Lemon Grilled Sword Fish

This is perfect for an outdoor grill and it works just as well with a grill pan. A few simple ingredients for a marinade and it’s done.

Ingredients:

1 swordfish steak, about 1 lb. and 1 inch thick
Salt and black pepper
3 tbsp. olive oil
2 tsp. Worcestershire sauce
1 tbsp. red-wine vinegar
A few sprigs of rosemary
Red pepper to taste
1 tsp. finely chopped garlic
2 tsp. ground coriander
2 tsp. grated lemon rind
1 whole lemon

Season the fish on both sides with salt and black pepper. In a bowl, add the oil, Worcestershire sauce, vinegar, rosemary, red pepper, garlic, coriander, and lemon rind. Mix well and pour it into a zip lock bag with the fish. Let it stand for 20 minutes.

Heat your charcoal/gas grill or grill pan. Cut the lemon half and place it face down on the grill. Cook the fish 3-4 minutes on each side. Remove to a platter, squeeze the lemon over it and serve.

This recipe was adapted from Pierre Franey’s in the New York Times.

Click here for updated GALLERY
Portfolio and Yelp

Swordfish au Poivre

I found this recipe in the New York Times a few weeks ago. Steak au Poivre is fairly common but that technique also works with swordfish. Swordfish au Poivre, same recipe, different results.

Ingredients:

1 swordfish steak (about 1 lb.)

1 kosher salt

1 ½ tbsp. crushed black peppercorns

2 tbsp. olive oil

1/3 cup finely chopped shallots

2 tbsp. butter

½ cup brandy

2/3 cup heavy cream

Blot dry and lightly salt the swordfish. Apply the pepper to both sides, pressing it into the fish. Heat the oil in a heavy pan and sear the fish on both sides. Remove it to a warn serving dish.

Add the butter to the pan and sauté the shallot for a few minutes. Add the Cognac carefully (it might ignite) and stir until the alcohol burns off. Then add the cream and parsley and stir for a few minutes. Pour the sauce over the fish, cut into portions, and serve.

REVERIES & RECIPES

Tag Archives: swordfish

Lemon Grilled Sword Fish

Lemon Grilled Sword Fish

Ingredients:

Season the fish on both sides with salt and black pepper. In a bowl, add the oil, Worcestershire sauce, vinegar, rosemary, red pepper, garlic, coriander, and lemon rind. Mix well and pour it into a zip lock bag with the fish. Let it stand for 20 minutes.

Heat your charcoal/gas grill or grill pan. Cut the lemon half and place it face down on the grill. Cook the fish 3-4 minutes on each side. Remove to a platter, squeeze the lemon over it and serve.

Swordfish au Poivre

Swordfish au Poivre

I found this recipe in the New York Times a few weeks ago. Steak au Poivre is fairly common but that technique also works with swordfish. Swordfish au Poivre, same recipe, different results.

Ingredients:

Add the butter to the pan and sauté the shallot for a few minutes. Add the Cognac carefully (it might ignite) and stir until the alcohol burns off. Then add the cream and parsley and stir for a few minutes. Pour the sauce over the fish, cut into portions, and serve.

Reveries and Recipes