Grilled Swordfish Club Recipes

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.

Steps:

• 1. In a bowl, combine dill, garlic, olive oil, salt, and pepper.
• 2. Coat both sides of the steaks. Cover and marinate in the fridge for 1 hour.
• 3. Prepare your grill by preheating it to about 400 degrees and oil the grate. Place the steak on the grill for about 5 minutes.
• 4. After 5 minutes flip the steak carefully with a spatula.
• 5. Baste the steak with the marinade while cooking. Flip and baste the other side. Cook for just a few minutes.
• 6. Serve while hot with a wedge of lemon.

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.

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.

Steps:

• Preheat the grill to high or heat a grill pan over high heat. Brush the fish on both sides with the oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Remove and let rest for a few minutes.
• Grill the bread on both sides until lightly golden brown, about 30 seconds per side. Lay the slices of bread on a flat surface and spread each slice with a tablespoon of the mayonnaise. Place a fillet on 4 of the slices of bread and top with 3 slices avocado, 1 slice tomato, and some watercress. Place the remaining slices of bread on top of the watercress, mayonnaise side down.
• Whisk together the mayonnaise, zest, and juice in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. The lemon mayonnaise can be prepared 1 day in advance and stored covered in the refrigerator.