I love the way you all cooked the swordfish on the skewers and then brought them inside and added the tomatoes to them. That is a best way to cook fish like that when using a skewer.
Most important lesson when making kabobs/kebabs - one item on each skewer, everything cooks at different rates; also, grilled pineapple is pretty darn awesome.
maybe a minor detail, but wouldn't it make more sense to brush the vegetables with the oil first (if using the same brush) before brushing the swordfish skewers?
Please be very careful about the sourcing of swordfish if you make this. Swordfish in many, if not most, supermarkets are from sources on the Monterey Bay Aquarium's red list. The sustainably caught swordfish is much more expensive and usually only seen in dedicated fish mongers.
No. The plant itself is called cilantro, and the dried leaves and stems are also called cilantro. The seeds are coriander. Just because someone named the dried leaves the same as the plant doesn't make the seeds themselves the same as the entire plant. Seeds are made by a plant, they are not the entire plant itself.
Yes, corriander and cilantro are the same thing, no matter what anyone tells you. Here in Asia, it's referred to as corriander but in USA it's called cilantro. The whole plant is a corriander plant. The seeds are called corriander seeds. People in the US aren't used to the term Cilantro seeds, so they call it corriander seeds while still referring the very same plant as cilantro.
@@satoshiketchump umm, the seeds aren't a part of the plant. just like eggs/sperm isn't a part of us, it's something we make for reproduction. and TBH, it wouldn't matter if we were talking about the leaves and the roots, having a different name for each would still be perfectly acceptable. the roots aren't the entire plant, just like the leaves aren't. what they shouldn't have done is name the spices the same name as the entire plant at all. and it's idiotic to name 2 different parts the same name. also, you will note that we don't do this for other plants. we don't call the leaves, bark, or roots of the apple tree apples, for example. your logic, and your argument, fail on multiple levels I'm afraid.
Sorry, but if you brush everything with oil then you don't grill them, you are just frying them a bit differently. The heat will raise the temperature of the oil and it'll start to fry all the ingredients. Try it and you'll see it tastes like fried food. The fish looks dry too but I like the sauce that was prepared. Interesting recipe. Just don't agree with the basil on top.
Sorry pal but you're wrong but I can see your logic. It's seriously flawed. It's not on a skillet or griddle. There's not enough contact with the metal to fry. It's getting very hot air and hot gas cooking the food. The oil is just to get the food to release. But go ahead and don't oil the grate if you don't want to. Heck fry it if you want to. It should still be good but it won't be the same. I didn't see anyone mention about it being grilled over a propane grill. You would get a better, smokey flavor if done over a charcoal grill with some wood chunks added for more flavor. That's how I'm going to do this recipe.
@@victorbenner539 so what you are saying is that in order to fry something you need contact with metal? So food made on glass or porcelain pots can not fry food? In a deep fry, where does de food have contact with the metal or any surface? Make the test, soak a couple of gloves of garlic soak them in oil and them put on the microwave, the result will be a lot closer to fried garlic than cooked or whatever.
First off, I'm not aware of anyone frying on glass or porcelain pots. Perhaps you meant glass or porcelain surfaces on pots. Even then they would be skillets or pans but to your argument that they are not touching some sort of metal you are correct. Although when grilling on porcelain grills it's best to oil them but not as important because the porcelain is a somewhat non stick surface. So I'll have to explain this better for you ( although I believe that your smart enough to understand all this but for some reason are looking for a useless argument and I don't understand that ) The purpose of the grill is to suspend the food that you intend to cook in hot air and hot gas. As a secondary purpose you can get grill marks where the food comes into contact but the primary purpose is suspending the food so there can be as much contact of the food to the hot air and gas. What I'm puzzled about is what is your purpose of your statement in the first place. It really didn't seem to be a cooking point but rather something to just kinda complain about. Before I go because I have much more important things to do,you argued about deep frying and that there no contact with metal. And again you are correct. However deep frying is other the same as skillet frying. That would be like saying smoking food is the same as grilling food. In the end cook your food however you wish. I hope you find joy and happiness in your life. You don't sound happy currently and I do wish the best for you. Now I have to get to work. Have a great day.🌞
Most important lesson when making kabobs/kebabs - one item on each skewer, everything cooks at different rates; also, grilled pineapple is pretty darn awesome.
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I see Dan, I click.
I love the way you all cooked the swordfish on the skewers and then brought them inside and added the tomatoes to them. That is a best way to cook fish like that when using a skewer.
Thank you for promoting coriander. It is indeed an underused spice in the US and it is a wonderful addition to a range of foods.
Most important lesson when making kabobs/kebabs - one item on each skewer, everything cooks at different rates; also, grilled pineapple is pretty darn awesome.
That’s a keeper recipe!!
I'm Roxxxy Andrews and I'm here to make it clear: I have NO intention of eating, cooking, or serving sword fish. I'm purely watching for Dan.
It's AMAZING
I added a bit more garlic and salt.. fantastic dish !!!
I will try this on my grill pan on the stove. I don't have outdoor space for a grill, unfortunately.
