SWORDFISH WITH CITRUS PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
- Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.
PAN SEARED PEPPERED SWORDFISH WITH RED ONION CITRUS SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Rub the pepper into the swordfish steaks and let sit for 5 minutes.
- Meanwhile, combine the orange slices, onion, cilantro and olive oil in a bowl. Heat the vegetable oil in a heavy, large skillet over medium-high heat. Add the swordfish steaks and cook until well browned, about 3 minutes per side. Serve the fish with the salsa.
CITRUS SWORDFISH WITH CITRUS SALSA
Steps:
- Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
- In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
- Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
- Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 14 g, Cholesterol 44.3 mg, Fat 7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 1.6 g, Sodium 103 mg, Sugar 12 g
FISH WITH CITRUS-CHILE SAUCE
This light yet earthy sauce lends a generous, almost floral warmth to any white, sturdy fish. For heat, there are crushed Calabrian chiles, smoky and sunny; for a mellow sourness, Moscatel vinegar - feel free to substitute apple cider vinegar and a little sugar to approximate the same fruitiness; and for funk, fermented white pepper (although regular white pepper will work too). Other notes include delicate marjoram, cousin to oregano but less forward, with its comforting contour of balsam, and Timur pepper from Nepal, fragrant and bright, calling to mind a just-peeled tangerine. (If you use Sichuan pepper instead, give it a citrus boost with extra orange juice and a shower of orange zest.) The sauce comes out denser than a vinaigrette but still loose and the orange-red of a young sunset.
Provided by Ligaya Mishan
Categories dinner, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Toast the Timur pepper in a dry skillet over medium heat. When the pods are fragrant but not yet darker brown, remove them from the heat and let cool. Using a spice grinder or a mortar and pestle, crush into a fine powder, along with the white peppercorns.
- In a small bowl, whisk together the vinegar, chiles, marjoram, juice, garlic and the freshly ground Timur and white pepper. Let sit for 30 minutes for the flavors to meld, then gradually whisk in the olive oil. Add salt. Taste and add more of whichever seasonings you like, whisking as you go. Use immediately or refrigerate in an airtight container for up to 1 week.
- Make the fish: Pat the fish dry and season on both sides with salt and pepper. If cooking on the stovetop, coat a skillet with oil and heat over medium-high. (The skillet should be large enough to hold all the fillets with space between them. If it isn't, work in batches.) Carefully add the fish to the hot oil and pan-fry the fish until browned, about 3 minutes on each side. (Gently probe the fish with a fork; if it flakes, it's done.) Remove from the heat and transfer to plates.
- If grilling, heat a grill to medium-high. Generously brush or rub the fish with olive oil to coat. Place on the hot grill grates, skin side down if there's skin and cover if using a gas grill. Cook until the fish releases easily from the grate, about 3 minutes. For thinner fillets, the flesh will be just opaque throughout and starting to gape and the fillets don't need to be flipped. Simply transfer them to plates. For thick fillets or steaks, carefully flip the fish and cook until just opaque throughout, 2 to 3 minutes more, then transfer to plates. Spoon the sauce over the fish and serve.
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