Best Swordfish Steaks With Arugula And Basil Sauce 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.

GRILLED SWORDFISH WITH LEMON, MINT AND BASIL

Steps:

• Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
• Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

SWORDFISH STEAKS WITH ARUGULA AND BASIL SAUCE

Steps:

• Wash and pat dry the swordfish steaks; season each with salt and pepper; completely coat each steak with olive oil.
• Heat a grill pan over medium heat; cook the steaks in the grill pan for 15 minutes, turning twice.
• While the steaks cook, stir together the garlic, parsley, basil, arugula, and lemon juice in a bowl until evenly coated; spoon over the cooked steaks to serve.

SWORDFISH STEAKS WITH ARUGULA AND BASIL SAUCE

Steps:

• Wash and pat dry the swordfish steaks; season each with salt and pepper; completely coat each steak with olive oil.
• Heat a grill pan over medium heat; cook the steaks in the grill pan for 15 minutes, turning twice.
• While the steaks cook, stir together the garlic, parsley, basil, arugula, and lemon juice in a bowl until evenly coated; spoon over the cooked steaks to serve.

SWORDFISH STEAKS WITH ARUGULA AND BASIL SAUCE

Steps:

• Wash and pat dry the swordfish steaks; season each with salt and pepper; completely coat each steak with olive oil.
• Heat a grill pan over medium heat; cook the steaks in the grill pan for 15 minutes, turning twice.
• While the steaks cook, stir together the garlic, parsley, basil, arugula, and lemon juice in a bowl until evenly coated; spoon over the cooked steaks to serve.

GRILLED SWORDFISH STEAKS WITH CUCUMBER SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.
• Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.

SWORDFISH STEAKS WITH ARUGULA AND BASIL SAUCE

Steps:

• Wash and pat dry the swordfish steaks; season each with salt and pepper; completely coat each steak with olive oil.
• Heat a grill pan over medium heat; cook the steaks in the grill pan for 15 minutes, turning twice.
• While the steaks cook, stir together the garlic, parsley, basil, arugula, and lemon juice in a bowl until evenly coated; spoon over the cooked steaks to serve.