Grilled Swordfish With Dill Mustard Sauce Recipes

GRILLED SWORDFISH STEAKS WITH CUCUMBER SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.
• Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.

GRILLED HALIBUT WITH MUSTARD DILL SAUCE

Steps:

• In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve sauce with halibut.

SWORDFISH STEAKS WITH DILL-MUSTARD SAUCE

Steps:

• In large skillet, heat Italian dressing and cook fish over medium heat, turning once, 8 minutes or until fish flakes.
• Remove to serving platter and keep warm.
• Into skillet, add wine, then pepper, dill and mustard.
• Bring to a boil, then simmer, stirring occasionally, 8 minutes.
• Stir in cream and heat 1 minute or until thickened.
• Serve over fish.
• Garnish, if desired, with baby vegetables.

GRILLED SWORDFISH WITH MUSTARD SAUCE

Steps:

• For swordfish: Prepare barbecue grill with very hot coals. Pat fish dry. Brush with lemon juice. Spread 1 side with mustard, dot with butter. Grill fish mustard side up until just opaque, about 29 minutes, do not turn. For sauce: Heat butter, lemon juice and mustard in heavy sauce pan Arrange fish mustard side down on plates. Spoon sauce over and serve

GRILLED SWORDFISH WITH WHITE HOT SAUCE

Steps:

• Crush the habanero and kosher salt into a fine paste with a mortar and pestle before whisking in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
• Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
• Preheat a charcoal grill until coals are very hot.
• Coat filets on both sides with olive oil and season with salt.
• Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
• Plate fish as desired and top with white hot sauce and green onions.