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I got a nice cut of Swordfish for $10 a pound, and am looking for suggestions on what goes best with it. I see a bunch of recipes use lime or lemon, but I'm not a hige fan of citrus, any ideas?
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Easiest rule of thumb when figuring out spices if you dont know what youre doing: what place is the food from? Those traditional spices will be fine unless the ingredient is particularly rare. Japan and spain for swordfish - spanish and japanese spice mixes will be fine.
Recipes use lemon and lime for fish because they want an acid. Go to japan, somewhere citrus is more rare, and what do they use? Vinegar. Ergo, any acid can probably be swapped in and you can build other seasonings around it
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