GRILLED SWORDFISH WITH POTATO-CHORIZO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Prepare the fish: Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the fish and turn to coat. Cover with plastic wrap and refrigerate 1 hour.
- Meanwhile, make the potato salad: Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain. Toast the cumin seeds in a medium skillet over medium heat, about1 minute; transfer to a large bowl. Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes. Remove the chorizo with a slotted spoon and drain on paper towels. Remove the skillet from the heat; reserve the drippings.
- Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings. Add the celery, piquillo peppers, potatoes and chorizo; toss. Season with salt and pepper.
- Preheat a grill to high; brush the grates lightly with vegetable oil. Place the swordfish on the grill and brush with some of the marinade from the bowl. Grill until marked on the bottom, about 5 minutes. Flip and continue grilling until just cooked through, about 4 more minutes. Divide among plates and drizzle with olive oil. Serve with the potato salad.
GRILLED SWORDFISH SALAD
This is a Caribbean island version of sweet and sour, and a very nice dish for a hot summer night. The contrasting flavors of the salad and the fish go off like fireworks in your mouth.
Provided by paul r.
Categories Salad Seafood Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
- Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.
- Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 26 g, Cholesterol 87.5 mg, Fat 32 g, Fiber 5.8 g, Protein 47.9 g, SaturatedFat 5.7 g, Sodium 270.8 mg, Sugar 17.9 g
SWORDFISH WITH COUSCOUS SALAD
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the anchovies, olive paste, garlic, half the basil leaves, salt and pepper with the olive oil. Mash together with a mortar and pestle until you have a paste. (Or use a blender.) Spread the anchovy mixture over the fish on both sides.
- Pour the couscous into a bowl, and add the boiling water. Fluff it with a fork and cool. Add the sun-dried tomatoes and scallions, and mix well. Season to taste with salt and pepper.
- Preheat grill. Grill the steaks for three to four minutes on each side, or until they are cooked to your liking.
- Meanwhile, snip the remaining basil leaves with scissors and stir them into the couscous. Garnish the fish with lemon quarters and basil sprigs. Serve, passing the couscous separately.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 10 grams, Carbohydrate 60 grams, Fat 15 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 3 grams, Sodium 1121 milligrams, Sugar 3 grams, TransFat 0 grams
CARA CARA SALAD
Provided by Matthew Grunwald
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- For the salad: In a large bowl, toss together the oranges, radishes, avocados, oil, chives, 1 teaspoon salt and 1 teaspoon pepper. Set aside.
- For the chimichurri: Place the oil, lime juice, cilantro, parsley, serrano, garlic, 1 teaspoon salt and 2 teaspoons pepper in a blender. Blend on high until smooth.
- Lightly toss the salad with some of the chimichurri.
BAKED SWORDFISH WITH OLIVE RELISH
Steps:
- Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature. )
- Preheat oven to 400°F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 tablespoons olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon olive relish over swordfish and serve.
COUSCOUS SEAFOOD SIDE SALAD
There is a ton of flavor in this salad from Sharon Clow of Vanderhoof, British Columbia. She took a favorite recipe and added extra crabmeat, spinach and peas to make it over-the-top delicious!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork; cool. , In a large bowl, combine the couscous, spinach, crab, peas, peppers and onion. , In a jar with a tight-fitting lid, combine the vinegar, ketchup, oil, sugar, salt, pepper, oregano, garlic powder and coriander; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds.
Nutrition Facts : Calories 127 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 414mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
SWORDFISH STEAKS WITH ASPARAGUS AND FRISéE SALAD
This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.
Provided by Andy Baraghani
Categories Asparagus Swordfish Herb Mustard Vinegar Lemon Lettuce Cucumber Onion One-Pot Meal Quick & Easy Quick and Healthy Fish Spring Summer Dinner Seafood
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 Tbsp. oil in a large skillet over medium-high. Add asparagus and cook, shaking pan occasionally, until tender and charred in spots, 3-5 minutes. Transfer asparagus to a large bowl, season with 1/2 tsp. salt, and toss to combine.
- Season swordfish all over with 1 1/2 tsp. salt. Heat 2 Tbsp. oil in same skillet over medium-high. Working in batches if needed, cook swordfish, turning occasionally, until cooked through (fish will feel firm when pressed), about 6 minutes. Transfer to a platter.
- Pour off any excess oil in pan. Pour in remaining 1/4 cup oil, then add herbes de Provence (no need to warm up the pan again). Add mustard and vinegar and whisk until sauce is creamy. Finely grate zest from lemon into sauce, then squeeze in juice lemon. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Let cool slightly.
- Pour three-quarters of dressing over asparagus. Add frisée, cucumbers, and onion to bowl; season with remaining 1 tsp. salt and 1/2 tsp. pepper and toss to coat.
- Mound salad on platter next to swordfish. Spoon remaining dressing over.
GRILLED SWORDFISH WITH CORN SALAD
Swordfish is one of the easiest fish to grill. Because it's firm and thick, it can be cooked over hot coals for a while to pick up their smoky flavor, and it doesn't fall apart when flipped. Serve with anything you'd eat with a steak or pork chop, like a bright and crunchy corn salad. Here, raw corn is mixed with long pieces of chives and cilantro in a move inspired by lao hu cai, or tiger salad, a Dongbei salad of cilantro and scallions, and buchu muchim, or Korean chive salad. When the salad is piled onto the fish, the rice vinegar and sesame oil dressing seasons the fish, and the corn and herbs soften slightly from the heat. The result is all at once fragrant, crunchy, juicy and satisfying.
