Grilled Swordfish With Tomatillo Sauce Recipes

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GRILLED SWORDFISH WITH TOMATILLO SAUCE



Grilled Swordfish With Tomatillo Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 swordfish steaks about 1-inch thick (about 1 1/2 to 2 pounds)
2 tablespoons olive oil
3 cloves garlic, unpeeled
1 pound tomatillos
2 jalapeno chilies, seeded and sliced
1 to 2 teaspoons sugar (or to taste)
1/3 cup dry white wine
1 tablespoon white-wine vinegar
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
1/3 cup fresh coriander leaves
Coriander sprigs to garnish

Steps:

  • Cut the swordfish steaks in half. Wipe them dry with paper towels and coat them on both sides with the olive oil. Set aside.
  • Make the sauce. Boil the garlic for 10 minutes. Peel the cloves, mash them and set aside. Chop the tomatillos coarsely and put them in a saucepan with the chilies, sugar, wine and vinegar. Cook until soft, stirring frequently. Add the garlic. Taste to see if more sugar or vinegar is needed and season with salt and pepper. Add the butter to thicken the sauce.
  • Pour the sauce into a food processor with the garlic cloves and add the coriander leaves. Puree, taste and correct seasoning. Set aside.
  • Preheat broiler or coals. Broil the fish steaks six inches from the heat for about five minutes on each side or until cooked. Meanwhile, reheat the sauce.
  • To serve, pour some sauce on each of four individual plates. Put the steaks on top and sprinkle with coriander leaves.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 841 milligrams, Sugar 7 grams, TransFat 0 grams

GRILLED TOMATILLO SALSA



Grilled Tomatillo Salsa image

Fire up the grill for a salsa packed with tomatillo, onion and cilantro and a shot of chipotle chile.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 6

8 ounces tomatillos, husked and well washed (about 3 large tomatillos)
1/2 medium yellow onion, cut lengthwise into 3 wedges
1 large clove garlic, unpeeled
1/4 cup fresh cilantro leaves
1 chipotle chile in adobo sauce
Kosher salt

Steps:

  • Prepare a grill over medium heat.
  • Put the tomatillos, onion and garlic on the grill (put the garlic on a metal skewer or small piece of aluminum foil to keep it from slipping through the grates.) Grill the vegetables, removing them as they are ready, until the tomatillos, turning as needed, are soft but not bursting, the onion is tender and the garlic skin is charred, 5 to 15 minutes. Cool slightly.
  • Peel the garlic and put in a blender with the tomatillos, onion, cilantro, chipotle chile and 1/2 teaspoon salt. Blend until well incorporated but slightly chunky.

GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA



Grilled Swordfish with Fresh Tomato-Herb Salsa image

Categories     Fish     Tomato     Broil     Low/No Sugar     Backyard BBQ     Basil     Summer     Grill     Grill/Barbecue     Swordfish     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 large fresh plum tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped fresh marjoram
1 shallot, minced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 6-ounce swordfish steaks (3/4 to 1 inch thick)
Olive oil
Cracked black peppercorns

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



Grilled Swordfish With Smoked Tomato Salsa image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds swordfish, about 1-inch thick
Juice of 3 limes
1/2 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Salt
Cayenne pepper
2 medium-ripe tomatoes, cut in thick slices
1 large onion, peeled and cut in thick slices
2 tablespoons finely chopped scallions
2 tablespoons minced fresh coriander

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

GRILLED SWORDFISH TACOS WITH TOMATILLO-MANGO SALSA



Grilled Swordfish Tacos with Tomatillo-Mango Salsa image

The fresh tomatillo-mango salsa is simple, quick, and a perfect complement to the grilled fish. Serve with your favorite tortillas. You can also enjoy the salsa with grilled chicken, tortilla chips, or other fish tacos.

