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 ROASTED GARLIC SAUCE
From a supermarket card I just picked up. DH loves swordfish. If you use fresh tarragon, use 3 tsp. chopped, divided.
Provided by Oolala
Categories Sauces
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly oil grill grate and preheat to medium-high.
- Cut off pointed end of garlic bulbs; place garlic on piece of heavy duty foil and wrap to seal in pouch.
- Place garlic on grill rack and cover; grill 30-35 minutes or until fork tender.
- Cool 5 minutes and squeeze pulp from garlic; mince and set aside.
- On stovetop, in a heavy skillet, bring chicken broth and 1 teaspoons of the tarragon to boiling; lower heat and simmer until mixture is reduced to 1/4 cup.
- Melt butter in separte skillet over medium-high heat.
- Whisk in garlic pulp, remaining tarragon, broth reduction and lemon juice; bring to boiling; reduce heat and keep warm until ready to serve.
- Meanwhile, rinse and pat dry swordfish with paper towels.
- Sprinkle fish evenly with pepper and salt to taste.
- Grill fish 5 minutes on each side, or until fish flakes when tested with a fork.
- Transfer fish to serving dish and serve with reserved garlic sauce.
Nutrition Facts : Calories 277.5, Fat 9.1, SaturatedFat 3.2, Cholesterol 71.4, Sodium 168.2, Carbohydrate 11.5, Fiber 0.8, Sugar 0.5, Protein 36.5
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 WITH WHITE HOT SAUCE
I'm showing you how to grill what I think is the most delicious seafood named after a weapon (sorry razor clam!). Although, I'm going to be honest, this was really just an excuse to show you the white hot sauce.
Provided by Chef John
Categories Swordfish Recipes
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Crush the habanero and kosher salt into a fine paste with a mortar and pestle before whisking in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
- Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
- Preheat a charcoal grill until coals are very hot.
- Coat filets on both sides with olive oil and season with salt.
- Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
- Plate fish as desired and top with white hot sauce and green onions.
Nutrition Facts : Calories 650.2 calories, Carbohydrate 3.9 g, Cholesterol 86.4 mg, Fat 55.2 g, Fiber 0.6 g, Protein 34 g, SaturatedFat 9.1 g, Sodium 728.4 mg
PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER
Categories Roast Low/No Sugar Healthy Swordfish Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
- Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
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- Prepare a grill for medium-high heat; oil grate with vegetable oil. Season fish on both sides with salt. Pour 2 Tbsp. vegetable oil into a shallow bowl or a baking dish; add fish and turn to coat.
- Heat olive oil in a small saucepan over medium-low. Add garlic and saffron, crushing threads between your fingers, and cook, stirring occasionally, until garlic is just starting to turn golden at the edges, about 2 minutes. Scrape into a medium heatproof bowl; set aside.
- Grill fish until firm when gently pressed and opaque throughout, about 5 minutes per side. Transfer to a platter.
- Add tomatoes, chives, parsley, olives, and vinegar to bowl with reserved garlic mixture and toss to combine; season with salt and pepper. Spoon over fish.
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