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The Fish that DOES NOT Taste Like Fish | Chef Jean-Pierre
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- Опубліковано 2 лют 2022
- Hello There Friends, Today I'm going to show you how to make a Fish Dish for someone who may not like fish so much! We are lucky here in Florida to get Swordfish, but wherever you are in the world if you have access to Swordfish you should really try this recipe! REMEMBER Fresh Fish Does NOT SMELL! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
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❤️ Lemon Olive Oil:
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❤️ Herbs de Provence:
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❤️ Lemon Balsamic Vinegar:
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❤️ Capers:
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Hi Chef, from a chef with 32 years of professional experience, you really present your videos in a manner that everyone can follow. You've earned my subscription and inspired me to make something fabulous tonight. Thank you!
Great compliment. I love listening to him.
Every time you hear "Don't be shy" half a bucket of butter disappears into the recipe. Just love it.
🤤👍
Measure carefully, now!
Margarine de Provence will not do???
@@tobyw9573 eww, one molecule away from plastic.
@@Visitkarteonly if using margarine. Real butter is not like that!
Can Jean-Pierre adopt me? If he is as animated off camera as he is on camera, then I must pay respect. Chef is an inspiration.
It's been fun to not only learn to cook with Chef Jean-Pierre, but also fun to learn WHAT A NICE GUY HE IS! World needs more positive vibes like this!
@Jacked you are so right. I refuse to watch 'celebrity' shows where men are @$$holes. Chef Jean-Pierre is almost the first real CHEF I have seen on UA-cam.
He absolutely is! My entire day is better after spending the 30 minutes or so with him. 😊
@@thebookdoc.writing.and.editing Me neither! One of them did shows where he set a timer and had to beat the alarm going off. High stress! No fun at all. Complete turn-off.
@@SectionSixteen what is the point of beating a timer? I worked in very nice kitchens for 12 years and things had to be fast. Salads drop and you had about 8 minutes to get the meals out. but you didn't have to do it like a moron. I knew what I'd use on a given day in a given restaurant. I'd come in early and prep. Depending on my equipment, things went slower or faster. One place I worked that might have been the hardest kitchen, it was chitless... Orders were just called by the expediter and everything had to be there. I learned to make codes for myself. When I left... The chef chased me down to invite me back. but he couldn't guarantee getting paid on time. It is impossible to live like that. 25 years out of the kitchen I took a job in Spain to help a guy who broke his arm and couldn't work. I cleared his kitchen of cockroaches, re-created safe food processing, and made his restaurant better. Then he stopped paying me. Guess what happened.
One day when I win the lottery I'll go and sit with Chef Jean-Pierre and literally taste every dish he makes.
🤦🏻♂️ I wish ‼️
I was laughing while I watched this because I could taste everything chef was doing.
If you are an aspiring chef, watch this man. He is real, he is brilliant, he is funny, and he is a very good chef.
Thank you, sir, for showing the world what a real chef is. I love what you do.
The intoxicating aronas of lemon and herbes married with a splendid cut of fish - so Provencal! Thank you J-P for reminding me of the beautiful days I spent in Provenza
Actually more Italian, it is why I prefer the lighter style of Italy over the robust but overbearing French cuisine.
Just tried the seafood cake today, made a double receipe to have something in advance. 31 year of experience wasn't enough. All the cakes are gone and I only saw happy faces. Thanks for your receipes, your inspiring manner and the team behind scenes who brings your cooking to the next level. Love to watch the videos. Greetings from chef to chef. :D
Poor you, appreciated food, what a problem for a chef.
Made these for friends tonight with the sauce. What a hit. I had three steaks left over and they were immediately grabbed up for tomorrow. Same with the sauce that was left over. And my friends had never had swordfish so this was a very special dinner for them. I was so pleased with the results. Thank you, Chef Jean-Pierre! Once again you are the greatest!!!
Chef Jean-Pierre, I appreciate when you introduce foods that we might avoid in the grocery store...Swordfish is definately one that was overlooked.
