Baking the swordfish

Scratch

Swordfish are fatter, fish like to make them by frying or roasting, with a small fire, and they're fried to gold and yellow, and they pull out the fat of the fish's body and melt it back into the fish's meat, and then they pour it back into the lemon juice... ..a bite down, thumping, not greasy at all, and then they feel smooth, fresh and delicious。

Swordfish

I've been cooking a swordfish

AUTUMN FISH ARE ONE OF THE MOST REPRESENTATIVE AUTUMN FOODS IN JAPANESE CUISINE. THEY TASTE BEAUTIFULLY, AND THEY CAN BE STEAMED, COOKED, COOKED AND BAKED. THE MOST COMMON WAY TO COOK IS TO ROAST THE WHOLE FISH SALT. WE DON'T HAVE TO GO TO JAPAN TO EAT A ROASTED SWORDFISH, HAVE A GRILL, A FISH WITH TWO ORANGES, AND IT'S CHEAP. HOWEVER, I FEEL RELIEVED THAT THE SWORDFISH CONTAIN ABUNDANT PROTEINS AND FATTY ACIDS, WHICH ARE ANALYSED TO CONTAIN UNSATURATED FATTY ACIDS SUCH AS EPAS, DHAS, WHICH ARE INDISPENSABLE TO THE HUMAN BODY, AND INHIBITION OF HYPERTENSION, MYOCARDIAL INFARCTION AND ARTERY HARDENING。

Kang-seok baked the swordfish

Fried swordfish

Fried swordfish

FRIED SWORDFISH. THIS COURSE IS CHARACTERIZED BY NO SALT. WHEN YOU'RE DRY, YOU GET LEMONADE AND MUSTARD SAUCE. NUTRITIONALLY HEALTHY ~ AUTUMN FISH CONTAIN ABUNDANT PROTEINS, FATTY ACIDS, WHICH ARE ANALYSED TO CONTAIN UNSATURATED FATTY ACIDS SUCH AS CARBOHYDRATE (EPA) AND DHA, WHICH ARE INDISPENSABLE FOR HUMANS, AND INHIBITION OF HYPERTENSION, MYOCARDIAL INFARCTION, AND ARTERIAL HARDENING。

Swordfish

Lemon-sharp swordfish

The first time I ate a lemon akiss was at a seaside barbecue on the night of Hainan, where I ordered a lot of barbecues, two of which were roasted with a pair of mackerel cut in half, and I didn't know how to eat it, and then I could eat it when I asked. It's so funny, sour and sweet, and it tastes like fresh lemon, and it's delicious, but it's also obnoxious about the smell of fish. The only difference today is that there are no seaside evenings and barbecues。

Onions, swordfish

There's a couple of swordfish in the fridge, the meat is thick and the bones aren't much, and I like it, but we don't usually go to big supermarkets. I always buy a few more in the fridge, eat it, take it out. It's convenient。