GRILLED SWORDFISH WITH LEMON-BASIL BUTTER
Swordfish is a great choice for grilling, and topped with fresh lemon basil butter, it makes a quick flavorful meal with very little fuss.
Provided by Lynne Webb
Categories Seafood
Time 20m
Number Of Ingredients 10
Steps:
- Preheat a gas or charcoal grill to high heat.
- Cut each swordfish steak in half, drizzle with lemon juice and let stand for 1 minute. Rub both sides of each steak with olive oil, salt and pepper and set aside.
- Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. Set aside until ready to serve.
- Oil the grill grates and add the fish. Grill the swordfish steaks until opaque throughout, 3-1/2 to 4-1/2 minutes per side. To avoid drying out the fish, do not leave unattended.
- Top each piece of fish with about 1 tablespoon of the lemon-basil butter just as it comes off the grill. Rest for 3 minutes before serving.
Nutrition Facts : Calories 564 kcal, Carbohydrate 11 g, Protein 54 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 207 mg, Sodium 465 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 18 g, ServingSize 1 serving
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 AND FIDDLEHEADS WITH TOMATO BASIL SALSA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 6h52m
Yield 8 servings
Number Of Ingredients 23
Steps:
- To marinate the fish: Microwave the limes in a small bowl to release the essential oils. Set limes aside until just cool enough to handle. Through the feed opening of a running blender, add 1 at a time, garlic, ginger, vinegar, soy sauce, and scallions. Then, leaving the blender running, squeeze in the juice from the microwaved limes. Place the swordfish in a nonreactive container and pour the marinade over. Cover and refrigerate for 6 to 8 hours.
- To marinate the fiddleheads: Place the fiddleheads in a nonreactive bowl. Make the vinaigrette, by adding, 1 at a time, through the feed opening of a running blender the vinegar, garlic, and Dijon mustard. Then, leaving the blender running, add the olive oil in a slow thin stream. Season with salt and pepper, to taste, and pour over the ferns. Cover and let sit in the refrigerator for about 6 hours. (Marinating them this way is an alternative to cooking them.)
- Make the salsa while you are heating the grill for the fish. Whisk together the soy sauce and balsamic vinegar in a bowl and add the olive oil in a slow thin stream while continuing to whisk. Chop the basil leaves and add to the bowl along with the tomatoes, shallots, and scallions. Season, to taste, with salt and pepper. (Be sure to taste before seasoning, because the soy is likely to lend saltiness.)
- Brush the marinated fish with oil and season with salt and pepper. Grill the fish, leaving each side undisturbed for the first few minutes to prevent tearing of the flesh. Let rest, then transfer to a cutting board and carve into slices.
- Place some salsa in the middle of a serving dish, top with sliced fish and garnish with marinated fiddleheads.
GRILLED BASIL SWORDFISH
A great fish to serve for holidays or a romantic dinner for two. If you want you can serve it with tartar sauce.
Provided by Rstar
Categories One Dish Meal
Time 25m
Yield 2 grilled fillets, 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat up grill.
- Combine lemon juice and olive oil in a bowl and stir.
- Carefully add rosemary and if you have fresh basil mince into very small pieces and add. Then stir.
- Once the grill is heated up oil the grates heavily with oil.
- Take a fillet and dip it in the olive oil mixture covering it repeat with other fillet.
- Lay fillets on grill and cook for 3-5 minutes then flip the fillets. repeat until fish easily flakes with fork or inside of fish is white.
Nutrition Facts : Calories 649.5, Fat 59.5, SaturatedFat 8.9, Cholesterol 53, Sodium 123.8, Carbohydrate 2.6, Fiber 0.1, Sugar 0.7, Protein 27
SIMPLY GRILLED BASIL-RUBBED SWORDFISH WITH TOMATO-GREEN OLIVE RELISH
Steps:
- Smash the garlic, sprinkle it with salt, and mash and smear it to a paste using the flat side of a knife. Add the garlic paste to a medium bowl along with the anchovy, vinegar, pepper flakes and some salt. Whisk to combine, then slowly whisk in the olive oil until emulsified. Add the tomatoes, olives, capers and chopped basil and gently stir to combine. Let the relish sit at room temperature for at least 15 minutes to allow flavors to meld.
- Heat a grill to high. Rub both sides of each swordfish steak with two of the basil leaves, leaving some of the now-bruised basil on top of each steak. Brush the steaks with the canola oil and sprinkle with salt and pepper. Grill, basil-side down, until charred, about 4 minutes. Turn and cook until opaque throughout, another 4 minutes. Remove to a platter and immediately spoon the relish over the fish.
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- Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
- In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
- Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away, with the Arugula and Endive Salad with Pine Nuts and Parmesan.
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- Grilled Swordfish Steaks with Cucumber Sauce. View Recipe. The cool cucumber sauce makes an excellent complement to these swordfish steaks that are basted in a spicy chili sauce.
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