Menu Enter a recipe name, ingredient, keyword...

Swordfish with Cilantro-Chile Vinaigrette

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Preparation

Step 1

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.

You'll also love

Review this recipe

Grilled Swordfish with Lemon, Mint and Basil Swordfish Paillard with Spicy Grapefruit Salad