GRILLED SWORDFISH AND FIDDLEHEADS WITH TOMATO BASIL SALSA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 6h52m
Yield 8 servings
Number Of Ingredients 23
Steps:
- To marinate the fish: Microwave the limes in a small bowl to release the essential oils. Set limes aside until just cool enough to handle. Through the feed opening of a running blender, add 1 at a time, garlic, ginger, vinegar, soy sauce, and scallions. Then, leaving the blender running, squeeze in the juice from the microwaved limes. Place the swordfish in a nonreactive container and pour the marinade over. Cover and refrigerate for 6 to 8 hours.
- To marinate the fiddleheads: Place the fiddleheads in a nonreactive bowl. Make the vinaigrette, by adding, 1 at a time, through the feed opening of a running blender the vinegar, garlic, and Dijon mustard. Then, leaving the blender running, add the olive oil in a slow thin stream. Season with salt and pepper, to taste, and pour over the ferns. Cover and let sit in the refrigerator for about 6 hours. (Marinating them this way is an alternative to cooking them.)
- Make the salsa while you are heating the grill for the fish. Whisk together the soy sauce and balsamic vinegar in a bowl and add the olive oil in a slow thin stream while continuing to whisk. Chop the basil leaves and add to the bowl along with the tomatoes, shallots, and scallions. Season, to taste, with salt and pepper. (Be sure to taste before seasoning, because the soy is likely to lend saltiness.)
- Brush the marinated fish with oil and season with salt and pepper. Grill the fish, leaving each side undisturbed for the first few minutes to prevent tearing of the flesh. Let rest, then transfer to a cutting board and carve into slices.
- Place some salsa in the middle of a serving dish, top with sliced fish and garnish with marinated fiddleheads.
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Ryan Muchene
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and the presentation is stunning.
Kryona Azariya
[email protected]I'm always looking for new ways to cook swordfish, and this recipe didn't disappoint. The salsa is a great way to add flavor and moisture to the fish.
Omolara Judith
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Kyara Shaheen
[email protected]I made this dish for a dinner party and everyone loved it. The swordfish was cooked perfectly and the salsa was a hit.
Sohag Boas
[email protected]I was disappointed with this recipe. The swordfish was overcooked and the fiddleheads were tough.
Gift Paulina
[email protected]This recipe is a keeper! I'll definitely be making it again.
Jennifer Lynn
[email protected]I'm not a big fan of fiddleheads, but I loved them in this dish. They added a nice crunch and earthiness.
Farooque Ansari
[email protected]The tomato basil salsa is a great way to use up fresh tomatoes from the garden.
Mb Miganur Islam
[email protected]This dish is perfect for a summer cookout. It's light and refreshing, and the grilled swordfish is cooked to perfection.
Sameer Bangash Jaiii
[email protected]I had a hard time finding fiddleheads, but I was able to substitute asparagus and it turned out great!
Osafo Nana Agyei
[email protected]This recipe was a bit too bland for my taste. I think it could have used more seasoning.
simanto hossain
[email protected]I've made this dish several times and it's always a hit with my family and friends. The grilled swordfish is always moist and flavorful, and the fiddleheads and tomato basil salsa add a nice touch of complexity.
Ppepisman
[email protected]Easy to follow recipe with simple ingredients. The end result was a delicious and healthy meal.
Ali Khaskheli
[email protected]I'm not a big fan of fish, but this dish changed my mind. The swordfish was grilled to perfection and the fiddleheads added a nice crunch. The tomato basil salsa was the perfect finishing touch.
francisca kavenya
[email protected]This grilled swordfish and fiddleheads dish with tomato basil salsa was an explosion of flavors! The fish was cooked perfectly, and the salsa was a tangy and refreshing complement.