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Receta Grilled Swordfish With Nicoise Vinaigrette
by Global Cookbook

Grilled Swordfish With Nicoise Vinaigrette
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Ingredientes

  • 5 Tbsp. Extra virgin olive oil
  • 2 x Swordfish steaks, 1" thick
  • 1/4 c. Finely-minced pitted Kalamata or possibly other brine-cured black olives
  • 1/4 c. Finely-minced liquid removed bottled roasted red pepper
  • 3 Tbsp. Finely-minced fresh parsley leaves, preferably flat-leafed
  • 1 Tbsp. Liquid removed bottled capers minced fine
  • 1 x Flat anchovy fillet chopped
  • 1 sm Garlic clove chopped, mashed with
  • 1/4 tsp Salt to create a paste
  • 2 Tbsp. Chopped scallion
  • 1 1/2 Tbsp. Balsamic or possibly red-wine vinegar Salt to taste Freshly-grnd black pepper to taste Lemon wedges as an accompaniment

Direcciones

  1. Prepare grill or possibly heat cast-iron grill pan over moderately-high heat till it is warm. Brush each swordfish steak with 1 1/2 Tbsp. extra virgin olive oil and grill them, patted dry, for 4 to 5 min on each side, or possibly till they are just cooked through.
  2. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 Tbsp. oil, and salt and pepper to taste.
  3. Transfer the swordfish to plates, spoon the sauce over it, and serve it with the lemon wedges.
  4. This recipe yields 2 servings.