Swordfish Steak with Herb Marinade

Grilled swordfish, here with cauliflower and green beans

Grilled swordfish, here with cauliflower and green beans

ingredients:

1 swordfish steak (enough for about 2 people), cut in half
mix of fresh herbs such as basil, parsley, cilantro (a handful or so of each)
olive oil
fresh lemon juice (from about a half a lemon)
salt to taste
any dry spices per preference (I used Muskego Ave chicken and fish seasoning from Penzy’s)

  1. Make the marinade with the fresh herbs, salt, fresh lemon juice and olive oil mixed in a blender. You can add water to thin it a bit.
  2. Marinate the fish for at least 30 minutes before grilling
  3. Grill the fish. My fish was slightly frozen still, so I seared it on both sides about 3-4 minutes each side, then turned the grill down a bit and covered the grill, cooked both sides another 8 or so minutes.
  4. You can add more of the herb marinade to the fish while grilling

 

Herb/oil mixture

Ingredients:

Any fresh herbs you have on hand (cilantro, parsley and basil is what I used)
Juice from a lemon (about a tablespoon)
Salt and pepper
Good olive oil

Mix all in a blender until herbs are chopped small.

 

Tomato concassee

Good for putting on eggs, a salad or piece of meat

Good for putting on eggs, a salad or piece of meat

So tasty!

So tasty!

Ingredients:

2 tomatoes peeled and seeded
a mixture of fresh herbs, about a small handful each
juice from a lemon (about 2 tablespoons)
good olive oil, about 1/3 cup
salt and pepper
dry spices to taste if needed

  1. To peel and seed a tomato, you cut an “x” into the bottom of the tomato, then dip the tomatoes whole in boiling water for about a minute. Pull them out and put them into a bowl of ice cold water. The skins come right off. Then cut them open and squeeze or scoop out the seeds. Dice the tomatoes into small pieces.
  2. Mix the herbs and rest of ingredients in a blender until the herbs are chopped into fairly small pieces.
  3. Combine the herb/oil mixture with the tomatoes
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