Cooking Swordfish or Stingray

BoatlessFisherman · Post by **BoatlessFisherman** » Wed Jan 11, 2006 1:46 pm

Yes, maranade and grill, easy and Great. Most people perfer well done that I have cooked it for, they like it not wet in the center go figure.

sarge · Post by **sarge** » Tue Apr 18, 2006 1:10 am

sounds like the first annual boatless fishing iron chef challenge is in the making.....secret ingredient-stingray wings.
sarge

BoatlessFisherman · Post by **BoatlessFisherman** » Mon Apr 24, 2006 5:33 pm

Yes i have met many peolpe who eat Rays and say they are very good.

Good to see you RijKaard

BoatlessFisherman · Post by **BoatlessFisherman** » Mon Apr 24, 2006 6:19 pm

You've tryed it Sharkman??

They also say that is where some scallops come from ????

Perichois · Post by **Perichois** » Mon Apr 24, 2006 11:28 pm

BoatlessFisherman wrote:
They also say that is where some scallops come from ????

They do it all the time over here.They also say you can't tell the differance.

BoatlessFisherman · Post by **BoatlessFisherman** » Tue Apr 25, 2006 4:43 pm

Cool good for you for trying, thats awesome I myself would NOT. LOL

big_matt_duq · Post by **big_matt_duq** » Tue Apr 25, 2006 5:33 pm

Sharkman did you cut out the cartilage and take off the skin? i have heard if you do that it taste like a giant scallop. i guess you have to just fillet the wing on both sides and then take the skin off. i dunno, i might try it one day.

Dhunter55 · Post by **Dhunter55** » Sun Nov 19, 2006 1:46 pm

Only way to do a swordfish steak justice IMHO is Texas Style. On the grille over mesquite wood chunks or soaked mesquite chips on regular charcoal.

Brush with a little melted butter and minced garlic while grilling or like Rijkaard said, marinate prior with a little olive oil and lemon.

Mesquite grilled steaks are awesome too.

Heck, mesquite grilled anything is awesome.

Cooking Swordfish or Stingray

Grill