Cajun Swordfish Salad Food

CAJUN-STYLE GRILLED SWORDFISH

Steps:

• Prepare a medium-hot grill.
• Brush the steaks with the oil.
• In a small bowl, combine the remaining ingredients and mix well.
• Coat the steaks evenly on all sides with the spice mixture.
• Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.

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.

SWORDFISH STEAKS WITH ASPARAGUS AND FRISéE SALAD

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.

CAJUN SWORDFISH WITH ROASTED TOMATO BUTTER

Steps:

• For the crust mixture: Combine the flour, cracker crumbs, chili powder, salt and pepper in a wide shallow bowl.
• For the tomato butter: In a large skillet over high heat, char the tomatoes on all sides until skins are black and begin to blister. Remove from pan and transfer to sauce pan. In the skillet, brown the onions with olive oil. Add the onions, shrimp stock, and sugar to the sauce pan and bring to a simmer over medium heat. Cook and reduce by half. Add heavy cream and reduce by half again. Whisk in butter, one tablespoon at a time, up to 6 tbsp (reserve 2 for later). Transfer to a blender and puree until smooth. Return to pan, season with salt and pepper to taste, and keep warm (careful not to break the sauce). Recommend warming up just before fish is ready.
• Preheat over to 400 degrees.
• Heat canola oil over high heat in a large ovenproof saute pan.
• Dredge fish in crust mixture. Place fish in saute pan and cook for 2 minutes, until a crust forms on the fish. Turn fish over, add remaining 2 tablespoons of butter to the pan, and transfer to the oven. Bake for 3-6 minutes, or until fish is opaque throughout (baking time will depend on thickness of filets).
• Serve fish with sauce on top. Garnish with chives.

GRILLED SWORDFISH WITH CORN SALAD

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.

CAJUN SWORDFISH

Steps:

• Coat both sides of swordfish with cooking spray.
• Sprinkle with cajun seasoning.
• Place fish on broiler pan, pre-coated with more cooking spray.
• Broil 6 minutes on each side or until flaky with fork.
• While fish broils, combine mayo 1/4 tsp cajun seasoning, relish and lemon juice.
• Serve beside fish.
• Best Served with sauted zuccinni.

GRILLED SWORDFISH WITH EGGPLANT (AUBERGINE) SALAD

Steps:

• Process cilantro, onion, garlic, cumin, paprika,cayenne, cinnamon, 1/2 tsp salt, lemon juice, and 3 tablespoons oil in food processor or blender until smooth.
• Cut each swordfish steak in half and place in baking dish. Coat with 1/2 cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil and season with salt and pepper.
• Grill swordfish and eggplant over hot fire until fish is cooked through and eggplant is grill marked and soft, 5 to 6 minutes per side for fish and 3 to 4 minutes per side for eggplant.
• Transfer fish to serving platter. Chop eggplant into 1-inch chunks and place in medium bowl. Add tomatoes, chickpeas, remaining cilantro mixture, and salt and pepper to taste. Serve fish with eggplant salad.