GRILLED SWORDFISH SALAD
This is a Caribbean island version of sweet and sour, and a very nice dish for a hot summer night. The contrasting flavors of the salad and the fish go off like fireworks in your mouth.
Provided by paul r.
Categories Salad Seafood Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 26 g, Cholesterol 87.5 mg, Fat 32 g, Fiber 5.8 g, Protein 47.9 g, SaturatedFat 5.7 g, Sodium 270.8 mg, Sugar 17.9 g
SWORDFISH SCHNITZEL WITH RADICCHIO SALAD
In this recipe, the swordfish steaks are split in half and pounded thin like a traditional schnitzel. It is then dredged in a breadcrumb crust and pan fried, resulting in a crispy and tender fish that is served with a bitter and bright side salad for a satisfying weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the red onion in a small bowl and cover with ice water; set aside. Using a sharp knife, slice each swordfish steak in half horizontally to make a total of 4 thin swordfish steaks. Place the fish between 2 sheets of plastic wrap and gently pound to 1/4 to 1/2 inch thick with a meat mallet or heavy skillet.
- Divide the flour, eggs and breadcrumbs among 3 shallow bowls. Season the breadcrumbs with 1 teaspoon salt and a few grinds of pepper. Dredge the fish in the flour, shaking off any excess. Dip in the eggs, then coat in the breadcrumbs. Transfer to a plate.
- Cook the bacon in a nonstick skillet over medium-high heat, flipping, until crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Spoon 2 tablespoons of the bacon fat into a small bowl.
- Add the olive oil to the skillet and return to medium heat. Add 2 swordfish steaks and cook until crisp, 2 to 3 minutes per side. Remove to a rack set on a baking sheet. Add more olive oil to the skillet if needed and repeat with the remaining 2 swordfish steaks.
- Combine the radicchio and butter lettuce in a large bowl. Crumble the bacon into the salad. Drain the red onion, pat dry and add to the salad. Whisk the vinegar and mustard with the reserved bacon fat; toss with the salad. Divide the swordfish and salad among plates.
Nutrition Facts : Calories 480, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 180 milligrams, Sodium 1122 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 34 grams, Sugar 2 grams
GRILLED SWORDFISH WITH CANDIED LEMON SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan combine the sugar and 2 tablespoons water. Place over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar. Add the lemon segments and simmer for another 2 minutes. Turn off the heat and cool the lemons in the liquid. Using a slotted spoon, remove the segments from the liquid and reserve both for later use.
- In a medium bowl, whisk together the mustard and 2 tablespoons of the reserved lemon liquid. Whisk in the olive oil, basil and 1/8 teaspoon of the salt. Reserve half of the dressing for the fish. Add the arugula, olives and reserved lemon segments to the dressing but do not toss. Set aside.
- Heat a grill pan over medium-high heat. Dry the fish well using paper towels and sprinkle with 1 teaspoon of the salt and the olive oil. Grill the steaks until golden brown and the fish release easily from the pan, 3 to 4 minutes per side depending on the thickness of the steaks. Toss the salad in the dressing and add the remaining 1/4 teaspoon salt. Place a piece of fish on each plate and top with some of the salad. Spoon the reserved dressing around the fish.
GRILLED SWORDFISH SALAD WITH FENNEL
Steps:
- In the bottom of a mixing bowl combine the onion, pinch of allspice, cayenne pepper, orange rind and raisins in orange juice. Season to taste with salt and set aside. Brush the olive oil on both sides of the swordfish and grill for about 5 minutes a side or until just cooked through.
- Meanwhile dress the fennel with the vinaigrette. Make a wreath of lettuce leaves around the outside edge of a large plate. Make an inside circle of fennel on the inside wreath of lettuce leaves. Center the grilled swordfish in the middle of the plate; spoon the onion and raisin mixture over the swordfish and garnish with pine nuts.
GRILLED SWORDFISH "NICOISE" SALAD
Steps:
- Prepare a large bowl with ice water and set aside.
- Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.
- Place potatoes in a medium saucepan, cover with cold water and season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer.
- Place cooked beans, grilled potatoes, tomatoes, and onions, in a large bowl. Add the vinaigrette and gently toss to combine; season with salt and pepper. Cover and let sit at room temperature while you prepare the swordfish.
- Add swordfish cubes to salad, toss to combine, and divide among 4 plates. Garnish each serving with 1 tablespoon torn parsley.
- Heat grill to high.
- Combine spices and salt and pepper in a bowl. Brush both sides of swordfish with oil and season with a little salt. Rub 1 side of each steak with 1/4 of the spice mixture. Place swordfish on the grill, spice side down and cook until slightly charred and a crust has formed, about 4 to 5 minutes. Flip the fish over and continue cooking for 2 to 3 minutes or until just cooked through. Remove from the grill and let rest 5 minutes. Dice swordfish into bite-size pieces.
- Whisk together vinegar, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.
SMOKED FISH AND POTATO SOUP WITH CHORIZO
This is a soup that's especially nice for cold, wet days. It's like a chowder, but the inspiration is Iberian, modeled after Portuguese or Spanish potato soups enriched with salt cod. Smoked sablefish gives the broth a marvelous flavor, but smoked whitefish, cod, haddock, sturgeon or even smoked trout could be used.
Provided by David Tanis
Categories soups and stews, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add onions, season with salt and pepper and cook, stirring, until softened and beginning to brown, about 5 minutes.
- Add chorizo and potatoes and stir to coat, then cook for 5 minutes, stirring. Add bay leaf and broth and bring to a boil, then lower heat to a simmer. When potatoes are nearly tender, about 10 minutes, add leeks and cook for 5 minutes more. Taste broth and add salt as necessary.
- Add smoked sable and piquillo peppers and simmer for 10 minutes, then turn off heat to let flavors mingle.
- Reheat soup to serve, adding chopped cilantro at the last minute. Serve with lime wedges for squeezing into bowls at the table.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 34 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 1270 milligrams, Sugar 8 grams
GRILLED SWORDFISH WITH EGGPLANT (AUBERGINE) SALAD
This is taken from Cooks Country Magazine. You can substitute Halibut or Salmon steaks for the swordfish.
Provided by Chabear01
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Process cilantro, onion, garlic, cumin, paprika,cayenne, cinnamon, 1/2 tsp salt, lemon juice, and 3 tablespoons oil in food processor or blender until smooth.
- Cut each swordfish steak in half and place in baking dish. Coat with 1/2 cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil and season with salt and pepper.
- Grill swordfish and eggplant over hot fire until fish is cooked through and eggplant is grill marked and soft, 5 to 6 minutes per side for fish and 3 to 4 minutes per side for eggplant.
- Transfer fish to serving platter. Chop eggplant into 1-inch chunks and place in medium bowl. Add tomatoes, chickpeas, remaining cilantro mixture, and salt and pepper to taste. Serve fish with eggplant salad.
Nutrition Facts : Calories 637.8, Fat 31.1, SaturatedFat 5.5, Cholesterol 88.5, Sodium 531.2, Carbohydrate 37.5, Fiber 10.5, Sugar 5.2, Protein 52.5
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