GRILLED SWORDFISH WITH SALSA VERDE
Provided by Marc Murphy
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine the lemon zest, garlic, 1 cup olive oil, the thyme and Ottoman spice in a bowl; mix well. Divide the marinade between two 1-gallon zip-top bags, then divide the swordfish between the bags. Let marinate in the refrigerator for at least 1 hour or up to overnight.
- Preheat a grill to high and oil the grates. Grill the red onion and jalapeno until marked, about 2 minutes per side. Transfer the red onion to a bowl, top with the vinegar and cover with plastic wrap, trapping the steam inside to finish the cooking process. Peel, seed and chop the jalapeno.
- Make the salsa verde: Combine the jalapeno, parsley, cilantro, mint, lime juice and remaining 1 cup olive oil in a bowl. Once cool enough to touch, remove the onion from the vinegar and coarsely chop, then add both the vinegar and the onion to the salsa verde; season with 1/2 teaspoon kosher salt and combine well.
- Remove the swordfish from the marinade, shake off the excess and season with kosher salt. Reduce the grill heat to medium. Grill the swordfish 2 minutes, then rotate 90 degrees and grill 2 more minutes to create crosshatch grill marks, then flip and grill until just opaque, about 2 more minutes. Increase the grill heat to high. Grill the halved lemons and the avocados cut-side down until marked, 1 to 2 minutes.
- Dress the watercress with some of the salsa verde on a platter. Top with the swordfish, avocado and more salsa. Garnish with the grilled lemons. Finish with a sprinkle of sea salt.
GRILLED SWORDFISH WITH MOROCCAN CHARMOULA
Steps:
- In a bowl combine cumin, coriander, paprika, cayenne pepper, garlic, salt, pepper and lemon juice. Whisk well. Add olive oil slowly. Add parsley and cilantro. Reserve 1/4 of charmoula. Add peppers, lemon, tomatoes and olives to remaining charmoula to make a relish. Place swordfish on sheet pan. Rub with salt, pepper and reserved charmoula. Grill swordfish on medium heat until just cooked through. Remove fish from heat and arrange on platter. Top with charmoula relish.
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
CITRUS SWORDFISH WITH CITRUS SALSA
Steps:
- Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
- In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
- Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
- Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 14 g, Cholesterol 44.3 mg, Fat 7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 1.6 g, Sodium 103 mg, Sugar 12 g
SWORDFISH WITH STRAWBERRY SALSA
Grilled swordfish steaks and fresh strawberry salsa make this seafood meal sizzle with flavor - ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Place vinegar in shallow nonmetal dish or resealable plastic food-storage bag. Add fish, turning to coat with vinegar. Make Strawberry Salsa.
- Drain fish; discard vinegar. Cover and grill fish 4 inches from medium heat 10 to 15 minutes, turning once, until fish flakes easily with fork. Remove fish to platter. Immediately top with salsa.
Nutrition Facts : Calories 120, Carbohydrate 2 g, Cholesterol 55 mg, Fiber 1 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 55 mg
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 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 SWORDFISH WITH A GRILLED MANGO SALSA
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high.
- Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.
- Combine the ancho chile powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness.
- Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro.
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 WITH NECTARINE-ONION SALSA
This quick fish dish takes hardly more effort than a turn on the grill, and keeps the heat of summer out of the kitchen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Preheat grill to medium heat. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds.)
- Toss nectarines and onions with oil in a medium bowl. Season with salt and pepper. Grill nectarines and onions, turning often, until softened, 15 to 20 minutes. Reserve juices in bowl. Transfer nectarines and onions to a cutting board, and let cool slightly.
- Combine mustard, vinegar, and chile in the reserved bowl. Cut nectarines and onions into 1/4- to 1/2-inch-thick slices. Add to bowl. Stir in mint, and season with salt and pepper.
- Lightly coat both sides of each swordfish steak with oil. Season with salt and pepper. Grill, turning once, until cooked through, 3 to 4 minutes per side. Cut each fish steak in half, and transfer to a serving platter. Top with nectarine-onion salsa.
GRILLED SWORDFISH WITH MANGO SALSA
Make and share this Grilled Swordfish with Mango Salsa recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Mix together salsa ingredients and chill.
- Season swordfish steaks with salt and pepper.
- Coat grill rack with cooking oil spray before heating; prepare grill.
- Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
- Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
- Baste frequently with oil/lime mixture.
- Serve swordfish topped with mango salsa, or as a condiment.
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 SMOKED TOMATO SALSA
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Divide the swordfish into four pieces of equal size. Place it in a dish that will hold it in a single layer.
- Combine the juice of one lime with the cumin, one-fourth cup of olive oil and salt and Cayenne pepper to taste. Pour over the fish and turn it to coat all sides. Marinate about 45 minutes.
- Preheat grill or broiler. Brush the tomato and onion slices with the remaining olive oil and grill or broil them until they just begin to sear. Remove from grill, allow to cool slightly.
- Finely chop the tomatoes and onions and combine with the scallions, coriander and remaining lime juice in a bowl. Season to taste with salt and pepper. Set aside.
- Grill or broil the fish to the desired degree of doneness. It should take about eight minutes for medium.
