Best 2 Grilled Swordfish Verde Recipes
**Grilled Swordfish Verde: A Symphony of Mediterranean Flavors**
Prepare to embark on a culinary journey to the sun-kissed shores of the Mediterranean with our tantalizing Grilled Swordfish Verde recipe. This dish is a harmonious blend of fresh, vibrant flavors that will transport your taste buds to a seaside trattoria. The succulent swordfish is grilled to perfection, capturing a smoky, slightly charred exterior while maintaining its tender, flaky interior.
Encasing the grilled swordfish is a vibrant, herbaceous sauce, aptly named "verde." This delectable sauce is a symphony of fresh parsley, basil, and mint, combined with tangy capers, briny olives, and a hint of garlic. It adds a burst of freshness and complexity to each bite, perfectly complementing the richness of the fish.
Accompanying the swordfish is a medley of grilled vegetables, each showcasing the best of the Mediterranean harvest. Tender zucchini slices, juicy cherry tomatoes, and flavorful bell peppers are grilled until lightly charred, capturing their natural sweetness and smoky undertones. These grilled vegetables add a colorful and nutritious element to the dish, providing a delightful contrast to the main course.
To complete this culinary masterpiece, a zesty lemon-herb butter sauce is drizzled over the grilled fish and vegetables. This luscious sauce, infused with the brightness of lemon, the aroma of fresh herbs, and the richness of butter, elevates the dish to new heights of flavor. The acidity of the lemon cuts through the richness of the fish and vegetables, while the herbs add a touch of sophistication.
With Grilled Swordfish Verde, you can impress your dinner guests with a restaurant-quality meal that is surprisingly easy to prepare at home. This recipe promises an unforgettable dining experience, capturing the essence of the Mediterranean in every bite.
GRILLED SWORDFISH WITH SALSA VERDE
Provided by Marc Murphy
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine the lemon zest, garlic, 1 cup olive oil, the thyme and Ottoman spice in a bowl; mix well. Divide the marinade between two 1-gallon zip-top bags, then divide the swordfish between the bags. Let marinate in the refrigerator for at least 1 hour or up to overnight.
- Preheat a grill to high and oil the grates. Grill the red onion and jalapeno until marked, about 2 minutes per side. Transfer the red onion to a bowl, top with the vinegar and cover with plastic wrap, trapping the steam inside to finish the cooking process. Peel, seed and chop the jalapeno.
- Make the salsa verde: Combine the jalapeno, parsley, cilantro, mint, lime juice and remaining 1 cup olive oil in a bowl. Once cool enough to touch, remove the onion from the vinegar and coarsely chop, then add both the vinegar and the onion to the salsa verde; season with 1/2 teaspoon kosher salt and combine well.
- Remove the swordfish from the marinade, shake off the excess and season with kosher salt. Reduce the grill heat to medium. Grill the swordfish 2 minutes, then rotate 90 degrees and grill 2 more minutes to create crosshatch grill marks, then flip and grill until just opaque, about 2 more minutes. Increase the grill heat to high. Grill the halved lemons and the avocados cut-side down until marked, 1 to 2 minutes.
- Dress the watercress with some of the salsa verde on a platter. Top with the swordfish, avocado and more salsa. Garnish with the grilled lemons. Finish with a sprinkle of sea salt.
GRILLED SWORDFISH VERDE
Categories Food Processor Citrus Fish Herb Marinate Summer Grill/Barbecue Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 10
Steps:
- Blend first 7 ingredients in processor until almost smooth. Season with salt and pepper. Pour marinade into 13x9x2-inch glass baking dish. Add swordfish, turning to coat. Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.
- Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill fish until cooked through, basting often with marinade, about 4 minutes per side.
- Serve fish with avocado mayonnaise.
Tips:
- Choose the right swordfish: Look for firm, opaque flesh with a mild, slightly briny smell. Avoid fish that is slimy or has a strong odor.
- Marinate the swordfish to enhance its flavor: A simple marinade made with olive oil, lemon juice, garlic, and herbs works well. You can also add other ingredients like Dijon mustard, honey, or soy sauce to taste.
- Cook the swordfish over high heat: This will help to sear the fish and prevent it from becoming dry. If you are using a grill, preheat it to high heat before cooking the fish.
- Don't overcook the swordfish: Swordfish is a delicate fish that cooks quickly. Overcooking will make it tough and dry. Cook the fish for just a few minutes per side, or until it is cooked through.
- Serve the swordfish immediately: Swordfish is best served hot off the grill. You can garnish it with fresh herbs, lemon wedges, or a drizzle of olive oil.
Conclusion:
Grilled Swordfish Verde is a delicious and healthy meal that is perfect for a summer cookout. The swordfish is marinated in a flavorful blend of herbs, olive oil, and lemon juice, then grilled to perfection. The salsa verde adds a bright, tangy flavor that complements the fish perfectly. This dish is sure to be a hit with your friends and family.
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