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How to Grill Swordfish
This tasty recipe is ideal for seafood fans. The swordfish is grilled to succulent perfection, the shrimp is deep-fried until it is hot and crispy, and the seafood sauce is really mouthwatering. Since the shrimp have to be deep-fried for a crispy finish and the swordfish needs to grill to perfection for that wonderful smoky flavor, it might be best to grill the swordfish first, and then keep it warm while you deep-fry the shrimp because the swordfish takes about twenty minutes to cook and the shrimp just need a minute or two. You could pan-fry the swordfish if you do not want to grill.
Keep any leftover seafood sauce covered and refrigerated for up to a week. If you are unable to find sweet pickle relish (which is sometimes called sweet salad cubes) then use chopped sweet pickles (gherkins) instead.
This delicious seafood recipe is great served with potato salad, a tossed green salad or even something hot like corn on the cob (try grilling it next to the swordfish) or perhaps some boiled baby new potatoes with melted butter.
Crispy Shrimp and Succulent Swordfish Recipe
Ingredients -
4 swordfish steaks, 8 oz each, and ¾ inch thick
¼ cup oil
¼ cup lemon juice
1 tablespoon minced fresh basil or dill (or 1 teaspoon dried)
¾ teaspoon salt
4 portions potato salad or green salad, to serve
For the Shrimp:
2 lbs peeled, de-veined shrimp
½ cup milk
1 cup all-purpose flour
1 beaten egg
1 cup oil, plus more for deep-frying
1 teaspoon salt
For the Seafood Sauce:
2 tablespoons sweet pickle relish
½ cup mayonnaise
1 tablespoon ketchup
1 teaspoon horseradish
Juice of a lemon
Preparation:
First prepare the swordfish marinade.
Combine the oil, lemon juice, and seasonings in a shallow baking dish and add the swordfish.
Turn it over once and chill for 2 hours.
Next make the seafood sauce.
Drain and discard the juice from the pickle relish, then mix the relish with the mayonnaise.
Squeeze the lemon juice into the bowl, and then stir in the horseradish and ketchup.
Stir to mix and chill until required.
Drain the swordfish and save the marinade.
Grease the grill and preheat it to medium high.
Cook the swordfish for 8 to 10 minutes per side or until done, basting frequently with the marinade.
As soon as it flakes easily, it is ready.
Meanwhile cook the shrimp.
Combine the egg with ½ cup of oil and add the milk and salt.
Dip the shrimp into this batter to coat.
Deep-fry the shrimp in hot oil for a minute or until golden brown.
Remove with a slotted spoon and drain on paper towels.
Serve the swordfish and shrimp with the seafood sauce on the side.
Garnish with your favorite potato salad or green salad.
(Serves 4)
Wine Suggestion:
Which Wine for How to Grill Swordfish
A light red wine such as a California Pinot Noir goes beautifully with swordfish and would also work with the tasty shrimp. If you prefer a white wine, try an elegant Chenin Blanc. This austere, dry white wine cuts through the fat in the battered shrimp and also complements the flavor of the swordfish.
Photo Description:
This enchanting swordfish and shrimp recipe is a real feast for the eyes, as well as for the stomach, and you can see from the picture how serving it with a colorful salad really does add a wonderful finishing touch. In the photo you can see capers, salad leaves, onion and red bell pepper strips but you can use whatever you like to make a nice salad accompaniment. This is a really sensational dish and you can serve it to dinner guests knowing for sure that they are going to be really delighted. Seafood is really easy to cook and teaming swordfish with shrimp is a master stroke if you are out to impress.
How to Grill Fish - Handy Fish Cooking Tips
Although learning how to grill swordfish is worthwhile because grilled swordfish tastes so good, it is also important to understand that not all fish are good for grilling. Thick steaks like mahi-mahi, salmon, and tuna are also good, as are whole fish like striped bass, red snapper, bluefish, and trout. Tender fish filets such as tilapia, sole, flounder and catfish are not so great on the grill because they often break into pieces and slip through the grate.
You could grill them in a wire fish basket or wrap them in foil, else save them for baking, deep-frying, poaching or pan-frying instead. You can grill fish outdoors or indoors with an electric grill. Char grilling is usually preferable if you want a smoky flavor or gas grilling or electric grilling if you want a constant temperature.
Cooking Fish in Foil
If you are wrapping a delicate fish in foil and then char grilling it, it will not get the smoky aroma or flavor since the smoke will not penetrate the foil. Foil-wrapped fish can be a good idea if you want to cook a whole meal though because you can add potatoes and vegetables to the foil packets, as well as oil or butter, and herbs, spices or seasonings, and cook the whole lot together in the tightly wrapped foil packet. This also saves you from having to clean the grill afterwards.
Whenever you are grilling fish, you should get the grill as hot as possible so the fish will sear as soon as it makes contact. This firms the flesh and seals in the juices, making it easier to flip over and less likely to stick to the grate. Cedar grilling or smoking is a nice way to grill tender filets, shrimp, and salmon. Cedar cooking is when you use a cedar plank to cook the fish. This boosts the smoky taste. To do this, you should pre-soak a cedar plank, arrange your fish on it, and grill it on a covered grill.
Using Fish Marinades
If you want to make grilled swordfish or tuna, you might like to marinate them first. A basic combination of vinegar, oil and herbs or spices is good, or you can follow a fish marinade recipe. Try coating the fish in mayonnaise and adding some salt and black pepper. Sear the fish for a few minutes per side on the grill and it will be moist and tender. If you are grilling oily fish like salmon, scallops or bluefish, wipe them dry with paper towels first and then sear or grill them in oil or butter. Do not add any other seasonings until just before the fish comes off the grill.
A whole fish takes about ten minutes per inch of thickness to cook, and steaks or filets usually take eight minutes per inch of thickness. Check the fish a couple of minutes before you think it should be done, since it keeps cooking for a minute or two when you remove it from the heat. When it just starts to flake, it is done.
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