Grilled swordfish recipe

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When the weekend comes and I'm looking forward to celebrating, the grilled swordfish topped with a salty black olive, basil, and tomato sauce presses all the right buttons. It squeaks in an instant; all i have to do is pick a wine and dinner is ready.

The swordfish, with its meaty, sweet flesh and firm texture, can resist some truly bold flavors.

In this recipe, I treat it like a steak and cover the fish with a homemade dry batter before it's cooked. The thick olive sauce is spooned later. Be generous with that!

What is swordfish?

You may have seen a wall-mounted one in your grandfather's lair – the swordfish is a dynamic fish with a large, spear-shaped beak that helps them defuse prey.

Like a marlin, a swordfish is a type of billfish that lives in our oceans and swims alone. They are vigorous and powerful fish with few natural predators.

In case you're wondering, they're also delicious to eat, especially with a simple touch of spice and a tasty sauce.

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Is it safe to eat swordfish?

While there is some debate that methylmercury levels in fish are not safe when eaten frequently, seafood is considered an important part of a balanced diet, primarily because it contains high-quality protein and omega-3 fatty acids.

To mitigate your risk of overexposure to mercury, limit your intake to six ounces per week. Due to mercury, which, according to the FDA, can be dangerous for young children, pregnant and lactating women, and women of childbearing age. Therefore, these groups should avoid eating swordfish.

Is swordfish sustainable?

Thirty years ago, swordfish was in danger of overfishing, but today, thanks to responsible fishing and improved habitats that allowed the North Atlantic swordfish population to grow back, swordfish is fine to eat with good conscience.

What are you looking for when buying swordfish?

First of all, swordfish is always sold as steaks. One of the best ways to purchase swordfish is the clipper swordfish, which freezes in the sea immediately after capture.

This is less expensive than fresh, never frozen swordfish. Raw swordfish fillets should show a spiral pattern in the meat and be firm without dull or discolored skin.

Because the average swordfish can range in size from 50-1000 pounds, the raw meat will range in color from a white ivory look to a pink-orange color. Also, look for the small strip of dark meat to be red, not brown.

If it is brown, the meat is old. Note that East Coast swordfish fillets tend to be slightly pinker than Pacific fish; is due to your diet. If you buy swordfish with the skin on, remove it before cooking since the skin has a strong and very resistant flavor.

How do you know when grilled swordfish is made?

When the fish is ready, it becomes opaque and flakes. Here's how: prick the teeth of a fork into the thickest portion of the fish at a 45-degree angle. Then gently rotate the fork and scoop out some of the fish. Undercooked fish resists flaking and is translucent.

Can you eat pink swordfish?

Depending on your specific cut of fish, your swordfish may have a bit of a pink color in the center, and that's fine. Cooking: Excessive swordfish makes it dry and tough, so take care of your fish carefully.

Can you make grilled swordfish kebabs?

Absolutely! Feel free to cut your fillets into strips and apply the same friction, string them together and pop them on the coals. The swordfish is fabulous grilled, no matter how you prepare it.

Which sides go with the grilled swordfish?

I'm always a big fan of Thai Thai Mango Salad, or maybe a little Pineapple Sauce instead of olives and basil. Fattoush is light and simple, and does double duty as a salad and bread. Whatever you do, keep it easy so you still have time to catch the fireflies after dinner.

When the weekend comes and I'm looking forward to celebrating, the grilled swordfish topped with a salty black olive, basil, and tomato sauce presses all the right buttons. It squeaks in an instant; all i have to do is pick a wine and dinner is ready. Cuisine: American Preparation time: 10 minutes Cooking time 20 minutes Total time: 30 minutes Servings: 4 servings Calories: 172 kcal

  • olive oil for coating
  • 4 swordfish fillets of approximately 1/2 lb (250 g) each

For the Spice Rub:

  • 1 tablespoon garlic powder
  • 1 tablespoon of dried basil
  • 1 teaspoon ground fennel seeds in a mortar or spice grinder
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoon of salt
  • 1 teaspoon freshly ground lemon or black pepper

For the sauce:

  • 1/4 cup black olives
  • 1 cup chopped tomatoes
  • 1/4 cup chopped basil
  • 1/4 teaspoon cayenne pepper
  • 3 garlic cloves, minced
  • 2 tablespoons of olive oil
  • 1-2 tablespoons of fresh lemon juice from 1 lemon
  • Salt
  • Prepare a charcoal or gas grill or direct grill over high heat and grease the grill. Cover the fish with oil.
  • To rub the spice, mix the garlic powder, basil, fennel, seeds, red pepper flakes, salt, and lemon pepper in a small bowl. Sprinkle both sides of each swordfish fillet generously with that hint of spice. Set aside while preparing the sauce.
  • To make the sauce, mix the olives, tomatoes, basil, garlic, cayenne, oil, and lemon juice in a bowl. Try and season with salt. Set aside.
  • Grill the swordfish directly over high heat, turning once, until it is marked, firm to the touch and opaque for 3-4 minutes on each side. To serve, place fish fillets on individual plates and top with sauce or serve with sauce.

Recipe Notes

Variation tip: Serve with the sauce mixed with your favorite pasta.

Nutrition

Calories :: 172kcal

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