GRILLED SWORDFISH WITH SALSA VERDE
Provided by Marc Murphy
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine the lemon zest, garlic, 1 cup olive oil, the thyme and Ottoman spice in a bowl; mix well. Divide the marinade between two 1-gallon zip-top bags, then divide the swordfish between the bags. Let marinate in the refrigerator for at least 1 hour or up to overnight.
- Preheat a grill to high and oil the grates. Grill the red onion and jalapeno until marked, about 2 minutes per side. Transfer the red onion to a bowl, top with the vinegar and cover with plastic wrap, trapping the steam inside to finish the cooking process. Peel, seed and chop the jalapeno.
- Make the salsa verde: Combine the jalapeno, parsley, cilantro, mint, lime juice and remaining 1 cup olive oil in a bowl. Once cool enough to touch, remove the onion from the vinegar and coarsely chop, then add both the vinegar and the onion to the salsa verde; season with 1/2 teaspoon kosher salt and combine well.
- Remove the swordfish from the marinade, shake off the excess and season with kosher salt. Reduce the grill heat to medium. Grill the swordfish 2 minutes, then rotate 90 degrees and grill 2 more minutes to create crosshatch grill marks, then flip and grill until just opaque, about 2 more minutes. Increase the grill heat to high. Grill the halved lemons and the avocados cut-side down until marked, 1 to 2 minutes.
- Dress the watercress with some of the salsa verde on a platter. Top with the swordfish, avocado and more salsa. Garnish with the grilled lemons. Finish with a sprinkle of sea salt.
KIWI SALSA RECIPE BY TASTY
Here's what you need: kiwi, tomato, red onion, yellow bell pepper, fresh basil, lime juice, salt, pepper
Provided by Mercedes Sandoval
Categories Appetizers
Yield 2 servings
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a large bowl.
- Serve with chips or as a topping on your favorite meal.
- Enjoy!
Nutrition Facts : Calories 105 calories, Carbohydrate 25 grams, Fat 0 grams, Fiber 5 grams, Protein 2 grams, Sugar 14 grams
GRILLED SWORDFISH WITH SMOKY TOMATO-ANCHOVY SALSA
This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or snapper, is a suitable option. Tuna would also work, but for that matter, so would chicken breast, for those at your gathering who don't eat fish. Topped with an easily made salsa of cherry tomatoes, anchovy, hot pepper and smoky pimentón, the whole affair is rather salad-like, best accompanied by arugula or lettuce leaves. Serve with roasted potatoes or garlic toast for a casual picnic-style summer supper.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
- In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
- Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
- Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
- Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.
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
SWORDFISH WITH KIWI SALSA
Taken from my local supermarket magazine, put here for safe keeping. Salsa can also be used on chicken or halibut.
Provided by CoCaShe
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, toss together kiwi, bell pepper, onion, jalapeno, lime zest and juice, salt and cilantro. Set aside.
- In a small bowl, mix together cumin and black pepper. Set an oven rack about 6 inches from the heating element and preheat the broiler.
- Brush oil on both sides of swordfish steaks and sprinkle each side with the cumin mixture. Place fish on a rimmed baking sheet and broil for 5 minutes. Turn and broil until opaque in the center, another 4 to 5 minutes.
- Place swordfish steaks on 4 plates and top each with kiwi salsa.
Nutrition Facts : Calories 245.2, Fat 11.6, SaturatedFat 2.4, Cholesterol 89.8, Sodium 258.5, Carbohydrate 7.1, Fiber 1.2, Sugar 2.3, Protein 27.6
GRILLED SWORDFISH WITH A GRILLED MANGO SALSA
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high.
- Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.
- Combine the ancho chile powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness.
- Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro.
GRILLED SWORDFISH WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
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.
GRILLED SWORDFISH WITH KIWI AND TOMATO SALSA
Make and share this Grilled Swordfish With Kiwi and Tomato Salsa recipe from Food.com.
Provided by Boomette
Categories Kiwifruit
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the grill, setting the burners to medium. Oil the grate.
- In a bowl, combine half the oil, lemon juice, and pepper. Season with salt. Add the fish and coat well with the marinade. Let marinate for 10 minutes.
- In another bowl, combine the remaining oil, lemon juice, and pepper. Add the chives, tomatoes, and diced kiwi. Season with salt. Set aside.
- Grill the fish for 2 to 3 minutes per side.
- To serve, place the salsa in the center of the plates. Top with the fish and serve with rice. Garnish with the kiwi slices.
Nutrition Facts : Calories 162, Fat 10.8, SaturatedFat 1.5, Sodium 7.6, Carbohydrate 17.2, Fiber 3.8, Sugar 10.5, Protein 1.9
SWORDFISH WITH BREAD CRUMB SALSA
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- Knead the bread crumbs with 2 tablespoons of the oil and spread them evenly in a sheet pan. Bake about one hour, until the crumbs are amber colored and very crisp. Allow them to cool to room temperature.
- Mix the vinegar, anchovies, thyme, capers, shallots and cracked pepper in a bowl. Add the crumbs, mix, then add all but 4 tablespoons of remaining olive oil. Mix again. Set aside.
- Preheat a grill or broiler. Pat the fish dry and cut into six equal size pieces. Brush on both sides with the remaining oil. Season generously with ground pepper. Grill or broil the fish to desired degree of doneness, about four minutes on the first side, two to three on the other.
- Transfer the fish to a platter or individual plates. Sprinkle each portion with some of the bread-crumb mixture and serve.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 52 grams, Carbohydrate 8 grams, Fat 65 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 10 grams, Sodium 250 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA
Categories Fish Tomato Broil Low/No Sugar Backyard BBQ Basil Summer Grill Grill/Barbecue Swordfish Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
- Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.
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