Thank you for sharing your gift of teaching. Your delivery and care for content is organic, and it sticks.
Funny, I made the Chicken Milanese last night... This is the swordfish version, no?
I bought an infrared laser thermometer because of you. Love it. Made my frying life so much better.
Definitely the best cooking videos ever! And so much wonderful, funny, quirky personality. Would love to have you guest star on our series.
ah, a great dish... I use a very similar method for my Parmesan Encrusted Sole with a Lemon Caper Brown Butter. The only thing I do differently is up the amount of Parmesan in the breadcrumbs and I cook the fish in the Butter before using it to make the sauce right in the same pan with lemon juice, shallots, and capers.
Hi 🙂! I NEVER ruin a Great piece of Fish or Beef with cheese (Parmesan). I understand everyones' taste is different & I respect that 👍👍🙂🙂. Enjoy 😋😋.
@@abigailvomelmo1167 if you understand everyone's taste is different, why did you have to let them know that you don't like their taste?
@@ghoulish6125 Hi 🙂. I'm sorry if I was misunderstood. Beg your Pardon. I only stated my preference. Underestimate my commented opinion (that you feel doesn't sit well with yours), that WILL be FUN 😁😁😁.
Hey Chef! I made this tonight for special company and it knocked it out of the park! Absolutely incredible and so appreciative for your sharing yet another magnificent recipe video!
You're the best, friend!
Of all the TV chefs over the past 40 years, you are right up there with Julia Childs in explaning how to cook. You are truly a great instructor.
Did you know Julia was a bad cook? She invited cooks and watched them. Hahahahaha
Hi Chef being from the island of Malta one would figure I would love fish as most Maltese people do, unfortunately I'm not one of them, so since you won my trust I will most defiantly make this dish if I can find fish as fresh as you can in Florida, thank you so much for all you do, God Bless.
I love Chef's approach. Very artistic and improvised. Reminds me of watching Bob Ross paint. Lol. A happy cloud here. A happy tree there. Before you know it you have an amaaaaazing painting.
Using a fork for the capers. No other chef would care enough to add such a small detail. By far my favorite chef.
you are a crazy person, and your channel is the best cooking channel on youtube. you remind people that cooking is basically magic, and you can have fun with it, and put love into it. you are a force for good in the world. also i love swordfish
Thank you so much 😁
Always fun to watch. I love the interjection from the producer, director, and whoever else is helping out. :)
I always avoided swordfish because I thought that it’s a dry fish but this is a great recipe and I’m definitely going to make it especially when I’m at my home in the Mediterranean. Thank you chef Jean for another great recipe.
Best chef on TV or video. You make it fun and doable for the ho e chef. I love your videos. Please keep them coming! Doug
Thanks chef juan another beautiful meal!!!!! 🙏🏻🙏🏻
You're so right about swordfish being the fish for people who don't like fish. As a child I hated fish, then learned as an adult to love swordfish & then, years later, trout. Only in the last 5-6-7 years have I branched out & tried other fish, prepared either at restaurants or at the "traiteur" counter at my local supermarket (France). But I still love swordfish.
As usual, always a pleasure to watch you Chef Jean-Pierre, the dishes are nourishing and some of the ingredients can always be substituted to suit your own taste. Serving a lemon sauce with the fish is just fabulous. It was a good video on crumbing as well. It is important to dry the fish with the flour it just works perfectly. Thank you for sharing and showing. Regards
I LOVE JEAN- PIERRE... YOU MAKE ME HAPPY AND THAT HUMOUR WOW
Didn't burn his mouth today! Thanks Chef. Going to cook it soon
this character is a kitchen gangsta - not shy about 'butter' we like!
