Best 4 Grilled Swordfish With Tomatoes And Oregano Recipes
**Grilled Swordfish with Tomatoes and Oregano: A Mediterranean Delight**
Indulge in the delectable flavors of the Mediterranean with our grilled swordfish recipe, where succulent swordfish fillets are expertly grilled and paired with a vibrant medley of fresh tomatoes, aromatic oregano, and a zesty lemon-herb dressing. This dish embodies the essence of summer, capturing the vibrant colors and flavors of the season. The tender, flaky swordfish is perfectly complemented by the juicy tomatoes, herbaceous oregano, and tangy dressing, creating a harmonious symphony of flavors that will tantalize your taste buds. Grilled swordfish with tomatoes and oregano is not only a culinary delight but also a healthy choice, offering a rich source of lean protein, omega-3 fatty acids, and essential vitamins and minerals.
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 WITH FRESH TOMATO-HERB SALSA
Categories Fish Tomato Broil Low/No Sugar Backyard BBQ Basil Summer Grill Grill/Barbecue Swordfish Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
- Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.
GRILLED SWORDFISH WITH TOMATOES AND OREGANO RECIPE
Provided by charlotteh371
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving. Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes. Meanwhile, whisk vinegar, capers, chopped oregano, honey, and ½ cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside. Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.
GRILLED SWORDFISH WITH SMOKY TOMATO-ANCHOVY SALSA
This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or snapper, is a suitable option. Tuna would also work, but for that matter, so would chicken breast, for those at your gathering who don't eat fish. Topped with an easily made salsa of cherry tomatoes, anchovy, hot pepper and smoky pimentón, the whole affair is rather salad-like, best accompanied by arugula or lettuce leaves. Serve with roasted potatoes or garlic toast for a casual picnic-style summer supper.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
- In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
- Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
- Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
- Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.
Tips:
- To ensure that your swordfish is cooked evenly, make sure that it is of uniform thickness. If it is not, you can pound it out with a meat mallet until it is.
- When grilling swordfish, it is important to use a well-oiled grill grate to prevent the fish from sticking. You should also cook the fish over medium heat to prevent it from burning.
- Swordfish is a delicate fish, so it is important to handle it gently. Avoid using a fork to turn the fish, as this can cause it to break apart. Instead, use a spatula to carefully flip the fish.
- Swordfish is cooked through when it flakes easily with a fork. The internal temperature of the fish should also be 145 degrees Fahrenheit.
- To make the tomato and oregano sauce, simply combine diced tomatoes, chopped oregano, olive oil, lemon juice, salt, and pepper in a bowl. You can also add other herbs and spices to taste.
Conclusion:
Grilled swordfish with tomatoes and oregano is a delicious and healthy meal that is perfect for a summer cookout. The swordfish is cooked to perfection and the tomato and oregano sauce is flavorful and refreshing. This dish is sure to be a hit with your family and friends.
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