Grilled Swordfish With Olive Pine Nut And Golden Raisin Relish And Grilled Romaine Salad With Sumac Honey Vinaigrette Food

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GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST



Grilled Swordfish Recipe with a Mediterranean Twist image

Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don't even need to leave it in the marinade too long! Just a few minutes while your grill is heating!

Provided by Suzy Karadsheh

Categories     Fish and Seafood

Time 23m

Number Of Ingredients 10

6 to 12 garlic cloves, peeled
1/3 cup extra virgin olive oil
2 tbsp fresh lemon juice, more for later
1 tsp coriander
3/4 tsp cumin
1/2 to 1 tsp sweet Spanish paprika
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 swordfish steaks, about 5 to 6 ounces each, from sustainable sources
Crushed red pepper, optional

Steps:

  • In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth marinade.
  • Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.
  • Preheat a gas grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once and grill on the other side for 3 minutes or so (the fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).
  • Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat. Enjoy!

Nutrition Facts : Calories 474 calories, Sugar 0.5 g, Sodium 600.6 mg, Fat 32.3 g, SaturatedFat 5.9 g, TransFat 0.1 g, Carbohydrate 5 g, Fiber 0.7 g, Protein 40 g, Cholesterol 130.9 mg

SWORDFISH WITH OLIVE, PINENUT, AND PARSLEY RELISH



Swordfish with Olive, Pinenut, and Parsley Relish image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Garlic     Olive     Low Cal     Dinner     Pine Nut     Parsley     Swordfish     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

4 5- to 6-ounce swordfish steaks
1/2 teaspoon plus 1/8 teaspoon dried crushed red pepper
2 tablespoons extra-virgin olive oil, divided
1 1/4 cups thinly sliced shallots
2 large garlic cloves, minced
1/2 cup pitted brine-cured green olives, quartered lengthwise
3 tablespoons pine nuts, toasted
1/2 cup chopped fresh Italian parsley
1/3 cup dry white wine

Steps:

  • Sprinkle fish with 1/2 teaspoon red pepper, salt, and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.

GRILLED SWORDFISH KEBABS WITH GOLDEN RAISIN CHIMICHURRI



Grilled Swordfish Kebabs With Golden Raisin Chimichurri image

Swordfish is the perfect seafood for grilling - the flesh is sturdy and firm, with a mild flavor that readily absorbs the aroma of smoke without losing its own. Most people grill swordfish as steaks; the Miami chef Michael Schwartz cuts it into chunks for kebabs, a format that allows him to intersperse the chunks of fish with lemon slices and bay leaves, and grills them over wood (though you could use charcoal or, if necessary, grill over gas). The tips of the bay leaves char, imparting a fragrant herbal smoke. By way of a sauce, Mr. Schwartz serves a classic Argentine chimichurri with a not-so-classic twist - the addition of yellow raisins, which counter the traditional garlic and vinegar with an unexpected note of sweetness. If swordfish is unavailable, use another sturdy fish, like tuna or mako shark.

Provided by Steven Raichlen

Categories     dinner, seafood, skewers and kebabs, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 pounds swordfish steaks (at least 1 1/2 inches thick), skinned and cut into 1 1/2-inch chunks
12 bay leaves (preferably fresh)
2 lemons, halved lengthwise and then cut crosswise into 1/4-inch slices, seeds removed, plus 1 whole lemon for squeezing
Coarse sea salt and ground black pepper
2 tablespoons chopped fresh oregano
Extra-virgin olive oil
1/2 cup golden raisins
1 cup boiling water
3/4 cup plus 2 tablespoons extra-virgin olive oil
1 bunch flat-leaf parsley, washed, shaken dry and stemmed
1/4 cup stemmed fresh oregano
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
3 tablespoons sherry vinegar, or to taste
2 tablespoons fresh lemon juice
1/2 teaspoon red-pepper flakes

Steps:

