GRILLED SWORDFISH WITH SAUTéED GRAPES AND SWEET ONIONS RECIPE - (4.5/5)
Provided by SippitySup
Number Of Ingredients 12
Steps:
- Brine the fish: Combine kosher salt and 2 cups water in a large mixing bowl and stir to dissolve the salt; add ice. Place the swordfish fillets in the brine and leave for 1 hour. Remove the fish from the brine, dip briefly in salt-free ice water and dry it thoroughly with paper towels. Lay the fish out flat on parchment-lined baking sheets; cover and refrigerate for about 4 hours (ideally). This step is optional. Prepare the grapes and onions: Heat 3 tablespoon olive oil in a large sauté pan set over medium-high heat. Add the onion slices, garlic, rosemary, vinegar and honey; cook until the onions soften, about 4 minutes. Lower the heat to low and season the onions with salt and pepper. Cover the pan and cook until tender, stirring occasionally, about 10 minutes. Add the grapes, cover the skillet again and cook until they begin to split, about 5 minutes. Grill the fish: Meanwhile, cut out the bloodlines on the fish if necessary. Brush the swordfish with the remaining olive oil and season with more salt and pepper. Grill or broil the fish until just cooked through, 3 to 4 minutes per side. Plate the dish: Discard the rosemary sprigs and smashed garlic from the sautéed grape mixture, then spoon some onto each of warmed warmed plates. Top with swordfish, garnish with a bit of fresh rosemary and a drizzle of the accumulated pan juice and serve immediately.
GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST
Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don't even need to leave it in the marinade too long! Just a few minutes while your grill is heating!
Provided by Suzy Karadsheh
Categories Fish and Seafood
Time 23m
Number Of Ingredients 10
Steps:
- In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth marinade.
- Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.
- Preheat a gas grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once and grill on the other side for 3 minutes or so (the fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).
- Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat. Enjoy!
Nutrition Facts : Calories 474 calories, Sugar 0.5 g, Sodium 600.6 mg, Fat 32.3 g, SaturatedFat 5.9 g, TransFat 0.1 g, Carbohydrate 5 g, Fiber 0.7 g, Protein 40 g, Cholesterol 130.9 mg
GRILLED SWEET ONIONS
These onions are so delicious, we prepare them all year long-on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you've got a great light meal. -Mary Bilke, Eagle River, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 216 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1053mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein.
SWORDFISH WITH SWEET AND HOT PEPPERS
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance. Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character. Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible. Eaten altogether, each bite is both hot and sweet, pungent from a touch of garlic, tart from a squeeze of lemon and faintly saline from the swordfish.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 9 grams, Sodium 733 milligrams, Sugar 5 grams, TransFat 0 grams
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.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 6.2 g, Cholesterol 86.4 mg, Fat 14.2 g, Fiber 0.1 g, Protein 46.2 g, SaturatedFat 3.4 g, Sodium 1621.5 mg, Sugar 5.3 g
SWORDFISH WITH SAUTEED VEGETABLES
My husband says, "wow!" when I prepare swordfish this way.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add swordfish. Seal bag and turn to coat; refrigerate for 30-45 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque., Cut zucchini and yellow squash lengthwise into 1/4-in. slices, then widthwise into 3-in. pieces. In a large skillet, saute the onions and rosemary in oil for 1-2 minutes or until onions are tender. Add squash; saute for 5-6 minutes or until crisp-tender. Add potatoes and tomatoes; cook just until heated through. Sprinkle with salt and pepper; toss to coat. Serve with swordfish.
Nutrition Facts : Calories 638 calories, Fat 35g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 630mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 5g fiber), Protein 52g protein.
GRILLED SWORDFISH WITH SWEET-AND-SOUR SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 267 milligrams, Sugar 15 grams, TransFat 0 grams
GRILLED SWORDFISH RECIPE BY TASTY
Here's what you need: extra virgin olive oil, lemons, lemons, fresh oregano leaf, kosher salt, freshly ground black pepper, swordfish fillets, lemon
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a 9x13-inch (22x33 cm) baking dish, whisk together the olive oil, lemon juice and zest, oregano, salt, and pepper.
- On a cutting board, pat the swordfish fillets dry with paper towels.
- Add the swordfish to the dish with the marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the grill to 350°F (180°C).
- Arrange the lemon slices on the grill over indirect heat so that they're touching each other and the entire surface is larger than the fish.
- Place the swordfish on top of the lemon slices and close the lid of the grill. Grill for 8 minutes, until the fish is just cooked through.
- Serve the fish with your favorite accompaniments with the grilled lemon slices squeezed over.
- Enjoy!
Nutrition Facts : Calories 271 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 4 grams, Protein 26 grams, Sugar 3 grams
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 CARAMELIZED ONIONS (5 WW PTS)
Make and share this Grilled Swordfish With Caramelized Onions (5 Ww Pts) recipe from Food.com.
Provided by jenpalombi
Categories High Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine 1/4 cup maple syrup, teriyaki sauce, lemon juice and garlic in a large zipper bag. Add fish. Marinate in refrigerator for 20 minutes.
- Prehet grill. While fish marinates, coat one side of 12-in square of tin foil. Place onions on half of tin foil. Combine 2 T maple syrup and butter, stirring well. Drizzle syrup mixture over onions. Fold foil over onion and crimp edges to seal.
- Place foil packet on grill. Cover and grill for 20 minutes or until onion is tender and golden. Set aside and keep warm.
- Remove fish from marinade, reserving marinade. Place marinade in a small saucepan and bring to a boil. Set aside.
- Place fish on grill rack and grill 4-6 minutes on each side or until fishflakes easily with a fork, basting often with reserved marinade.
- Place fish on platter, top evenly with onions.
Nutrition Facts : Calories 291.1, Fat 8.2, SaturatedFat 2.7, Cholesterol 70.2, Sodium 511, Carbohydrate 18, Fiber 0.4, Sugar 14.3, Protein 34.8
GRILLED SWORDFISH WITH SPICY TROPICAL SAUCE
A meaty cut of swordfish steak, topped with a tangy sauce that is both sweet and spicy...a blend of crushed pineapple and orange, tomato, garlic and hot pepper flakes. Serve the swordfish with either plain rice or rice that has been cooked with a pinch of cayenne pepper and some shredded unsweetened coconut.
Provided by GREG IN SAN DIEGO
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 353.7, Fat 9.3, SaturatedFat 2.5, Cholesterol 88.4, Sodium 592, Carbohydrate 19.9, Fiber 2.2, Sugar 14.4, Protein 46.3
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