Bills Swordfish Salsa Supreme Recipes

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GRILLED SWORDFISH WITH SALSA VERDE



Grilled Swordfish with Salsa Verde image

Provided by Marc Murphy

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 17

Grated zest of 3 lemons, plus 2 halved lemons
10 cloves garlic, smashed
2 cups olive oil, plus more for the grill
1/4 cup fresh thyme, chopped
1 tablespoon Ottoman spice or Aleppo pepper
8 1-inch-thick swordfish fillets (8 to 10 ounces each)
1/2 small red onion, sliced 1/4 inch thick
1 small jalapeno pepper
1 tablespoon sherry vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
Juice of 1/2 lime
Kosher salt
2 avocados, pitted and quartered (skin on)
1 bunch watercress, trimmed
Flaky sea salt

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.

CITRUS SWORDFISH WITH CITRUS SALSA



Citrus Swordfish With Citrus Salsa image

A delicious fish with a summery flavor! Preparation Time: 25 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Seafood     Fish

Time 55m

Yield 6

Number Of Ingredients 13

1 orange, peeled, sectioned, and cut into bite-size
½ cup canned pineapple chunks, undrained
¼ cup diced fresh mango
2 jalapeno peppers, seeded and minced
3 tablespoons orange juice
1 tablespoon diced red bell pepper
2 teaspoons white sugar
1 tablespoon chopped fresh cilantro
½ cup fresh orange juice
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 tablespoon pineapple juice concentrate, thawed
1 ½ pounds swordfish steaks

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 SEAWEED SALSA VERDE



Swordfish with Seaweed Salsa Verde image

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish "that fresh-from- the-sea flavor." In Oahu, he uses just harvested limu, but hijiki, which is widely available, works well, too.

Provided by Ed Kenny

Yield Makes 8 servings

Number Of Ingredients 12

3 tablespoons dried hijiki (seaweed)
1 small shallot, finely chopped
1 anchovy packed in oil, drained, finely chopped
1/2 cup chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
2 tablespoons drained capers, chopped
1 1/2 teaspoon finely grated lemon zest
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
8 6-ounce swordfish steaks
2 tablespoons vegetable oil
Ingredient info: Dried hijiki is available at natural foods stores, many supermarkets, and online sources.

Steps:

  • Place hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes. Drain. (You should have about 1/2 cup.)
  • Combine hijiki, shallot, anchovy, parsley, olive oil, capers, lemon zest, and red pepper flakes in a medium bowl; season with salt and pepper. Set salsa verde aside.
  • Prepare a grill for medium heat. Rub fish all over with vegetable oil; season with salt and pepper. Grill, turning occasionally, until firm to the touch and opaque throughout, 8-12 minutes. Serve fish with salsa verde.
  • DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.

SEARED SWORDFISH WITH MANGO SALSA



Seared swordfish with mango salsa image

A great al fresco meal, simple, summery, light and refreshing - all you need now is some sun!

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 8

1 tbsp olive oil
2 swordfish steaks, about 100g each buy from sustainable stocks)
½ mango , peeled and chopped
2 spring onions , thinly sliced
1 red chilli , deseeded and finely chopped
zest and juice from ½ lime
handful coriander leaves, chopped
salad leaves , to serve

Steps:

  • Rub the oil all over the fish and season. Heat a griddle pan or BBQ, cook the fish for 3 mins, then turn over and cook for 3 mins on the other side until charred and just cooked through.
  • For the salsa, toss together the mango, spring onions, chilli, lime zest and juice and coriander. Serve with the grilled fish and salad leaves.

Nutrition Facts : Calories 208 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.34 milligram of sodium

BILL'S SWORDFISH SALSA SUPREME



Bill's Swordfish Salsa Supreme image

Whenever we can get REALLY fresh swordfish, this is how my hubby fixes it. Nothing could be simpler, and the salsa really enhances the flavor of the fish. The prep time does not include the preparation of the grill.

Provided by Normaone

Categories     Very Low Carbs

Time 9m

Yield 4 serving(s)

Number Of Ingredients 4

4 (6 ounce) swordfish steaks, 1 inch thick
olive oil
salt & pepper
chunky salsa, any kind

Steps:

  • Prepare barbecue-medium high heat.
  • Brush fish with oil.
  • Sprinkle generously with salt and pepper.
  • Grill 4 minutes.
  • Turn over.
  • Spoon salsa over fish.
  • Grill 4 minutes more, or until done.
  • Serve passing extra salsa.

