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 CUCUMBER LIME SALSA
Steps:
- Marinate swordfish:
- Stir together lime juice, honey, oil, and coriander in a shallow dish. Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer.)
- Make salsa while swordfish marinates:
- Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.
- Grill swordfish:
- Lightly brush grill pan with oil and heat over moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Serve topped with salsa.
GRILLED SWORDFISH STEAKS WITH ORANGE THYME SAUCE
Steps:
- Wipe the swordfish steaks dry with paper towels. Coat on both sides with two tablespoons olive oil. Set aside.
- Heat the remaining olive oil in a skillet with one tablespoon butter. Add the shallots and garlic and cook until soft. Add the tomatoes and thyme and cook for three minutes.
- Add the orange juice and white wine and reduce slightly, cooking for five more minutes. Season with salt and pepper and set aside until the fish is about to be grilled.
- Preheat coals for grilling. Cook the fish about five minutes on each side, depending on the thickness of the steaks. Meanwhile, bring the sauce to a boil. Off heat, stir in the remaining butter. Pour the sauce over the steaks and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams
GRILLED SWORDFISH STEAKS WITH ASIAN BARBECUE SAUCE
Provided by Elka Gilmore
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill.
- Combine plum sauce, hoisin sauce, chili paste, orange zest, orange juice, 2 tablespoons of the chopped coriander, 1 teaspoon of the minced ginger and the sesame oil. Brush some of this mixture lightly on the swordfish steaks, and set aside.
- Heat the chicken stock with the remaining ginger in a heavy saucepan. Add the greens, cover and steam just until they wilt, about 1 minute. Remove from heat, and stir in the scallions and remaining chopped coriander. Set aside.
- Brush the grill with peanut oil. Grill the swordfish steaks 2 to 3 minutes on each side, brushing with additional sauce mixture.
- Remove the greens from the saucepan, drain them well and place in the center of 4 shallow bowls. Place a swordfish steak on top of each. Add the remaining sauce mixture to the liquid in the saucepan, and quickly bring to a simmer. Drizzle it around the greens and swordfish. Sprinkle with sesame seeds, garnish with coriander sprigs and serve.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 16 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 629 milligrams, Sugar 11 grams, TransFat 0 grams
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10 GRILLED SWORDFISH RECIPES
From allrecipes.com
- Grilled Marinated Swordfish. View Recipe. Just because a recipe is simple, doesn't mean it's any less elegant. Here swordfish steaks are marinated in a combination white wine, lemon juice, soy sauce, and poultry seasoning before hitting the grill.
- Grilled Swordfish with Rosemary. View Recipe. If you're a fan of rosemary, the herb is used in both the marinade and the finishing sauce for this grilled swordfish.
- Citrus Swordfish With Citrus Salsa. View Recipe. This fresh and tangy salsa, made with orange, pineapple, mango, jalapenos, bell pepper, and cilantro, is the perfect pairing for mild swordfish.
- E-Z Marinated Swordfish. View Recipe. "The tantalizing marinade teams cayenne, hot pepper sauce, ginger and lime juice to give your tastebuds a good 'kicking'!"
- Simply Swordfish. View Recipe. For those who want the flavor of the swordfish to shine, this is the recipe for you: "This quick and simple recipe serves to complement it's natural flavor," says recipe creator JANNIEP.
- Grilled Swordfish. View Recipe. Teriyaki sauce, margarine, and garlic powder make a fast and flavorful combination for grilled swordfish. Reviewer karen says it best: "The best recipes are quick but don't taste it - and this qualifies!"
- Mediterranean Stuffed Swordfish. View Recipe. A creamy feta and spinach mixture makes an excellent filling for swordfish steaks that can be easily customized to your tastes: "I added artichokes and capers," says reviewer Barrie.
- Chef John's Grilled Swordfish Bruschetta. View Recipe. A classic summertime appetizer serves as a hearty topping for grilled swordfish. "The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious," says Chef John.
- Orange Glazed Swordfish. View Recipe. An innovative combination of orange juice, fresh ginger, sesame oil, and soy sauce makes up the glaze for this grilled swordfish.
- Grilled Swordfish Steaks with Cucumber Sauce. View Recipe. The cool cucumber sauce makes an excellent complement to these swordfish steaks that are basted in a spicy chili sauce.
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