Grilled Swordfish Vinaigrette Recipes

GRILLED SWORDFISH AND EGGPLANT SALAD WITH HONEY-THYME VINAIGRETTE

Steps:

• Whisk together the vinegar, honey, mustard, chopped thyme and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Heat a charcoal or gas grill to high for direct grilling. Brush the eggplant, poblanos and bell pepper with canola oil, scatter over some of the whole thyme leave sand season with salt and pepper. Grill the poblanos and bell pepper until charred all over and somewhat tender, about 5 minutes. Remove from the grill to a bowl, cover with plastic wrap and let steam. Continue to grill the eggplant until charred on both sides and tender, 5 to 8 minutes.
• Brush the swordfish on all sides with canola oil, scatter the remaining whole thyme leaves on both sides and sprinkle with salt and pepper. Grill the swordfish until charred on both sides and just cooked through, about 5 minutes per side, depending on thickness.
• Peel, seed and dice the poblanos and bell pepper and transfer to a large bowl. Season with salt and pepper. Add the watercress. Pour some of the dressing around the sides of the bowl, and toss to dress the vegetables.
• Put the fish on a large platter. Drizzle over the remaining dressing and top with the salad. Serve.

GRILLED SWORDFISH VINAIGRETTE

Steps:

• Pour 1/2 cup of the dressing over fish in shallow dish; cover. Refrigerate 30 min. to 1 hour to marinate. Drain fish; discard marinade.
• Preheat greased grill to medium heat. Grill fish 5 to 6 min. on each side or until fish flakes easily with fork.
• Toss greens with remaining dressing; divide evenly among 4 serving plates. Top with fish.

GRILLED MARINATED SWORDFISH WITH FIRE ROASTED PEPPERS, ONIONS, MUSHROOMS AND HERB VINAIGRETTE

Steps:

• Combine all ingredients in the bowl of a food processor and pulse to combine. Use to marinate swordfish, salmon, tuna, or red snapper overnight.
• Fresh herb vinaigrette: 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 8 large fresh basil leaves 1/2 cup extravirgin olive oil Salt and freshly ground pepper to taste
• Combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend. Season with salt and freshly ground pepper to taste. This dressing will keep for up to 10 days in the refrigerator.
• 4 6 to 8 ounce swordfish steaks, at least 3/4 inch thick 2 large vidalia onions, peeled and sliced 1/4 inch thick slices 2 sweet red peppers, seeded and sliced into rings 2 sweet yellow peppers, seeded and sliced into rings 12 large shiitake mushroom caps 2 tablespoons olive oil Salt and pepper
• The night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight. The next day, prepare an outdoor grill for cooking. Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper. When the grill is hot, grill the swordfish until it is well colored on both sides and the interior is medium (about 3 to 4 minutes per side, total).When you have added the fish to the grill, spread the vegetables along the perimeter of the grill and carefully cook the vegetables without burning. Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve.