Grilled Swordfish With Peppers Food

GRILLED SWORDFISH WITH PEPPERS

Steps:

• Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium heat. Add bell peppers and garlic; stir to coat. Cover; simmer 15 minutes.
• Meanwhile, in small bowl, mix fennel seed, mustard, salt, garlic powder and pepper. Sprinkle mixture on both sides of swordfish. Remove pepper mixture from heat; season to taste with additional salt and pepper. Cover to keep warm.
• Carefully brush oil on grill rack. Place swordfish on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until fish flakes easily with fork. Serve fish with pepper mixture.

GRILLED SWORDFISH WITH LEMON, MINT AND BASIL

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.

SWORDFISH WITH SWEET AND HOT PEPPERS

Steps:

• Heat a large skillet over medium heat. Add oil and let warm for 1 minute. Add onion and cook, tossing occasionally, until soft and golden brown, 7 to 10 minutes. Stir in sweet peppers and oregano; cook until very soft, about 10 minutes. Season with ¼ teaspoon each salt and pepper. Scrape vegetables into a bowl.
• Melt butter in skillet. While butter melts, toss fish with remaining salt and pepper. Add half the chile peppers to skillet and cook until soft, 1 minute. Add garlic to skillet and stir quickly to coat with butter. Add fish and reduce heat to medium-low; cook gently until fish is just opaque, about 5 minutes. Return sweet peppers to pan and toss well. Sprinkle with remaining chile peppers and top with a squeeze of lemon and cilantro.

GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST

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!

PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER

Steps:

• Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
• Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

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.

GRILLED MARINATED SWORDFISH WITH FIRE ROASTED PEPPERS, ONIONS, MUSHROOMS AND HERB VINAIGRETTE

Steps:

• Combine all ingredients in the bowl of a food processor and pulse to combine. Use to marinate swordfish, salmon, tuna, or red snapper overnight.
• Fresh herb vinaigrette: 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 8 large fresh basil leaves 1/2 cup extravirgin olive oil Salt and freshly ground pepper to taste
• Combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend. Season with salt and freshly ground pepper to taste. This dressing will keep for up to 10 days in the refrigerator.
• 4 6 to 8 ounce swordfish steaks, at least 3/4 inch thick 2 large vidalia onions, peeled and sliced 1/4 inch thick slices 2 sweet red peppers, seeded and sliced into rings 2 sweet yellow peppers, seeded and sliced into rings 12 large shiitake mushroom caps 2 tablespoons olive oil Salt and pepper
• The night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight. The next day, prepare an outdoor grill for cooking. Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper. When the grill is hot, grill the swordfish until it is well colored on both sides and the interior is medium (about 3 to 4 minutes per side, total).When you have added the fish to the grill, spread the vegetables along the perimeter of the grill and carefully cook the vegetables without burning. Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve.

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 ROAST PEPPER-PAPAYA-CORN SALSA

Steps:

• Prepare a very hot charcoal fire.
• Place the red pepper over the fire. Turn every two minutes or so until it is completely blackened on the outside (this should take 6-10 minutes). Immediately place the charred pepper in a paper bag. Let it sit for 20 minutes.
• After 20 minutes, remove the pepper from the bag and working with your fingers, peel off the blackened skin. Do not at any point wash off the blackened skin (water spoils the texture of the peppers). Cut the pepper open on the side and remove all seeds and all tough membranes clinging to the walls. Cut the pepper into 1/4-inch dice. In a bowl, combine the red pepper, the corn, the papaya, the minced coriander and 1 teaspoon of the olive oil. Mix well and season with salt and pepper. Reserve.
• Season the swordfish with salt and pepper and place it over a hot fire. Cook, turning once, for 4-5 minutes, or until the swordfish is just cooked through. Brush with the remaining olive oil while cooking. Transfer the fish to dinner plates, top with salsa and fresh coriander leaves.

GRILLED SWORDFISH

Steps:

• Preheat outdoor grill for medium heat.
• Marinate swordfish in teriyaki sauce for 5 minutes per side.
• Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve.