Grilled Swordfish with Cilantro Lime Marinated Vegetables

By Lior Lev Sercarz
Serves: 2-3 Prep & Cook Time: 30 Minutes, 25 minutes

"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 a fragrant, herbal freshness to complement the fish.

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 grilling together for a one-pan dish. Don’t be afraid of some dark coloration on the asparagus tips—that beautiful brûléed crispness is exactly what we’re looking for.

Esplette and black pepper add heat to grilled items but La Boîte’s Chios blend of spices gives another level of dynamic flavor to really enhance the recipe." -Chef Lior Lev Sercarz

Ingredients

  • 1 pound Swordfish steak
  • 1.5” thick zest and juice of 1 Lime
  • 2 Scallions thinly sliced
  • 1 medium clove Garlic, finely chopped
  • ¼ cup chopped Cilantro
  • ½ teaspoon Esplette
  • 2 teaspoons Chios N.27 spice divided
  • ½ teaspoon Sea Salt, divided
  • ½ cup Extra Virgin Olive Oil, divided
  • Zest of 1 Lemon
  • ½ teaspoon cracked Black Pepper
  • 6 jumbo Asparagus, peeled
  • 1 small Zucchini, sliced ½” thick
  • 1 small Yellow Squash, sliced ½” thick

Preparation

  • Rinse the swordfish steak in cold water and pat dry. In a large plastic zip-lock bag, combine lime zest and juice, scallions, garlic, cilantro, Esplette, 1 tsp. Chios spice, ¼ tsp. sea salt, and ¼ cup olive oil. Mix well, add swordfish, seal the bag and make sure the fish is coated well on all sides. Remove as much air as possible from the bag, reseal and allow it to marinate for 30 minutes in the refrigerator.
  • In a second bag, combine lemon zest, 1 tsp. Chios spice, ¼ tsp. cracked black pepper, ¼ tsp. sea salt, and ¼ cup olive oil. Mix well, add vegetables, seal the bag, and shake, coating thoroughly on all sides.
  • Preheat the oven to 225˚F and heat the grill or a grill pan on the stove on high until smoking hot; be sure to turn on the exhaust fan and crack a window if your fan isn’t very powerful. 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. Most 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 the hottest; cook the asparagus on that side, and the zucchini on the other.
  • Add the swordfish to the hot side of the grill and cook approximately four minutes per side. (Reduce time for thinner fish.) Simmer the excess marinade in a saucepan for 30 seconds; serve with the steak and a few extra cilantro leaves for color.
  • Round out the meal with a starch of choice such as garlic bread, long-grain rice or baby potatoes.

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