Grilled Swordfish With Mustard Sauce Food

DIJON GRILLED SWORDFISH

Steps:

• Pat fish dry and brush with lemon juice.
• Spread one side of fish with mustard and add a slice of butter.
• Grill fish, marinade side up until just opaque-about 12-15 minutes.
• Do not turn the fish.

SWORDFISH STEAKS WITH DILL-MUSTARD SAUCE

Steps:

• In large skillet, heat Italian dressing and cook fish over medium heat, turning once, 8 minutes or until fish flakes.
• Remove to serving platter and keep warm.
• Into skillet, add wine, then pepper, dill and mustard.
• Bring to a boil, then simmer, stirring occasionally, 8 minutes.
• Stir in cream and heat 1 minute or until thickened.
• Serve over fish.
• Garnish, if desired, with baby vegetables.

GRILLED SWORDFISH STEAKS WITH ASIAN BARBECUE SAUCE

Steps:

• Preheat grill.
• Combine plum sauce, hoisin sauce, chili paste, orange zest, orange juice, 2 tablespoons of the chopped coriander, 1 teaspoon of the minced ginger and the sesame oil. Brush some of this mixture lightly on the swordfish steaks, and set aside.
• Heat the chicken stock with the remaining ginger in a heavy saucepan. Add the greens, cover and steam just until they wilt, about 1 minute. Remove from heat, and stir in the scallions and remaining chopped coriander. Set aside.
• Brush the grill with peanut oil. Grill the swordfish steaks 2 to 3 minutes on each side, brushing with additional sauce mixture.
• Remove the greens from the saucepan, drain them well and place in the center of 4 shallow bowls. Place a swordfish steak on top of each. Add the remaining sauce mixture to the liquid in the saucepan, and quickly bring to a simmer. Drizzle it around the greens and swordfish. Sprinkle with sesame seeds, garnish with coriander sprigs and serve.

FIRE ROASTED SWORDFISH STEAK WITH PINEAPPLE-MUSTARD GLAZE WITH CILANTRO CHIMICHURRI AND GRILLED PINEAPPLE SALSA AND PICKLED GREEN CHILES

Steps:

• Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.
• Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
• Combine all ingredients in a small bowl and season with salt and pepper.
• Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.
• Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.

GRILLED SWORDFISH STEAK WITH LEMON-DILL AIOLI SAUCE

Steps:

• Prepare your grill, I am using a charcoal grill rather than a gas grill but it is your choice. Brush the steak on both sides with olive oil and season generously with salt.
• Grill the swordfish steaks over high heat, as close to the heat as possible, turning once after 5 minutes getting good grill marks. Flip the steak over and grill the other side for another 2-3 minutes. Transfer the fish to a platter and divide in half. Serve with Lemon-Dill Aioli sauce. Serves 2

GRILLED SWORDFISH RéMOULADE

Steps:

• Start a wood or charcoal fire or preheat a gas grill (or broiler); the fire should be quite hot and the rack about 4 inches from the heat source. While it's heating, make the mayonnaise and combine it with all the remaining ingredients except the fish. (If you're making the mayonnaise in a food processor or blender, you can save yourself some mincing by adding the garlic at the beginning and pulsing in the other solid ingredients while the sauce is still in the machine.)
• Grill the fish, turning when nicely browned, about 4 or 5 minutes, then cook for 4 or 5 minutes more. The fish is done when just a bit of translucence remains in its center; use a thin-bladed knife to check. Serve hot or cold, with the rémoulade sauce.

GRILLED SWORDFISH WITH MUSTARD SAUCE

Steps:

• For swordfish: Prepare barbecue grill with very hot coals. Pat fish dry. Brush with lemon juice. Spread 1 side with mustard, dot with butter. Grill fish mustard side up until just opaque, about 29 minutes, do not turn. For sauce: Heat butter, lemon juice and mustard in heavy sauce pan Arrange fish mustard side down on plates. Spoon sauce over and serve

GRILLED SWORDFISH WITH DILL-MUSTARD SAUCE

Steps:

• 1. Melt the butter in a small saucepan over low heat. Stir in the mustard and the next 4 ingredients. Remove from the heat and set aside.
• 2. Grill the steaks covered, over hot coals (400 to 500 degrees F) for 4 to 5 minutes on each side or until the fish flakes easily when tested with a fork. Baste the fish frequently with the butter mixture while the fish is grilling.

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.