Best 4 Grilled Swordfish Lisbon Style Espadarte Grelhado A Losboeta Recipes
In the vibrant culinary landscape of Lisbon, grilled swordfish, known as Espadarte Grelhado à Losboeta, stands as a testament to the city's rich maritime heritage and its love for simple yet flavorful dishes. This delectable seafood dish, often served at traditional tascas and marisqueiras, embodies the essence of Lisbon's culinary charm. The succulent swordfish, grilled to perfection, is infused with a symphony of aromatic herbs, garlic, and olive oil, creating a dish that is both satisfying and tantalizing. Accompanying the grilled swordfish are three distinct sauces that elevate the dining experience to new heights. The Salsa Verde, a vibrant green sauce made with parsley, capers, and vinegar, adds a burst of freshness and tanginess to the dish. The tomato-based sauce, infused with onions, garlic, and red peppers, provides a rich and savory complement to the grilled fish. Last but not least, the piri piri sauce, with its fiery blend of chili peppers and garlic, offers a spicy kick that awakens the senses. Dive into the culinary journey of grilled swordfish Lisbon-style and discover the harmonious blend of flavors that make this dish a beloved classic in Lisbon's culinary scene.
Here are our top 4 tried and tested recipes!
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
SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
GRILLED SWORDFISH, LISBON STYLE (ESPADARTE GRELHADO A LOSBOETA)
A Portuguese recipe for grilled swordfish with an uncooked tomato-based sauce. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. To convert the sauce to Sephardic "Zemino" sauce, replace the lemon juice with red wine vinegar, double the anchovy, and add 6 (!) minced cloves of garlic.
Provided by zeldaz51
Categories Portuguese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the saucde ingredients, then preheat the grill or broiler.
- Brush the fish lightly with oil and season with salt and pepper. Grill or broil about 3 inches from the heat until cooked though but still juicy, about 4 minutes each side, depending upon thickness. Transfer to serving plates and spoon the sauce over the fish.
- Serve with roasted potatoes and sauteed greens or zucchini.
Nutrition Facts : Calories 540.9, Fat 46.7, SaturatedFat 7.4, Cholesterol 89.8, Sodium 242.5, Carbohydrate 3.2, Fiber 1, Sugar 1.3, Protein 27.3
GRILLED SWORDFISH RECIPE BY TASTY
Here's what you need: extra virgin olive oil, lemons, lemons, fresh oregano leaf, kosher salt, freshly ground black pepper, swordfish fillets, lemon
Provided by Claire Nolan
Categories Lunch
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!
Nutrition Facts : Calories 271 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 4 grams, Protein 26 grams, Sugar 3 grams
Tips:
- Choose fresh swordfish steaks that are about 1 inch thick and have a mild, slightly briny smell. - Before grilling, marinate the swordfish in a mixture of olive oil, garlic, lemon juice, salt, and pepper for at least 30 minutes. This will help to tenderize the fish and infuse it with flavor. - Grill the swordfish over medium heat for about 4-5 minutes per side, or until it is cooked through. The fish should be opaque and flake easily with a fork. - Serve the grilled swordfish immediately with your favorite sides, such as roasted vegetables, rice, or mashed potatoes.Conclusion:
Grilled swordfish is a delicious and healthy seafood dish that is easy to make at home. With its mild flavor and firm texture, swordfish is a versatile fish that can be grilled, baked, or fried. When cooked properly, swordfish is moist and flavorful, with a slightly briny taste. By following the tips and recipe provided in this article, you can create a delicious grilled swordfish dish that is sure to impress your family and friends.
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