Nutrition Facts : Calories 205.8, Fat 6.8, SaturatedFat 1.9, Cholesterol 66.3, Sodium 153.1, Protein 33.7

GRILLED SWORDFISH WITH A GRILLED MANGO SALSA



Grilled Swordfish with a Grilled Mango Salsa image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 ear corn, shucked
2 ripe mangoes, peeled and cut into large wedges
2 limes, peeled, segmented and diced plus juice of 1/2 lime
1/4 cup small diced red onion
1/2 habanero chile, minced
1/4 cup fresh cilantro, minced, plus extra leaves for garnish
1 avocado, small diced
Kosher salt
1 teaspoon ancho chile powder
1 teaspoon ground coriander
Four 6-ounce swordfish steaks
1/4 cup extra-virgin olive oil, plus more for drizzling

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 STEAKS WITH SALSA



Grilled Swordfish Steaks With Salsa image

Perfect fish-grilling is achieved with a light marinade and a few quick minutes over the fire, to make perfect fish that's seared on the outside and moist inside.

Provided by GREG IN SAN DIEGO

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
2 teaspoons minced garlic
1 lime, juice of
1 tablespoon cilantro, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 fresh swordfish steaks, 2 pounds, total
fresh salsa (your recipe or, Heaven forbid, jarred.)

Steps:

  • Combine all the ingredients, except the swordfish and salsa, in a mixing bowl.
  • Place the fish in a resealable container.
  • Pour the marinade over the swordfish and move the fish around to make sure it is evenly covered.
  • Marinate in the refrigerator for 6 to 8 hours.
  • Start the coals in a charcoal grill or preheat a gas grill.
  • Place the swordfish steaks on the grill and leave undisturbed until grill marks form.
  • Then, rotate the fish 90 degrees to create a second set of marks.
  • After about 4 minutes, turn the fish to cook on the other side for another 4 minutes, or until firm but still juicy.
  • To serve: Place 1 steak on each plate and top with a generous spoonful of the salsa.

MEDALLIONS OF TUNA OR SWORDFISH WITH SALSA



Medallions of Tuna Or Swordfish With Salsa image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 26m

Yield 4 servings

Number Of Ingredients 9

1 1/3 pounds tuna or swordfish cut 1 inch thick
Juice of 2 limes
A 1-pound can plum tomatoes
1/4 cup finely chopped onion
4 scallions, minced
2 fresh or canned chili peppers, seeded and minced (or to taste)
1 tablespoon chopped fresh coriander
Salt and freshly ground black pepper
2 teaspoons olive oil

Steps:

  • Trim the fish into pieces of equal size, about two inches square. You should have eight to 12 pieces. Remove any skin from the fish. Brush the fish with a tablespoon of the lime juice and allow to marinate to while preparing the salsa.
  • Drain the tomatoes very well, piercing them so the liquid drains from inside, then chop them. Mix with onion, scallions, chili peppers, coriander and salt and pepper to taste. Add one teaspoon of the olive oil. Set aside.
  • Heat a cast-iron skillet to very hot. Brush with the remaining teaspoon of olive oil. Dry the fish, place in the skillet and sear three to four minutes on each side, until the fish is lightly browned and cooked to the desired degree of doneness. These types of fish are best if cooked medium-rare.
  • Top each medallion of fish with a spoonful of the salsa and serve at once.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 1 gram, Sodium 813 milligrams, Sugar 6 grams, TransFat 0 grams

SWORDFISH ON BLACK BEAN AND PINEAPPLE SALSA



Swordfish on Black Bean and Pineapple Salsa image

In 1990, when Marian Burros brought this recipe to The Times, salsas were trendy, and as proof, she wrote, "that you don't have to have butter and cream to make something taste wonderful." That is no less true today, even if salsas are much more common in our cooking lives. If you're in a rush, grab some pre-cut pineapple at the market, and a can of black beans. (Drain them well.)

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

1 swordfish steak, 3/4 to 1 pound
A little oil for brushing
1 15- or 16-ounce can black beans
1/2 small fresh pineapple, diced
1/2 small onion, diced
1/2 medium red pepper, cored, seeded and diced
1/2 medium yellow, orange or purple pepper, cored, seeded and diced
1/4 to 1/2 jalapeno or Serrano chili, finely minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon rice vinegar
1/4 cup chopped fresh cilantro

Steps:

  • Wash and dry the fish.
  • If broiling, heat broiler and cover broiler pan with aluminum foil. If using a stovetop grill, lightly brush it with oil.
  • Drain beans and rinse under cold water. Set aside.
  • Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar. Stir in beans.
  • Grill or broil the fish for 10 minutes for each inch at the thickest part.
  • Just before serving, stir cilantro into the salsa and arrange on serving plates. Place fish on top, then top it with additional salsa.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 14 grams, Carbohydrate 28 grams, Fat 20 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 169 milligrams, Sugar 20 grams, TransFat 0 grams

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