Dan's hair is always the perfect messy style, jealous.
I made this for dinner tonight and my guests flipped out......... they loved it! I did chicken instead of the fish.
I guess Dan didn't really need Bridget. He's awesome solo.
Thank you !!! A great recipe 👍😘
I want Dans sword. Yummy
Recipe please! 😁
In the thumbnail, it looks like the Hindenburg is crashing behind them
Michael Drake Woah, yeah
maybe a minor detail, but wouldn't it make more sense to brush the vegetables with the oil first (if using the same brush) before brushing the swordfish skewers?
I guess the question is, does swordfish likely contain any dangerous grill temperature resistant parasites. Dunno. I kinda doubt it.
@@jameshobbs Understood. But having seen it all in my lifetime, I'd err on the side of caution with this.
احلى قناة تعرفنا على الجودة شكرا لكم
Please be very careful about the sourcing of swordfish if you make this. Swordfish in many, if not most, supermarkets are from sources on the Monterey Bay Aquarium's red list. The sustainably caught swordfish is much more expensive and usually only seen in dedicated fish mongers.
Isn't coriander just cilantro?
No.
The plant itself is called cilantro, and the dried leaves and stems are also called cilantro. The seeds are coriander.
Just because someone named the dried leaves the same as the plant doesn't make the seeds themselves the same as the entire plant. Seeds are made by a plant, they are not the entire plant itself.
Yes, corriander and cilantro are the same thing, no matter what anyone tells you. Here in Asia, it's referred to as corriander but in USA it's called cilantro. The whole plant is a corriander plant. The seeds are called corriander seeds. People in the US aren't used to the term Cilantro seeds, so they call it corriander seeds while still referring the very same plant as cilantro.
@@satoshiketchump
umm, the seeds aren't a part of the plant. just like eggs/sperm isn't a part of us, it's something we make for reproduction.
and TBH, it wouldn't matter if we were talking about the leaves and the roots, having a different name for each would still be perfectly acceptable. the roots aren't the entire plant, just like the leaves aren't. what they shouldn't have done is name the spices the same name as the entire plant at all.
and it's idiotic to name 2 different parts the same name.
also, you will note that we don't do this for other plants. we don't call the leaves, bark, or roots of the apple tree apples, for example.
your logic, and your argument, fail on multiple levels I'm afraid.
يسلموووووووووووووو
Don't mash that fish, one piece one bite, I like it
cooking everything separately? nope
Don't buy swordfish.
What's up with dudes lower lip? It's all cockeyed.
Sorry, but if you brush everything with oil then you don't grill them, you are just frying them a bit differently. The heat will raise the temperature of the oil and it'll start to fry all the ingredients. Try it and you'll see it tastes like fried food. The fish looks dry too but I like the sauce that was prepared. Interesting recipe. Just don't agree with the basil on top.
Huh? Most things that don't already come with fat (anything non meat) will most of the time stick to a grill without some form of oil?
Sorry pal but you're wrong but I can see your logic. It's seriously flawed. It's not on a skillet or griddle. There's not enough contact with the metal to fry. It's getting very hot air and hot gas cooking the food. The oil is just to get the food to release. But go ahead and don't oil the grate if you don't want to. Heck fry it if you want to. It should still be good but it won't be the same. I didn't see anyone mention about it being grilled over a propane grill. You would get a better, smokey flavor if done over a charcoal grill with some wood chunks added for more flavor. That's how I'm going to do this recipe.
@@victorbenner539 so what you are saying is that in order to fry something you need contact with metal? So food made on glass or porcelain pots can not fry food?
In a deep fry, where does de food have contact with the metal or any surface? Make the test, soak a couple of gloves of garlic soak them in oil and them put on the microwave, the result will be a lot closer to fried garlic than cooked or whatever.
First off, I'm not aware of anyone frying on glass or porcelain pots. Perhaps you meant glass or porcelain surfaces on pots. Even then they would be skillets or pans but to your argument that they are not touching some sort of metal you are correct. Although when grilling on porcelain grills it's best to oil them but not as important because the porcelain is a somewhat non stick surface. So I'll have to explain this better for you ( although I believe that your smart enough to understand all this but for some reason are looking for a useless argument and I don't understand that ) The purpose of the grill is to suspend the food that you intend to cook in hot air and hot gas. As a secondary purpose you can get grill marks where the food comes into contact but the primary purpose is suspending the food so there can be as much contact of the food to the hot air and gas. What I'm puzzled about is what is your purpose of your statement in the first place. It really didn't seem to be a cooking point but rather something to just kinda complain about. Before I go because I have much more important things to do,you argued about deep frying and that there no contact with metal. And again you are correct. However deep frying is other the same as skillet frying. That would be like saying smoking food is the same as grilling food. In the end cook your food however you wish. I hope you find joy and happiness in your life. You don't sound happy currently and I do wish the best for you. Now I have to get to work. Have a great day.🌞
Most important lesson when making kabobs/kebabs - one item on each skewer, everything cooks at different rates; also, grilled pineapple is pretty darn awesome.