GRILLED SWORDFISH WITH A GRILLED MANGO SALSA
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
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.
GRILLED SWORDFISH WITH CUCUMBER LIME SALSA
Steps:
- Marinate swordfish:
- Stir together lime juice, honey, oil, and coriander in a shallow dish. Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer.)
- Make salsa while swordfish marinates:
- Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.
- Grill swordfish:
- Lightly brush grill pan with oil and heat over moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Serve topped with salsa.
GRILLED SWORDFISH WITH MINT-CUCUMBER SALSA
Categories Fish Low Carb Quick & Easy Wheat/Gluten-Free Mint Cucumber Summer Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 7
Steps:
- Combine cucumber, onion, mint, vinegar, 1 1/2 teaspoons oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper. Grill or broil swordfish until just opaque in center, about 4 minutes per side. Place swordfish on plates. Top with salsa.
GRILLED SWORDFISH WITH SMOKED TOMATO SALSA
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Divide the swordfish into four pieces of equal size. Place it in a dish that will hold it in a single layer.
- Combine the juice of one lime with the cumin, one-fourth cup of olive oil and salt and Cayenne pepper to taste. Pour over the fish and turn it to coat all sides. Marinate about 45 minutes.
- Preheat grill or broiler. Brush the tomato and onion slices with the remaining olive oil and grill or broil them until they just begin to sear. Remove from grill, allow to cool slightly.
- Finely chop the tomatoes and onions and combine with the scallions, coriander and remaining lime juice in a bowl. Season to taste with salt and pepper. Set aside.
- Grill or broil the fish to the desired degree of doneness. It should take about eight minutes for medium.
- Check seasonings of salsa. Serve the fish with a topping of the salsa on each portion.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 30 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 796 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED SWORDFISH WITH MANGO SALSA
Make and share this Grilled Swordfish with Mango Salsa recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Mix together salsa ingredients and chill.
- Season swordfish steaks with salt and pepper.
- Coat grill rack with cooking oil spray before heating; prepare grill.
- Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
- Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
- Baste frequently with oil/lime mixture.
- Serve swordfish topped with mango salsa, or as a condiment.
QUICK GRILLED SWORDFISH WITH PAPAYA SALSA
This is an easy fish dinner that can be on your table in 30 minutes. Follow the instructions below to make the best use of your time, and then enjoy the great flavors!
Provided by CookinDiva
Categories Spring
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill (allow 10 minutes for gas grill).
- While grill is heating, prepare fish and make salsa.
- Prepare fish fillets: brush with oil, sprinkle with salt, pepper and seasoning mix.
- Prepare salsa: mix together all ingredients, taking care to keep everything very small. If desired, you can add diced cucumber or red onion, according to your taste preferences. Set salsa aside.
- Prepare heated grill for fish (we use a non-stick spray made for grills to prevent sticking).
- Grill fish 4-5 minutes on each side. When cooking swordfish, don't overcook or it will be dry. Don't wait until it "flakes apart" like other fish - when swordfish is perfectly cooked, there will still be some resistance when you try to cut it apart.
- Serve swordfish with salsa and a wedge of lime.
GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush both sides of swordfish with olive oil.
- Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
- Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.2 g, Cholesterol 96 mg, Fat 21.6 g, Fiber 0.1 g, Protein 33.4 g, SaturatedFat 9.6 g, Sodium 232.8 mg, Sugar 0.1 g
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- Light the grill or heat the broiler. Coat the tomato halves with 1 teaspoon of the oil. Grill the tomatoes cut-side up (or broil them cut-side down), until the skins start to blacken, about 10 minutes. Slip off the skins and put the tomatoes in a medium glass or stainless-steel bowl. Add the cucumber, lemon juice, dill, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to break up the tomatoes and to combine the ingredients.
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