I’ve had swordfish on my mind lately. One of my jobs at The Essex Shipbuilding Museum is to talk about the fishing career of the EVELINA M. GOULART, a former highline swordfishing schooner/dragger that is now in our shipyard. By the end of the day I’m hankering for a nice big steak of one of my favorite fish.
Swordfish has been a frequent topic on this blog, but I can’t help it, I love swordfish and we are in swordfish season here in New England. With a little bit of cash on me I headed to my favorite local fish market – Steve Connolly’s in Gloucester to see what they had. Even though I had my mind on swordfish, I almost walked out with a couple of pounds of fresh caught bluefin tuna. Both looked excellent but I had to satisfy my craving so I left with a nice big cut that weighed out at 2 pounds.
It’s been really hot out recently, and it seems even hotter after a year without spring. The thought of grilling out in the sun just seemed brutal to me so I decided to roast instead of grill, and with some naturally risen sourdough bread, made some herb breadcrumbs for a variant on an old Sicilian favorite. In the Palermo region, swordfish is often marinated then dipped in breadcrumbs before grilling. I wanted to mix it up a bit though, so I broke out a bottle of a new condiment I discovered on Instagram.
Mojo Sauce from the Canary Islands
There are several related sauces from the Canary Islands that are called mojo (moho) that combine a variety of oil, nuts, spices, peppers, and citrus. I’ve never heard of it until recently when I saw this new product from Mojo Co. I contacted them and they were nice enough to send me a complimentary bottle of their mild mojo sauce!
Just like their website states, it was unlike anything I’ve tried before…but in a good way. It tastes of roasted red peppers and spices, but there is more going on that I can’t quite place. Hell, I don’t even like peppers and I think this stuff is good on everything. With the garlic and almonds, I’m not sure how it will go with my low-FODMAP diet, but a little goes a long way. I’ve been trying to find a way to incorporate this mojo sauce with a seafood recipe, since it seems a natural pairing. Note: This is NOT a low-FODMAP recipe. Mojo sauce contains garlic and almonds.
Roasted Mojo Swordfish with BreadcrumbsCuisine: SeafoodDifficulty: Easy
1.5-2lbs Fresh Swordfish Steaks
2-3 Tbsp. Mojo Co Mild Mojo Sauce
2-4 Slices Sourdough/Italian Bread
Fresh/Dried Herbs (I used rosemary, savory, sage, and tarragon)
Zest from 1 Lemon
Salt and Pepper
- Combine bread, salt, pepper, zest and herbs in a food processor and pulse until your desired size of breadcrumbs (toasting before grinding is a good option).
- Place crumbs on a large plate. Prepare swordfish with a quick rinse of water and pat dry, lightly season and then smear one side with mojo sauce before placing sauced side into breadcrumbs.
- Smear the other side and then flip, pressing down to evenly coat. Shake off excess and place on a parchment lined baking sheet.
- Bake at 400F for 20-25 minutes depending upon thickness of swordfish.
Swordfish on the grill is great, but in the oven I feel like the risk of overcooking is less. At 24 minutes, these nice thick steaks were perfect. I went light on the herbs in the breadcrumb mixture and they blended well with the mojo.
The Verdict on Swordfish Mojo
I am so glad I tried this. My chunky breadcrumbs added a nice crunch, almost like panko. I figured a sauce from the Canary Islands would be a natural match for seafood…glad I was right. The mojo sauce has flavor that is truly unique and is a great match with the meaty flavor of the swordfish. Mojo sauce takes me back to the pintxos in San Sebastian (Donostia) and also reminds me of an ingredient you find in Azorean cooking. Thank you Mojo Company for the sample, I can’t wait to pair your sauce with more fish and shellfish.