Grilled Swordfish With Tomatoes And Oregano Recipes

GRILLED SICILIAN SWORDFISH WITH OREGANO AND SUMMER SQUASH

Steps:

• Preheat grill. Put a metal grill basket on the grill and get it good and hot.
• Toss the sliced summer squash with a pinch or two of kosher salt and a drizzle of olive oil. Spread them on in the grill basket and cover the grill. Lower the heat to medium-high. Grill until the squash is soft and browned, checking every couple of minutes to stir and turn the squash, about 10 minutes. Adjust the heat/coals as needed to let the squash cook without burning. Transfer the squash to a serving bowl.
• Bring the grill back up to high heat. Grill the swordfish with the cover open for 5 minutes per side, turning once, or until the swordfish reaches a temperature of 130F.
• While the swordfish is grilling, make the oregano sauce. In a bowl mix together the lemon juice and salt until the salt dissolves. Then whisk in the olive oil and add the oregano.
• When the swordfish is done, move it to a serving platter. Prick the swordfish all over with a fork, then pour the sauce over the fish. Top with the chopped tomatoes.
• Serve the swordfish with the grilled squash and some rice or orzo pasta.

GRILLED SWORDFISH WITH SMOKY TOMATO-ANCHOVY SALSA

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 WITH TOMATOES AND OREGANO

Steps:

• Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
• Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
• Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
• Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.

GRILLED SWORDFISH WITH TOMATOES

Steps:

• Rinse rosemary and oregano, pluck off leaves or needles and chop. Peel garlic and squeeze into a bowl. Add half of chopped herbs, wine, lemon juice, vinegar and 2 tablespoons of oil, season with salt and pepper, mix well. Rinse and pat dry swordfish steaks. Place into a shallow dish and pour marinade until fish is almost completely covered with marinade. Marinate, covered, for at least 2 hours in the refrigerator, turning fish occasionally.
• Drain well and cook on hot, lightly oiled grill for about 5 minutes per side.
• Rinse and halve tomatoes. Arrange fish with tomatoes on plates and drizzle with olive oil, sprinkle with remaining herbs. Garnish with rosemary and serve.

SICILIAN GRILLED SWORDFISH

Steps:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

LEMON OREGANO SWORDFISH

Steps:

• Place all marinade ingredients in a glass dish or zip lock bag and mix to combine.
• Rinse the swordfish in cold water and pat dry. Leave the skin on to hold it together while cooking.
• Place the fish the marinade and be sure it is coated well.
• Cover and refrigerate for 30-45 minutes. (longer is fine too)
• If you are grilling, preheat your grill until approx. 400-450 degrees. Rub the grill grates with olive oil on a paper towel to keep the fish from sticking. (use tongs to hold the paper towels and not burn your hand)
• If you are pan searing, heat a pan on medium high heat. The oil from the marinade will be enough to keep it from sticking.
• Cook for about 7 minutes on the first side. Then flip and cook for an additional 6-7 minutes until the fish is just cooked through and white.
• Remove from heat and let it rest 5-10 minutes minutes.
• ENJOY!!

SWORDFISH WITH TOMATO, BASIL AND LEMON

Steps:

• Preheat the broiler.
• In a small bowl, stir together first 7 ingredients.
• Place swordfish on foil lined baking sheet and brush them lightly with the basting sauce. Broil the fish four inches from the heat until opaque on top. 3-4 minutes.
• Coarsely chop tomato and parsley and add them to the remaining basting sauce.
• Turn the fish steaks and spoon the tomato-basting sauce mixture over them.
• Bake until fish is firm and just flakes when tested with a fork. 3-4 minutes longer.