SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
SWORDFISH.....BBQ GRILLED SWORDFISH
Making fish is so easy and adding a fruit salsa makes this recipe just plain excellent! I make this on the grill most of the time but you can use the broiler or oven.
Provided by Timothy H.
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Thaw the fish if frozen, rinse and pat dry with a paper towel. Place the fish in a shallow glass bowl.
- For the Marinate:.
- Combine orange juice,lemon juice,garlic clove minced,lime juice,cooking oil and ground ginger in a bowl. Add the Swordfish cover at room temperature for 30 minutes or put in frig if you want to marinate for a longer period. Turn the Swordfish at least twice.Discard marinate when finished.
- For the Grill: Heat to medium, grill for 7-8 minutes on each side.
- For the Broiler: Broil for 5-7 minutes each side.
- For the Oven: Heat oven to 350 bake for 20-30 minutes or desired texture.
- For the Salsa:.
- Stir together the orange,pineapple,onion,sweet pepper,parsley,2 tablespoons lime juice and jalapeno pepper. Cover and Chill!
- Serve with salsa on the fish.
Nutrition Facts : Calories 245.4, Fat 9.4, SaturatedFat 2.1, Cholesterol 56.8, Sodium 132.6, Carbohydrate 9.9, Fiber 1.4, Sugar 6.4, Protein 29.6
THE BEST GRILLED SWORDFISH
My mother always marinated swordfish with Italian dressing and we always loved it! I do the same, but now I grill it rather than broil (as my mom did). Delicious and easy - but only a sometimes treat as swordfish is quite expensive & endangered. This also works nicely for kabobs! And this is a good way to marinate chicken breasts for the grill too.
Provided by MA HIKER
Categories Very Low Carbs
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Put fish and empty entire bottle of dressing into a bowl. Cover and refrigerate for at least 3 - 4 hours (can do overnight).
- Fire up the grill and let preheat.
- Turn grill temperature down to medium-low.
- Remove fish from marinade. Place on grill.
- Grill until done, flip over halfway through (about 20-30 minutes, I just watch it carefully - cooking time depends upon the thickness of the steaks).
- Serve & enjoy!
- Preparation time includes marinating time.
Nutrition Facts : Calories 439.7, Fat 25.2, SaturatedFat 5, Cholesterol 88.5, Sodium 1142.2, Carbohydrate 5.9, Sugar 4.7, Protein 45.2
FISH ESCABECHE
Good for lunch, a cold starter, a side dish. I like it atop a big salad. Keeps well in the fridge for almost a week. I've tried many types of fish and prefer tilapia for taste and texture. You can substitute the jalapeño pepper with a half red bell pepper.
Provided by Kathy228
Categories Lunch/Snacks
Time 54m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Season the fish with your favorite seasonings and dredge in flour to lightly coat.
- In a large skillet, heat 2-3 tbsp of the oil over medium heat.
- Fry the fish in batches 'til golden on both sides and almost, but not quite, cooked through. Remove and drain on paper towels.
- In another skillet, heat 3 tbsp of oil over medium heat.
- Add the onions, garlic, peppers, bay leaves, thyme, peppercorns, salt.
- Cook, stirring occasionally until the onions are soft, 8 to 10 minutes.
- Remove the onion mixture from the heat and add the vinegar. Stir to combine and let cool.
- Lay the fish (in one layer if possible) in a glass or glazed ceramic dish. Cover with lemons slices and olives.
- Pour the cooled mixture over the fish, cover tightly, and refrigerate at least 12 and up to 24 hours. Eat cold.
Nutrition Facts : Calories 310.5, Fat 3.4, SaturatedFat 0.6, Cholesterol 152.3, Sodium 459.3, Carbohydrate 25.1, Fiber 3.5, Sugar 4.1, Protein 44.8
GRILLED SHRIMP ESCABECHE
In this recipe the fish is shrimp instead of the way I make it with swordfish! It is grilled instead of pan fried and the ingredients vary a little to make a superb escabeche! Recipe by Bobby Flay for The FoodNetwork. I didn't include resting time for the flavors to meld of 8 hours.
Provided by Manami
Categories Onions
Time 32m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat your grill to high.
- Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper.
- Grill the shrimp for 1 to 2 minutes per side or until just cooked through.
- Transfer shrimp to a clean medium bowl.
- Heat 1/3 cup olive oil in a medium saucepan over medium heat.
- When oil is hot, add the onion, garlic, and serrano chiles and cook until soft.
- Add the cumin and mustard seeds, if using, and cook for 1 minute.
- Add the vinegar, bay leaves, a pinch of red pepper flakes, if using, and cilantro and bring to a boil.
- Remove from the heat and immediately pour over the shrimp and stir to coat.
- Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time.
- Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.
Nutrition Facts : Calories 215, Fat 14.1, SaturatedFat 2, Cholesterol 129.6, Sodium 131.9, Carbohydrate 3.9, Fiber 0.6, Sugar 1.1, Protein 17.9
GRILLED SWORDFISH ESCABECHE
Though not a true escabeche (cooked first, then marinated and served cold ...), nevertheless this is a delicious variation on a Mark Miller recipe: Swordfish is marinated in lime juice, salt and water, then grilled and topped with a sweetly spicy blend of red wine vinegar, oregano, allspice, cumin, coriander, cloves, cinnamon, garlic and sugar. Mmmmm! Prep time includes marinating swordfish steaks.
Provided by EdsGirlAngie
Categories South American
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Combine marinade ingredients in a large plastic zipper bag; add swordfish steaks and refrigerate at least one hour.
- Prepare sauce: combine all sauce ingredients together in a saute pan and simmer together 15 minutes, or until sauce is slightly thickened (it should remain a little thin, just not watery).
- REMEMBER TO REMOVE THE BAY LEAF BEFORE SERVING.
- Meanwhile, prepare your grill.
- Remove swordfish steaks from marinade (discarding marinade) and grill about 5 minutes on both sides.
- To serve, top with sauce.
- This is good with rice and a fruity spinach salad!
Nutrition Facts : Calories 185.9, Fat 5.8, SaturatedFat 1.6, Cholesterol 53, Sodium 1293.5, Carbohydrate 5.7, Fiber 0.9, Sugar 1.6, Protein 27.4
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