Swordfish With Bread Crumb Salsa Recipes
GRILLED SWORDFISH WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.
SWORDFISH WITH BREAD CRUMB SALSA
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- Knead the bread crumbs with 2 tablespoons of the oil and spread them evenly in a sheet pan. Bake about one hour, until the crumbs are amber colored and very crisp. Allow them to cool to room temperature.
- Mix the vinegar, anchovies, thyme, capers, shallots and cracked pepper in a bowl. Add the crumbs, mix, then add all but 4 tablespoons of remaining olive oil. Mix again. Set aside.
- Preheat a grill or broiler. Pat the fish dry and cut into six equal size pieces. Brush on both sides with the remaining oil. Season generously with ground pepper. Grill or broil the fish to desired degree of doneness, about four minutes on the first side, two to three on the other.
- Transfer the fish to a platter or individual plates. Sprinkle each portion with some of the bread-crumb mixture and serve.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 52 grams, Carbohydrate 8 grams, Fat 65 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 10 grams, Sodium 250 milligrams, Sugar 1 gram, TransFat 0 grams
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GRILLED SWORDFISH WITH BREADCRUMBS - THE ITALIAN CHEF
From italianchef.com
5/5 (1)Total Time 25 minsServings 4
- Make the Salmoriglio by combining chopped garlic, oregano, 1/2 cup extra-virgin olive oil, lemon juice, salt and pepper in a medium bowl and mixing well.
- Place the swordfish steaks in a deep baking dish or pyrex and add 2/3 cup extra-virgin olive oil, crushed garlic and salt & pepper to taste. Turn the swordfish in the oil to coat all sides and let sit at room temperature for 30 minutes, turning once halfway through.
- In another dish, mix the breadcrumbs and the parsley. Then, dredge the swordfish steaks in the breadcrumb mixture coating the swordfish thoroughly on all sides.
- Grill over medium heat until the breadcrumbs are golden brown and the swordfish is just cooked through about 5 minutes per side. Transfer to serving plates and drizzle some salmoriglio on top. Serve with extra salmoriglio on the side so your guests can spoon as much on as they like.
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