“I use the digital thermometer when I go out to clubs” 🤣🤣🤣😂😂😂😂😂😂
Jean-Pierre is the best
I really enjoy the way you demonstrate and at the same time modulating your voice with funny comments, that makes it more friendlier and of course interesting! 👌Thanks
Whenever I asked my mom what’s for dinner and she said ”fish🐟”, there was some disappointment because I preferred meat as a kid but Chef Jean’s recipe must have changed my mind! Looks so yummy and it can beat meat!! 😍💓
Beat meat hehe.
@@pd5156 hehehehe
We had the same response in growing ups days too but mainly because the cook, our mother, would over cook the fish. She made Orange Roughy mostly but fried in the pan too long.
Is fish not meat?
@@hans_____ Technically it is but it has a whole different taste and structure as meat
This came just in time. As a pescatarian l love fish and was thinking just today what to make for tomorrow. Thank you chef Jean Pierre.
13:49 This is exactly why I love watching your Videos CJP, I was one of those Ding-Dongs, but not anymore! It's scary how much we copy from "Chefs" on UA-cam without even questioning the process.
Damn note to self never watch Chef cook something delish without having eaten first. I'm starving. Way to go Chef.
Capers: Literally food for thought. I mean WHO did think of that? Also, can you imagine how hungry the first person who ate a lobster must have been? I mean, not exactly easy to handle live or appetizing for that matter. Food is fascinating. 💫🕊💫
Just made this dish, having never had swordfish before. Incredible! Regrettably I didn't have the arugula salad on top, but I will next time.
The fish was texturally pleasant, and the panko provided a great crunch. The Lemon Butter sauce was absolutely killer. Excellent all around
Thank you chef 👨🍳 finger licking good 👍 can you make it with any type of fish 🐠 I love the sauce your amazing at all the different recipe that you make keep up 🆙 the good work God bless.
What an inspiring breath of fresh air! A real pleasure to listen, watch and learn...Thank you!
Great recipe chef! Love swordfish BUT I bet this will be awesome with fresh Atlantic Halibut!
You are the GOAT! Awesome to see you my friend !! I am stoked to find you on UA-cam. After being a customer of your Cooking Classes in Ft. Lauderdale for years. I have taken cooking class 101, 201 and countless individual hands on Saturday specialty classes like Key lime pie, Chocolate meringue, Cutlery, and more. I have been to numerous Thanksgiving dinner classes, Wine tastings, as well as dozens of regular dinner classes. You have never failed to deliver a wonder experience and I want to thank you for your passion and professionalism is unmatched. I love the UA-cam format and only wish it did your personality and humor justice, bringing a group of 30 people to a roar of laughter time and time again, even if we knew it was coming.. that takes huge talent and personality! I was a total beginner without a clue on where to start a meal, your teaching has transformed my inability to a very good cook who often hears something like; "Wow, that is the best Cordon Bleu I have ever had", or "dang, are you a chef?", I say nope, I am a pretty good hand in the kitchen now but it all started right here; and I show them the most valuable single product (among hundreds of products) I purchased from you The Signed Cook Book; COOKING 101 with 5 videos. It is seriously the most bang for the buck, even after years and years I still love to review and use, especially if I am doing a big meal like Thanksgiving; and there are several family members around that want to help. I say ok, you are making the Cranberry Sauce, go watch this video and here is the ingredients. They love having the visual aid and step by step instructions. Well, its Holiday time again and I just made 2 Bacon Wrapped Meat loafs, hotel size half pans, 8 lbs each to feed a dinner party of 15 people. Every single person loved it and wanted 2nds, and then to take some home! Really? Yes Happy Holidays to ALL !!
I love ❤ 🐟 fish! Will generally choose that when I'm at a restaurant.
Chef you continue to amaze me with your cooking skill and entertaining personality. I simply love your videos. Mike Burke
You are so much fun to watch . Incredible and amazing I have tried your recipes so I can tell everyone how delicious your food is. 😋👍🏽
Thank you Chef
I am learning so very much from you thank you Chef for teaching beyond just cooking. But the concepts... I am watching, listening and I'ma Learning!!!!
JP, this was a good seller on the menu. I remember this dish. I made a lot of them. The thin slices of fish seem to become so sweet when sautéed!!