Provided by Ali Slagle
Categories dinner, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip.)
- While the grill's heating, pat the fish dry and make the salad: In a medium bowl, combine the rice vinegar, 3 tablespoons neutral oil, sesame oil and corn. Season with salt and pepper. Add the chives and cilantro on top (don't stir them in), and season with salt and pepper.
- When you're ready to grill, pat the fish dry again, then drizzle with 1 teaspoon salt and lightly coat with oil. Take the fish, salad, a tightly folded paper towel soaked with oil, tongs, a fish spatula and a serving platter to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
- Transfer to the platter. Toss the salad to combine, then top the fish right away with the salad, spooning extra dressing over the fish. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and sesame oil.
More about "swordfish with couscous salad recipes"
SWORDFISH WITH VEGETABLE COUSCOUS AND TOMATO VINAIGRETTE
From foodandwine.com
Servings 4
- In a blender, combine the tomatoes with the vinegar, 1 tablespoon of the oil, 1/4 teaspoon of the oregano, 1/4 teaspoon pepper, and 1/2 teaspoon salt. Pulse to combine, leaving small chunks of chopped tomato. Don't puree or the vinaigrette will be too frothy.
- In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the scallions and fennel and cook, stirring, for 2 minutes. Stir in the squash, the remaining 1/4 teaspoon oregano, and 1/4 teaspoon pepper. Cover and cook for 4 minutes. Add the broth and bring to a simmer. Stir in 1 teaspoon of the salt and the couscous. Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
- Meanwhile, in a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Sprinkle the swordfish with the remaining 1/4 teaspoon salt and 1/8 teaspoon of pepper. Add the fish to the pan and cook for 3 minutes. Turn and cook until golden brown and just done, 2 to 3 minutes longer for 3/4-inch-thick steaks. Serve the swordfish on the couscous and top each steak with tomato vinaigrette.
MOROCCAN-SPICED ROCKFISH WITH COUSCOUS SALAD
From killingthyme.net
10 BEST SWORDFISH SALAD RECIPES - YUMMLY
From yummly.com
12 BEST SWORDFISH RECIPES THAT ARE AMAZINGLY DELICIOUS
From izzycooking.com
SEAFOOD COUSCOUS SALAD RECIPE - PILLSBURY.COM
From pillsbury.com
BEST GRILLED SWORDFISH WITH CANDIED LEMON SALAD …
From foodnetwork.ca
SWORDFISH WITH COUSCOUS SALAD – NOURISH MAGAZINE
From nourishmagazine.co.nz
COUSCOUS SALAD WITH SALMON AND BABY SPINACH
From stripedspatula.com
CHILLIES AND LIME: GRILLED SWORDFISH WITH COUSCOUS SALAD - BLOGGER
From chilliesandlime.blogspot.com
Estimated Reading Time 3 mins
WHAT TO SERVE WITH SWORDFISH - 7 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
SWORDFISH & VEGETABLE COUSCOUS & TOMATO VINAIGRETTE RECIPE
From myrecipes.com
SWORDFISH | FOOD & WINE
From foodandwine.com
FISH ON ISRAELI COUSCOUS SALAD RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
SWORDFISH RECIPE – NOURISH MAGAZINE
From nourishmagazine.co.nz
COUSCOUS SALAD WITH SWORDFISH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SWORDFISH WITH VEGETABLE COUSCOUS RECIPE | RECIPES.NET
From recipes.net
SWORDFISH ROLLS WITH CITRUS COUSCOUS - MARTINO TASTE
From martinotaste.com
SWORDFISH RECIPE COLLECTION | RECIPELAND
From recipeland.com
SWORDFISH STEAK, COUSCOUS SALAD & LEMONY PESTO FRESH PEAS
From noteatingoutinny.com
SWORDFISH WITH VEGETABLE COUSCOUS RECIPE - FOOD NEWS
From foodnewsnews.com
THE 15 BEST SWORDFISH RECIPES - GYPSYPLATE
From gypsyplate.com
ROSEMARY SWORDFISH ON VEGETABLE COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
16 BEST GRILLED SWORDFISH RECIPES PLUS WINE PAIRINGS AND SIDE DISHES
From cookingchatfood.com
MOROCCAN SWORDFISH WITH COUSCOUS AND CUCUMBER SALAD
From chefimpersonator.com
SWORDFISH WITH COUSCOUS SALAD - DINING AND COOKING
From diningandcooking.com
SWORDFISH WITH SQUASH COUSCOUS RECIPE - WOOLWORTHS
From woolworths.com.au
CAJUN SWORDFISH SALAD: GIVE YOUR DIET A HEALTHY PUNCH - THE SOUTH …
From thesouthafrican.com
COUSCOUS SALAD RECIPES | ALLRECIPES
From allrecipes.com
SIMPLE SWORDFISH SALAD - COOK GEM
From cookgem.com
SWORDFISH WITH SUMMER SALAD - GOOD HOUSEKEEPING
From goodhousekeeping.com
QUICK AND TASTY PAN-SEARED SWORDFISH SALAD - CARIBBEAN GREEN …
From caribbeangreenliving.com
SWORDFISH SALAD - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
SEARED SWORDFISH WITH CLAM SAUCE ATOP HERBED COUSCOUS
From remcooks.com
PIN ON LUNCH : “ONE CANNOT THINK WELL, LOVE WELL, SLEEP WELL, IF ONE ...
From pinterest.nz
SWORDFISH ON VEGETABLE COUSCOUS - HOM RECIPES
From homrecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love