Swordfish with Cilantro-Chile Vinaigrette

Swordfish with Cilantro-Chile Vinaigrette
Swordfish with Cilantro-Chile Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Four

    8-ounce swordfish steaks (1/2 inch thick)

  • 1/2

    cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing

  • Kosher salt

  • Pepper

  • 2

    tablespoons unsalted butter

  • 1 1/2

    cups coarsely chopped cilantro leaves and stems

  • 3/4

    cup coarsely chopped parsley leaves and stems

  • 2

    garlic cloves, minced

  • 2

    tablespoons fresh lemon juice

  • 2

    small Fresno or red jalapeño chiles, minced

  • Pinch of saffron threads

  • 1/4

    teaspoon crushed red pepper

  • 3/4

    teaspoon pimentón de la Vera (smoked paprika)

  • 1/4

    teaspoon cayenne

Directions

Heat a grill pan. Brush the fish with 2 tablespoons of the olive oil and season with salt and black pepper. In 2 batches, cook the fish over moderate heat until browned on one side, 3 minutes. Turn the steaks and top each with 1/2 tablespoon of butter. Grill until the fish is just cooked through, 2 minutes longer. Transfer to serving plates. Meanwhile, in a bowl, mix the remaining 1/2 cup of olive oil with the remaining ingredients and season with salt and black pepper. Spoon the vinaigrette over the swordfish and serve.

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