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| Grilled Ginger Swordfish |
6 Swordfish steaks, 1" thick
3/8 cup Dry sherry
1 1/2 Garlic cloves, minced
2 1/4 tsp. Ginger, minced or ground
1 1/2 tsp.Lemon zest, grated
1 cup Soy sauce
1 1/2 Small carrots, minced
1 1/2 tablespoon Red bell pepper, minced
3 Small scallions, choped fine
3 tablespoon Extra virgin olive oil |
1) Place fish in glass dish.
2) Combine soy
sauce, sherry, carrots, garlic, red pepper, ginger, scallions,
& lemon zest. Pour over fish. Cover & set aside 1 hour at
room temperature. Remove fish from marinade & pat dry, &
brush with oil.
3) Light grill or broiler. Brush grill
rack or broiler pan with vegetable oil & cook fish
steaks, 4" from heat, turning once & basting
occasionally with remaining marinade until the fish is
opaque throughout, 4 - 5 minutes per side. |
| Marinated Swordfish |
1 lime, juiced
3 tablespoons olive oil
1 tablespoon ginger, chopped
Salt and pepper
2 cloves garlic, minced
1/2 onion, sliced
1 pound swordfish |
| In a bowl combine juice of the lime, ginger, garlic and onion. Add olive oil and season with salt and pepper. Place swordfish steak in baking pan and pour marinade over fish. Coat and let sit for 1530 minutes. Remove fish from pan and grill in cast iron pan or on grill for about 3 minutes per side |
| Pan Fried Peppered Swordfish with Red Onion and Citrus |
2 (8 ounce) swordfish steaks, about 1 inch thick
Fresh ground pepper
2 tablespoons vegetable oil
1 orange, peeled and cut into slices
1/2 red onion, peeled and thinly sliced
1/4 cup fresh cilantro leaves, chopped
3 tablespoons olive oil |
| Rub ground pepper into swordfish steaks and let sit for 5 minutes. In a medium bowl, combine orange slices, onion, cilantro and olive oil. Heat heavy skillet over medium high heat and add oil. Add swordfish steaks and cook on either side until well browned about 3 minutes per side. Spoon orange, onion, cilantro and oil mixture on top of steaks and serve. |
| Rosemary-Citrus Grilled Swordfish |
1/4 cup sliced garlic cloves
2 cups vegetable oil
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
1/8 cup fresh orange juice
3 sprigs fresh rosemary
8 whole peppercorns
12 (8-ounce) pieces swordfish |
| Steep garlic in the vegetable oil by adding both at room temperature to a sauté pan. Bring to a boil, then remove the pan from heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. |
| Stuffed Swordfish |
2 tablespoons olive oil
1/2 teaspoon finely minced garlic
1/4 pound peeled and deveined finely chopped Maine shrimp
1 to 2 tablespoons white wine
1/2 cup or so soft fresh bread crumbs
1/2 ounce grated or finely sliced mozzarella cheese
2 teaspoons rinsed capers, chopped
2 to 4 basil leaves, cut into threads
Salt and pepper
12 ounces swordfish cut into 6 thin slices
Lemon wedges for garnish
4 pitted black olives, sliced |
In a small skillet heat the olive oil. Add the garlic and shrimp and sauté for a minute or just until the shrimp turns opaque. Add the white wine and boil down until evaporated. Sprinkle on fresh bread crumbs enough to hold the mixture together. Transfer to a bowl and stir in cheese, capers and basil; season with salt and pepper.
Preheat a grill or the oven to 375 degrees. Season the swordfish slices with salt and pepper. Sprinkle the shrimp stuffing over the slices, to within 1/2 inch of edge and pat into the fish. Roll up and tie into rolls or secure with toothpicks. (If this is too hard to handle, then put stuffing over one slice, and top it with other half like a sandwich; secure with toothpicks.) Put rolls, or "sandwiches", on a baking sheet and bake or grill for 10 to 15 minutes or until flesh is firm to the touch. Serve immediately garnished with lemon and olives. |
| Swordfish Marinated in Lemon, Rosemary and Garlic |
4 strips (1/2 by 3-inches) lemon zest
2 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh rosemary, or 1 teaspoon dried leaves
1 garlic clove, crushed through a press
4 swordfish steaks, 3/4-inch thick (about 1/2 pound each)
Salt and freshly ground pepper to taste
1 tablespoon capers, rinsed and drained
Lemon wedges for garnish |
Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges. |
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Seafood
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