Grilled Swordfish With Spicy Mayonnaise Balcho Recipes

GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST

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!

INDONESIAN GRILLED SWORDFISH

Steps:

• Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
• Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
• When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

GRILLED SWORDFISH WITH SPICY MAYONNAISE BALCHO

Steps:

• In a bowl whisk together the mayonnaise, the ketchup, themustard, the lemon juiced, the vinegar, the horseradish, the tabasco, the worcestershire sauce, the parsley and salt and pepper to taste. Brush one side of each steak generously with some of the sauce and grill the steaks, sauce side down, on a well oiled rack set 4 to 5 inches over glowing coals for 2 minutes. Brush the tops of the steaks with some of the remaining sauce, turn the steaks and grill them for 2 minutes more. Continue basting and turning the steaks in the same manner for a total grilling time of 8 to 10 minutes, or until they are just cooked through.

GRILLED SWORDFISH WITH A GRILLED MANGO SALSA

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

Steps:

• In a small heavy pan, heat oil with annatto seeds or turmeric. Bring to a simmer and turn off heat. Allow to steep for 30 minutes.
• If using annatto seeds, strain and reserve for another use. If using turmeric, it will have settled to the bottom; do not disturb it. Arrange fish in shallow nonreactive pan. Pour oil over fish and turn to coat. (If using turmeric, pour carefully so turmeric stays in the pan.)
• Refrigerate at least one hour, turning the fish from time to time; for best color, refrigerate overnight.
• Prepare an outdoor or top-of-the-stove grill for moderate heat. Drain fish and season with pepper. Grill on both sides, following Canadian rule: measure fish at thickest point and cook 10 minutes to the inch. Serve the fish with the salsa and plantains, garnished with lime wedges.

GRILLED SWORDFISH RECIPE BY TASTY

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!

GRILLED SWORDFISH RéMOULADE

Steps:

• Start a wood or charcoal fire or preheat a gas grill (or broiler); the fire should be quite hot and the rack about 4 inches from the heat source. While it's heating, make the mayonnaise and combine it with all the remaining ingredients except the fish. (If you're making the mayonnaise in a food processor or blender, you can save yourself some mincing by adding the garlic at the beginning and pulsing in the other solid ingredients while the sauce is still in the machine.)
• Grill the fish, turning when nicely browned, about 4 or 5 minutes, then cook for 4 or 5 minutes more. The fish is done when just a bit of translucence remains in its center; use a thin-bladed knife to check. Serve hot or cold, with the rémoulade 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 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.

MEAN CHEF'S GRILLED SWORDFISH WITH BARBECUE SAUCE

Steps:

• Place fish in single layer in shallow baking dish.
• Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic.
• Pour sauce over fish.
• Cover and refrigerate about 1 hour, turning fish once.
• Remove fish, reserving sauce.
• Use half of reserved sauce for brushing fish while grilling.
• Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf.
• Simmer about 20 minutes to blend flavors and thicken.
• Meanwhile, place fish on well-greased, hinged wire grills.
• (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes.
• Baste with reserved sauce.
• Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork.
• Brush fish with more sauce as needed during cooking.
• To serve, spoon hot barbecue sauce over fish.