GRILLED SWORDFISH WITH LEMON, MINT AND BASIL
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
- Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.
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 CANDIED LEMON SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan combine the sugar and 2 tablespoons water. Place over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar. Add the lemon segments and simmer for another 2 minutes. Turn off the heat and cool the lemons in the liquid. Using a slotted spoon, remove the segments from the liquid and reserve both for later use.
- In a medium bowl, whisk together the mustard and 2 tablespoons of the reserved lemon liquid. Whisk in the olive oil, basil and 1/8 teaspoon of the salt. Reserve half of the dressing for the fish. Add the arugula, olives and reserved lemon segments to the dressing but do not toss. Set aside.
- Heat a grill pan over medium-high heat. Dry the fish well using paper towels and sprinkle with 1 teaspoon of the salt and the olive oil. Grill the steaks until golden brown and the fish release easily from the pan, 3 to 4 minutes per side depending on the thickness of the steaks. Toss the salad in the dressing and add the remaining 1/4 teaspoon salt. Place a piece of fish on each plate and top with some of the salad. Spoon the reserved dressing around the fish.
LEMON HERB SWORDFISH STEAKS
Make and share this Lemon Herb Swordfish Steaks recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Thaw fish, if frozen. Place fish in a resealable plastic bag set in a shallow dish.
- In a small bowl combine parsley, chicken broth, lemon peel, lemon juice, rosemary, olive oil, shallot, tarragon, salt and garlic.
- Pour marinade over fish. Seal bag. (If doing OAMC, you would freeze at this point.).
- Marinate at room temperature for 30 minutes.
- Drain fish, reserving marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 5 minutes, brushing once with the marinade.
- Turn fish and grill 3-7 minutes more until fish flakes easily with a fork. Discard any remaining marinade.
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.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.2 g, Cholesterol 96 mg, Fat 21.6 g, Fiber 0.1 g, Protein 33.4 g, SaturatedFat 9.6 g, Sodium 232.8 mg, Sugar 0.1 g
PEPPER & LEMON SWORDFISH STEAKS
Make and share this Pepper & Lemon Swordfish Steaks recipe from Food.com.
Provided by sisimpops
Categories Healthy
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees, or prepare the grill.
- Place each piece of fish on the center of 4 double layers of foil.
- Top each evenly with lemons, onion, rosemary, thyme, pepper, and salt.
- Make packets by bringing the 2 sides of the foil up to meet in the center and folding edges over, then folding the edges of each together.
- Allowing room for the packets to expand, crimp the edges.
- If baking, place the packets on a baking sheet.
- Bake or grill until the fish is opaque, 10-12 minutes.
- Open packets carefully when testing for doneness, as steam will escape.
Nutrition Facts : Calories 194.2, Fat 5.9, SaturatedFat 1.6, Cholesterol 55.3, Sodium 275.8, Carbohydrate 8.5, Fiber 3.2, Sugar 0.9, Protein 29.1
GRILLED SWORDFISH STEAKS WITH WHOLE-LEMON DRESSING
Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.
Provided by Rebecca Firkser
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
- Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
- Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
- Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
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