Baking the swordfish

The protein and fat content of the swordfish are very rich and contain the unsaturated fatty acid that is indispensable to the human body. It works well to suppress high blood pressure, myocardial infarction, artery sclerosis, etc., and it tastes so fresh and delicious that it tastes the best. As soon as the swordfish is cooked out, it's smelled by a man with a nose. Your kid's been asking questions, okay? Shall we eat? It's not enough for one person to eat two。

Recipe Recommendations

saury art. 4
salt a little
onion a little
Jiang a little
edible oil appropriate amount
barbecue material appropriate amount

other
roast
an hour
ordinary

Steps for Baking the swordfish

Clean up the swordsword fish and remove the scabs and internal organs。

Cut a few knives on both sides of the swordfish, so it's easy to taste。

It tastes evenly on both sides with a little salt。

Onions, ginger slices。

Put onion and ginger chips in the belly of the swordfish for 30 minutes。

After the salting, the water on the swordfish is drained from the kitchen paper。

They then used brushes on both sides of the swordsword fish, evenly using oil。

In the oven, 180 degrees, fire up and down, in the middle layer, the oiled swordfish will be roasted in the oven for 40 minutes。

When the roast is 20 minutes old, it is taken out of two sides to re-paint the oil and soak the roast because the child cannot eat the spicy, so there's one that doesn't eat the roast, and then it's cooked up in the oven for 20 minutes。