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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
4 swordfish steaks (each about 3/4-inch thick and 6 to 8 oz), rinsed and blotted dry
Coarse salt (kosher or sea) and freshly ground black pepper
2 tbs[ fresh lemon juice and extra virgin olive oil
Summer Salsa (recipe follows)
Fresh tarragon sprigs for garnish
Place the swordfish in a nonreactive baking dish and season generously on both sides with salt and pepper. Drizzle the lemon juice and olive oil on both sides; refrigerate for 15 to 30 minutes.
Set up the grill for direct grilling and preheat to high. Brush and oil the grill grate. Arrange the swordfish on the hot grate, placing the steaks at a diagonal to the bars. Grill for 2 minutes, then rotate a quarter turn. Continue grilling until the undersides are nicely browned, about 2 minutes longer. Repeat on the second side. When done, the swordfish will break into clean flakes when pressed with a finger. Transfer to a platter or plates. Spoon the salsa over the swordfish, garnish with the tarragon, and serve at once.
Summer Salsa
Makes 1-1/2 to 2 cups
1 clove garlic, minced
Coarse salt (kosher or sea)
Kernels from two shucked ears of sweet corn
2 red, ripe tomatoes, finely diced, with their juices
1 scallion, trimmed and finely chopped (white and green parts)
2 tbsp chopped fresh tarragon
1 tbsp fresh lemon juice, or more to taste
3 tbsp diced pitted black olives, such as kalamata (optional)
3 tbsp extra virgin olive oil
Freshly ground black pepper
Place the garlic and 1/2 teaspoon of salt in the bottom of a mixing bowl. Mash to a paste with the back of a wooden spoon. Add the corn kernels and the tomatoes, scallion, tarragon, lemon juice, olives, if using, olive oil, and a few grinds of black pepper. Toss gently just before serving, adding more salt and/or lemon juice as necessary.
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GRILLED SWORDFISH WITH SUMMER SALSA
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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
4 swordfish steaks (each about 3/4-inch thick and 6 to 8 oz), rinsed and blotted dry
Coarse salt (kosher or sea) and freshly ground black pepper
2 tbs[ fresh lemon juice and extra virgin olive oil
Summer Salsa (recipe follows)
Fresh tarragon sprigs for garnish
Place the swordfish in a nonreactive baking dish and season generously on both sides with salt and pepper. Drizzle the lemon juice and olive oil on both sides; refrigerate for 15 to 30 minutes.
Set up the grill for direct grilling and preheat to high. Brush and oil the grill grate. Arrange the swordfish on the hot grate, placing the steaks at a diagonal to the bars. Grill for 2 minutes, then rotate a quarter turn. Continue grilling until the undersides are nicely browned, about 2 minutes longer. Repeat on the second side. When done, the swordfish will break into clean flakes when pressed with a finger. Transfer to a platter or plates. Spoon the salsa over the swordfish, garnish with the tarragon, and serve at once.
Summer Salsa
Makes 1-1/2 to 2 cups
1 clove garlic, minced
Coarse salt (kosher or sea)
Kernels from two shucked ears of sweet corn
2 red, ripe tomatoes, finely diced, with their juices
1 scallion, trimmed and finely chopped (white and green parts)
2 tbsp chopped fresh tarragon
1 tbsp fresh lemon juice, or more to taste
3 tbsp diced pitted black olives, such as kalamata (optional)
3 tbsp extra virgin olive oil
Freshly ground black pepper
Place the garlic and 1/2 teaspoon of salt in the bottom of a mixing bowl. Mash to a paste with the back of a wooden spoon. Add the corn kernels and the tomatoes, scallion, tarragon, lemon juice, olives, if using, olive oil, and a few grinds of black pepper. Toss gently just before serving, adding more salt and/or lemon juice as necessary.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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