Grilled Marinated Swordfish Steaks With Avocado Butter Recipes

GRILLED MARINATED SWORDFISH STEAKS WITH AVOCADO BUTTER

Steps:

• Swordfish:.
• Place steaks in two 13 x 9 x 2 inch backing dishes. Combine vegetable oil and next 4 ingredients in a small bowl; stir well. Pour marinade mixture over steaks; cover and marinate in the refrigerator for 2 hours, turning occasionally.
• Remove steaks from the marinade, reserving the marinade. Place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Set aside.
• Grill steaks over hot coals for 9 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with the reserved marinade. Serve with Avocado Butter. Garnish with parsley sprigs.
• Avocado Butter:.
• Combine butter and avocado in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Add the lime juice, parsley, garlic, and salt; stir well. Cover and chill until firm. If desired, shape butter into small bowls before serving.

GRILLED MARINATED SWORDFISH STEAKS

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.

GRILLED MARINATED SWORDFISH

Steps:

• In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

MULTIPLE REASONS TO GRILL

Steps:

• Place swordfish steaks in glass baking dish in a single layer
• Combine oil and next 4 ingredients in a small bowl; stir well. Pour marinade mixture over steaks; cover and marinate in the refrigerator for 2 hours, turning occasionally.
• Prepare Avocado Butter: Combine butter and avocado in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Add the lime juice, zest, parsley, garlic, and salt; stir well. Cover and chill until firm. If desired, shape butter into small bowls before serving.
• Remove steaks from the marinade, reserving the marinade. Place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Set aside.
• Preheat grill. Grill steaks over medium high heat for 9 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with the reserved marinade (do not over cook).
• Serve fish off the grill with a ball of Avocado Butter on each steak. Garnish with parsley sprigs.

GRILLED SWORDFISH WITH SALSA FRESCA

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 STEAKS WITH SALSA

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.

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush both sides of swordfish with olive oil.
• Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
• Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

GRILLED SWORDFISH WITH BASIL MARINADE AND AVOCADO SALSA RECIPE

Steps:

• Rinse fish steaks and pat dry. Place fish in a single layer in a glass dish. Combine basil, olive oil, lime juice, 1 teaspoon green onion, lime peel, and salt in a food processor. Pulse 10 times or until basil is coarsely chopped. Remove 2 1/2 tablespoons of the mixture and reserve for the salsa. Pour the remainder of the marinade over the fish steaks. Marinate fish in the refrigerator for 30 minutes, turning the fish over once. Gently combine the reserved marinade, avocado, tomato, remaining green onion, and hot pepper sauce (to taste) to make the salsa. Place fish on a preheated, well-oiled grill. Cook fish approximately 10 minutes per inch of thickness. Turn steaks after 5 minutes and cook until fish begins to flake easily. Baste frequently with marinade. Serve with avocado salsa. This recipe yields 6 servings.