Quantcast
Viewing all articles
Browse latest Browse all 150

Barbecue Recipes Grilled Swordfish with Sun Dried Tomato Relish

SUN DRIED TOMATO RELISH

1/2 cup mayonnaise

Image may be NSFW.
Clik here to view.

1/4 cups sun dried tomatoes chopped

Image may be NSFW.
Clik here to view.

2 Tablespoons drained capers

Image may be NSFW.
Clik here to view.

2 Tablespoons anchovy paste

Image may be NSFW.
Clik here to view.

2 pounds swordfish steaks

Image may be NSFW.
Clik here to view.

1/2 cup dry white wine

Image may be NSFW.
Clik here to view.

2 Tablespoons olive oil

Image may be NSFW.
Clik here to view.

2 cloves of garlic; slivered

Image may be NSFW.
Clik here to view.

kosher salt

Image may be NSFW.
Clik here to view.

Freshly Ground black pepper

Image may be NSFW.
Clik here to view.

fresh parsley sprigs

Image may be NSFW.
Clik here to view.

To make the relish In a food processor, combine mayonnaise, sun dried tomatoes, anchovy paste, capers, lemon zest, lemon zest. Pulse to blend. Transfer to bowl and season to taste with salt and pepper.

Prepare a hot indirect fire in your grill. Rinse fish  and pat dry with paper towels.Place fish in foil pan. Pour wine over fish, drizzle with olive and sprinkle over top. Season to taste with salt and pepper.

Place pan on the indirect side of the grill. Close the lid and grill roast for about 15 minutes for about 45 minutes  basting the juices every 10 to 15 minutes, until a meat thermometer inserted in the thickest part of fish registers 150 Degrees F

Cut the swordfish into portions. Serve hot garnished with relish  and parsley. or let cool.efrigerate up to 2 days and serve cold garnished with relish and parsley


Viewing all articles
Browse latest Browse all 150