Best Lacquered Swordfish With Green Onions Recipes

SICILIAN GRILLED SWORDFISH

Steps:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE

Steps:

• Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
• Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.

LACQUERED SWORDFISH WITH GREEN ONIONS

Steps:

• To make the onions, stir the sesame seeds in a heavy small dry skillet over medium heat until brown. Place in a small dish and set aside. Heat the peanut and sesame oils with the ginger in the skillet over medium-high heat. Add the green onions and stir-fry until almost tender, about 1 minute. Add the water and soy sauce and stir-fry until tender, but still crunchy, about 1 minute more.
• To make the swordfish, mix the sugar and pepper in a large soup plate. Dip one side of each steak in the mixture. Heat the oil in 1 very large or 2 smaller nonstick skillets over medium-high heat (you will need more oil if using 2 skillets). Add the swordfish, coated side down, and cook until the bottom is browned and caramelized, about 3 minutes. Pour the soy sauce in the skillet(s), cover and cook until the fish is glazed and just opaque throughout, about 1 to 2 minutes.
• If necessary, rewarm the onions by stirring over medium-high heat. Place 1 swordfish steak on each of 4 plates, top with the onions and sprinkle with the reserved sesame seeds. Serve immediately.