Grilled swordfish with salsa verde
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Grilled swordfish with salsa verde - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 swordfish fillets, 3 cm thick (270 to 300 g each)
- Grated zest of 3 lemons, plus 2 lemon halves
- 10 cloves garlic, crushed
- 2 tbsp olive oil, plus more for grilling
- 1/4 cup chopped thyme
- 1 tbsp Aleppo pepper
- 1/2 small red onion, thinly sliced
- 1 small jalapeño pepper
- 1 tbsp sherry vinegar
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 1 tbsp chopped mint
- Juice of 1/2 lime
- 2 avocados, quartered (with skin)
- 1 bunch watercress, chopped
- Sea salt
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Cooking the dish according to the recipe:
- In a bowl, combine the lemon zest, garlic, 1 cup olive oil, thyme, and Aleppo pepper; mix well. Divide the marinade between two zip-top bags, then place the fish in the bags. Marinate in the refrigerator for at least 1 hour or overnight.
- Preheat the grill to high and grease the grates. Grill the red onion and jalapeño until grill marks appear, about 2 minutes per side. Transfer the red onion to a bowl, drizzle with vinegar, and cover with plastic wrap. Peel and slice the jalapeño.
- Make salsa verde (hot green sauce)In a bowl, combine the jalapeño, parsley, cilantro, mint, lime juice, and the remaining 1 cup olive oil. Remove the onion from the vinegar when cool and coarsely chop, then add the vinegar and onion to the salsa verde; season with 1/2 teaspoon salt and toss well.
- Remove the swordfish from the marinade and season with salt. Reduce the grill heat to medium. Cook the fish for 2 minutes, then flip 90 degrees and cook for another 2 minutes, then flip and cook until the flesh turns white, about 2 minutes more. Increase the grill temperature to high. Grill the lemon halves and avocado, cut-side down, for 1 to 2 minutes.
Place the watercress with some salsa verde Place on a platter. Top with swordfish, avocado, and more salsa. Garnish with grilled lemons. Sprinkle with sea salt to taste.
Recipe grilled swordfish with pickled fern and salsa.
Author of the recipe - Marc Murphy is an executive chef, restaurateur, and television personality.
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