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How To make Grilled Swordfish with Citrus Salsa
2 6 ounce swordfish steaks
1 ts Creole spice
3 6 inch corn tortillas,-cut
: -into 1" thick strips : Salt and pepper 1/4 c orange sections,
zested
: before cut 2 TB lemon sections, :
zested
: before cut 2 TB lime sections, zested
: before cut 1 TB shallots :
minced
1 TB olive oil
1 ts honey
1 TB cilantro chopped
Preheat the grill and the fryer. Season the fish with the spice. Place on the grill. Fry the tortilla strips in the fryer for 3 minutes, drain and season with salt and pepper. (You want the strips to be sort of crumbled up as they fry, they will be the nest for the fish to sit on.) In a small bowl, combine the sections, shallots, zest, olive oil, honey, and cilantro. Season with salt and pepper. Remove the fish from the grill. Set up a nest with the tortilla strips and place the fish on top. Top with the salsa. Recipe By : ESSENCE OF EMERIL SHOW Date: 09/26/96 :
How To make Grilled Swordfish with Citrus Salsa's Videos
Marti Mongiello | Ingles Table | Swordfish Steaks with Maui Fruit Salsa Full Recipe
Paired Recipes: Grilled Swordfish with a Pinot Blanc/Viognier Blend
Try the perfect food and wine pairing for spring! Whip up some swordfish steaks with citrus salad and pair with a Valley of the Moon blend. For more wine recommendations and pairings, visit our site today!
On today’s Paired Recipes, we are excited to be featuring super delicious Sonoma County Valley of the Moon Pinot Blanc/Viognier blend. The Valley of the Moon is the perfect wine for spring, with notes of tropical fruit and peach, and a mouth-watering combination of acidity and minerality. If this bottle isn’t in your picnic plans, rethink your picnic!
We went into the backyard today to grill up some swordfish steaks, and whipped together a delightfully bright citrus salad to complement it. If you’ve never had swordfish, it is comparable to mahi-mahi in flavor and texture — it’s super tender and lean. Five minutes on each side on the grill is more than enough to cook it through, then let it rest in foil until you’re ready to serve!
Our citrus salad requires the tricky art of removing citrus slices without pith or skin. We found the easiest method is to cut the tops and bottoms off of your citrus, then carefully go around the edges with your knife and lop the peel right off. Then go in with a smaller knife and cut out some perfect little triangles. It will get messy, but save that juice as a dressing and you will be rewarded!
Head to Wine4food.com to find where to buy the Valley of the Moon and get the full recipe!
Grilled Swordfish with Lemon Wine Butter Sauce on the Slow N' Sear
Grilled Swordfish with Lemon Wine Butter Sauce on the Slow N' Sear.
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Adrenaline Barbecue products used in this video:
Slow 'N Sear:
Drip 'N Griddle Pan:
22 Two Zone Cooking Grate with EasySpin:
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Get the full recipe:
(printable PDF format available)
How to make Lemon Butter Sauce
Yield 3oz of sauce
Ingredients:
3 Tablespoons lemon juice
7 Tablespoons Salted butter
1 Tablespoon chopped parsley
Salt and Pepper to taste
Sugar to taste (if sauce is too acidic)
Waterfront Seafood Recipe - Swordfish Citrus Salsa
Another fantastic recipe from Nick at Waterfront Seafood!
Ingredients
2 8oz swordfish steaks – about 1 inch thick
Fresh ground pepper
1 Tbsp vegetable oil
1 orange, peeled and cut into slices
½ red onion, thinly sliced
¼ cup cilantro, chopped
3 Tbsp olive oil
Directions
Rub ground pepper into swordfish and sit for 5 minutes.
In a medium bowl, combine orange, onion, cilantro and olive oil.
Heat heavy skillet over medium high heat and add vegetable oil.
Add swordfish and cook on either side until well browned and done – about 3 minutes per side.
BBQ Grilled Swordfish with Citrus Slaw Recipe
Honey barbecue sauce adds just the right amount of sweetness to this mild, meaty fish. The slaw adds a bit of crunchiness, and complements the swordfish with its slightly tart, sweet and spicy flavors.
Get the full recipe at:
Look for the ingredients at your local Big Y!
1/4 cup Food Club real mayonnaise
1 1/2 tablespoons fresh orange juice
1/2 tablespoon hot sauce
2 cups classic coleslaw mix
2 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro, plus additional for optional garnish
4 (6-ounce) swordfish steaks
1/4 cup Sweet Baby Ray's Honey Barbecue Sauce