Best Lemongrass Skewered Swordfish W Thai Basil Pesto And Sesame Long Beans Recipes

LEMONGRASS SKEWERED SWORDFISH W/ THAI BASIL PESTO AND SESAME LONG BEANS

Steps:

• Cut 1 stalk of lemongrass in half and on bias. Skewer the swordfish. Fine dice the other stalk of lemongrass and mix with 1 tablespoon chopped garlic and 1/4 cup soy oil. Marinate the swordfish steak. In a blender, add the Thai basil, egg yolk, rice vinegar, jalapeño, Parmesan cheese, and one tablespoon chopped garlic. Add 4 ounces of soy oil in a slow steady stream to emulsify the sauce. Blanch long beans in boiling salted water, then saute quickly in a little bit of oil. Season with salt and white pepper, and then dress the beans with the sesame oil, sesame seeds, soy sauce, and 1 tablespoon rice vinegar. Grill the swordfish for about 8 to 10 minutes. Toss the long beans in sesame dressing, put in the middle of the plate, and on top of the beans put the fried potato noodles. Lean the swordfish against the potatoes and finish with the thai basil pesto.

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.

SEARED SWORDFISH WITH LEMONGRASS, TAMARIND, AND FRIED GARLIC

Steps:

• Put 2 tablespoons of the oil in a large skillet, preferably nonstick, over medium-high heat. A minute later, add the fish (in batches if necessary) and brown quickly on both sides, sprinkling with salt and pepper as it cooks, for a total of about 4 minutes. Turn the heat to low and transfer the fish to a plate.
• Add the lemongrass, minced garlic, ginger, and chile to the skillet and cook, stirring frequently, until the garlic begins to brown, 3 to 5 minutes. Add the tamarind mixture and nam pla and bring to a boil; adjust the heat so the mixture simmers steadily. Return the swordfish to the pan and cover.
• Meanwhile, put the remaining 1/2 cup oil in a small saucepan over medium heat. Add the sliced garlic and cook, stirring once in a while, until it is brown and crisp, about 5 minutes; do not let it burn. Remove with a slotted spoon and drain on a paper towel (you can reuse the oil if you like).
• The fish is done when a thin-bladed knife inserted into its thickest part meets little resistance. Transfer it to a plate. The sauce should be syrupy; if it is not, reduce it over high heat, stirring constantly, for a couple of minutes. (If it is too dry, add a little water and stir to incorporate.) Pour the sauce over the fish and garnish with the fried garlic and the cilantro.

SWEET AND SOUR LONG BEANS

Steps:

• To cook the rice: Place the rice and water in a glass-measuring cup large enough to hold them or any microwave safe bowl. The rice expands a lot during cooking, so choose a container large enough to accommodate the final product. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.
• To prepare long beans: In a small non-reactive bowl, combine garlic, ginger, soy sauce, lime juice and brown sugar, stir until completely mixed.
• In a large skillet or wok pan, heat oil over medium high heat. Add pork and cook until browned, about 3 to 4 minutes. Add the beans and toss until well coated. Cook 7 to 10 minutes or until beans are almost cooked. Increase heat to high, add the sauce and cook until sauce reduces and thickens, about 5 to 6 minutes. Serve immediately over hot rice.