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In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain. In a skillet, heat the olive oil. Add the garlic and jalapeños and cook over moderate heat until the garlic is golden, about 3 minutes.
Fill a bowl with ice water. In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute. Drain, then transfer to the ice bath.
It takes less time to make a fish steak than a fillet, because steaks are often bone in and skin on. [1] Cutting through the backbone with a knife can be difficult, [1] so it is preferable to use a butcher's saw or a cleaver to make fish steaks. [2] Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks.
Swordfish is a particularly popular fish for cooking. Since swordfish are large, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers).
ribeye steak Bola de lomo eye of the round Chinchulín upper portion of small intestines Colita de cuadril tri-tip, or the tail of the rump roast Cuadril rump Entraña skirt steak Falda navel Lomo tenderloin Matambre a long, thin cut that lies just under the skin and runs from the lower part of the ribs to belly–or flank area Mollejas ...
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