Grilled Swordfish With Linguine Recipes

"LUNCHBAG" SWORDFISH WITH MEDITERRANEAN TOMATO SAUCE AND LINGUINI

Steps:

• Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time.
• Preheat oven to 450 degrees F.
• Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.
• To cook the fish: (See Chef's Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.
• Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
• To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.

GRILLED SWORDFISH

Steps:

• Pat the swordfish dry on both sides. In a shallow dish just large enough to hold the swordfish in a snug, even layer, place the olive oil, soy sauce, vinegar, garlic, and oregano. Zest in both of the lemons, then juice 1 of the lemons into the marinade. Whisk to combine. Slice the second lemon in half crosswise and reserve for grilling.
• Add the swordfish steaks to the dish and turn to coat in the marinade. Let rest 10 to 15 minutes (do not let sit more than 20 minutes, or the acid will start to break down the fish). Halfway through, flip the swordfish over.
• Heat a gas grill or charcoal grill to medium-high (about 375 to 400 degrees F; you can also cook the fish under the oven broiler). Scrape the grill grates very clean, then oil to prevent sticking. Grill the swordfish for 4 to 5 minutes per side, just until it registers 135 degrees F on an instant read thermometer and is no longer pink in the center. Transfer to a plate and cover. Let rest 10 minutes.
• At the same time you are grilling the swordfish, grill the lemon halves by placing them cut-side down on the grill. Cook until char marks appear, about 6 minutes.
• Sprinkle the rested swordfish with herbs and a pinch of kosher salt. Squeeze the grilled lemon over the top. Enjoy hot.

GRILLED SWORDFISH WITH LINGUINE

Steps:

• Combine the parsley, chives, and thyme in a small bowl.
• Cook the pasta according to package directions.
• Drain.
• Heat the oil in a large nonstick skillet, add the garlic and shallot.
• Sautê until shallot is translucent, about 3 minutes.
• Add the tomatoes and olives and sautê until heated through.
• Sir in the vinegar, basil and salt.
• Add the pasta and toss to combine; keep warm.
• Spray the grill rack with nonstick spray and prepare the grill, or spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat.
• Rub the swordfish with a generous amount of dried herb mixture.
• Grill 5 inches from the heat until the fish is opaque in the center, 4-5 minutes per side.
• Serve the swordfish over the pasta.

GRILLED SWORDFISH RECIPE BY TASTY

Steps:

• In a 9x13-inch (22x33 cm) baking dish, whisk together the olive oil, lemon juice and zest, oregano, salt, and pepper.
• On a cutting board, pat the swordfish fillets dry with paper towels.
• Add the swordfish to the dish with the marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.
• Preheat the grill to 350°F (180°C).
• Arrange the lemon slices on the grill over indirect heat so that they're touching each other and the entire surface is larger than the fish.
• Place the swordfish on top of the lemon slices and close the lid of the grill. Grill for 8 minutes, until the fish is just cooked through.
• Serve the fish with your favorite accompaniments with the grilled lemon slices squeezed over.
• Enjoy!