GRILLED MARINATED SWORDFISH STEAKS
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a charcoal grill or broiler, or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED SWORDFISH WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.
GRILLED SWORDFISH WITH PESTO
Steps:
- In a bowl combine the gingerroot, garlic, lime juice, oil, thyme, salt and pepper. Arrange the swordfish steaks in a shallow glass baking dish and spoon the marinade over them. Let the fish marinate, covered and chilled, turning once, for an hour. Meanwhile, make the pesto. In a food processor combine all the ingredients and transfer to a bowl.
- Place swordfish steaks on your grill. Cook the steaks 4 inches above the coals for 3 to 4 minutes on each side, or until firm to the touch. Alternatively, broil them under a preheated broiler 4 inches from the heat for 3 to 4 minutes on each side. Serve with pesto.
SWORDFISH WITH CITRUS PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
- Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.
GRILLED SWORDFISH STEAKS IN CILANTRO-GINGER PESTO
Steps:
- Inn blender or food processor, combine oil, lime juice, soy sauce, honey, garlic, ginger, cilantro, curry powder, salt and pepper. Grind until fairly smooth. Pour into baking dish just large enough to hold swordfish steaks in 1 layer. Add swordfish and turn to coat well with marinade. Cover and refrigerate at least 30 minutes and up to 2 hours, turning once if marinating for more than 30 minutes. Prepare grill or broiler. Remove fish from marinade and cook 6 inches from heat source 7 minutes on on side. Turn and brush with remaining marinade. Cook second side 5 to 7 minutes until nicely browned and cooked through. Serve immediately. Note: To prepare in advance, make marinade in morning, cover and refrigerate until close to cooking time. Then combine with fish and follow recipe.
GRILLED SWORDFISH STEAKS WITH OLIVE PESTO
This recipe works well with any meaty fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Arrange swordfish steaks in a shallow baking dish, season well with salt and pepper, and coat with 3 tablespoons olive oil. Let marinate at room temperature for up to 1 hour, until ready to grill. (Or marinate longer in the refrigerator, and return fish to room temperature before grilling.)
- Heat a grill or grill pan until very hot. Meanwhile, to make pesto, combine olives, garlic, arugula, parsley, oregano, and salt to taste in the bowl of a food processor. With machine on pulse, slowly add remaining 6 tablespoons olive oil. Add 1 1/2 tablespoons hot water, pulsing, until coarsely pureed. Set aside.
- Place fish and leeks on grill. Cook for about 5 minutes; remove leeks from grill, then turn fish. Cook fish for another 5 minutes or until nearly cooked through; remove from grill, and transfer to a shallow serving dish.
- Arrange leeks on a serving platter, and place fish on top. Spoon pesto over hot fish, turning fish to coat well. Pour juices over fish, and serve.
GRILLED SWORDFISH WITH PESTO-LEMON-CAPER SAUCE
Provided by Marian Burros
Categories dinner, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In the bowl of a food processor, combine all of the ingredients except the swordfish and the olive oil for grilling, and process until coarsely chopped.
- Rub the swordfish with olive oil, and grill on both sides until cooked, following the Canadian rule: measure at thickest point, and allow 8 to 10 minutes to the inch, turning once. Serve topped with the pesto-lemon-caper sauce.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 31 grams, Carbohydrate 5 grams, Fat 40 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED SWORDFISH WITH PESTO
Make and share this Grilled Swordfish with Pesto recipe from Food.com.
Provided by Dancer
Categories Broil/Grill
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pesto (makes 1 cup) Process or blend all sauce ingredients together until smooth.
- Stir well before serving.
- Pesto may be prepared in advance and frozen, or may be refrigerated for up to 2 weeks.
- Broiled, Grilled or BBQ'ed: Baste with pesto when turning.
- Cook 10 minutes total per inch of thickness, approximately 5 minutes per side.
- Serve with pesto on top.
- Garnish with lemon wedges.
Nutrition Facts : Calories 536, Fat 40.5, SaturatedFat 7.1, Cholesterol 80.3, Sodium 419.4, Carbohydrate 14.1, Fiber 3.5, Sugar 1.8, Protein 31.6
GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush both sides of swordfish with olive oil.
- Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
- Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.2 g, Cholesterol 96 mg, Fat 21.6 g, Fiber 0.1 g, Protein 33.4 g, SaturatedFat 9.6 g, Sodium 232.8 mg, Sugar 0.1 g
CILANTRO-LIME GRILLED SWORDFISH
Categories Fish Low Carb Low Fat Quick & Easy Low Cal Low/No Sugar Dinner
Yield Serves 2
Number Of Ingredients 10
Steps:
- Combine all marinade ingredients in small bowl. Pour over the fish, making sure to cover both sides with the marinade. Refrigerate 20-30 minutes. Grill for 10-12 minutes. Serve with a wedge of lime or chipotle pepper mayonnaise (on this site under member recipes)
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GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST
From themediterraneandish.com
4.9/5 (58)Category Fish And SeafoodCuisine MediterraneanCalories 474 per serving
- In the small bowl of a food processor fitted with a blade, add the garlic cloves, extra virgin olive oil, lemon juice, coriander, cumin, paprika, kosher salt, and black pepper. Run the processor for a few minutes until you arrive at a smooth marinade. u003cimg alt=u0022marinade ingredients in food processoru0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/grilled-swordfish-recipe-4.jpgu0022/u003e
- Pat the swordfish steaks dry and place in a glass dish. Pour the marinade over and be sure to cover the fish with it on both sides. Set aside to marinate while you heat the grill (about 15 minutes or so)u003cimg alt=u0022Swordfish marinatingu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/grilled-swordfish-recipe-2.jpgu0022/u003e
- When ready, grill the fish steaks on high heat for 5 minutes on one side, then turn over once and grill on the other side for 3 minutes or so (you can do this on gas grill or an indoor griddle). u003cbr/u003eThe fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but by the time it gets to the table, it will have cooked through)u003cimg alt=u0022Swordfish steaks on gas grillu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/grilled-swordfish-recipe-1.jpgu0022/u003e
- Off the grill, I like to hit the fish up quickly with a splash of fresh lemon juice. Garnish with fresh parsley and red pepper flakes, if you like heat, and serve!
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