GRILLED MARINATED SWORDFISH STEAKS
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a charcoal grill or broiler, or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED TUNA STEAKS
Provided by Ina Garten
Time 16m
Yield 4 servings
Number Of Ingredients 3
Steps:
- To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.
FISHY MIXED GRILL: SWORDFISH KABOBS WITH GARLIC AND LEMON, TUNA STEAKS WITH ORANGE AND ROSEMARY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat grill pan or outdoor grill to medium high heat.
- Cube swordfish into generous bite-size chunks. Zest 2 lemons and pile zest on cutting board. Add 4 cloves garlic to zest and chop garlic. Add about a teaspoon of coarse salt to garlic and lemon and combine with flat part of the knife. Chop parsley and mix into garlic and salt. Add a generous amount of coarse black pepper to the pile and mix together with your finger tips. Coat the swordfish in a few tablespoons evoo ¿ enough to coat it evenly, just eyeball it. Slather the lemon zest and garlic mixture all over the fish. The evoo will make it stick. Pile the cubes onto metal skewers, it should fill 2 (12-inch) skewers. Set the fish aside for 10 to 15 minutes. Cut up 1 of the zested lemons into wedges and reserve.
- Cut tuna steak into 6 small portions. Combine the zest of 2 oranges with the remaining 4 cloves garlic and chop. Add chopped rosemary to garlic and orange zest and combine with flat of knife. Add about 1/2 teaspoon coarse salt and about 1 teaspoon coarse black pepper to the mix. Place a few tablespoons balsamic vinegar and 1/4 cup evoo into a shallow dish. Add the orange-rosemary mixture and mix together. Add the fish and coat evenly in dressing and let stand 10 to 15 minutes. Peel oranges and slice into disks.
- Throw together a salad, such as Panzanella with The Works, below, then go back to the fish.
- When you are ready to eat, grill swordfish skewers 3 minutes on each side, 6 minute total. Slide from skewers and squeeze lemon juice over the fish. Cook tuna steaks 2 to 3 minutes on each side for pink, medium-rare fish, 4 minutes on each side for fully cooked fish. Serve tuna with sliced oranges alongside and scatter scallions over both. Each person should end up with 4 or 5 cubes of swordfish and 1 small tuna steak. Serve with salad.
- Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.
GRILLED SWORDFISH
How to cook moist grilled swordfish with a simple, flavorful lemon herb marinade. A quick, healthy meal great for weeknight dinner or company.
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 (of 4), Calories 361 kcal, Carbohydrate 6 g, Protein 35 g, Fat 22 g, SaturatedFat 4 g, TransFat 0.1 g, Cholesterol 112 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 16 g
GRILLED SWORDFISH OR TUNA STEAKS
Make and share this Grilled Swordfish or Tuna Steaks recipe from Food.com.
Provided by Dave5003
Categories Tuna
Time 8h8m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade and place in Ziploc plastic bag.
- Add fish, seal and refrigerate overnight, occasionally turning bag to distribute marinade.
- Drain marinade.
- Grill fish on a rack, about 4 to 5 minutes on each side over hot coals or briquettes (center will be a little pink ) or as desired.
- Overcooking causes a dry fish.
Nutrition Facts : Calories 220.4, Fat 5.7, SaturatedFat 1.5, Cholesterol 53, Sodium 2302.5, Carbohydrate 10.6, Fiber 0.7, Sugar 7, Protein 31.4
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