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One of The Greatest Ways to Cook Swordfish (Milanese-Style)
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- Опубліковано 28 чер 2022
- Today we make a fast and easy Swordfish Milanese with lemon asparagus and spicy caper cherry pepper brown butter.
Recipes:
Swordfish Milanese
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His presentation style never gets old. It's like a conversation with someone you actually want to talk to.
I'm surprised he's not at 1 million subscribers yet, he's such a good cook and content creator, I love him!
Exactly what I was thinking! 😀👍
Very well said!!!
Out of all the yt cooks, your food consistently looks DELECTABLE! And your recipes always FRESH and exciting!
consistently quality cooking and content
This sounds so good, I will definitely make this. Your direction is perfect.
Hot brown butter to the pepper/caper combo is INCREDIBLE
Thank you for this - swordfish is fantastic, I don't care what anyone says.
I always forget how good swordfish is... I'll have to make this. Thanks!
This looks amazing! As always, excellent work. Nougatine is one of my favorite spots, love his stuff.
Love the classic Italian food! Keep up the good vids!
Made this tonight,came out perfectly! No doubt the best swordfish I have ever had!! Thank you😊
This looks so good! The only adjustment is make since I can't handle much heat is to use 1/2 or 3/4 sweet peppers & only 1/2 or 1/4 spicy peppers.
Just made this - my new favorite dish. It was unbelievably good
been following your channel for years! You are the best cooking channel on YT :)
Wow dude. You've outdone yourself here with this one, and you were already top notch. Bravo.
Glad I didnt watch your measurements and actually listened to them😅. Grew my asparagus and they are up now so perfect time for this recipe. And will be doing rhis today.
Omg that looks amazing. I love swordfish. Thank you for sharing ❤️ 😊
Looks absolutely amazing 😋
Looks good bro I will try this out
You are awesome!
Fantastic again
What a nice dish 🐟
beautiful
Damn that’s perfect
Wow! it looks delicious! 😀👍👏👌💜
Just found your site, superb!
I just ran into this video and this first thing I noticed is that it doesn’t have that many views compared to his other videos. People really don’t realize how good swordfish is.
I can’t tell you how much I truly mean it when I say thank you so much for staying in your lane and not talking politics on this channel. I love coming here and getting amazing food creation content. Please keep up the incredible work. Maybe sprinkle in some
More keto stuff if you could please.
Incredible content my man 🙌
i love the herb called savory! @1:21
So a chicken fried swordfish. I'm in.
Really nice 👌
Such a great idea and definitely looks good for the summer.
I love your videos. Straight to the point and delicious.
KERRYGOLD! I love seeing Irish products being used (I'm Irish.. obviously)
The only butter I eat and, I'm from the USA.
First? The start of the video looks veeeery promising!
One question regarding all your other videos with an oven, Can I politely ask please what oven setting I should use? Here in Germany we have heat from above and from the bottom at the same time and convection with a fan!? When you give temperature suggestions in general what setting do you mean and what are the correct definitions? Thank you very much
I’m from Switzerland and basically all recipes I recreate are American. Unless they explicitly say convection I go for top and bottom (ober-unter Hitze). Has worked out perfectly so far, regardless if it’s whole fish, chicken, bread or things like stew etc. There’s always room for improvement of course, so maybe a different setting would be better suited, that said I haven’t had any problems so far and my cookings have always looked as they should (aside from errors on my part).
I make your weekday sauce on a regular basis. Its so damn good I can eat it with just a spoon. Your recipes are all scrumptious. The thanksgiving stuffing I ate the whole batch myself last year. The meatloaf is so succulent and flavorful.
Great recipe. But where i'm from, swordfish is kinda expensive for a week meal haha
Love the videos man. Where did you get that cutting board tho, I want one just same lol
Thanks!
Fantastic !!
Excellent video Stephen
So YUM 😋
4:41 dang did that hurt Xd
It's funny I made this same recipe yesterday, but with a blue shark.
I suggest a "double breading" (flour->egg->panko->egg->panko) just like a real milanese
Wondering if this would work w/ Tuna Steaks
I reckon it could. But cook the tuna medium rare or rare as tuna can be dry if cooked too much. Oh and Tuna is already a naturally oily fish, so quantities of the oil and so on might need adjusting as you go
Yum!
Yummy
It would be nice if I had it for dinner tonight ! 😉👍
Looks good, but the link to the recipe doesn't work...
😋😋yummy
Love Fish. So I'm for it.
I have a question. Did you use olive oil for the flavor as well as shallow frying? Could a milder flavored oil be used to achieve the same flavor profile you were going for?
Less than 20 minutes from prep to done. Yes a weeknight meal for the family. Will this work for any fish that's about a half inch thick? Swordfish can be EXPENSIVE.
It might work. I would maybe look for a fish that isn't that flakey if you want to maintain that thickness, maybe tuna steaks? Or some whitefish? Not sure, but let me know what you end up trying out
Or shark steaks.
i dont find that there is a large enough difference in taste compared to price between swordfish and tuna. i always use tuna because its usually at least half the price!!!
And your tastebuds are broken, or?
The seafood guy? lol
Kena cuba untuk ikan tempatan malaysia ni.
What is wrong with the blood line.
I’m earlyyyyyy
Bet she wasn't impressed with that
Do a chicken parm but instead of chicken use fish
ᵖʳᵒᵐᵒˢᵐ
Link to recipe doesn't work
But whyyyyy
Looks awesome but something tells me my local midwestern Kroger ain't gonna be carrying swordfish...
What does he do with the leftovers. Ingredients??
That fish looks dry AF. 😂
For me its strange that you dont have satisfactory butter so you buy european. Same with tomatoes.
The dairy industry in the US focuses on grain-fed Holstein cows; they give double the milk output versus better quality Jersey milk.
As a Brit we really don't understand the fascination with Kerry gold butter. It average at best. You want the best butter it's French every time..
Kerry is a HUGE step up in quality over most US brands. You are also more likely to find it than French butter.
@@kwhatten. Ah OK. Never realised. Wow your butter must be bad...
Once again this episode feels artificially rushed. It's as if the editing software took out all the gaps between words. It often seems he takes no breaths while speaking and there are no periods between sentences. The problem is that it takes away the connection with the viewer, almost as if he just wants it to be over so he can go home. The music is almost non existent. I want the old Stephen back.
"Seafood guy" is a "fish monger"
If the marlin aint smoked its useless, or so my old mauri head chef would tell me
Why are you pronouncing Milanese like that? There is no “aye” at the end…
Disgusting all that butter high cholesterol never fry always bake your fish
How about don't eat this magnificent fish which is really important for the health of our oceans? Also have fun with the mercury poisoning you got yourself by eating this.
Yummy