GRILLED SWORDFISH WITH OLIVE, PINE NUT AND GOLDEN RAISIN RELISH AND GRILLED ROMAINE SALAD WITH SUMAC HONEY VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Add the golden raisins to a small bowl. Cover with 1/4 cup boiling water and allow to sit for 10 minutes to rehydrate and plump. Remove the raisins but reserve the liquid.
- Heat a small saucepan over low heat with the butter. Add the shallots and cook until translucent, 3 to 4 minutes. Add the pine nuts and reserved raisins and stir to combine. Cook for another 2 minutes, then add 2 tablespoons of the reserved raisin liquid. Continue to cook until most of the liquid has reduced, about 5 minutes. Add the olives and chopped lemon, toss in the chives and season with salt. If the mixture gets too thick, you can add a little more of the liquid from the golden raisins. The relish should be thick and homogenous, but not too thin or saucy.
- Preheat a grill pan over high heat. Drizzle the swordfish steaks on both sides with oil and sprinkle with salt and pepper. Place the swordfish onto the grill and cook without moving the fish for 2 minutes. When the fish starts to pull away from the pan, you know it's ready to turn. Turn the fish 90 degrees to create a crosshatch. Grill for another 2 minutes. Flip the fish, then repeat on the other side. Remove the fish onto a sheet tray lined with a rack. Transfer into the oven and bake for 8 minutes.
- Drizzle the romaine lettuce with oil and sprinkle with salt and pepper. Place the lettuce onto the grill, cut side down, and grill for 2 to 3 minutes. Flip, then grill for another 2 minutes. Cut the grilled lettuce into 1-to 2-inch pieces and add to a large bowl along with the radishes and feta cheese.
- Add the white wine vinegar, lemon juice, 1/2 cup oil, honey and sumac to a small bowl. Whisk to combine until emulsified. Season with salt. Drizzle some of the vinaigrette over the grilled romaine salad. Gently toss to combine. There will be leftover vinaigrette - it can be stored in an airtight container for up to 2 weeks.
- To serve, top the grilled swordfish with some of the olive, pine nut and raisin relish. Drizzle with oil. Serve alongside the grilled romaine lettuce.
GRILLED SWORDFISH RECIPE BY TASTY
Here's what you need: extra virgin olive oil, lemons, lemons, fresh oregano leaf, kosher salt, freshly ground black pepper, swordfish fillets, lemon
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a 9x13-inch (22x33 cm) baking dish, whisk together the olive oil, lemon juice and zest, oregano, salt, and pepper.
- On a cutting board, pat the swordfish fillets dry with paper towels.
- Add the swordfish to the dish with the marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the grill to 350°F (180°C).
- Arrange the lemon slices on the grill over indirect heat so that they're touching each other and the entire surface is larger than the fish.
- Place the swordfish on top of the lemon slices and close the lid of the grill. Grill for 8 minutes, until the fish is just cooked through.
- Serve the fish with your favorite accompaniments with the grilled lemon slices squeezed over.
- Enjoy!
Nutrition Facts : Calories 271 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 4 grams, Protein 26 grams, Sugar 3 grams
SIMPLY GRILLED BASIL-RUBBED SWORDFISH WITH TOMATO-GREEN OLIVE RELISH
Steps:
- Smash the garlic, sprinkle it with salt, and mash and smear it to a paste using the flat side of a knife. Add the garlic paste to a medium bowl along with the anchovy, vinegar, pepper flakes and some salt. Whisk to combine, then slowly whisk in the olive oil until emulsified. Add the tomatoes, olives, capers and chopped basil and gently stir to combine. Let the relish sit at room temperature for at least 15 minutes to allow flavors to meld.
- Heat a grill to high. Rub both sides of each swordfish steak with two of the basil leaves, leaving some of the now-bruised basil on top of each steak. Brush the steaks with the canola oil and sprinkle with salt and pepper. Grill, basil-side down, until charred, about 4 minutes. Turn and cook until opaque throughout, another 4 minutes. Remove to a platter and immediately spoon the relish over the fish.
GRILLED SWORDFISH AND GREEN OLIVE RELISH
Categories Food Processor Fish Olive Quick & Easy Backyard BBQ Summer Grill Grill/Barbecue Parsley Swordfish Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Prepare grill.
- Make relish:
- In a food processor pulse olives until chopped fine. Add remaining relish ingredients and pulse until olives are minced.
- Brush both sides of swordfish with oil and season with salt and pepper. Grill fish on a rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, fish may be grilled in a hot well-seasoned ridged grill pan over moderate heat.)
- Serve swordfish topped with relish.
SWORDFISH WITH OLIVE, PINENUT, AND PARSLEY RELISH
Provided by Bon Appétit Test Kitchen
Categories Fish Garlic Olive Low Cal Dinner Pine Nut Parsley Swordfish Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle fish with 1/2 teaspoon red pepper, salt, and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.
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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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