- Check seasonings of salsa. Serve the fish with a topping of the salsa on each portion.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 30 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 796 milligrams, Sugar 4 grams, TransFat 0 grams
More about "grilled swordfish with salsa fresca recipes"
GRILLED SWORDFISH STEAKS SALSA VERDE L PANNING THE GLOBE
From panningtheglobe.com
5/5 (3)Total Time 20 minsCategory FishCalories 496 per serving
- In a small bowl, whisk together a marinade of 1/2 cup olive oil, 1/3 cup lemon juice, 1 teaspoon of the minced garlic and 1/4 teaspoon of salt. Place the swordfish in a non-reactive bowl or a plastic container and toss with the marinade, to coat. Leave to marinate for 30 minutes.
- To make the salsa verde, place the parsley (or basil), capers, anchovies, 1 teaspoon garlic, mustard and 2 teaspoons of lemon juice in a small mixing bowl. Stir to combine. Gradually pour in the remaining 3/4 cup olive oil while whisking. The salsa verde can be made several hours ahead and refrigerated, covered. Bring to room temperature before using.
- Preheat the grill to medium-high. Grill the fish for 4 minutes on the first side and 2-6 minutes on side two, depending on the thickness of the steaks. The pink flesh will turn white as the fish cooks. To prevent over-cooking, check the fish after it cooks for 1 minute on the second side and every minute thereafter (make a small cut to check for doneness). When it’s mostly cooked through but still slightly pink in the center, it’s ready to come off the grill. Transfer it to a platter, tent it with foil, and leave it for 5 minutes to finish cooking in the gentle heat under the foil.
GRILLED SWORDFISH WITH FRESH VEGETABLE SALSA RECIPE
From landolakes.com
Servings 4Calories 210 per serving
- Combine all swordfish ingredients except swordfish steaks in bowl. Brush fish with butter mixture; place onto grill.
- Close lid; grill, turning once, 8-12 minutes or until internal temperature of fish reaches at least 145°F and flakes easily with fork. Serve with salsa.
GRILLED SWORDFISH RECIPE (STEP-BY-STEP TUTORIAL) - THE …
From themediterraneandish.com
16 BEST GRILLED SWORDFISH RECIPES PLUS WINE PAIRINGS AND …
From cookingchatfood.com
10 GRILLED SWORDFISH RECIPES | ALLRECIPES
From allrecipes.com
SWORDFISH AND SALSA, SUMMER ON A PLATE - THE NEW …
From nytimes.com
SWORDFISH & ROASTED TOMATILLO SALSA - MY DELICIOUS BLOG
From mydeliciousblog.com
OOPS, THAT RECIPE CAN'T BE FOUND. - KROGER
From kroger.com
GRILLED SWORDFISH WITH HERBS AND CHARRED LEMON SALSA RECIPE
From foodandwine.com
GRILLED SWORDFISH STEAKS WITH CITRUS SALSA - PACE FOODS
From campbells.com
GRILLED SWORDFISH SALSA VERDE - PESCATORE
From allfreshseafood.com
GRILLED SWORDFISH - EASY FISH RECIPES
From fishermansbelly.com
GRILLED SWORDFISH SKEWERS WITH ITALIAN SALSA VERDE
From wellseasonedstudio.com
GRILLED SWORDFISH WITH AVOCADO SALSA - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
SICILIAN GRILLED SWORDFISH RECIPE WITH SALSA VERDE
From barbecuebible.com
GRILLED SWORDFISH WITH TOMATO-&-CUCUMBER SALSA RECIPE
From myrecipes.com
MEMORIES TO GRILL FOR | SYMON'S DINNERS COOKING OUT - FOOD …
From foodnetwork.com
GRILLED SWORDFISH WITH PINEAPPLE SALSA - A COOKIE NAMED DESIRE
From cookienameddesire.com
GRILLED SWORDFISH WITH SALSA GIALLO | SARA MOULTON
From saramoulton.com
GRILLED SWORDFISH WITH TOMATO AND SWEET PEPPER SALSA
From newengland.com
GRILLED SWORDFISH WITH PINEAPPLE SALSA - COOKING CHAT
From cookingchatfood.com
GRILLED SWORDFISH STEAKS WITH SALSA FRESCA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRILLED SWORDFISH LOCO WITH FRESH MANGO SALSA - OLD BAY
From mccormick.com
GRILLED SWORDFISH WITH TANGY SALSA RECIPE - FOOD | FOLLOW ANN
From followann.com
GRILLED SWORDFISH WITH CITRUS SALSA RECIPE - RECIPELAND.COM
From recipeland.com
GRILLED SWORDFISH WITH SMOKED PAPRIKA AND HERBED FRUIT SALSA
From foodiecrush.com
GRILLED SWORDFISH KEBABS WITH CITRUS HERB SALSA
From kitchenconfidante.com
GRILLED SWORDFISH WITH PICO DE GALLO - LA MEXICANA SALSA
From lamexicanasalsa.com
RECIPE: GRILLED SWORDFISH WITH MANGO SALSA - SOPO SEAFOOD
From soposeafood.com
GRILLED SWORDFISH WITH PICO DE GALLO – TABLA FRESCA FARMSTAND
From tabla-fresca.com
GRILLED SWORDFISH WITH CORN SALSA RECIPE | TRAEGER GRILLS
From traeger.com
GRILLED SWORDFISH WITH MELON SALSA | METRO
From metro.ca
FRESH STRAWBERRY SALSA OVER GRILLED SWORDFISH | ZEST FOR COOKING
From zestforcooking.com
GRILLED SWORDFISH WITH CARIBBEAN SALSA - RECIPESNOW!
From recipesnow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love