I have marinating in white wine and lime juice right now, should I broil it, put it on the barbaque, or just bake it? When stateing a methoid make sure you say for how long, like broil for 10 minutes and then turn over for another 10 minutes. Also what elce to add to the marinate.
2006-09-22 11:52:31 · 8 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Swordfish with Citrus Pesto Recipe courtesy Giada De Laurentiis
Citrus pesto:
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33778,00.html
2006-09-22 11:59:06 · answer #1 · answered by Kamikazeâ?ºKid 5 · 0⤊ 0⤋
If you have had the fish in wine and lime juice for any length of time it is already partly "cooked" due to the acidic action of the marinade. I would suggest you heat up the grill bars on the BBQ,
dry the fish on kitchen paper, sprinkle with some ground black pepper and the grill on both sides until brown and marked with those great grill bar lines. I assume that your swordfish is in cutlets, ie; cut at right angles to the length of the fish. With all seafood " the simpler the better" is the maxim for cooking. Enjoy.
2006-09-22 20:02:09 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Why do no longer you in user-friendly terms grill it! Make a small foil tray except you have a gridle on your grill and then take lemon and a sprint clean lemon and a pair of rosemary sprigs and placed them over the swordfish. Grill for a jiffy on the two facet until eventually that's finished and voila! Sipmly dinner and not making use of an incredible type of mess. in case you have no longer have been given a grill broil interior the over yet be careful b/c the broiler chefs very immediately and you do no longer want to burn the fish. AnswerGirl
2016-10-15 07:42:48 · answer #3 · answered by ? 4 · 0⤊ 0⤋
add sea salt and pepper to marinade. Drain fish; reserve marinade.
Preheat barbecue or gas grill. Oil grilling rack or foil, and adjust height to between 4 to 6 inches from heat. Grill swordfish over medium-hot heat about 7 minutes, basting lightly with marinade. Carefully turn the swordfish and grill 5-6 minutes longer or until fish flakes easily when tested with a fork, basting lightly with marinade.
2006-09-22 12:25:27 · answer #4 · answered by Juniper 3 · 0⤊ 0⤋
Add in some sea salt, fresh cracked pepper and garlic slices. I am think that 20 minutes might be a little too long...you might want to check it from time to time as you don't want it to dry out regardless if you pan fry or broil it.
2006-09-22 11:56:36 · answer #5 · answered by punchie 7 · 0⤊ 0⤋
My ex-boyfriend used to coat each side with Best Foods mayo (sounds gross, but after cooking you don't taste it), sprinkle with salt and pepper, and put on the BBQ - 5 minutes per inch of thickness. It would come out perfect every time.
2006-09-23 09:24:12 · answer #6 · answered by gator girl 5 · 0⤊ 0⤋
bake it in a tin foil.sprinkle some thyme,salt n pepper and olive oil and a little butter.whack in the pre heated oven at 220 for 12 mins
2006-09-22 12:01:23 · answer #7 · answered by spunky 3 · 0⤊ 0⤋
first thing you should do is take the sword out of it. then put it in tin foil and add some good barbeque sauce to the center of it. wrap it and poke some fork holes in it. cook on top rack for 60 minutes. do not turn it over. enjoy.
2006-09-22 11:57:38 · answer #8 · answered by oscar m 2 · 0⤊ 0⤋