CITRUS MARINATED SWORDFISH
This came with our purchase of the Wolfgang Puck indoor reversible electric grill/griddle. It's fast, fresh, and healthy served over rice or a mixed lettuce salad with a fresh salsa topping. It can be adapted to any grilling situation.
Provided by mersaydees
Categories Beginner Cook
Time 1h32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients , including swordfish steaks, in a large Ziploc bag for at least 1 hour or overnight in the refrigerator.
- Preheat the grill for at least 10 minutes on high.
- Cook the swordfish for approximately 6 minutes per side.
- The swordfish is done when flaky in the center.
Nutrition Facts : Calories 420.1, Fat 32.5, SaturatedFat 5.2, Cholesterol 53, Sodium 128.1, Carbohydrate 4.4, Fiber 0.6, Sugar 0.8, Protein 27.6
CITRUS SWORDFISH WITH CITRUS SALSA
Steps:
- Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
- In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
- Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
- Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 14 g, Cholesterol 44.3 mg, Fat 7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 1.6 g, Sodium 103 mg, Sugar 12 g
ROSEMARY-CITRUS GRILLED SWORDFISH
Steps:
- Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with Roasted Artichoke Ragout.
- Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.
- Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter.
CITRUS-SOY MARINATED SWORDFISH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place swordfish in a shallow baking dish or a resealable plastic bag. In a small bowl, stir together zests, juices, oil, soy sauce, ginger, and shallots. Pour marinade over; turn to coat. Let marinate, covered, in the refrigerator for 1 hour.
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- Cut the swordfish steak into 16 bite sized cubes (4 used per skewer). Cut the bell peppers and onion into approximate 2" wedges (about the same size as the swordfish cubes).
- Thread swordfish and vegetables onto skewers, alternating vegetables and fish. If you are grillng indoors on flat surface, no need to treat skewers. If grilling outside and using wood skewers, you will need to soak the wooden skewers for 30 minutes, (fully submerged in water) prior to adding fish and veggies, to prevent burning once over an open flame.
- Mix together the ingredients for the citrus marinade. Brush sauce onto the kabobs, covering both swordfish and veggies. Turn kabobs to brush both sides with sauce. Let the kabobs sit and "marinate" in the sauce for a bit, while you get your outside BBQ started or heat up your griddle.
- Heat griddle (or outside BBQ) with a tiny bit of oil on medium high heat. Once hot, add kabobs. You should hear them sizzle once they hit the grill. Cook for several minutes, then rotate kabobs to other side. Continue cooking (turning to cook all sides), and basting with additional sauce, until swordfish is seared on the outside, and cooked through (6-8 minutes). TIP: If a piece of the fish isn't fully touching the griddle, simply use a fork to lightly press it down, to ensure a crisp seared exterior. Sometimes the veggies prevent a few piecesfrom being seared on outside; this is the best way I've found to solve that issue.
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