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 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.
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
SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
INDONESIAN GRILLED SWORDFISH
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
- Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
- When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.
Nutrition Facts : Calories 381 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 624 milligrams, Carbohydrate 3 grams, Protein 45 grams, Sugar 0 grams
GRILLED SWORDFISH WITH LEMON CAPER BUTTER
Make and share this Grilled Swordfish With Lemon Caper Butter recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill or broiler.
- Brush swordfish with oil and season with salt and pepper.
- Grill or broiler 3-5 minutes until browned outside and just opaque throughout.
- While fish is grilling, in a small saucepan, combine butter, lemon juice, capers, garlic and salt.
- Heat on grill or stovetop until butter is melted and flavors have combined, 2-3 minutes.
- Serve swordfish with butter sauce spooned on top.
Nutrition Facts : Calories 476, Fat 31.2, SaturatedFat 11.6, Cholesterol 180.3, Sodium 704.1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.2, Protein 45.1
SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE
The hearty, meaty nature of a swordfish steak makes it ideal for grilling. Its mildly sweet flavor is complemented here by a lively herbed sauce. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
- Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.
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 WHOLE-LEMON DRESSING
Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.
Provided by Rebecca Firkser
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
- Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
- Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
- Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
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