You are so right Joe it is so smooth, delicate and yet never looses it amazing texture and flavor!😀👍
So glad you made a video on swordfish! I love Swordfish!!!! Swordfish=Steak of the Sea!!!
I tried this recipe last year and it was excellent and relatively easy to execute. Going to try it again tonight. This is such a great tutorial - thank you Chef!
Jean-Pierre, your videos are the BEST on you-tube! LOVE watching you!
I have never had swordfish, but that looks so mouthwatering delicious Chef Jean-Pierre, and with the lemon sauce and arugala, I am seriously drooling, a magnigique ten thumbs up 😋❤
😮DELISH sells the French herbs right to your door. I got a big bag , just ordered it thru Walmart.
We're not sending a man on the moon , right Chef ? Love your videos .
Maestro delivers again! We are all so lucky ♥ to have your videos!
You are a beautiful soul, Jean-Pierre. Big ❤
I loved the way he talks and enjoyed the whole video throughout! Very talented chef and he says wise things in such a flow that it becomes so simple!
Chef you put a smile on my face everytime you put a video up. You have a great demeanor and you are a great inspiration for the craft. Keep doing what you do.
Never cooked Swordfish before, but with Chef Jean-Pierre's instruction it will so easy a child could do it & delicious !!
Another great one, thanks for keeping it simple. Please do a video on a classic galette!!!
Many many years ago I had swordfish done this way and I had never forgot how good it was, now I can make it myself thankyou so much chef you are an inspiration
"Don't be afraid to add budder... "
Chef throws in about a half a kilo...
I love it!!
😅😅😅
Measure exactly
This is a new one for me, but your presentation is marvelous, as always! 😋 Thank you, dear Chef--again!! 👍❤
Thank you! 😃
I worked in a few kitchens long ago . . . this Jean-Pierre has an attitude and joie de vivre . . . his kitchen staff probably had zero turnover.
My dad always says "butter makes it better." THE LEMON JUICE! HAHAHAHA! I've heard you talk about this incident so many times and its so funny to see you put your hands on the lemon juice several time but you never think to use it! I've done the same thing myself many times. The important thing is that it didn't hurt the dish.
You are the absolute Best !
Man, I love watching you prepare these delicious dishes and your humor and wit makes it, not only educational, but entertaining as well. Thanks for yet another great video. I love you Chef !
One think I try and watch and figure out is how you have that kitchen configured. I'm redoing a place I just bought and I'll be spending a lot of time and money on the kitchen (not a pro, just like cooking), I do like that big drawer for all the odd sized ladles, mashers, etc. No more of the potato masher stopping the drawer from opening.
I'm not a great cook but I love watching your videos for the positivity and fun, thank you!
I have been ENJOYING you for at least 6 months, but have Loved to cook as long as I can remember. I have Never Enjoyed it like I Experience it now with Your Excellent Teaching Methods! I've even picked up some of your Lingo! It's all about the 👅, etc! Well, this past week I was in the hospital with my Daddy, who is it home doing better. I cooked my first meal talking your lingo and Everyone just laughed, then after the meal Everyone agreed that they are GLAD I'm home to Cook! I want to Thank You from Everything within my Heart for Inspiring me with Your Wonderful Spirit! Love You from NC!
This morning is so relaxing and beautiful that I really don’t want you to miss it in any way. So, wake up friend. A hearty good morning to you!
Came back to see this one again. Good stuff to know. It's easy to comprehend so it locks into your memory.
Absolutely my favourite fish! I often ate it in Greece, grilled with butter, served with white wine, super.
Dear Chef, My wife and I LOVE your videos and recipes. One problem - my wife ruined some pots and pans by banging on the edge with metal utensils. I asked her, "Please stop." Now every time we watch your videos she says, "See - that's how Chef Jean-Pierre does it" - like at 16:46. LOL Made your fish cakes last week and they were AMAZING! Will try this one next. You are the BEST!
