Best Citrus Swordfish With Citrus Salsa Recipes

PAN SEARED PEPPERED SWORDFISH WITH RED ONION CITRUS SALSA

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.

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.

ROSEMARY-CITRUS GRILLED SWORDFISH

Steps:

• Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the 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. Serve with Roasted Artichoke Ragout.
• Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.
• Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter.

CITRUS MARINATED SWORDFISH

Steps:

• Place all ingredients , including swordfish steaks, in a large Ziploc bag for at least 1 hour or overnight in the refrigerator.
• Preheat the grill for at least 10 minutes on high.
• Cook the swordfish for approximately 6 minutes per side.
• The swordfish is done when flaky in the center.