Best Swordfish With Somali Cilantro And Green Chile Pepper Sauce Recipes

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SWORDFISH WITH GREEN SAUCE



Swordfish With Green Sauce image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

10 to 15 anchovy fillets
1 1/2 cup parsley leaves, washed and left wet
2 cloves garlic
Zest and juice of 1 lemon
3 tablespoons extra virgin olive oil
2 tablespoons capers, with their liquid
1 1/2 to 2 pounds swordfish steak, skin on
Salt and pepper

Steps:

  • Prepare a charcoal grill or preheat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons oil. Process until puréed, adding a little bit of hot water (or more oil) if necessary to allow the machine to do its work. Stir the capers into the purée.
  • Cut swordfish steaks in half horizontally, leaving the skin attached as a hinge. Spread about half the parsley mixture on the inside, then close the steak with a couple of toothpicks. Brush with remaining oil, then sprinkle with salt and pepper.
  • Grill or broil 6 or 7 minutes a side, or until the swordfish is done (swordfish is best when it is still slightly pearly, or you can cook it until it is flaky and well done). Serve with remaining green sauce.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 25 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 734 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER



Grilled Swordfish Steaks with Cilantro-Lime Butter image

Quick and easy grilled swordfish with a tasty butter sauce.

Provided by Michellea Southern David

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 7

4 (6 ounce) swordfish steaks, 1-inch thick
1 tablespoon olive oil, or as needed
¼ cup butter, melted
1 tablespoon chopped fresh cilantro
1 teaspoon chopped jalapeno pepper
1 teaspoon finely shredded lime zest
¼ teaspoon lime juice

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Brush both sides of swordfish with olive oil.
  • Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
  • Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.2 g, Cholesterol 96 mg, Fat 21.6 g, Fiber 0.1 g, Protein 33.4 g, SaturatedFat 9.6 g, Sodium 232.8 mg, Sugar 0.1 g

SOMALI CILANTRO AND GREEN CHILE PEPPER SAUCE



Somali Cilantro and Green Chile Pepper Sauce image

Hawa's company, Basbaas, is named for the Somali term for chile pepper, and her ready-made sauces are just like this one-an everyday condiment that makes everything it touches better. In fact, this cilantro and green chile pepper sauce that delivers spice and acid in big doses is a version of Basbaas's green sauce. Serve it on...anything. From scrambled eggs to grilled fish, tacos to roast chicken, a bowl of rice to a grilled steak, it's one of the most versatile recipes in the book.

Provided by Food Network

Categories     condiment

Time 5m

Yield About 1 cup

Number Of Ingredients 8

1/2 cup full-fat unsweetened coconut milk
3 tablespoons freshly squeezed lime juice, plus more as needed
2 tablespoons white vinegar or white wine vinegar
1/2 cup packed cilantro leaves
2 jalapeños, stemmed and coarsely chopped
2 large garlic cloves, minced
2 teaspoons granulated sugar
1 teaspoon kosher salt, plus more as needed

Steps:

  • In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.

GRILLED SWORDFISH SKEWERS WITH COCONUT, KEY LIME AND GREEN CHILE SAUCE



Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 to 6 appetizer servings

Number Of Ingredients 15

1/2 can unsweetened coconut milk
2 tablespoons sweetened cream of coconut (recommended: Coco Lopez)
1/4 cup fresh or bottled key lime juice
1 serrano chile, coarsely chopped
1-inch piece ginger, peeled and chopped
2 teaspoons finely chopped fresh lime zest
1 cup canola oil
1/4 cup unsweetened dried coconut
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
4 swordfish steaks, 8 ounces each, cut into 1-inch dice
Canola oil
Salt and freshly ground black pepper
Shredded unsweetened dried coconut, lightly toasted
Cilantro leaves

Steps:

  • Sauce:
  • Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
  • Swordfish:
  • Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.

SICILIAN GRILLED SWORDFISH



Sicilian Grilled Swordfish image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons freshly squeezed lemon juice
1/4 cup good olive oil
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
4 ounces baby arugula
Grated zest of 1 lemon

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.

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