Grilled Swordfish And Red Potatoes With Rosemary Food

GRILLED SWORDFISH WITH ROSEMARY

Steps:

• Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
• In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
• Preheat grill for medium heat.
• Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

GRILLED ROSEMARY SWORDFISH

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.

SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC

Steps:

• Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
• Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

GRILLED SWORDFISH WITH ROSEMARY

Steps:

• In a bowl, combine oil, vinegar, onion, rosemary, and 1/4 teaspoons salt. Add fish. Marinate 1 hour at room temperature, turning once.
• Remove fish, reserving marinade. Grill fish, 5 to 7 minutes per side, brushing often with marinade.
• Enjoy!

GRILLED POTATOES WITH ROSEMARY

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons salt and the red potatoes. Return to a boil. Reduce heat, and simmer until just tender, about 7 minutes. Remove potatoes using a slotted spoon. Return water to a boil. Add sweet potatoes, and simmer until just tender, 4 to 7 minutes. Drain. Gently toss red and sweet potatoes with oil and rosemary; season with salt and pepper. Refrigerate for 1 hour.
• Heat grill to medium-high. Gently toss potatoes, and transfer to grill; reserve bowl with oil. Grill potatoes, turning occasionally, until charred and heated through, 6 to 7 minutes. Brush potatoes with oil from bowl.

SWORDFISH WITH SAUTEED VEGETABLES

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add swordfish. Seal bag and turn to coat; refrigerate for 30-45 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque., Cut zucchini and yellow squash lengthwise into 1/4-in. slices, then widthwise into 3-in. pieces. In a large skillet, saute the onions and rosemary in oil for 1-2 minutes or until onions are tender. Add squash; saute for 5-6 minutes or until crisp-tender. Add potatoes and tomatoes; cook just until heated through. Sprinkle with salt and pepper; toss to coat. Serve with swordfish.

GRILLED SWORDFISH WITH ROSEMARY-WHITE WINE SAUCE

Steps:

• Prepare barbecue (medium-high heat). Brush fish with oil. Sprinkle with 2 teaspoons rosemary. Season with salt and pepper.
• Combine shallots, wine and lemon juice in small saucepan. Boil until liquid is reduced to 2 tablespoons, about 5 minutes. Remove from heat. Add remaining rosemary. Add 1 piece of butter; whisk until melted. Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next. Remove from heat. Season with salt and pepper.
• Meanwhile, grill fish until opaque in center, about 3 minutes per side. Serve with rosemary-white wine sauce.

SWORDFISH WITH TWO-SQUASH, POTATO AND TOMATO SAUTé

Steps:

• For Fish:
• Place fish in glass baking dish. Combine mustard and lime juice in small bowl. Gradually whisk in oil. Add shallots, rosemary and generous amount of pepper. Spoon marinade over fish, turning to coat. Let stand at room temperature 30 minutes or chill 3 hours.
• For vegetables:
• Cook potatoes in large pot of boiling water until just tender. Drain. Cool. Slice potatoes. (Can be prepared 3 hours ahead. Cover and chill.) Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle fish with salt. Without removing marinade, grill fish until just cooked through, about 4 minutes per side. Place fish on platter.
• Meanwhile, heat oil in large skillet over medium heat. Add shallots and rosemary; cook until shallots are tender, about 5 minutes. Add all squash; sauté until crisp-tender, about 8 minutes. Add potatoes and tomatoes; stir until heated through. Season with salt and pepper.
• Spoon vegetables around fish. Garnish with rosemary sprigs, if desired.