Swordfish With Salmoriglio Sauce Food

GRILLED SWORDFISH SALMORIGLIO

Steps:

• If you purchased one large two-pound swordfish steak, cut in half to have two equal pieces about 1 ½ inches thick. Place in a gallon zip lock bag.
• In a small bowl mix lemon zest, garlic, olive oil, oregano, salt and pepper.
• Mix and add only half of this liquid to the bag with the swordfish. Seal the bag and let sit for one hour at room temperature.
• While the swordfish sits for the hour, add the lemon juice (about ¼ cup of lemon juice) and parsley to the reserved half of the liquid and set aside to serve with the cooked fish.
• Heat outdoor grill to high on one side and cool on the other.
• Clean and oil the grill grates.
• Remove the swordfish from the bag and brush off any garlic or zest and place the two pieces on the hot side of the oiled grill. Brush some of the liquid from the bag over the fish as it cooks.
• Cook two minutes and turn each piece one quarter turn to get cross hatch marks. Cook two more minutes then flip. After two more minutes turn one quarter turn and cook two minutes. (Total of eight minutes so far.)
• Take a sheet of foil and fold four times and place on the cool side of the grill. The foil once folded, should be big enough to hold the swordfish.
• After the eight minutes of searing both sides, move the swordfish to the foil and close the cover. Try to keep a consistent temperature of 350 degrees F. in your grill.
• From here you will cook for 1-6 more minutes based on how thick your steaks are. Our 1 ½ inch swordfish steaks cooked for exactly six more minutes for a grand total of 14 minutes. If your steaks are thinner, this last cook time on the foil will be less. You are looking for an internal temperature of 145 degrees F. Do not overcook.
• As soon as they come off, place the four tablespoons of cold butter over the top to melt in as you serve.
• To serve, cut each piece in half to yield four servings and serve with the sauce made earlier on the side or over each portion.

GRILLED OR BROILED SKEWERED SWORDFISH CHUNKS WITH SALMORIGLIO

Steps:

• Start a charcoal or gas grill, or preheat a broiler; the fire should be quite hot and the rack about 3 inches from the heat source. Thread the fish onto 4 skewers (it will be easier to turn the fish if you use 2 skewers per kebab, for a total of 8 skewers, 4 kebabs). Brush the fish with a little olive oil and sprinkle it with salt and pepper.
• Combine the remaining oil, salt, pepper, garlic, and oregano in a small food processor and puree; the mixture should be smooth (scrape down the sides of the container if necessary). Stir in the lemon juice and set aside.
• Grill or broil the fish, turning as each side browns, a bit more than 2 minutes per side. Swordfish is best cooked until tender but not dry; when a thin-bladed knife inserted into the center meets only a little resistance, it's done. Drizzle with the salmoriglio, garnish with the parsley, and serve.
• Pan-Grilled Swordfish Steaks with Salmoriglio
• It's nice to enhance the sauce with a tablespoon or 2 of capers when you do it this way: Use 2 steaks, each about a pound. Put a large heavy skillet over medium high heat and wait a couple of minutes. Add 2 or 3 tablespoons olive oil to the pan and cook the fish until nicely browned, 4 to 5 minutes; turn and cook until the fish is done. Serve with the sauce.

SWORDFISH WITH SALMORIGLIO SAUCE

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Whisk olive oil in top of double boiler over simmering water until heated through. Gradually whisk in fresh lemon juice, then 2 tablespoons hot water. Add chopped fresh parsley, chopped garlic and oregano and cook sauce 5 minutes to blend flavors, whisking frequently. Season sauce to taste with salt and pepper. Remove sauce from over simmering water.
• Lightly brush swordfish on both sides with sauce. Season fish with salt and pepper. Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter. Spoon remaining sauce over and serve.