Herb Marinated Citrus Swordfish
Contributed by: News Canada
Feeling timid about grilling that delicate fish? Weber offers advice and recipes
(NC) - While most people order their fish grilled at restaurants - that crispy, caramelized smoked flavour sure beats poaching, baking, or frying - many feel a little intimidated about cooking that delicate fillet on the outdoor grill back home. How do you keep it from sticking to the grates? How do you tell when it's done? It just doesn't seem as easy as grilling a burger, but it can be, if you follow some simple basics.
Here are pointers to guide you with a couple of delectable fish recipes from Weber's Big Book of Grilling™-plus one recipe from Chicago's famous Weber® Grill Restaurant:
- Is it done yet? Fish is adequately cooked when it is just opaque throughout. You'll need a knife to test it. Carefully slide a sharp knife between the layers of the fish meat, then turn it slightly to get a good look inside. If the meat still looks translucent in the middle, give it another minute or two.
- Always use oil! To prevent sticking and leaving any of that yummy fish on the grates, you need to oil the fish before you grill it. We're not talking about a major bath here – just a good coating of spray oil, or a hearty stroke of the basting brush will do the trick. If you've already marinated the fish, you may not need to add more oil. The thinner the fillet, the better to play it safe with extra spray.
- For the marinade:
- 1/2 cup olive oil
- 2 cloves garlic
- 3 sprigs fresh Italian parsley
- 2 sprigs fresh rosemary (cleaned)
- 2 sprigs fresh thyme (cleaned)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
For the citrus butter:
- 1/2 pounds (2 sticks) unsalted butter
- 9 sprigs fresh parsley
- 1 tablespoon shallots (minced)
- 1 lemon (zested and juiced)
- 1 lime (zested and juiced)
To make the marinade:
Place all ingredients in a food processor and pulse a few times until incorporated.
To make the citrus butter: Place butter in a mixer. Using a paddle, process on medium speed until butter softens, approximately 3 minutes. Remove leaves from parsley sprigs and chop. Add shallots, lemon and lime zest and juice, and mix for an additional 1 minute. Add the parsley last so that the butter does not turn green. Remove butter mixture and place on a piece of waxed paper. Roll up into a log shape, secure the ends, and place in the freezer.
Cut swordfish into 8 ounce portions. Coat each piece with 1 tablespoon of marinade, place in refrigerator for 30 minutes. Once grill is hot, place fish on Direct High heat for approximately 1 minute on each side. Move fish to a cooler part of the grill and finish over Indirect heat with the cover closed, approximately 2 additional minutes. Remove fish from the grill, slice 1 tablespoon of citrus butter and place on top of each portion of hot swordfish.
Serving Size: Makes 6 Servings