  • Make the kebabs: Thread the swordfish, bay leaves and lemon slices alternately onto flat bamboo or metal skewers. Arrange in a nonreactive baking dish. Season the kebabs on all sides with salt and pepper. Squeeze the juice from the remaining lemon over them. Sprinkle with oregano and drizzle with olive oil. Turn the kebabs a few times to coat with the flavorings and marinate in the refrigerator for 30 minutes.
  • Meanwhile, make the chimichurri: Place the raisins in a heatproof mixing bowl. Pour boiling water over them and stir in 2 tablespoons olive oil. Let raisins soak for 15 minutes.
  • Finely chop parsley, oregano, thyme and garlic in a food processor. Gradually work in 3/4 cup olive oil, sherry vinegar, lemon juice, red-pepper flakes, salt and pepper to taste; the chimichurri should be highly seasoned.
  • Drain raisins well and add them to the chimichurri. Pulse the processor a few times to mix, but leave the raisins mostly whole. Transfer 3/4 cup of the chimichurri to a small bowl for basting, and transfer the rest to a serving bowl.
  • Meanwhile, build a wood fire in your grill with a hot zone for searing and a medium zone for cooking. (You can do the same with charcoal. If you're using a gas grill, place a few hardwood chunks between the Flavorizer bars or over the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
  • Arrange the kebabs over the hot fire and grill until the fish is browned and sizzling and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all. Move kebabs to the medium zone if they start to burn. Baste with a little of the reserved chimichurri as the kebabs cook.
  • Serve the kebabs with the remaining chimichurri on the side for spooning over the fish.

Nutrition Facts : @context http, Calories 905, UnsaturatedFat 54 grams, Carbohydrate 28 grams, Fat 69 grams, Fiber 7 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 1012 milligrams, Sugar 12 grams, TransFat 0 grams

GRILLED SWORDFISH WITH FIG RELISH



Grilled Swordfish With Fig Relish image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 ounces fresh figs
1 tablespoon minced capers
Zest of 1 lemon, minced
Juice of 1 lemon
3 tablespoons olive oil
Salt and fresh black pepper to taste
1 large or 2 smaller swordfish steaks, a total of 1 1/2 to 2 pounds (tuna may be substituted)
2 tablespoons chopped parsley
2 tablespoons chopped basil

Steps:

  • Start a charcoal or wood fire or preheat a gas grill or the broiler. The fire should be moderately hot, and the rack set about 4 inches from the heat.
  • Gently rinse and stem the figs; chop them into about 1/4-inch pieces, being sure to catch all the juice. Toss in a bowl with the capers, lemon zest and juice, 2 tablespoons of the olive oil, salt and pepper. Set aside while you cook the fish.
  • Brush or rub the fish with the remaining oil, season it with salt and pepper and grill it, turning once, for a total of 6 to 12 minutes. (Swordfish is done when firm and almost opaque throughout; tuna can be cooked to any degree of doneness you like.)
  • Just before serving, add the herbs to the fig relish; then taste and adjust the seasonings. Serve the fish with the fig relish spooned on top.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 13 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 315 milligrams, Sugar 10 grams, TransFat 0 grams

GRILLED SWORDFISH WITH PESTO-LEMON-CAPER SAUCE



Grilled Swordfish With Pesto-Lemon-Caper Sauce image

Provided by Marian Burros

Categories     dinner, quick, main course

Time 25m

Yield 6 servings

Number Of Ingredients 11

1 1/2 large bunches flat-leaf parsley
3/4 cup extra virgin olive oil
Juice of 1 lemon
Grated rind from 2 lemons
1 tablespoon Dijon mustard
1 cup diced red onion
2 tablespoons capers
1/3 cup chopped cornichons
8 anchovy fillets, dried on paper towels
6 swordfish steaks, 1-inch-thick
Olive oil for grilling

Steps:

  • In the bowl of a food processor, combine all of the ingredients except the swordfish and the olive oil for grilling, and process until coarsely chopped.
  • Rub the swordfish with olive oil, and grill on both sides until cooked, following the Canadian rule: measure at thickest point, and allow 8 to 10 minutes to the inch, turning once. Serve topped with the pesto-lemon-caper sauce.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 31 grams, Carbohydrate 5 grams, Fat 40 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 2 grams, TransFat 0 grams

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