Are you tired of ordering fish at restaurants and spending too much money? Or are you too busy or lazy to cook?
In this article, I will share the cold swordfish recipes with you. I hope you like it!
A seafood lover like myself can’t resist anything with a whiff of the ocean. So when I came across the cold swordfish recipe, I was thrilled!
COOKING INFORMATION:
Preparation time: 70 minutes
Cooking time: 15 minutes
Total time: 85 minutes
Type: Fish
Cuisine: American
Recipe yield: 2 servings
EQUIPMENT:
- Bowl
- Oven
- Pastry brush
INGREDIENTS:
Marinade:
- 1/2 cup olive oil (extra virgin).
- 1/2 tbsp of lemon juice.
- Fresh oregano, minced, 2 tbsp.
- 2 tsp fresh thyme (minced).
- 2 big cloves of smashed garlic.
- Lemon zest, grated, 1 tsp., oregano, dry 1 tsp.
- 1 tbsp. crushed fennel seeds.
- 2 pinches of freshly ground black pepper.
- Salt with kosher dill.
Fish:
- Two 6- to 8-ounce steaks of swordfish.
- Oil for cooking on the barbecue with olive oil.
- Lemon slices for the finishing touch.
DIRECTION FOR COLD SWORDFISH RECIPE:
1. Marinate the meat:
In a bowl, combine all of the marinade ingredients.
2. Marinade swordfish:
Pat the swordfish steaks dry after rinsing them in cold water. Keep the fish skin on during grilling to prevent the steaks from breaking apart. You can remove the skin if you like after the fish has been cooked and served.
In a non-reactive dish, marinate the fish before placing it in the oven. The marinade should be applied on all sides of the fish. Refrigerate for 30 to 1 hour after covering.
3. Preparing the grill:
Make sure your grill is ready for high-intensity direct heat. An indication that the grill has reached its maximum temperature is when your hand can only be held one inch over the grates for one second.
To prevent the swordfish steaks from sticking to the grill, use an oil-infused paper towel to wipe the grates.
4. Sear the swordfish steaks:
Using a pastry brush, remove any extra marinade from the swordfish steaks. Swordfish steaks should be grilled to medium-rare doneness on a grill set on high. To get good grill marks, cook for 5 to 7 minutes on one side.
Cook the second side for a few more minutes, or until the salmon is just done. Wait a few minutes before serving after removing it from the heat.
NUTRITION INFORMATION:
| Particular | Quantity |
| Calories | 580 |
| Fat | 38g |
| Carbs | 3g |
| Protein | 54g |
COOKING NOTE:
Cold Swordfish Recipe
Equipment
- Bowl
- Oven
- Pastry brush
Ingredients
Marinade:
- 1/2 cup olive oil (extra virgin).
- 1/2 tbsp of lemon juice.
- Fresh oregano, minced, 2 tbsp.
- 2 tsp fresh thyme (minced).
- 2 big cloves of smashed garlic.
- Lemon zest, grated, 1 tsp., oregano, dry 1 tsp.
- 1 tbsp. crushed fennel seeds.
- 2 pinches of freshly ground black pepper.
- Salt with kosher dill.
Fish:
- Two 6- to 8-ounce steaks of swordfish.
- Oil for cooking on the barbecue with olive oil.
- Lemon slices for the finishing touch.
Instructions
1. Marinate the meat:
- In a bowl, combine all of the marinade ingredients.
2. Marinade swordfish:
- Pat the swordfish steaks dry after rinsing them in cold water. Keep the fish skin on during grilling to prevent the steaks from breaking apart. You can remove the skin if you like after the fish has been cooked and served.
- In a non-reactive dish, marinate the fish before placing it in the oven. The marinade should be applied on all sides of the fish. Refrigerate for 30 to 1 hour after covering.
3. Preparing the grill:
- Make sure your grill is ready for high-intensity direct heat. An indication that the grill has reached its maximum temperature is when your hand can only be held one inch over the grates for one second.
- To prevent the swordfish steaks from sticking to the grill, use an oil-infused paper towel to wipe the grates.
4. Sear the swordfish steaks:
- Using a pastry brush, remove any extra marinade from the swordfish steaks. Swordfish steaks should be grilled to medium-rare doneness on a grill set on high. To get good grill marks, cook for 5 to 7 minutes on one side.
- Cook the second side for a few more minutes, or until the salmon is just done. Wait a few minutes before serving after removing it from the heat.
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