Yield 6 servings Number Of Ingredients 9 Steps:
Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that’s just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight. Thirty minutes before you’re ready to serve, build a charcoal fire or preheat a gas grill. When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it’s no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.
Yield 8 servings Number Of Ingredients 8 Steps:
For swordfish: Prepare barbecue grill with very hot coals. Pat fish dry. Brush with lemon juice. Spread 1 side with mustard, dot with butter. Grill fish mustard side up until just opaque, about 29 minutes, do not turn. For sauce: Heat butter, lemon juice and mustard in heavy sauce pan Arrange fish mustard side down on plates. Spoon sauce over and serve
Time 40m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Peel the orange, removing all the bitter white pith and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside. In a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. Bring to a boil over medium heat. Keep stirring as to not burn. Cook uncovered, for about 10 minutes. Keep stirring. Reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes. Cut the swordfish into four steaks. Top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork. Note: You can prepare the sauce in advance.
Time 25m Yield 2 serving(s) Number Of Ingredients 7 Steps:
In large skillet, heat Italian dressing and cook fish over medium heat, turning once, 8 minutes or until fish flakes. Remove to serving platter and keep warm. Into skillet, add wine, then pepper, dill and mustard. Bring to a boil, then simmer, stirring occasionally, 8 minutes. Stir in cream and heat 1 minute or until thickened. Serve over fish. Garnish, if desired, with baby vegetables.
Time 2h30m Yield 6 Number Of Ingredients 13 Steps:
Rinse and pat dry swordfish. Place fish in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and 1/4 cup lemon juice. Pour sauce over fish, cover and refrigerate for several hours or overnight. Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks. In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks. Place marinade in a small saucepan and cook over high heat until reduced by half. Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.
Time 20m Yield 2 servings Number Of Ingredients 10 Steps:
Brush swordfish lightly with vegetable oil and broil or grill until done. Use the Canadian rule: measure fish at the thickest part and cook 10 minutes to the inch. Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well. Bring to boil; reduce heat and simmer 2 minutes. Combine cornstarch with 1 tablespoon water to make smooth paste. Stir in remaining 2 tablespoons of water and stir well. Stir into sauce and cook briefly, stirring, just until mixture thickens. Spoon sauce over fish; sprinkle with cilantro and serve.
Time 30m Yield 4 servings Number Of Ingredients 8 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!
Yield makes 4 servings Number Of Ingredients 10 Steps:
Start a wood or charcoal fire or preheat a gas grill (or broiler); the fire should be quite hot and the rack about 4 inches from the heat source. While it’s heating, make the mayonnaise and combine it with all the remaining ingredients except the fish. (If you’re making the mayonnaise in a food processor or blender, you can save yourself some mincing by adding the garlic at the beginning and pulsing in the other solid ingredients while the sauce is still in the machine.) Grill the fish, turning when nicely browned, about 4 or 5 minutes, then cook for 4 or 5 minutes more. The fish is done when just a bit of translucence remains in its center; use a thin-bladed knife to check. Serve hot or cold, with the rémoulade sauce.
Time 35m Yield 4 servings Number Of Ingredients 12 Steps:
Cut the swordfish steaks in half. Wipe them dry with paper towels and coat them on both sides with the olive oil. Set aside. Make the sauce. Boil the garlic for 10 minutes. Peel the cloves, mash them and set aside. Chop the tomatillos coarsely and put them in a saucepan with the chilies, sugar, wine and vinegar. Cook until soft, stirring frequently. Add the garlic. Taste to see if more sugar or vinegar is needed and season with salt and pepper. Add the butter to thicken the sauce. Pour the sauce into a food processor with the garlic cloves and add the coriander leaves. Puree, taste and correct seasoning. Set aside. Preheat broiler or coals. Broil the fish steaks six inches from the heat for about five minutes on each side or until cooked. Meanwhile, reheat the sauce. To serve, pour some sauce on each of four individual plates. Put the steaks on top and sprinkle with coriander leaves.
Time 20m Yield 2 Number Of Ingredients 12 Steps:
Crush the habanero and kosher salt into a fine paste with a mortar and pestle before whisking in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder. Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed. Preheat a charcoal grill until coals are very hot. Coat filets on both sides with olive oil and season with salt. Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat. Plate fish as desired and top with white hot sauce and green onions.
