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Grilled Swordfish with Oregano

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During lent, most people abstain from eating meat. Here is an easy fish recipe that you can enjoy for dinner. You can even be creative and use different types of herbs. It is best eaten with salad or even pasta.

 

Ingredients:

3 tablespoons fresh oregano, chopped

1 lemon

4 swordfish steaks

1 tablespoon olive oil

Garlic salt and pepper to taste

 

Preheat the grill and grease it with olive oil.

Squeeze the juice out of the lemon and place it in a bowl. You may add some lemon rind as well. Add the chopped oregano. Season it with garlic salt and pepper.

Dip both sides of the swordfish fillets in the bowl with the oregano mixture. Grill it for 3-4 minutes on each side or until it is light brown and soft. You may use a toothpick to check if  it is soft. Do not overcook. Transfer to a plate and serve immediately.

 

Photo Courtesy Of:  Editor B

 

Spiced Fish Kebabs

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These Skewers are so tasty, especially when served fresh from the grill – Barbecued they are particularly delicious. If you can’t get any Monkfish, any firm Fish will work well – Swordfish and Tuna are both excellent replacements. In place of the Tiger Prawns, Scallops are a good alternative.

Fish KEbab

If you’re using Wooden Skewers, soak them in water for thirty minutes before you thread the Seafood onto them.

To serve 4
700g Monkfish Fillets, skinned
12 Large Raw Tiger Prawns
2 Garlic Cloves, peeled and crushed
1tsp Ground Coriander
1tsp Ground Turmeric
1/2tsp Ground Cumin
1/2tsp Sea Salt
1/2tsp Chilli Powder
1/4tsp Ground Cinnamon
Juice of 1 Lime
1tbsp Tomato Puree
6tbsp Olive Oil

1. Wash and dry the Monkfish fillets, and cut into twelve equal sized large chunks. Peel the Prawns, discarding the heads and removing the black vein. Wash and dry the Prawns very well, before threading onto Skewers – remember, if you’re using Wooden Skewers, make sure they’re well soaked to prevent them burning.
2. To make the marinade, combine the Garlic, Coriander, Turmeric, Cumin, Sea Salt, Chilli Powder, Cinnamon, Lime Juice, Tomato Puree and Olive Oil in a bowl, and brush over the Kebabs. Transfer the Kebabs and Marinade to a shallow, non-metallic dish, and leave to marinade overnight in a refrigerator.
3. Remove the tray from the refrigerator at least an hour before cooking. Re-Baste the Kebabs with any marinade in the tray, and place on a grill tray, and cook for six to eight minutes, as close to the heat as possible, turning frequently, and re-brushing with the marinade.

Photo Courtesy of: SuziJane

Grilled Marinated Swordfish

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Such a wide range of flavours go very well with Swordfish, but a particular favourite is this dish which is a quick-seller at a restaurant I like to visit. You’ll see why when you try it for yourself!

Grilled Swordfish

When using a griddle pan, heat the pan until the oil is nearly spitting in order to seal the flavours in, before cooking through for more time. With Swordfish, you can cook it to how you prefer – the time specified below is for medium-rare.

To serve 4
4 Cloves Garlic
1/3 Cup White Wine
¼ Cup Lemon Juice
2 tbsp Soy Sauce
2tbsl Olive Oil
1tbsl Poultry Seasoning
¼ tsp Salt
1/8 tsp Pepper
4 Swordfish Steaks
1 tbsp Chopped Fresh Parsley
4 Lemon Slices (for garnish)

1.       Finely chop the Garlic, and combine it in a large glass baking dish, along with the White Wine, Lemon Juice, Soy Sauce, Olive Oil, Poultry Seasoning, Salt and Pepper. Mix well, and then place the Swordfish Steaks in them, and refrigerate for an hour, turning frequently.

2.       For grilling these, turn the grill on at maximum heat, and leave to heat very well. Oil the grill pan, and grill each steak for five to six minutes on either side. Garnish with the Parsley and Lemon Slices. If you are using a Stove top, oil the griddle pan, and wait until the oil is very hot. Fry on a high heat for one to two minutes on either side, and then lower the heat, before cooking for four to five minutes.

Serve with Jacket Potato, a fresh leafy Salad, some pasta or a traditional Greek Salad.

Photo Courtesy of: Virtual Ern

Swordfish with Peppers in a White Wine Sauce

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SwordfishItalian Sophistication served up on a single plate. The contrast of colours, textures, tastes and simplicity of this dish make it a superb dinner party dish. It’s all about timing – if the fish is cooked for too long, or too high a heat, the textures and tastes may spoil, so you have to be really careful with it.

Try to get all the ingredients as fresh as possible – for the fish, try to avoid frozen if possible. If you can’t help it, make sure that it is thoroughly defrosted first, and closer to room temperature.

To Serve 8

2kg of Swordfish in 8 fillets, boneless and skinless

1/3 cup Olive Oil

1 Medium Onion, sliced

3 Orange or Yellow Peppers, cut into thin slices

2 Medium Tomatoes

2 or 3 cups of White Wine

1 tsp Oregano

½ Lemon, Juiced

1 tsp Demerara or White Sugar

½ Cup Light Raisins

½ Cup Pine Nuts

½ Cup Parsley, finely chopped

1.       Make a cross on the bottom of the Tomatoes, and place them in a pan of boiling water for thirty seconds. Drain from the pan, and cool under a running tap, peeling the skins and removing the seeds. Cut the flesh into cubes.

2.       Heat a non-stick frying pan up without any oil in, and add the Pine Nuts, stirring until they start to brown, at which time place them on a plate.

3.       Wash and dry the pieces of Fish, and lightly flour them.

4.       Heat two tablespoons of oil in a large shallow pan, or large deep frying pan, and brown the fish off, half at a time. You may need to add some more oil half-way through.

5.       Wipe the pan with some kitchen paper, and add two more tablespoons of oil before sautéing the Onions and Peppers on a low heat until they begin to soften – around ten minutes.

6.       Add the tomatoes to the pan, and turn up the heat. Continue stirring for five more minutes.

7.       To the pan, add the Wine, Oregano, Raisins, Sugar, Lemon Juice and Parsley, seasoning to taste. Allow to boil for around three or four minutes, and then return the Fish to the pan to heat with the rest of the sauce.

8.       Add the Pine Nuts and serve!

Photo Courtesy of: Melvin Schlubman