Grilled Swordfish With Hot Red Sauce Recipes

SWORDFISH WITH SWEET AND HOT PEPPERS

Steps:

• Heat a large skillet over medium heat. Add oil and let warm for 1 minute. Add onion and cook, tossing occasionally, until soft and golden brown, 7 to 10 minutes. Stir in sweet peppers and oregano; cook until very soft, about 10 minutes. Season with ¼ teaspoon each salt and pepper. Scrape vegetables into a bowl.
• Melt butter in skillet. While butter melts, toss fish with remaining salt and pepper. Add half the chile peppers to skillet and cook until soft, 1 minute. Add garlic to skillet and stir quickly to coat with butter. Add fish and reduce heat to medium-low; cook gently until fish is just opaque, about 5 minutes. Return sweet peppers to pan and toss well. Sprinkle with remaining chile peppers and top with a squeeze of lemon and cilantro.

GRILLED SWORDFISH

Steps:

• Preheat outdoor grill for medium heat.
• Marinate swordfish in teriyaki sauce for 5 minutes per side.
• Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve.

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.

HOT SMOKED SWORDFISH WITH WHITE CLAM-GARLIC-PARSLEY SAUCE

Steps:

• For the swordfish: Stir together 8 cups water, the salt, sugar and peppercorns in a deep pot. Bring to a boil just to dissolve the salt and sugar; cool completely. Submerge the swordfish in the brine. Refrigerate for 12 hours.
• Remove the swordfish from the brine and rinse well under cold water. Pat dry and allow to air dry for at least 1 hour. The exterior of the fish should feel sticky to the touch before smoking.
• Prepare a smoker with maplewood chips and to an internal temperature of 200 to 225 degrees F.
• Brush the fish very lightly with canola oil and sprinkle with salt and pepper. Smoke the fish for about 2 hours, adding chips through the first hour as necessary. You can keep adding chips the second hour if you prefer a much smokier flavor. Transfer the smoked fish to a large platter.
• For the clam sauce: Remove the meat from half the clams and chop roughly. Heat the canola oil in a medium saucepan over high heat. Add the garlic and chile and cook for a few seconds. Add the chopped clams and cook, stirring, for another minute. Add the wine, bring to a simmer and cook until reduced by half.
• Add the whole clams, cover the saucepan and cook, shaking the pan occasionally, until the clams open, 5 to 10 minutes. Stir in the butter. Remove from the heat and stir in the chopped parsley and lemon zest. Taste, and season with salt and pepper. Pour the sauce over and around the smoked swordfish, and scatter the parsley leaves on top.

GRILLED SWORDFISH WITH WHITE HOT SAUCE

Steps:

• Crush the habanero and kosher salt into a fine paste with a mortar and pestle before whisking in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
• Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
• Preheat a charcoal grill until coals are very hot.
• Coat filets on both sides with olive oil and season with salt.
• Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
• Plate fish as desired and top with white hot sauce and green onions.

GRILLED SWORDFISH WITH SWEET-AND-SOUR SAUCE

Steps:

• Brush swordfish lightly with vegetable oil and broil or grill until done. Use the Canadian rule: measure fish at the thickest part and cook 10 minutes to the inch.
• Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well. Bring to boil; reduce heat and simmer 2 minutes.
• Combine cornstarch with 1 tablespoon water to make smooth paste. Stir in remaining 2 tablespoons of water and stir well. Stir into sauce and cook briefly, stirring, just until mixture thickens. Spoon sauce over fish; sprinkle with cilantro and serve.

GRILLED SWORDFISH "SANDWICH" WITH GREEN SAUCE

Steps:

• Preheat a grill or broiler to moderately hot and put the rack 4 to 6 inches from the heat source. Combine the anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons of the oil in a small food processor or blender. Process until pureed, adding a little bit of hot water (or more olive oil) if necessary to allow the machine to do its work. Combine the puree with the capers.
• Cut the swordfish in half horizontally, leaving the skin attached as a hinge. Spread about half of the mixture on the inside of the "sandwich," then close the steak with a couple of toothpicks. Brush with the remaining oil, then sprinkle with salt and pepper.
• Grill for at least 5 minutes per side, or until the swordfish is done (it should remain slightly translucent in the center). Serve with the remaining green sauce.

GRILLED SWORDFISH WITH SPICY TROPICAL SAUCE

Steps:

• Peel the orange, removing all the bitter white pith and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside.
• In a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. Bring to a boil over medium heat. Keep stirring as to not burn. Cook uncovered, for about 10 minutes. Keep stirring.
• Reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes.
• Cut the swordfish into four steaks.
• Top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork.
• Note: You can prepare the sauce in advance.

GRILLED SWORDFISH WITH ROSEMARY-WHITE WINE SAUCE

Steps:

• Prepare barbecue (medium-high heat). Brush fish with oil. Sprinkle with 2 teaspoons rosemary. Season with salt and pepper.
• Combine shallots, wine and lemon juice in small saucepan. Boil until liquid is reduced to 2 tablespoons, about 5 minutes. Remove from heat. Add remaining rosemary. Add 1 piece of butter; whisk until melted. Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next. Remove from heat. Season with salt and pepper.
• Meanwhile, grill fish until opaque in center, about 3 minutes per side. Serve with rosemary-white wine sauce.