Grilled Swordfish With Lemon Mint And Basil Recipes

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



Grilled Swordfish With Lemon, Mint And Basil Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 8

1/2 cup olive oil
3 tablespoons chopped fresh mint leaves
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh basil leaves
1 garlic clove minced
Salt to taste
Freshly-ground black pepper to taste
4 swordfish steaks - (5 to 6 oz ea)

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.

GRILLED SWORDFISH WITH CANDIED LEMON SALAD



Grilled Swordfish with Candied Lemon Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup sugar
2 lemons, segmented
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh basil
1 1/3 teaspoons kosher salt
4 cups baby arugula
3/4 cup Castelvetrano olives, pitted and halved
Four 6-ounce skinless swordfish or tuna steaks

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.

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