Grilled Swordfish With Grilled Caponata Food

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SWORDFISH AND CAPONATA DI MELANZANES



Swordfish And Caponata Di Melanzanes image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups extra-virgin olive oil
4 anchovies, bones removed and rinsed well
2 garlic cloves, minced
3 medium size eggplants, peeled and cut into 1-inch cubes
1 large onion, minced
1 teaspoon red chili flakes
3 medium ripe whole tomatoes, peeled and seeded
1/2 cup black olives, pitted and quartered
3 tablespoons capers, rinsed and drained
1/2 cup raisins
1/4 cup pine nuts
2 tablespoons sugar
1/4 cup balsamic vinegar
1 cup tomato sauce
Sea salt and freshly ground black pepper
4 (4-ounce) fillets swordfish, skin and bloodlines removed
2 lemons, juiced
1 handful fresh basil leaves, chopped

Steps:

  • In a large saute pan, heat 3/4 cup of olive oil over a medium flame. Add the anchovies and garlic to the hot oil. Using a wooden spoon, press the anchovies to break them up. They will appear to dissolve in the oil. Toss in the eggplant and cook until golden on all sides, about 3 minutes per side. Remove the eggplant from the oil and drain on paper towels.
  • Pour the excess oil from the pan and discard. Add 1/2 cup of the remaining olive oil to the pan and heat over a medium flame. Toss in the onion and chili flakes and saute until the onion is translucent, about 3 minutes. Hand-crush the tomatoes into the pan and stir well. Bring to a simmer for 10 minutes and then return the eggplant to the pan.
  • Add the black olives, capers, raisins, and pine nuts to the pan, stir well, and sprinkle with the sugar and vinegar. Pour in the tomato sauce and stir; taste and then season with sea salt and freshly ground black pepper. Cover and simmer until ready to serve.
  • Meanwhile, coat the swordfish fillets in the remaining 1/4 cup olive oil, lemon juice, and basil. Marinate in the refrigerator for 20 minutes.
  • Heat a grill pan over a medium flame, and brush with oil to prevent the fish from sticking. Season the fish with sea salt and freshly ground black pepper and then place in the pan. Sear on both sides for 3 to 5 minutes per side, or until fully cooked through (opaque in the center). Serve immediately with a generous spoonful of the caponata.

GRILLED SWORDFISH WITH A GRILLED MANGO SALSA



Grilled Swordfish with a Grilled Mango Salsa image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 ear corn, shucked
2 ripe mangoes, peeled and cut into large wedges
2 limes, peeled, segmented and diced plus juice of 1/2 lime
1/4 cup small diced red onion
1/2 habanero chile, minced
1/4 cup fresh cilantro, minced, plus extra leaves for garnish
1 avocado, small diced
Kosher salt
1 teaspoon ancho chile powder
1 teaspoon ground coriander
Four 6-ounce swordfish steaks
1/4 cup extra-virgin olive oil, plus more for drizzling

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.

SICILIAN GRILLED SWORDFISH



Sicilian Grilled Swordfish image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons freshly squeezed lemon juice
1/4 cup good olive oil
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
4 ounces baby arugula
Grated zest of 1 lemon

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.

GRILLED CAPONATA



Grilled Caponata image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

1 medium eggplant, cut in rounds
1 large red onion, cut into 1/4-inch thick slices
4 plum tomatoes, cut in rounds
Olive oil
Salt and freshly ground black pepper
1/4 cup pitted kalamata olives
2 tablespoons capers, drained
2 tablespoons golden raisins
2 tablespoons pine nuts, toasted
1 tablespoon chopped garlic
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
2 teaspoons honey
1/4 cup finely chopped flat-leaf parsley

Steps:

  • Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable 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 to a cutting board and cut into quarters.
  • Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to 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 and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
  • Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.

Nutrition Facts : Calories 176 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 441 milligrams, Carbohydrate 22 grams, Fiber 7 grams, Protein 4 grams, Sugar 12 grams

GRILLED SWORDFISH WITH LEMON, MINT AND BASIL



Grilled Swordfish with Lemon, Mint and Basil image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/2 cup olive oil
3 tablespoons chopped fresh mint leaves
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh basil leaves
1 garlic clove, minced
Salt and freshly ground black pepper
4 (5 to 6-ounces each) swordfish steaks

Steps:

  • Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
  • Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

GRILLED SWORDFISH WITH CANDIED LEMON SALAD



Grilled Swordfish with Candied Lemon Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup sugar
2 lemons, segmented
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh basil
1 1/3 teaspoons kosher salt
4 cups baby arugula
3/4 cup Castelvetrano olives, pitted and halved
Four 6-ounce skinless swordfish or tuna steaks

Steps:

  • In a small saucepan combine the sugar and 2 tablespoons water. Place over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar. Add the lemon segments and simmer for another 2 minutes. Turn off the heat and cool the lemons in the liquid. Using a slotted spoon, remove the segments from the liquid and reserve both for later use.
  • In a medium bowl, whisk together the mustard and 2 tablespoons of the reserved lemon liquid. Whisk in the olive oil, basil and 1/8 teaspoon of the salt. Reserve half of the dressing for the fish. Add the arugula, olives and reserved lemon segments to the dressing but do not toss. Set aside.
  • Heat a grill pan over medium-high heat. Dry the fish well using paper towels and sprinkle with 1 teaspoon of the salt and the olive oil. Grill the steaks until golden brown and the fish release easily from the pan, 3 to 4 minutes per side depending on the thickness of the steaks. Toss the salad in the dressing and add the remaining 1/4 teaspoon salt. Place a piece of fish on each plate and top with some of the salad. Spoon the reserved dressing around the fish.

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