TROPICAL THAI SWORDFISH
Tropical Thai Swordfish is a mouthwatering succulent grilled fish with lemongrass, kaffir lime leaves, galangal, chili and Asian pear.
Provided by HWC Magazine
Categories Mains
Time 40m
Number Of Ingredients 14
Steps:
- Make Thai Aromatic Herb Mixture: You can either chop up all of your fresh aromatics (shallots, lemongrass, garlic, galangal, kaffir lime leaves and green onions) very fine or use a mortal and pestle to break up into smaller pieces. (We do not generally cut up the chili but instead just smash with the back of your knife. Thai Bird Chili Peppers might be little but they are VERY MIGHTY.) Place oil in frying pan up to medium heat and add in shallots, lemongrass, garlic, galangal, Thai chili pepper, kaffir lime leaves, green onions and sauté until fragrant and the onions are translucent. Add mirin or cooking sherry and deglaze the pan. Remove from heat and set aside to cool. Add fish sauce, grated Asian Pear (or other types of pears, apples or juice of an orange and juice of a lime. Stir.
- In a resealable plastic baggie or sealed container place in the cleaned swordfish and add ONLY ONE HALF of Thai aromatic herb mixture (you will reserve ½ of the Thai aromatic herb mixture as a topping upon final serving) and rub the swordfish well. Cover and place in the refrigerator to marinate for about 30 minutes.
- Prepare and Preheat grill. Slightly oil grill grates or fish basket to prevent the fish from sticking (You can use gas, charcoal or even a grill plate on top of stove). If you do not have a grill or grill pan, you can also make on the stove top in a frying pan.
- Remove the swordfish steaks from the marinade and drizzle with a little oil on both sides and place on hot grill. Grill swordfish steaks for 2-3 minutes on each side depending on the thickness of your fish or until the fish flakes easily with fork. Your fish should no longer be translucent but be white in color. Remove from grill and keep warm.
- Garnish your Topical Thai Swordfish with the other half of the remaining Thai Aromatic Herb Mixture. Serve with a Prik Nam Pla Dipping Sauce if desired and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 369 kcal, Carbohydrate 16 g, Protein 35 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 112 mg, Sodium 528 mg, Fiber 2 g, Sugar 7 g
THAI SWORDFISH WRAPS
"This Thai-inspire recipe pairs grilled, spice encrusted swordfish with refreshing vegetables and aromatic herbs". All wrapped in a tender letuce leaf (acting as the perfect hand held meal for warm summer evenings. Having mastered (sort-of) the art of grilling through pictures and hands-on experience, I now feel like I am a master. This dish is quick and easy! Swordfish is lean, so a little oil and a spice rub help to keep it fron sticking to the grill. Like other Asian cuisines Thai dishes pivot around dipping sauces--this spicy, garlicky version is totally addictive! This too was posted as a request. Issue 64 of Cuisine At Home. I have done the best I could in trying to visually show you w/out pictures!!!
Provided by Manami
Categories One Dish Meal
Time 50m
Yield 12 wraps
Number Of Ingredients 24
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.
Nutrition Facts : Calories 205.9, Fat 3.9, SaturatedFat 0.9, Cholesterol 31.4, Sodium 247, Carbohydrate 30.4, Fiber 2.8, Sugar 15.1, Protein 13.7
THAI SWORDFISH SALAD IN LETTUCE CUPS
Steps:
- Cut the swordfish into 2-inch cubes and thread onto the skewers, alternating with the lime leaves. Lay the kebobs in a shallow non-aluminum pan. In a bowl, whisk together fish sauce, honey, sambal, oil, and the juice of 1 lime. Pour the marinade over the swordfish and let marinate for 1 hour. Heat a ridged grill pan (or barbecue) until very hot. Remove the swordfish skewers from the marinade and grill about 4 minutes per side. Take care not to overcook so the fish remains moist.
- In a mixing bowl, whisk together curry paste, coconut milk, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and 1/2 tablespoon sesame seeds. Season with salt and pepper. Remove the swordfish from the skewers and break up in bite-sized pieces; discard lime leaves. Toss the swordfish in the curry mixture. To eat, spoon the swordfish chunks into a lettuce leaf and top with remaining peanuts, sesame seeds, diced chiles and fried shallots.
THAI CHICKEN WRAPS
Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.
Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
SWORDFISH WRAPS WITH JALAPENO LIME CREAM CHEESE
Make and share this Swordfish Wraps With Jalapeno Lime Cream Cheese recipe from Food.com.
Provided by Paris D
Categories < 15 Mins
Time 15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- For the swordfish:.
- 1. Preheat the grill.
- 2. In another small bowl, combine the olive oil, salt and pepper and juice of 1/2 of the lime. Marinate fish in this mixture for 10 minutes.
- 3. Grill the fillets on a hot grill for 3-4 minutes on each side, depending on the thickness of the fillet.
- 4. Let the fillets cool to room temperature. Once cool, flake the fish with a fork.
- For the wraps:.
- 1. In a small mixing bowl, combine the cream cheese, jalapeno pepper, juice of 1/2 lime, and lime zest.
- 2. Lay the tortillas out and spread 1 tablespoon of the cream cheese mixture on each of them. Divide the flaked fish among the tortillas, and spread the remaining cream cheese mixture on top, then add the shredded lettuce. Tightly roll each tortilla into a cylinder, ending with the seam side down.
- 3. Cut the wraps in half on the diagonal and serve.
Nutrition Facts : Calories 277.6, Fat 18.1, SaturatedFat 6.5, Cholesterol 99.3, Sodium 202.8, Carbohydrate 2.5, Fiber 0.1, Sugar 1.4, Protein 25.4
THAI CHILLI SWORDFISH
Delicious, simple and quick to make. Tried this for the first time last night, and loved it. Don't overcook the swordfish, or it will dry out. The steaks I used were about 1.5cm thick and came out lovely and juicy. Serve with new potatoes and a simple mixed-leaf salad, drizzled with a little balsamic.
Provided by Snowbunny Andorra
Categories Lunch/Snacks
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle a little sea salt over the fish.
- Heat the oil in a very hot skillet.
- Cook the fish in the skillet for about 4 minutes each side, or until cooked to your liking.
- Meanwhile, put remaining ingredients in a screw-top jar and shake vigorously.
- Serve the fish with a little of the sauce drizzled over.
Nutrition Facts : Calories 367.8, Fat 21.5, SaturatedFat 4.4, Cholesterol 57.5, Sodium 1224.5, Carbohydrate 11.8, Fiber 3.4, Sugar 1.5, Protein 30.9
MY THAI CHICKEN WRAPS
This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week.
Provided by gztg44
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
- To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
Nutrition Facts : Calories 604 calories, Carbohydrate 28.1 g, Cholesterol 126.7 mg, Fat 34.2 g, Fiber 3.5 g, Protein 46.5 g, SaturatedFat 8.5 g, Sodium 1182.8 mg, Sugar 10.5 g
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