SWORDFISH WITH SUMMER SALAD
Use metal skewers to save yourself the half hour needed to soak bamboo ones in water.
Categories swordfish summer salad
Yield 4
Number Of Ingredients 10
Steps:
- Heat grill to medium-high. Grill corn 12 minutes or until charred in spots, turning.
- Thread swordfish steak onto 8 soaked bamboo skewers. Brush fish and zucchini with canola oil; sprinkle with chili powder and salt. Grill fish and zucchini 6 minutes or until fish is opaque, turning once.
- Cut corn off cobs, chop zucchini and toss with chickpeas, mint, lime juice, oil, and salt. Serve with kabobs.
GRILLED SWORDFISH WITH CORN SALAD
Swordfish is one of the easiest fish to grill. Because it's firm and thick, it can be cooked over hot coals for a while to pick up their smoky flavor, and it doesn't fall apart when flipped. Serve with anything you'd eat with a steak or pork chop, like a bright and crunchy corn salad. Here, raw corn is mixed with long pieces of chives and cilantro in a move inspired by lao hu cai, or tiger salad, a Dongbei salad of cilantro and scallions, and buchu muchim, or Korean chive salad. When the salad is piled onto the fish, the rice vinegar and sesame oil dressing seasons the fish, and the corn and herbs soften slightly from the heat. The result is all at once fragrant, crunchy, juicy and satisfying.
Provided by Ali Slagle
Categories dinner, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip.)
- While the grill's heating, pat the fish dry and make the salad: In a medium bowl, combine the rice vinegar, 3 tablespoons neutral oil, sesame oil and corn. Season with salt and pepper. Add the chives and cilantro on top (don't stir them in), and season with salt and pepper.
- When you're ready to grill, pat the fish dry again, then drizzle with 1 teaspoon salt and lightly coat with oil. Take the fish, salad, a tightly folded paper towel soaked with oil, tongs, a fish spatula and a serving platter to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
- Transfer to the platter. Toss the salad to combine, then top the fish right away with the salad, spooning extra dressing over the fish. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and sesame oil.
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.
GRILLED SWORDFISH WITH ROAST PEPPER-PAPAYA-CORN SALSA
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Prepare a very hot charcoal fire.
- Place the red pepper over the fire. Turn every two minutes or so until it is completely blackened on the outside (this should take 6-10 minutes). Immediately place the charred pepper in a paper bag. Let it sit for 20 minutes.
- After 20 minutes, remove the pepper from the bag and working with your fingers, peel off the blackened skin. Do not at any point wash off the blackened skin (water spoils the texture of the peppers). Cut the pepper open on the side and remove all seeds and all tough membranes clinging to the walls. Cut the pepper into 1/4-inch dice. In a bowl, combine the red pepper, the corn, the papaya, the minced coriander and 1 teaspoon of the olive oil. Mix well and season with salt and pepper. Reserve.
- Season the swordfish with salt and pepper and place it over a hot fire. Cook, turning once, for 4-5 minutes, or until the swordfish is just cooked through. Brush with the remaining olive oil while cooking. Transfer the fish to dinner plates, top with salsa and fresh coriander leaves.
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 SWORDFISH SALAD
This is a Caribbean island version of sweet and sour, and a very nice dish for a hot summer night. The contrasting flavors of the salad and the fish go off like fireworks in your mouth.
Provided by paul r.
Categories Salad Seafood Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
- Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.
- Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 26 g, Cholesterol 87.5 mg, Fat 32 g, Fiber 5.8 g, Protein 47.9 g, SaturatedFat 5.7 g, Sodium 270.8 mg, Sugar 17.9 g
GRILLED SWORDFISH WITH BLACK BEAN AND CORN SALSA
Grilled fish served with black bean and corn salsa - a scrumptious meal that can be made ready in a little over an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- In shallow glass or plastic dish, mix all swordfish ingredients except the swordfish. Add swordfish; turn to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 2 hours to marinate.
- Meanwhile, in medium bowl, mix all salsa ingredients. Let stand at room temperature.
- Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove fish from marinade; reserve marinade. Place fish on grill. Cover grill; cook over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with room-temperature salsa.
Nutrition Facts : Calories 310, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 7 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 0 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.
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- In a medium-sized bowl, toss corn kernels with red onion, red pepper, lime juice, sherry vinegar, sea salt, and pepper. Set aside to marinate at room temperature. Just before serving, toss with cilantro and green onion.
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