A popular saltwater fish found in warm and tropical waters. The fish's upper jaw resembles a sword and is about a third of its length. They can grow to be as much as 1000 pounds but are generally caught before reaching 250 pounds. The moderately lean flesh of the swordfish may be white, orange or pink, but when cooked they all turn the same color and have the same mild flavor and meaty texture. Fresh swordfish is available from late spring through most of the summer. It is available frozen throughout the year. Swordfish is good when broiled, baked, grilled, steamed or poached.
To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet. If the fish has been properly cooked, the meat will appear opaque but will still be moist.
Mike Jediny of Garwood, NJ posted this recipe on kayakfishingstuff.com, reprinted with permission of "Chef Mike" - maybe his day job, but he's one heck of a fisherman. A true New Jersey Striper fanatic. In Mike's words: "Frying fish is cool, this way is just as simple; but the taste is much different. It's in the details, so pay close attention. I can only hope some of you try this; because it may change you or the way you have done things in the past. Have an open mind, and let things flow."
This is a recipe which called for swordfish, although striper fits the bill perfectly. It's called Grilled Japanese Striper, so lets begin.