Pan-Seared Swordfish – Bruno Albouze

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[BrunoAlbouze]

My parents had one.. reminds me my childhood - Freaking it :)

[BrunoAlbouze]

Going fishing near La Jolla in San Diego. Though, we haven't caught any swordfish to tell u the truth :)

[EugenieKitchen]

hahaha.. your choice of sound and music is always excellent! Thanks for another exciting cooking episode, chef.

[joycabrera]

Hi Bruno! I've been binge watching your vids on and off.
You probably won't see this message but I want you to know that even back then and now that you are my fave chef in YouTube. Your cooking videos are so extraordinary.
Hope you get the well deserved 1m subs soon! Cheers!

[karengray]

I USE TO EAT SORDFISH IN THE 70' BUT STOPPED DUE TO THE EXTREMELY HIGH AMOUNTS OF MERCURY IN THAT FISH ALSO IN ALBACORE TUNA, LIGHT MEAT TUNA A HAS A LITTLE LESS MERCURY, NO AMOUNT OF MERCURY IS SAFE TO EAT.
YOU ARE THE BEST CHEF EVER!

[Lipampan]

Made this meal tonight and all turned out very delicious! Thank you Chef Bruno.

[ardentdfender]

Bruno cooking is totally hilarious and very well done and presented nicely.

[chronos]

you are one of my favorite chefs!!! the food looks absolutely delicious.

[kumushnepesova]

Amazing))) I don't cook but I love to watch you cooking))) It is just amazing)))

[mariamarymiriam]

You will need half of a lemon juice to squeeze over the fish at the last minute some chopped parsley and garlic . Since it is already a very greasy fish is always best to cut the filets to a max of 1, 5 cm. And you don't need to take off the skin because its own grease held in the skin at high heat will help the fish fry (just like with Salmon). Before placing it on the very hot pan, fry laminated garlic (till light brown) in no more than a Tbsp. of olive oil at medium heat,  then take the garlic out and save it. Never put salt to that garlic or you will taste the garlic in your mouth for two days no matter what you do or what else you eat. Then turn up the heat and add the fish (don't add any more oil to the pan) when the pan reaches very hot. Allow the fish to really cook on one side (you don't want to turn it back on that side again) before turning it to the other side. About 2/3 minutes each side max or it will be too dry. Use thick sea salt at the last minute to avoid the water of the fish from coming out and ending boiling your fish instead of frying it, and you don't want it dry, it has to be PERFECT. Add the lemon juice with the garlic you have saved with some chopped parsley at the last 5 seconds and serve immediately. Again, this fish is very greasy, so to avoid the meal from being to heavy to digest it is best served with something with very little oil.

[Tecfield]

Swordfish is a beautiful tasteful piece of meat. Although I like most of your recipes, I am totally against adding garlic and thyme to this fish. Even I don't like the taste of olive oil on it! I would just add salt and pepper and grill them on charcoal and now and then just butter it with real high-grade butter :)

[aaronmoroney]

Hey Bruno! I'm an aspiring chef, I'm attending culinary school next year, I'm just wondering why you chose to be a personal chef rather than a restaurant chef?

[sifinafa]

I'm going to make this one. It looks crazy off the hook!!!! You're fantastic!

[SoloWingPixxy]

You deserve your own spot on a cooking channel. That would be some good T.V.

[AnglingAndrew-po]

Fish at 0:39 is a blue marlin, not a swardfish.

[hummmingbirdie]

Hello Bruno, I saw you cutting shallots. To cut shallots that thinly and then be able to make that horizontal cut, the knife must be exceptionally sharp. Would you also make a session of "the real deal" to show how you sharpen and keep sharp your knives?

[loveyouful]

I get so hungry every time I watch your videos.

[danedane]

As a San Diego native, I'm sad I haven't seen you around!

[recoswell]

guess nobody told him the average person does not have access to a 20 pound slab of swordfish

[kookookachu]

Bruno, is there an advantage to using shallots over onions? And vice versa?