Cilantro Lime Swordfish
with Grilled Marinated Vegetables
Cilantro Lime Swordfish
with Grilled Marinated Vegetables
The onset of summer weather always puts me in the mood for grilling. One of my favorite family meals growing up was my mother’s grilled swordfish, briefly marinated in a mixture of lime juice, olive oil and cilantro. The thick steaks take in the flavors just like meat or chicken, with plenty of tart citrus and fragrant herby freshness. Outdoor grills are few and far between in NYC, but a solid cast iron pan (and good ventilation) can achieve the same great char-grilled results. Keep things tidy by marinating in disposable bags and grill together for a one pan dish. Don’t be afraid of some dark coloration on the asparagus tips, it gives them a beautiful brûléed crispness that can’t be beaten, and the zucchini and squash seeds keep slices moist and juicy as well. Esplette and black pepper give grilled items heat but La Boîte’s Mousa blend of saffron and spices adds a dynamic flavor that really enhances the whole dish.
Difficulty:
Prep Time: 30 minutes
Cook Time: 25 minutes
Serves 2-3
Ingredients:
1 lb. Swordfish steak, 1-1.5” thick
6 jumbo Asparagus, peeled to uniform thickness
1 Zucchini, sliced ½” thick
1 Yellow Squash, sliced ½” thick
zest & juice of 1 Lime
2 Green Onions, sliced thin
1 medium clove Garlic, finely chopped
¼ cup chopped Cilantro
½ tsp. Esplette
2 tsp. Mousa spice (sub. herbs de Provence), divided
½ tsp. Sea Salt, divided
½ cup Extra Virgin Olive Oil, divided
Zest of 1 Lemon
½ tsp cracked Black Pepper
2 large zip-lock bags
Grill pan
Technique:
•Rinse the swordfish steak in cold water and pat dry.
•Add vegetables to the grill and cook for 3-4 minutes per side, moving only once to turn over. Remove to a warm platter and drizzle any excess marinate over them. Place platter in the oven to hold warm.
oMost stoves have different size burners between the front and back, and even grills have ‘hot spots’. Determine which side of the pan or grill is hottest and cook the asparagus on that side, and the zucchini on the other.
Thursday, May 17, 2012