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 SWORDFISH WITH PAPAYA SALSA
Betty Crocker's Heart Healthy Cookbook shares a recipe! Melt-in-your-mouth swordfish steaks are the perfect base for this fresh and fruity salsa.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 4
Number Of Ingredients 12
Steps:
- In ungreased 8-inch square (2-quart) glass baking dish, place fish steaks. In small bowl, mix remaining fish ingredients; pour over fish. Cover; refrigerate 2 hours to marinate. Meanwhile, in medium bowl, mix all salsa ingredients; cover and refrigerate.
- Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan.
- Broil fish with tops about 4 inches from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.
Nutrition Facts : Calories 230, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g
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.
GRILLED MARINATED SWORDFISH STEAKS WITH AVOCADO BUTTER
Love Swordfish steaks, especially when I can get them fresh. They are nice and firm, and don't have a "fishy" taste! Also love avocado....this is a great marriage of two great tastes! Prep time doesn't include marinating time!
Provided by breezermom
Categories Very Low Carbs
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 596.7, Fat 41.7, SaturatedFat 12.9, Cholesterol 180.2, Sodium 937.2, Carbohydrate 7.8, Fiber 1.1, Sugar 0.7, Protein 46.9
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.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 5.6 g, Cholesterol 52.3 mg, Fat 12.3 g, Fiber 1 g, Protein 27.6 g, SaturatedFat 2.4 g, Sodium 708 mg, Sugar 0.8 g
GRILLED SWORDFISH AND FIDDLEHEADS WITH TOMATO BASIL SALSA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 6h52m
Yield 8 servings
Number Of Ingredients 23
Steps:
- To marinate the fish: Microwave the limes in a small bowl to release the essential oils. Set limes aside until just cool enough to handle. Through the feed opening of a running blender, add 1 at a time, garlic, ginger, vinegar, soy sauce, and scallions. Then, leaving the blender running, squeeze in the juice from the microwaved limes. Place the swordfish in a nonreactive container and pour the marinade over. Cover and refrigerate for 6 to 8 hours.
- To marinate the fiddleheads: Place the fiddleheads in a nonreactive bowl. Make the vinaigrette, by adding, 1 at a time, through the feed opening of a running blender the vinegar, garlic, and Dijon mustard. Then, leaving the blender running, add the olive oil in a slow thin stream. Season with salt and pepper, to taste, and pour over the ferns. Cover and let sit in the refrigerator for about 6 hours. (Marinating them this way is an alternative to cooking them.)
- Make the salsa while you are heating the grill for the fish. Whisk together the soy sauce and balsamic vinegar in a bowl and add the olive oil in a slow thin stream while continuing to whisk. Chop the basil leaves and add to the bowl along with the tomatoes, shallots, and scallions. Season, to taste, with salt and pepper. (Be sure to taste before seasoning, because the soy is likely to lend saltiness.)
- Brush the marinated fish with oil and season with salt and pepper. Grill the fish, leaving each side undisturbed for the first few minutes to prevent tearing of the flesh. Let rest, then transfer to a cutting board and carve into slices.
- Place some salsa in the middle of a serving dish, top with sliced fish and garnish with marinated fiddleheads.
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.
GRILLED SWORDFISH WITH PAPAYA SALSA
Swordfish and papaya salsa aren't as famous as peanut butter and jelly, but we assure you they make a perfect pair. Try it and see if you don't agree.
Provided by My Food and Family
Categories Home
Time 1h6m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Pour dressing over fish in shallow glass dish; turn fish over to coat both sides of each steak with dressing. Refrigerate 30 min. to marinate. Meanwhile, combine remaining ingredients. Refrigerate until ready to serve.
- Heat grill to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 6 to 8 min. on each side or until fish flakes easily with fork.
- Serve fish with the papaya mixture.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
GRILLED SWORDFISH STEAKS WITH SALSA
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
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 SALMON WITH AVOCADO SALSA RECIPE BY TASTY
Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
- Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
- In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
- Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram
GRILLED SWORDFISH VERDE
Categories Food Processor Citrus Fish Herb Marinate Summer Grill/Barbecue Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 10
Steps:
- Blend first 7 ingredients in processor until almost smooth. Season with salt and pepper. Pour marinade into 13x9x2-inch glass baking dish. Add swordfish, turning to coat. Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.
- Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill fish until cooked through, basting often with marinade, about 4 minutes per side.
- Serve fish with avocado mayonnaise.
GRILLED SWORDFISH WITH BASIL MARINADE AND AVOCADO SALSA RECIPE
Provided by á-174942
Number Of Ingredients 11
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.
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