SWORDFISH****Grilled Swordfish with Lemon, Mint and Basil
By Unblond1
Recipe courtesy Giada De Laurentiis
This was great. Dan even said it was really good even though he doesn't usually care for swordfish, and ate it all. The keys are the vinaigrette on top and cooking it VERY quickly and not overdoing it.
11/05/14 - Update - don't go too heavy on the herbs, otherwise Dan just scrapes them off and doesn't eat it. Also, lemon is preferred over lime zest and juice.
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Ingredients
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon fresh lemon or lime juice + zest (I used the zest of 1 and the juice of 1 1/2 key limes)
- 1 teaspoon chopped fresh basil leaves
- 1 fresh garlic clove, grated
- 1 small pinch of red pepper flakes
- Salt and freshly ground black pepper
- 3 - 4 oz. swordfish or tuna steaks or paillards
Details
Servings 3
Adapted from foodnetwork.com
Preparation
Step 1
* Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, pepper flakes and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste. Cover and set aside.
* Cut the partially frozen swordfish steak sideways into three thin paillards. Brush the paillards with a bit of olive oil or garlic-flavoured olive oil. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the sauce over and serve. (I had cut an extra lime but didn't find it was necessary)
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