Add basil. I’ll definitely keep this on my rotation for weeknights. Look for steaks where those dark areas are more red than brown as this is a good indicator of freshness.Swordfish is a great choice for grilling, and topped with fresh lemon basil butter, it makes a quick flavorful meal with very little fuss.Lynne Webb is the editor, publisher and recipe developer. The swordfish was very tasty and simple to make. I made it will skewers of grilled veggies (tomatoes and red onion, because that is what I had), cous cous, and an arugula salad. Rub both sides of each steak with olive oil, salt and pepper and set aside. To make the marinade, whisk together olive oil, honey, soy sauce, garlic, lemon zest and fresh herbs. Thanks for sharing!Hi! Pour marinade over fish in bag. 2 Marinate the swordfish: Rinse the swordfish steaks in cold water and pat dry. Gently massage the bag until the marinade is well mixed and the fish coated. Spot on delicious!I just made this for dinner and it was wonderful! Combine ingredients, mix well. Thank you so much for posting!Just got done eating this awesome recipe was so. Arrange swordfish in a large shallow glass baking dish.
https://www.themediterraneandish.com/grilled-swordfish-recipe Oh please someone, advise!No, you don’t want to make the steaks thinner – it’s just that sometimes a swordfish steak can weigh about 1 lb. MyGourmetConnection has hundreds of wholesome, easy-to-follow recipes, that are perfect for quick weeknight meals, holiday celebrations and just about everything in between.Get our latest recipes, cooking tips, and entertaining ideas delivered directly to your inbox. You can always remove after the fish is cooked before serving, if you want.) A lifelong foodie and experienced cook, she decided to use her graphic design and marketing background to launch a website where she could explore and share her passion for food.Subscribe to get our latest recipes, cooking tips, and entertaining ideas delivered directly to your inbox.OMG…I researched over 20 often complicated, overly complicated swordfish recipes before finding yours.I made it in a pan on the stove.

Thank you for any assistance!I don’t see any reason why you can’t cook your swordfish steaks in a cast iron pan. (And I forgot thr basil!). Thanks for taking the time to leave a comment!Love this recipe – the lemon basil butter adds so much bright flavor – serve to guests ~they will be very impressed!Had this tonight, it was fabulous! Or cut after cooking, it’s totally up to you. Drain fish, reserving marinade. Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. Thanks for visiting. Thank you !You’re welcome Roxanne. Remove from grill, brush with melted butter, garnish with lemon wedges. Like any other fresh fish, it should not smell “fishy” at all. Thaw fish, if frozen. Seal bag; turn to coat well. For marinade, combine lime peel, lime juice, oil, garlic, cilantro, pepper, and salt. 1 Make marinade: Place all marinade ingredients in a small bowl, mix to combine. Refrigerate 1 hour, turning bag occasionally. Set aside until ready to … Discard any remaining marinade. The sides you served are a great choice – particularly the grilled veggies. 1/4 cup fresh lime juice. https://cooking.nytimes.com/recipes/10046-grilled-marinated-swordfish-steaks This was truely very simple to make and the taste was phenomenal! Meanwhile, submerge the skewers in water so they soak. Place swordfish steaks in the marinade, and let them sit for at least 30 minutes, or up to 8 hours. Will most definitely be making it againThis recipe is a winner ! Pick out the best looking, most fresh pieces available.To defrost frozen fish, keep it in its package, defrost slowly in a bowl of cold water.Place the fish in a non-reactive dish and cover with the marinade.

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