Herb Marinated Swordfish Food

HERB MARINATED GRILLED SWORDFISH STEAKS

Steps:

• Combine all the marinade ingredients in a bowl. After cleaning and drying your fish allow it to marinade for 2 - 3 hours {1 hour minimum} in the refrigerator.
• Prepare your grill on high and brush the grates with some olive oil. Place your swordfish steaks on direct heat and cook for about 7 minutes per side. Steaks are done once they've reached an internal temperature of 145 degrees (I use an internal read thermometer like the thermapen to test internal temp).Once they're cooked let them rest before serving them.

HERB-MARINATED SWORDFISH

Steps:

• Heat a large nonstick skillet over medium-low. Rub 1 tablespoon of the oil all over the swordfish and season with salt. Add to skillet and cook until golden underneath, about 5 minutes. Flip and cook until golden underneath and medium throughout (flesh should be opaque, firm and flaky), about 5 minutes longer. Transfer fish to a shallow baking dish.
• To the skillet, add the remaining oil and the capers, and cook over medium-low, stirring occasionally, until capers are sizzling vigorously but not browned, about 2 minutes. Remove from heat and stir in caper brine, lemon juice, pepper, parsley and chives. Pour the caper-herb oil over the fish. Let marinate at room temperature, turning once or twice and occasionally spooning the caper oil over the fish, for 15 minutes.
• Divide fish among plates and drizzle with some of the caper oil. Serve warm or at room temperature, with lemon wedges and crusty bread.

HERB-MARINATED GRILLED SWORDFISH

Steps:

• Whisk olive oil, lemon juice, soy sauce, parsley, garlic, dill, and pepper together in a large glass or ceramic bowl. Add swordfish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours; the longer you marinate the fish, the stronger the flavor will be.
• When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove swordfish from the marinade and shake off excess. Discard the remaining marinade.
• Cook swordfish on the preheated grill until fish is tender and flakes easily with a fork, about 4 minutes per side. Swordfish cooks very quickly and your grill will flare up with this marinade!

MARINATED SWORDFISH STEAKS

Steps:

• combine all ingredients sans fish in a shallow dish.
• place fish in marinade for one hour rotating every 20 min.
• drain and reserve marinade.
• broil fish for five min, brush with marinade and broil an additional five min.
• repeat until fish flakes easily with a fork.

SWORDFISH MARINADE

Steps:

• Whisk all ingredients together.
• Marinade Swordfish Steaks in the mixture for an hour, refrigerated.
• Grill Swordfish Steaks over medium direct heat, on an oiled bbq fish rack, until fish is cooked and easily flaked with a fork.
• Plate Swordfish Steaks and enjoy with other suggested menu items.

SWORDFISH WITH HERB SAUCE

Steps:

• Combine mayonnaise, lemon juice, garlic, basil, thyme, tarragon and dill in a small bowl. Season with salt and pepper. (Herb sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Butter 8-inch square baking dish. Spread each side of swordfish steaks with 1 tablespoon herb sauce. Place in prepared dish and chill 30 minutes.
• Preheat oven to 400°F. Pour wine over swordfish. Bake until fish is just cooked through, about 17 minutes. Transfer to plates. Serve, passing remaining herb sauce separately.

LEMON HERB SWORDFISH STEAKS

Steps:

• Thaw fish, if frozen. Place fish in a resealable plastic bag set in a shallow dish.
• In a small bowl combine parsley, chicken broth, lemon peel, lemon juice, rosemary, olive oil, shallot, tarragon, salt and garlic.
• Pour marinade over fish. Seal bag. (If doing OAMC, you would freeze at this point.).
• Marinate at room temperature for 30 minutes.
• Drain fish, reserving marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 5 minutes, brushing once with the marinade.
• Turn fish and grill 3-7 minutes more until fish flakes easily with a fork. Discard any remaining marinade.