Grilled Swordfish With Candied Lemon Salad Recipes

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.

GRILLED SWORDFISH SALAD

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
• Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.
• Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.

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 SALSA FRESCA

Steps:

• Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

GRILLED SWORDFISH STEAKS WITH WHOLE-LEMON DRESSING

Steps:

• Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
• Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
• Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
• Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.