Swordfish With Watermelon And Lime Ginger Citronette Recipes

ASIAN-INSPIRED GRILLED GINGER-LIME SWORDFISH

Steps:

• Gather the ingredients.
• Place fish in a large glass bowl or shallow baking dish.
• Combine marinade ingredients in a small bowl and pour over fish. (Make sure to coat fish evenly on both sides.) Cover dish with plastic wrap and place in refrigerator for 30 minutes to 1 hour.
• Preheat grill to medium-high heat.
• Lightly oil cooking grate.
• Remove fish from marinade, making sure to reserve marinade.
• Place fish on oiled grill and brush with reserved marinade. Allow to cook for 3 to 4 minutes, turn, and coat other side with marinade. Allow fish to cook for a remaining 5 minutes.
• Once fish is opaque in center, remove from heat and serve.

SWORDFISH WITH LIME-GINGER GLAZE

Steps:

• Whisk first 5 ingredients in glass pie dish to blend. Add fish; turn to coat with marinade. Refrigerate at least 3 hours or up to 6 hours, turning once.
• Preheat broiler. Remove fish from marinade; reserve marinade. Place fish on broiler pan or baking sheet. Sprinkle with salt and pepper. Broil fish until opaque in center, about 3 minutes per side.
• Meanwhile, transfer marinade to heavy small saucepan. Boil marinade until reduced to thin glaze, about 6 minutes. Spoon glaze over fish. Garnish with lime wedges and serve.

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush both sides of swordfish with olive oil.
• Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
• Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

SWORDFISH, POTATO, AND ONION SKEWERS WITH GOLDEN-RAISIN AGRODOLCE

Steps:

• Strip thick sprigs from rosemary branches, leaving behind small, tender ones. Chop enough stripped leaves to yield 1 teaspoon; reserve remainder for another use. Soak branches (or skewers) in water 30 minutes; drain.
• Meanwhile, halve, peel, and thinly slice 3 onions. Heat oil in a saucepan over medium. Add sliced onions and cook, stirring occasionally, until golden in places, about 10 minutes. Remove from heat; stir in raisins, wine, vinegar, sugar, chopped rosemary, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high and cook, stirring occasionally, until syrupy, about 15 minutes.
• Place potatoes in a pot and cover with 2 inches of water; season with salt. Bring to a boil and cook 5 minutes. Add remaining 12 onions and continue to boil until potatoes are easily pierced with the tip of a knife, 2 to 3 minutes more; drain and let stand until cool enough to handle.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). Thread vegetables onto separate rosemary branches, piercing with stem end of each branch; brush with oil. Season potatoes, onions, and fish with salt and pepper. Wrap each piece of fish in a slice of pancetta, then thread onto remaining branches. Brush grates with oil. Grill potatoes and onions 5 minutes. Add fish and continue to grill, turning occasionally, until vegetables are charred in places and fish is just cooked through, 8 to 10 minutes. Serve, with agrodolce.