Grilled Swordfish With Lemon Mint And Basil Recipe 45

GRILLED SWORDFISH WITH CANDIED LEMON SALAD

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 LEMON, MINT AND BASIL RECIPE - (4/5)

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. This recipe yields 4 servings.

SWORDFISH WITH TOMATO, BASIL AND LEMON

Steps:

• Preheat the broiler.
• In a small bowl, stir together first 7 ingredients.
• Place swordfish on foil lined baking sheet and brush them lightly with the basting sauce. Broil the fish four inches from the heat until opaque on top. 3-4 minutes.
• Coarsely chop tomato and parsley and add them to the remaining basting sauce.
• Turn the fish steaks and spoon the tomato-basting sauce mixture over them.
• Bake until fish is firm and just flakes when tested with a fork. 3-4 minutes longer.