Grilled Swordfish Verde Food

GRILLED SWORDFISH WITH SALSA VERDE

Steps:

• Combine the lemon zest, garlic, 1 cup olive oil, the thyme and Ottoman spice in a bowl; mix well. Divide the marinade between two 1-gallon zip-top bags, then divide the swordfish between the bags. Let marinate in the refrigerator for at least 1 hour or up to overnight.
• Preheat a grill to high and oil the grates. Grill the red onion and jalapeno until marked, about 2 minutes per side. Transfer the red onion to a bowl, top with the vinegar and cover with plastic wrap, trapping the steam inside to finish the cooking process. Peel, seed and chop the jalapeno.
• Make the salsa verde: Combine the jalapeno, parsley, cilantro, mint, lime juice and remaining 1 cup olive oil in a bowl. Once cool enough to touch, remove the onion from the vinegar and coarsely chop, then add both the vinegar and the onion to the salsa verde; season with 1/2 teaspoon kosher salt and combine well.
• Remove the swordfish from the marinade, shake off the excess and season with kosher salt. Reduce the grill heat to medium. Grill the swordfish 2 minutes, then rotate 90 degrees and grill 2 more minutes to create crosshatch grill marks, then flip and grill until just opaque, about 2 more minutes. Increase the grill heat to high. Grill the halved lemons and the avocados cut-side down until marked, 1 to 2 minutes.
• Dress the watercress with some of the salsa verde on a platter. Top with the swordfish, avocado and more salsa. Garnish with the grilled lemons. Finish with a sprinkle of sea salt.

GRILLED SWORDFISH STEAKS SALSA VERDE

Steps:

• In a small bowl, whisk together a marinade of 1/2 cup olive oil, 1/3 cup lemon juice, 1 teaspoon of the minced garlic and 1/4 teaspoon of salt. Place the swordfish in a non-reactive bowl or a plastic container and toss with the marinade, to coat. Leave to marinate for 30 minutes.
• To make the salsa verde, place the parsley (or basil), capers, anchovies, 1 teaspoon garlic, mustard and 2 teaspoons of lemon juice in a small mixing bowl. Stir to combine. Gradually pour in the remaining 3/4 cup olive oil while whisking. The salsa verde can be made several hours ahead and refrigerated, covered. Bring to room temperature before using.
• Preheat the grill to medium-high. Grill the fish for 4 minutes on the first side and 2-6 minutes on side two, depending on the thickness of the steaks. The pink flesh will turn white as the fish cooks. To prevent over-cooking, check the fish after it cooks for 1 minute on the second side and every minute thereafter (make a small cut to check for doneness). When it's mostly cooked through but still slightly pink in the center, it's ready to come off the grill. Transfer it to a platter, tent it with foil, and leave it for 5 minutes to finish cooking in the gentle heat under the foil.
• Serve immediately with the salsa verde spooned on top.

GRILLED SWORDFISH WITH SALSA FRESCA

Steps:

• Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

GRILLED SWORDFISH VERDE

Steps:

• Blend first 7 ingredients in processor until almost smooth. Season with salt and pepper. Pour marinade into 13x9x2-inch glass baking dish. Add swordfish, turning to coat. Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.
• Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill fish until cooked through, basting often with marinade, about 4 minutes per side.
• Serve fish with avocado mayonnaise.