Baked Swordfish! This quick and easy method for cooking swordfish produces perfectly cooked swordfish steaks, not to mention fast and delicious dinner!
We’ve made it to Thursday! That is certainly something to celebrate. {Along with the fact that I have finally gotten around to posting for today… at 11:33pm. Please excuse me if this post makes no sense at all.}
So, the pineapple recipe I’m sharing with you today is not actually the recipe that I intended on sharing. The recipe I thought I would be sharing sadly turned out to be a bit of a dud. Pineapple Teriyaki Burgers.
Sounds kinda yummy, right? Well, they weren’t. Perhaps it had something to do with the fact that I liked the idea of these burgers, but I didn’t follow the recipe. At all.
As in, mine probably included 2 of the ingredients actually listed as part of the original recipe {using various high sodium powdered mixes just didn’t sound very appealing.}. And pineapple was one of them.
Steve actually ate them quite happily. {Does this really surprise you?} I, on the other hand, was slightly grossed out by the fact that underneath the pretty ring of grilled pineapple, I was left with sort of soggy, un-browned turkey breast meat. {Think: Turkey burger with tan lines.} Blech.
Truthfully, the taste wasn’t that bad, but I couldn’t get over the little un-browned detail. If I were to make them again, I’d probably just grill a piece of pineapple separately and add it as a topping after the burger was properly browned all over. Oh well. You live and you learn.
Anyway, the replacement recipe I have for you is much better. Mostly because it only requires a few ingredients {which is good because my eyes are closing as I type}. And it’s yummy, too.
Baked Swordfish
