Grilled Swordfish With Eggplant Anchovy And Green Olives Food

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.

SIMPLY GRILLED BASIL-RUBBED SWORDFISH WITH TOMATO-GREEN OLIVE RELISH

Steps:

• Smash the garlic, sprinkle it with salt, and mash and smear it to a paste using the flat side of a knife. Add the garlic paste to a medium bowl along with the anchovy, vinegar, pepper flakes and some salt. Whisk to combine, then slowly whisk in the olive oil until emulsified. Add the tomatoes, olives, capers and chopped basil and gently stir to combine. Let the relish sit at room temperature for at least 15 minutes to allow flavors to meld.
• Heat a grill to high. Rub both sides of each swordfish steak with two of the basil leaves, leaving some of the now-bruised basil on top of each steak. Brush the steaks with the canola oil and sprinkle with salt and pepper. Grill, basil-side down, until charred, about 4 minutes. Turn and cook until opaque throughout, another 4 minutes. Remove to a platter and immediately spoon the relish over the fish.

SWORDFISH WITH GREEN SAUCE

Steps:

• Prepare a charcoal grill or preheat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons oil. Process until puréed, adding a little bit of hot water (or more oil) if necessary to allow the machine to do its work. Stir the capers into the purée.
• Cut swordfish steaks in half horizontally, leaving the skin attached as a hinge. Spread about half the parsley mixture on the inside, then close the steak with a couple of toothpicks. Brush with remaining oil, then sprinkle with salt and pepper.
• Grill or broil 6 or 7 minutes a side, or until the swordfish is done (swordfish is best when it is still slightly pearly, or you can cook it until it is flaky and well done). Serve with remaining green sauce.

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 SMOKY TOMATO-ANCHOVY SALSA

Steps:

• Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
• In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
• Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
• Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
• Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.

GRILLED SWORDFISH WITH CHARRED EGGPLANT AND SMOKY TOMATOES

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Place the eggplant over the hot (direct heat) side of the grill and cook until charred and softened, turning it as it cooks, about 20 minutes. Move the eggplant to the cool (indirect heat) side of the grill and close the grill if the outside chars before the eggplant softens.
• Remove the eggplant from the grill and place it in a resealable plastic bag to steam, about 10 minutes. Peel the eggplant, use a spoon to remove and discard the seeds, then chop the eggplant and place it in a large bowl. Fold in the feta, parsley, lemon juice and garlic. Season with salt and pepper. Set aside.
• Meanwhile, drizzle the tomatoes with oil and season with salt and pepper. Pick the tomatoes up by the vine and place them on the hot (direct heat) side of the grill. Cook until blistered and beginning to crack open, 2 to 3 minutes. Remove from the grill and set aside while you cook the fish.
• Season the fish on both sides with salt and pepper then drizzle with oil. Place on the hot (direct heat) side of the grill and cook until nicely charred and cooked almost all the way through, 2 to 3 minutes per side.
• To serve, spoon some of the eggplant onto a plate or platter. Place the fish on top along with some of the tomatoes and drizzle with olive oil.

PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS

Steps:

• Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
• Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.

GRILLED SWORDFISH WITH GRILLED CAPONATA

Steps:

• Heat grill to high. Brush swordfish on both sides with oil and season with salt and pepper. Grill for 3 to 4 minutes per side for medium-well doneness. Remove from the grill and top with some of the Grilled Caponata. Serve.
• Heat grill to high. Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove the vegetables from the grill and cut into 1/2-inch dice.
• Place the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts. Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl. Season with salt and pepper, to taste. Slowly whisk in about 1/2 cup olive oil until dressing is emulsified. Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving.

SWORDFISH WITH CARAMELIZED EGGPLANT AND CAPERS

Steps:

• Set a broiler rack 4 inches from the heat source, and heat the broiler. If grilling, heat your grill.
• In a large bowl or on a rimmed baking sheet, toss eggplant with just enough oil to coat, and season with salt. Broil or grill until golden all over and charred in spots, 2 to 4 minutes per side.
• As eggplant broils, or after you've grilled it, heat a large skillet over medium-high. Add 2 tablespoons oil, and, when it's hot, add onion and a pinch of salt. Sauté until onion is lightly browned in spots and soft, 5 to 7 minutes.
• Add tomatoes and 1/4 cup water, and simmer until the tomato breaks down and turns saucy, about 5 minutes. If the pan starts to dry out, add a splash of water.
• Add eggplant to the pan, along with a drizzle of oil, and turn heat to medium-low. Cook until the mixture is very tender, 10 to 15 minutes. Taste and season with more salt, if needed, and plenty of pepper. Use a slotted spoon to transfer eggplant mixture to a bowl and set aside. Raise heat to medium.
• Without wiping out the pan, add butter and let it melt. Add garlic and sauté until fragrant, about 1 minute. Add wine, olives, capers and a small pinch of salt, and bring to a simmer. Add swordfish, and let cook, gently turning the pieces with a spoon so they don't fall apart, until cooked through, 3 to 5 minutes.
• Return eggplant mixture to the pan and gently stir in parsley. Heat until the mixture bubbles, 1 to 2 minutes. Garnish with basil leaves and a squeeze of lemon or lime, if you like, and serve immediately.

GRILLED SWORDFISH AND GREEN OLIVE RELISH

Steps:

• Prepare grill.
• Make relish:
• In a food processor pulse olives until chopped fine. Add remaining relish ingredients and pulse until olives are minced.
• Brush both sides of swordfish with oil and season with salt and pepper. Grill fish on a rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, fish may be grilled in a hot well-seasoned ridged grill pan over moderate heat.)
• Serve swordfish topped with relish.

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 WITH EGGPLANT, ANCHOVY AND GREEN OLIVES

Steps:

• Combine first 6 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring mixture to room temperature before using.)
• Prepare barbecue (medium-high heat). Brush fish generously with oil. Season with salt and pepper. Grill until just cooked through, about 3 minutes per side. Transfer to plates. Stir parsley into eggplant mixture and arrange atop fish. Drizzle lightly with oil and garnish with lemon wedges.