of the onion cushion, wrap well and send it to the oven for 40 minutes. So the dietary variant of a dish prepares. In another case, you can open the foil 10 minutes before the end of cooking, sprinkle the fish with cheese and send it back to the oven.

Marinating a swordfish

Everyone who likes the taste of marinated saber fish will like the following way of cooking. For the marinade, you need to boil 500 ml of water, in which add 2 tablespoons of vinegar (30%), a spoonful of salt and sugar. You will also need several peas of black and sweet-scented pepper, a bay leaf.

Do not remove the marinade from the fire, put small pieces of fish into it. Cook all together for 15 minutes. Slightly cool the cooled fish into a deep plate and pour the marinade again. Allow to cool well and serve on the table. Marinade in the cold form often freezes, resembling a cold. In this case, the pieces need to be pulled out of it and shifted to another plate.

All the recipes for the preparation of swordfish (in marinated form) are designed for the fact that the finished dish is eaten for a maximum of two days. It is not recommended to store it for a long time.