Best 4 Grilled Swordfish With Salsa Verde Recipes
**Grilled Swordfish with Salsa Verde: A Symphony of Flavors**
Embark on a culinary journey with our grilled swordfish, a dish that tantalizes taste buds with its delicate texture and bold flavors. Accompanied by a vibrant salsa verde, this recipe promises a harmonious blend of savory and refreshing notes. Ready your taste buds for this delectable seafood experience. Additionally, we'll introduce you to a collection of delectable recipes featured in the article. Discover a delightful swordfish ceviche, perfect for light and tangy cravings. If you're seeking a hearty and comforting meal, try our swordfish curry, brimming with aromatic spices and creamy coconut milk. For a crispy and flavorful treat, indulge in our beer-battered swordfish, a sure crowd-pleaser. Last but not least, our swordfish tacos offer a fun and flavorful fiesta, sure to liven up any gathering.
GRILLED SWORDFISH WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.
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.
GRILLED FISH WITH SALSA VERDE
This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.
Provided by Martha Rose Shulman
Categories dinner, weekday, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
- Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 0 grams
CITRUS SWORDFISH WITH CITRUS SALSA
Steps:
- Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
- In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
- Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
- Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 14 g, Cholesterol 44.3 mg, Fat 7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 1.6 g, Sodium 103 mg, Sugar 12 g
Tips:
- Choose the freshest swordfish possible. Look for fish that is firm and has a slightly briny smell. Avoid fish that is slimy or has a strong odor.
- Marinate the swordfish before grilling. This will help to tenderize the fish and add flavor. You can use a variety of marinades, such as olive oil, lemon juice, herbs, and spices.
- Grill the swordfish over medium-high heat. This will help to sear the fish and prevent it from sticking to the grill. Cook the fish for about 4-5 minutes per side, or until it is cooked through.
- Make the salsa verde while the swordfish is grilling. This will give the flavors time to meld. You can use a variety of herbs and vegetables to make salsa verde, such as parsley, basil, capers, and anchovies.
- Serve the grilled swordfish with the salsa verde. You can also add other toppings, such as grilled vegetables, roasted potatoes, or a salad.
Conclusion:
Grilled swordfish with salsa verde is a delicious and healthy meal that is perfect for a summer cookout. The fish is tender and flavorful, and the salsa verde adds a bright, herbaceous flavor. This dish is sure to please everyone at your table.
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