10/27 only Ideas for Swordfish and scallops
I just purchased swordfish and scallops from the fish monger for tonight.
Any ideas for swordfish, prefer to cook on the grill.
I brush swordfish with mayonnaise and let it marinate for an hour or so before grilling/pan frying.
I like a Gratin of Scallops, Tomato and Basil. Sear the scallops. Remove from the pan. In the same skillet start to fry some sliced tomatoes - red or green, but firm. Add some fresh basil and let it start to wilt. Now add a cup or so of cream and bring to a simmer. Add the scallops back and cook until warmed through. Then sprinkle with lots of shredded Emmenthaler, Jarlsberg or even American Swiss and serve.
Love fresh Swordy!
4 cloves garlic, chopped finely or pressed
1/3 cup white wine
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
Salt and pepper to taste
4 swordfish steaks
1 tablespoon chopped fresh parsley (optional)
4 slices lemon, for garnish (optional)
In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 30 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate. Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.
Citrus Swordfish Kabobs
2 lbs Fresh Bermuda Swordfish (or any fresh Swordfish) cut into 1 inch cubes marinate in Citrus Mix
You can add any fresh Veggie to the Kabob you like, I like red onions, mushrooms, and cherry tomatoes, except the mushrooms I also place the veggies in the marinated. Allow to marinate for 30 minutes.
Juice of two oranges
Juice of two Limes
Juice of two Lemons
1/4 C Canola Oil
Pinch of salt and pepper to taste
Skewer the fish with rotating the veggies and grill over med heat while turning at least twice...About 10-12 minutes and they should be done. You do not want to overcook, the fish will become dry!
I like to marinate the swordfish in olive oil, and some greek seasonings like oregano & lemon peel, s&p. Cover & leave in fridge for about 2 hours. Grill, then top with a greek salsa that I make with grape tomatoes, fresh parsley & basil, chopped kalamatas, crumbled feta, some pepper, dressed with a touch of olive oil & fresh lemon juice. Serve the fish over a barely dressed (w/ evoo & lemon juice, s&p) salad of mache or baby arugula and couscous. You can sear the scallops and serve as an app, or alongside the fish. Delish, enjoy!