WE SAILED, WE CAUGHT IT, WE ATE IT! THE SWORDFISH ADVENTURE AND HAVING FUN COOKING WITH RAD

Sometimes we have fun cooking. Jeff Turner gives away this delicious recipe to make the perfect grilled swordfish steak. All organic goodies given by the ocean.
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[Music] okay we’re getting here towards the end of June and we’ve been out doing a little collecting uh went offshore back on Saturday CAU some jellyfish and uh while we were out there we thought we would maybe try to catch a swordfish and some Mahi Mahi which we did it was a successful swordfish adventure and today is Trager Grill day cooking for 19 of us we have the swordfish Marin and the olive oil o salt and pepper we got some Mahi Mahi in the barbecue sauce and you get a good look at that swordfish getting there and the olive oil wow this is going to be something else the Bounty of the sea you know I learned to fish at a very young age and I can’t stop I just got to keep fishing we got the blue cheese and the pesto there it is pesto and blue cheese is going to go on this weight till you see this on the grill here we go and the fish are getting fed too the people have to get fed as well [Music] so buddy has pre- cleaned the Trager Grill is nice and hot you can smell it cooking and we’re just going to go for it start putting pieces on oh look at the size of that steak Yeah I’m going to say we’re going to go about uh 15 [Music] minutes Italian olive oil the real thing and we’ll just leave it right here it’s perfectly fine got to get the mangoes cut up we have some beautiful mango trees in our backyard and they are coming down man they are definitely super sweet years ago they used to have me go up in the tree when I was a kid because I was always thinner and very good at climbing trees so I was the mango [Music] picker hey buddy are you here to help cut the mangoes so we were out in about 1,800 to 2,000 ft of water down there at 1,600 ft it’s pretty dark but the swordfish has a really big eyes so it can see the bioluminesence as a matter of fact when we cleaned the swordfish in its stomach was this really neat little deep water lantern fish with the kind of glowing looking eyes and iridescent looking scales it’s kind of cool and after we had bed the swordfish we went rolling along and um find the birds you’ll find the fish and we did get 10 Mahi as well now we’re going to get to eat them today with everybody in the office get some fresh blueberries so we’re going to have a really healthy salad with our sword fish it’s the 18-minute warning I gave them did you let her ring the bell couple more minutes on that side so today Zoe is here she’s our helper Buddy’s daughter’s in School’s Out and she’s doing a little on the drob training today with Buddy there’s our pesto and then we have the blue cheese which is always a little bit of a challenge to get in in crumbles yeah we’re ready to flip now this is the method you get the pesto start putting that all over the fish and you can use plenty so this blue cheese says it crumbles but it really doesn’t so you got to kind of break it up and the idea is for the blue cheese to melt and once the blue cheese is melted you know the fish is done don’t be cheap with the blue cheese we have to put the mahi mahi on the grill too hello Mr Turner yeah dude I’m cooking and you better be on the way or what’s your status bro I am 13 minutes away bro I don’t know if you’re going to have anything left [Music] over okay Ollie Eat Your Greens [Music] whoa will you look at [Music] that look at that [Music] swordfish oh grab a plate hurry up grab a plate don’t be chy careful don’t drop this piece of swordfish here okay bring it closer so I don’t drop it on the floor and the reason we caught the swordfish is the red head at the end of the table it’s his fault it’s my fault if you come by maybe you’ll be lucky to get a really nice lunch remember to like subscribe and eat your lunch [Music] he [Music]