Swordfish

SWORDFISH WITH LIME-GINGER GLAZE

  • 2 8 oz Swordfish Steaks
  • 2 Tbsp. Soy Sauce
  • 1/4 Cup Lime Juice
  • 1 Tbsp. Fresh Ginger, minced
  • 3 Tbsp. Honey
  • 1/2 Tsp. Lime Peel, grated
  • Lime Wedges Salt & Pepper

Whisk all ingredients besides the fish in a flat glass dish. Add the swordfish, turn to coat and marinade. Refrigerate for several hours. Preheat the broiler. Remove the fish from the marinade and reserve. Place the fish on broiler pan or baking sheet. Sprinkle with salt and pepper. Broil until opaque in center, about 3 minutes per side. Transfer marinade to a heavy small saucepan. Boil until reduced to a thin glaze, about 5 minutes. Spoon over broiled fish and serve with lime wedges.

Courtesy of Central Market

BLACKENED SWORDFISH

  • 6-8oz. Fish steaks or fillets
  • 1 1/2 tsp. Dried thyme leaves
  • 1 1/2 tsp. Dried Marjoram or Dried Oregano
  • 1 1/2 tsp. Cayenne Pepper
  • 2 tsp. Salt
  • 1 tsp. Ground White Pepper
  • 1/4 Cup Pure Olive Oil

Thoroughly combine the chopped herbs, cayenne, salt, and pepper in a bowl. Heat an iron skillet over high heat for 5-10 minutes. Coat the fillets on both sides with half the olive oil and then pat only one side with the herb mixture. With the heat still on high place the fillets in the pan, herb side down(they’ll smoke like crazy) for about 2 minutes. Turn the fillets over into a second saute pan, preferably non-stick, containing the rest of the olive oil, set over medium heat. Cook the fillets for 2-6 minutes.

GRILLED MARINATED SWORDFISH

  • 2 8-oz. Swordfish Steaks
  • 1/2 cup Lime Juice
  • Grated Zest of 1 Lime
  • 2 Cloves Garlic, minced
  • 1 1/2 Tsp. Grated Fresh Ginger Root
  • 1/4 cup Oil
  • Salt & Pepper for taste

Combine ingredients for marinade, and pour over fish. Marinate for as little as 15 minutes or as long as 4 hours. Lift steaks out of the marinade, and broil or grill, 10 minutes per inch of thickness. Strain marinade and heat to boiling. Boil for 1 minute, and serve with fish.

SWORDFISH with MANGO SALSA

  • 2 Under Ripe Mangoes, peeled, sliced and diced
  • 1 Onion, sliced and diced
  • 1/2 bunch Italian Parsley leaves, chopped
  • 1/2 bunch Cilantro leaves, chopped
  • 2 Tbsp. Olive Oil
  • 3 Cloves Garlic, chopped
  • 4 Swordfish “steaks” 1 inch thick

In a large bowl, mix all ingredients, except swordfish, and salt to taste. Refrigerate overnight. Broil or grill swordfish for 4-5 minutes on each side. Spoon salsa over grilled sword fish and serve.