Swordfish Wraps With Jalapeno Lime Cream Cheese Recipes

THAI SWORDFISH WRAPS

Steps:

• CHILE GARLIC SAUCE (MAKE AHEAD):.
• Combine sugar, water, vinegar, and salt in a saucepan.
• Bring to a boil and reduce heat and simmer until it coats the back of a wooden spoon, about 3 minutes.
• Cool sauce to room temperature, then stir in remaining ingredients.
• Chill until ready to serve.
• Preheat grill to high.
• MAKE RUB:.
• Pulse sugar and spices in a coffee-grinder until coarsely ground.
• PREPARE FISH:.
• Slice fillets in half crosswise(no need to remove skin yet--peel it off after grilling).
• Brush the fillets with oil, season with salt, then pat the rub on both sides to coat.
• Don't move the fillets around too much or the rub will stick to the grates--not the fish.
• Grill fillets about 4 minutes per side.
• Remove the fillets from the grill, peel off the skin and cut each into 3 strips.
• THE PLATTER:.
• Moving clockwise starting at 12 o'clock:.
• 12 Boston lettuce or Bibb lettuce leaves; 3 oz cooked vermicelli; sprig of cilantro; shredded carrots; bowl of bean sprouts; lime wedges; leaves of fresh basil; grilled swrodfish; and a bowl with cucumber half-moons.
• Serve with Chile Garlic sauce in several bowls around the platter.

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush both sides of swordfish with olive oil.
• Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
• Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

CHEESE-TOPPED SWORDFISH

Steps:

• Place fish in a greased 1-qt. baking dish. Drizzle with butter. Combine mayonnaise and Parmesan cheese; spread over fish. , Bake, uncovered, at 425° for 16-20 minutes or until fish flakes easily with a fork.

GRILLED SWORDFISH WITH CUCUMBER LIME SALSA

Steps:

• Marinate swordfish:
• Stir together lime juice, honey, oil, and coriander in a shallow dish. Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer.)
• Make salsa while swordfish marinates:
• Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.
• Grill swordfish:
• Lightly brush grill pan with oil and heat over moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Serve topped with salsa.