Best Swordfish Steaks With Olive Gremolata Recipes
GRILLED MARINATED SWORDFISH STEAKS
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a charcoal grill or broiler, or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED SWORDFISH WITH PRESERVED LEMON GREMOLATA
Steps:
- For the swordfish: Preheat a grill to medium-high heat. Add the onion, garlic, parsley, oregano, lemon zest and juice and paprika to a bowl. Season with salt and pepper and whisk in the oil. Add to a resealable bag along with the swordfish steaks and allow to marinate for 20 minutes at room temperature.
- For the gremolata: Combine the oil, parsley, Preserved Lemon, olives, oregano, basil and garlic in a food processor with and process until smooth.
- Grill the swordfish steaks until just cooked through, 3 to 5 minutes per side. To serve, spoon the gremolata over the warm fish.
- Rub the lemons with the salt in a bowl. Combine the lemons, salt and bay leaf in a mason or canning jar and press the lemons to release their juice. Top with water to cover. Seal and age in the refrigerator for at least 3 days and up to 2 weeks.
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