Grilled Halibutswordfish With Olive And Tomato Sauce Food

GRILLED TILAPIA WITH TOMATO-OLIVE TAPENADE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place tilapia fillets on a baking sheet and brush with olive oil.
• Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
• Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.

GRILLED HALIBUT WITH OLIVE SAUCE

Steps:

• Preheat a grill or broiler to very hot.
• Press the pepper into the surface of the fish. Brush the fish with all but one tablespoon of the oil.
• Grill or broil the fish, turning it once, until it is just cooked, 6 to 10 minutes, depending on the thickness of the fish and the heat of the grill or broiler.
• Meanwhile, combine the remaining oil with the olives, lemon juice and garlic. As soon as the fish is cooked, transfer it to a platter and spoon the olive mixture on top.

GRILLED HALIBUT/SWORDFISH WITH OLIVE AND TOMATO SAUCE

Steps:

• Soften the onion in the olive oil with the garlic. Add the tomatoes and cook for five minutes, stirring frequently.
• Add the red wine, anchovies and olives. Cover and simmer for 10 to 15 minutes over medium heat.
• Meanwhile, broil the steaks until the fish flakes easily when pierced with a fork. Arrange on a serving dish. Spoon the sauce over, season with pepper and garnish with basil leaves.

GRILLED SWORDFISH WITH OLIVE, PINE NUT AND GOLDEN RAISIN RELISH AND GRILLED ROMAINE SALAD WITH SUMAC HONEY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Add the golden raisins to a small bowl. Cover with 1/4 cup boiling water and allow to sit for 10 minutes to rehydrate and plump. Remove the raisins but reserve the liquid.
• Heat a small saucepan over low heat with the butter. Add the shallots and cook until translucent, 3 to 4 minutes. Add the pine nuts and reserved raisins and stir to combine. Cook for another 2 minutes, then add 2 tablespoons of the reserved raisin liquid. Continue to cook until most of the liquid has reduced, about 5 minutes. Add the olives and chopped lemon, toss in the chives and season with salt. If the mixture gets too thick, you can add a little more of the liquid from the golden raisins. The relish should be thick and homogenous, but not too thin or saucy.
• Preheat a grill pan over high heat. Drizzle the swordfish steaks on both sides with oil and sprinkle with salt and pepper. Place the swordfish onto the grill and cook without moving the fish for 2 minutes. When the fish starts to pull away from the pan, you know it's ready to turn. Turn the fish 90 degrees to create a crosshatch. Grill for another 2 minutes. Flip the fish, then repeat on the other side. Remove the fish onto a sheet tray lined with a rack. Transfer into the oven and bake for 8 minutes.
• Drizzle the romaine lettuce with oil and sprinkle with salt and pepper. Place the lettuce onto the grill, cut side down, and grill for 2 to 3 minutes. Flip, then grill for another 2 minutes. Cut the grilled lettuce into 1-to 2-inch pieces and add to a large bowl along with the radishes and feta cheese.
• Add the white wine vinegar, lemon juice, 1/2 cup oil, honey and sumac to a small bowl. Whisk to combine until emulsified. Season with salt. Drizzle some of the vinaigrette over the grilled romaine salad. Gently toss to combine. There will be leftover vinaigrette - it can be stored in an airtight container for up to 2 weeks.
• To serve, top the grilled swordfish with some of the olive, pine nut and raisin relish. Drizzle with oil. Serve alongside the grilled romaine lettuce.

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE

Steps:

• Prepare a grill for medium-high heat.
• Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
• Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
• Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.

HALIBUT WITH FRESH TOMATO SAUCE

Steps:

• Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
• Rub fish with vegetable oil and season with salt and pepper.
• Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
• Spoon some tomato sauce on 4 plates.
• Put fish on sauce.

MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES

Steps:

• Heat oil in large heavy skillet over high heat.
• Season swordfish generously with salt and pepper.
• Sauté until browned on both sides.
• Transfer fish to a platter.
• Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
• Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.

GRILLED HALIBUT WITH LEMONGRASS TOMATO SAUCE

Steps:

• Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes.
• Force sauce through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids. Season with salt and pepper.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper. Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total. Serve fish with sauce.

GRILLED SEAFOOD WITH TOMATO, CAPER AND OLIVE VINAIGRETTE

Steps:

• Prepare grill for cooking. (If grilling seafood right after pizzas, mound live coals in center and add enough new briquets to evenly cover bottom of grill. Allow them 15 to 20 minutes to heat up.)
• Plunge live lobsters headfirst into an 8-quart pot of boiling salted water. Cook, covered, 4 minutes from time they enter water (lobsters will be only partially cooked) and transfer with tongs to a colander to drain and cool.
• Twist tails off each lobster and break off claws at body, discarding body. Halve tails lengthwise (including shells) with kitchen shears and lightly crack claws. (Do not remove tail or claw meat from shells.)
• Put clams in a disposable aluminum pie plate and drizzle with 1 tablespoon oil.
• Snip shells of shrimp down center of backs with kitchen shears, from wide end down to last tail section, and devein.
• Pat lobsters, shrimp, scallops, and fish dry, then brush with remaining 4 tablespoons oil and season with salt and pepper.
• Put lobster claws and tails (cut sides up), shrimp, and clams (in pie plate) on rack of grill, 5 to 6 inches over glowing coals, and cover grill. Cook, turning once, until just cooked through, about 5 minutes for claws (liquid will bubble at open ends), 5 to 6 minutes for tails and shrimp (meat will be opaque), and 6 to 8 minutes for clams, or until opened (discard any unopened ones).
• Transfer as cooked to a platter and keep warm, covered.
• Put scallops and fish in center of rack and cover grill. Cook, turning once, until just cooked through and meat is opaque, about 4 minutes for scallops and about 12 minutes for fish. Transfer with a large metal spatula to platter.
• Mound bulgur salad in center of 8 plates and arrange seafood on top and around it. Spoon over some vinaigrette (serve remainder on the side) and sprinkle seafood and bulgur with pine nuts.