Originally posted by NYNM
We just finished a great meal at a Greek seafood restaurant (see also "ice cream") and I first ordered grilled swordfish (which was listed on the menu) and the waitress gave me a wierd look.
I asked "What?" and she said "You don't want it broiled?"
I asked Well is it really supposed to be broiled? and she said Oh yes.(which made me wonder why they had it grilled on the menu) Anyway,
It was OK when I then ordered it broiled, very fresh, but even tho it was covered with herbs it was rather tastless. So, I ask you:
Is is supposed to be broiled?
I think your waitress should have been "broiled" by the way she spoke to you, but that's just my opinion. A decent waitress would have know the differences in the preparation, as well as the differences in the taste of the two dishes. Correctly noted, Swordfish is mild in flavor, and can be prepared in a number of ways. I've had both broiled and grilled, and if properly done, neither gets dry.
I've also had a version called "steak-house" style that I had at Maggianos Little Italy @ South Coast Plaza in California. It was a very thick piece of Sword, that had a blackened-like coating on it, but it wasn't blackening seasoning, it was more like a steak-sauce flavor. It was great, and the sword was very fresh!
At home, I usally grill it on my gas-Weber grill, olive oil salt/pepper with fresh lemon after its done, that's it for my taste.