Provided by Sarah

Categories     Seafood     Fish

Time 40m

Yield 6

Number Of Ingredients 12

2 semi-ripe mangoes, diced
3 limes, juiced, divided
1 orange, juiced
4 tomatillos, peeled and diced, or more to taste
1 small red onion, chopped
1 jalapeno pepper, seeded and diced
½ cup chopped fresh cilantro
salt to taste
freshly ground black pepper to taste
6 (6 ounce) fillets boned, skinned swordfish
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.
  • Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.
  • Pour the pureed mango mixture over the salsa and mix well.
  • Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.
  • Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 18.1 g, Cholesterol 65.6 mg, Fat 9.5 g, Fiber 3.4 g, Protein 34.5 g, SaturatedFat 2.2 g, Sodium 206.8 mg, Sugar 12.1 g

GRILLED SWORDFISH RECIPE BY TASTY



Grilled Swordfish Recipe by Tasty image

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

¼ cup extra virgin olive oil
2 lemons, juiced
2 lemons, zested
¼ cup fresh oregano leaf, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 swordfish fillets, 1 in (2 1/2 cm)
1 lemon, sliced

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

MEAN CHEF'S GRILLED SWORDFISH WITH BARBECUE SAUCE



Mean Chef's Grilled Swordfish With Barbecue Sauce image

This recipe was originally posted by Mean Chef, a great chef whose taste is impeccable! I've not yet tried this, so if you do, please review.

Provided by spatchcock

Categories     Weeknight

Time 1h16m

Yield 1 swordfish, 6 serving(s)

Number Of Ingredients 11

2 lbs swordfish fillets
1 cup catsup
1/3 cup lemon juice
1/4 cup oil
2 teaspoons Worcestershire sauce
1 garlic clove, minced
1/2 cup onion, Chopped
1/4 cup water
1 teaspoon sugar
1/4 teaspoon hot pepper sauce
1 small bay leaf

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.

Nutrition Facts : Calories 350, Fat 19.3, SaturatedFat 3.6, Cholesterol 99.7, Sodium 592.8, Carbohydrate 13.5, Fiber 0.4, Sugar 10.9, Protein 30.6

GRILLED SWORDFISH WITH SPICY TROPICAL SAUCE



Grilled Swordfish With Spicy Tropical Sauce image

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

1 orange
1 small red onion
2 tablespoons chopped scallion tops
1 (8 ounce) can crushed pineapple, packed in juice
3 tablespoons tomato paste
3 garlic cloves, minced
2 teaspoons cornstarch
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon hot pepper flakes
1 pinch cayenne pepper
2 lbs swordfish

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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SWORDFISH RECIPES WITH SAUCE - THERESCIPES.INFO
10 Best Grilled Swordfish with Sauce Recipes | Yummly new www.yummly.com. Grilled Swordfish with Sauce Recipes 27,169 Recipes. Last updated Oct 09, 2021. This search takes into account your taste preferences. 27,169 suggested recipes.Calypso Grilled Pineapple & Ice Cream Sauce McCormick. unsalted butter, honey, reduced sodium worcestershire sauce, …
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SMOKED SWORDFISH STEAK - THERESCIPES.INFO
Swordfish Steaks - Global Seafoods North America great globalseafoods.com. May 25, 2022Swordfish Steaks Sword Fish Steaks 10 oz per Steak Individually Vacuum Packed Imported From Indonesia Wild Caught Up To 10 - 20 Steaks Per Order Price from $17.00 to $22.00 per pound Swordfish is a naturally oily and heart-healthy fish with plenty of nutritional benefits. ...
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Top Asked Questions

How to cook Swordfish on the grill?
Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat. Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side.
What to make with Swordfish?
10 Grilled Swordfish Recipes To Make This Summer. 1 Grilled Marinated Swordfish. Credit: John Payne. View Recipe. Just because a recipe is simple, doesn't mean it's any less elegant. Here swordfish ... 2 Grilled Swordfish with Rosemary. 3 Citrus Swordfish With Citrus Salsa. 4 E-Z Marinated Swordfish. 5 Simply Swordfish. More items
What is swordfish and what does it taste like?
Swordfish's creamy white flesh and mild flavor lends itself so well to the grill. And because its flavor is so mild, it tends to take on the flavors of your marinade or seasonings. For summer-inspired meals, you'll find swordfish topped with mango salsa or bruschetta, or glazed in a tangy orange marinade.
How to cook tomatillos and garlic?
Boil the garlic for 10 minutes. Peel the cloves, mash them and set aside. Chop the tomatillos coarsely and put them in a saucepan with the chilies, sugar, wine and vinegar. Cook until soft, stirring frequently. Add the garlic. Taste to see if more sugar or vinegar is needed and season with salt and pepper.

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