INDONESIAN GRILLED SWORDFISH
Steps:
- Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
- Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
- When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.
Nutrition Facts : Calories 381 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 624 milligrams, Carbohydrate 3 grams, Protein 45 grams, Sugar 0 grams
GRILLED SWORDFISH SKEWERS WITH COCONUT, KEY LIME AND GREEN CHILE SAUCE
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
Steps:
- Sauce:
- Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
- Swordfish:
- Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
- Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
- Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
- Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams
GRILLED SWORDFISH TOPPED WITH COCONUT, LEMONGRASS & GINGER S
From http://karistaskitchen.com/2010/07/28/grilled-swordfish-topped-with-a-coconut-lemongrass-and-ginger-sauce/
Provided by Paris D
Categories Coconut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauce:.
- Add the coconut milk, lemongrass and grated ginger to a medium saucepan over medium heat. Let the milk reduce by half, until it's thickened and creamy.
- Add a 2 tablespoons toasted coconut and a teaspoon of fresh cilantro. Continue to simmer the sauce for about 5 minutes longer. Taste for seasoning, adding salt and pepper as needed.
- Gently toss together the remaining cilantro and fresh pineapple, adding a squeeze of fresh lime.
- For the Fish:.
- Pre-heat the grill to 400°F.
- Brush the fish with olive oil and then dust with salt and pepper. When you are ready to grill your fish, soak a paper towel with veggie oil. Using grilling tongs, rub the oiled paper towels over the grill grates.
- Place the fish on the grill, turning down the heat to medium so it doesn't burn. Flip the fish only once, or it will fall apart. Cook until desired doneness. Transfer the fish to individual plates or a platter. Squeeze with fresh lime.
- Ladle a little sauce over the fish and then top with the fresh cilantro and pineapple. Sprinkle with toasted coconut and enjoy!
Nutrition Facts : Calories 107.3, Fat 7, SaturatedFat 6.1, Sodium 5.5, Carbohydrate 12.6, Fiber 3.1, Sugar 7.2, Protein 1.2
GRILLED SWORDFISH RECIPE BY TASTY
Here's what you need: extra virgin olive oil, lemons, lemons, fresh oregano leaf, kosher salt, freshly ground black pepper, swordfish fillets, lemon
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a 9x13-inch (22x33 cm) baking dish, whisk together the olive oil, lemon juice and zest, oregano, salt, and pepper.
- On a cutting board, pat the swordfish fillets dry with paper towels.
- Add the swordfish to the dish with the marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the grill to 350°F (180°C).
- Arrange the lemon slices on the grill over indirect heat so that they're touching each other and the entire surface is larger than the fish.
- Place the swordfish on top of the lemon slices and close the lid of the grill. Grill for 8 minutes, until the fish is just cooked through.
- Serve the fish with your favorite accompaniments with the grilled lemon slices squeezed over.
- Enjoy!
Nutrition Facts : Calories 271 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 4 grams, Protein 26 grams, Sugar 3 grams
HERB-MARINATED GRILLED SWORDFISH
This is one of my and my husband's favorite recipes. The swordfish is so flavorful and colorful it will brighten your whole day!
Provided by Social Butterfly D
Categories Swordfish Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk olive oil, lemon juice, soy sauce, parsley, garlic, dill, and pepper together in a large glass or ceramic bowl. Add swordfish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours; the longer you marinate the fish, the stronger the flavor will be.
- When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove swordfish from the marinade and shake off excess. Discard the remaining marinade.
- Cook swordfish on the preheated grill until fish is tender and flakes easily with a fork, about 4 minutes per side. Swordfish cooks very quickly and your grill will flare up with this marinade!
Nutrition Facts : Calories 333.2 calories, Carbohydrate 1.6 g, Cholesterol 44.3 mg, Fat 25.8 g, Fiber 0.2 g, Protein 23.1 g, SaturatedFat 4.2 g, Sodium 554.3 mg, Sugar 0.3 g
GRILLED GINGER SWORDFISH STEAKS
Make and share this Grilled Ginger Swordfish Steaks recipe from Food.com.
Provided by PalatablePastime
Categories Very Low Carbs
Time 41m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients together and pour over fish in a plastic ziplock bag or shallow dish.
- Allow to marinate for at least 30 minutes.
- Remove fish from marinade.
- Grill fish (or broil), 3 minutes per side, or until cooked through.
Nutrition Facts : Calories 296.2, Fat 15.2, SaturatedFat 2.9, Cholesterol 59, Sodium 362, Carbohydrate 3.5, Fiber 0.4, Sugar 0.6, Protein 30.7
GRILLED MANGO-COCONUT SWORDFISH
Steps:
- Start with the sauce. Slice off the 2 ends of each mango. Stand them up on a cut end, and cut down close to the skin to peel it away. Slice the flesh away from the fibrous pit, and then dice the flesh. Toss the butter into a saucepan set over medium-high heat. Stir in the jalapeños and ginger with a pinch of salt and pepper and cook for 2 to 3 minutes, til soft. Add the mango and cook for 5 minutes more. Pour in the orange juice, coconut milk, and Mutha Sauce, and toss in 1 teaspoon salt. Turn the heat up to high and bring to a boil. Lower the heat to medium-high and simmer 15 minutes, til reduced by half. Keep warm. Just before serving, stir in the orange zest, peppers, lime juice, and Tabasco.
- Wash the basil leaves, dry them, and stack them. Roll the leaves tightly like a good cigar, and cut across the roll into thin ribbons. Set aside.
- Fire up the grill. Cut the skin from the swordfish, and cut the fish in half lengthwise along the grain. Flip each half onto its side and cut into 1/2-inch-thick steaks across the grain. Rub the steaks down with oil and season with a sprinkling of Creole Seasoning on both sides.
- Clean the grill rack and oil it. Spread out a nice hot coal bed. Position the rack and throw the steaks onto it, directly over the coals. Cook for about 2 minutes and flip. Cook for another 1 to 3 minutes or so, til done but not overcooked. These babies should be succulent. Arrange the steaks on a platter and spoon on the sauce. Dress them up with a sprinkling of basil.
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