I may need to mortgage my house in today’s economy for that swordfish, but hey, it’s worth it after watching this video! 👏🏼👏🏼🥰
When a kid I hated fish. The only way I would eat it was when it was swordfish. My mother would bring some fresh swordfish every now and then to have me eating some fish (on friday's). She would cook it kind of 'meunière'. I loved it but that 'milanese' touch would have made my childhood even happier!!!
This looks awesome! I would love to do this.
God bless all here
Your camera team really add to your shows! Grateful for your efforts!
Well, this is rare show. The Good Chef didn't burn the crap out of his mouth.😁👍
Chef Jean and Chef John are my two all-time favorite Chefs! They are also two of my all-time favorite channels! 🥰
really like the way you cook chef. i'm a big fan. pls keep it up. don't retire.
Yet another great recipe for us and a vid to enjoy. Thank you Jean-Pierre.
Wonderful video dude!!! "buta lemonjuice onit!" I am learning a lot watching your videos thanks again!
This makes my love for fishing that much more complete. I can't wait to try the swordfish. I want to try this on a striped bass.It is a fresh water white fish. Thank you Chef.
I love fish that tastes like fish and fish that tastes like not fish. It all depends on how it's prepared. Definitely trying this
twelve years ago, I was working near a chinese restaurant... I was eating the same food every day for half a year... still craving it... :D
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
How does this guy not have a billion subscribers.
Looks like the channel is picking up over 1,000 subs per day now. Taking off big time. He will be over 1 million subs before we know it 😁
Many probably already know this but for a gluten free option you can use potato starch. I often combine potato starch and white rice flour (gluten free) as a substitute for regular flour.
Chef, thanks for teaching me about this fish . I tried it now since your video. It is amazing how it has no fish taste. I even told my neighbor because she doesnt like fish. I enjoy your entertaining style.
Man, I love swordfish. I make a killer baked swordfish steak with Sicilian salsa. The salsa has roma tomatoes, capers, pine nuts, green olives (I use castelvetrano), shallots and raisins and is baked on top of the swordfish steaks.
Thank you Chef!
You make it look so easy and quick!!
Won’t find fresh swordfish here in Saskatchewan 🇨🇦, 😊 Enjoy
Give me that sauce and some bread and I’d be happy! Chef Jean-Pierre is awesome 😎
every upload there is something that makes me smiley. this episode the playing while mixing the breadcrumbs with the parmesan and herbs😎
Fantastic as always! My favorite Thursday habit.
The dish looks beautiful. I wish I understood the swordfish craze. Every time I've eaten swordfish it tastes like nothing and has the texture of overcooked bad tuna even when it's not overcooked. The veal route sounds delicious. Fish wise, I think this recipe sounds great for panfish and catfish. The lemon and capers would take away from the gaminess and muddiness of some freshwater fish. Yes, I would rather have catfish than swordfish. I would also choose Dorado, tuna, sole, flounder, cod, trigger, sea bass, halibut, salmon......than any freshwater fish or swordfish. Love the videos.
I’ve only had swordfish once, it was amazing! I used to have a career that allowed me to travel and stay in amazing hotels. I’m originally from Chicago and was back there for a conference and that’s where I ordered it.
smiling and learning every time....love it JP :)
Thanks so much for the Swordfish demo, I have wondered how to clean, and prepare this type of fish. Thanks again you are the best chef ever.
You make me want to cook everything you make. I love the way you teach Chef J-P.
I made cod fish today using the egg and breadcrumbs and fried it in evoo, no wine or caper sauce. Instead I dipped it in catsup and Red Hot mixed together and it was delicious!
Love this channel, you do such a great job Chef. My father god rest his soul would have been addicted to this UA-cam channel, and this makes me think of him.
First time i had swordfish,i was in Greece...it was fantastic 😋
Looks delicious! You didn’t burn your mouth today! Yay!
I love you so much, Chef Jean-Pierre. xoxoxo Thank you so much, these are so fun!!