This was a combo of a few recipes I saw. It's pretty simple, very tasty and makes a nice presentation. It's a great light supper in summer with a green salad. That is if summer ever gets here!! It's April 7 and 49 degrees and windy as hell today. So in anticipation of spring and warmer days of grilling and ripe tomatoes, I give you this fish dish.
Grilled Swordfish with Warm Tomato Butter
Source: Me and magazines, mainly Food & Wine and Gourmet
For the Fish Filets:
4 swordfish filets
a large handful of chopped oregano, parsley and rosemary
the zest of one lemon
salt and pepper
Combine your chopped herbs with the lemon zest. Season the fish with salt and pepper on both sides. Next, rub the herb and lemon zest mixture all over the fish and let "marinate" for 20 minutes. Once your grill is hot, drizzle your filets with olive oil on both sides and place them on the grill. You'll want to cook them about 3 to 5 minutes per side depending on thickness. Remove from grill and serve with warm tomato relish.
For the Tomatoes:
4 garlic cloves, chopped
2 shallots, chopped
2 tablespoons olive oil
5 tablespoons butter
1 pint of grape tomatoes
splash of white wine
chopped fresh herbs (whatever you have on hand, I added some parsley and basil)
salt and pepper
Put a foil pan on your grill. Combine the shallots, garlic, butter and olive oil. Let it cook until shallots and garlic are starting to soften. Add your grape tomatoes and spalsh of white wine and let cook until tomatoes start to soften an break up a bit. Remove from the heat, add your herbs, season with salt and pepper and spoon over top of your herb grilled fish.
The Weekend Dish: 1/19/2019
1 day ago