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Swordfish Grilled with Escarole

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Ingredients

  • Six 5 ounce swordfish steaks
  • Olive oil
  • 1 teaspoon coriander
  • Salt
  • Zest of 1 orange
  • 1 clove minced garlic
  • 1 shallot minced
  • 2 tablespoon olive oil
  • 2 bunches chopped escarole
  • Juice of 1 orange
  • 1 tablespoon honey
  • 1/4 cup toasted almonds
  • Salt
  • Baked Oysters
  • 24 oysters on the half shell
  • 1/2 cup chopped parsley
  • 1/2 cup panko bread crumbs
  • 2 cloves minced garlic
  • 1 minced jalapeno
  • 1/4 cup fresh grated horseradish
  • 1/4 cup extra virgin olive oil
  • Set oysters to side. Mix remaining ingredients. Place 1 tablespoon of mixture over each oyster.
  • Set oven to 475 degrees. Place oysters on baking sheet and bake for 3 minutes or until golden brown.
  • Serve with lemon wedges.
  • Mussels in Tomato Broth
  • 1 pound mussels
  • 3 cloves sliced garlic
  • 1 sliced shallot
  • 1/2 teaspoon chile flakes
  • 1/4 cup chopped flat-leaf parsley
  • 4 ounces white wine
  • 6 ounces chopped peeled tomatoes
  • 2 ounces extra virgin olive oil
  • Sweat garlic and shallots over medium heat. Add mussels, wine and tomatoes and cook until mussels open. Remove from heat and add parsley and olive oil. Stir in and serve.

Details

Preparation

Step 1

Drizzle fish with olive oil and season with salt, coriander, orange zest and olive oil. Set aside for 30 minutes. Saute garlic and shallot over low heat for 1 minute. Add escarole and cook over low heat for 5 minutes. Remove from heat and add honey, almonds and orange juice. Grill swordfish until done and place on top of escarole.

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