Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange and Rosemary

Name: Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange and Rosemary
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps aged balsamic vinegar, eyeball it; 907 grams tuna steak; 1 can tin flat fillets of anchovies, drained and chopped; 237 milliliters basil leaves, torn; 118 milliliters pepperoncini or hot cherry peppers, chopped; 4 servings Splash of liquid from bottled pepperoncini or hot cherry peppers; 4 servings Coarse salt; 4 servings Coarse salt and black pepper; 1 liters cubed day-old crusty bread; 1 handful A generous flat-leaf parsley, about 1/4 cup of leaves; 8 large cloves garlic, cracked away from skin; 1 Cubanelle pepper or green bell pepper, seeded and chopped; 1 lemon, juiced; 2 lemons; 59 milliliters extra-virgin olive oil, eyeball it; 118 milliliters extra-virgin olive oil, divided; 2 oranges; 4 servings Coarse black pepper; 4 Roma or plum tomatoes, cubed; 1 small red onion, chopped; 3 Tbsps red wine vinegar; 2 roasted red peppers, drained, chopped; 6 sprigs rosemary, stripped and finely chopped; 4 scallions, chopped; 907 grams swordfish steak, trimmed of skin; 237 milliliters pitted olives, kalamata or Sicilian green or a combination

Need a dairy free main course? Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange and Rosemary could be an awesome recipe to try. This recipe covers 70% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 1612 calories, 116g of protein, and 87g of fat. It is perfect for valentin day. If you have onion, a generous handful flat-leaf parsley, swordfish steak, and a few other ingredients on hand, you can make it. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Preheat grill pan or outdoor grill to medium high heat.

Equipment you will use

Grill Pan

Grill

Cube swordfish into generous bite-size chunks. Zest 2 lemons and pile zest on cutting board.

Ingredients you will need

Swordfish

Lemon

Equipment you will use

Cutting Board

Add 4 cloves garlic to zest and chop garlic.

Ingredients you will need

Garlic

Add about a teaspoon of coarse salt to garlic and lemon and combine with flat part of the knife. Chop parsley and mix into garlic and salt.

Ingredients you will need

Salt

Parsley

Garlic

Lemon

Equipment you will use

Knife

Add a generous amount of coarse black pepper to the pile and mix together with your finger tips. Coat the swordfish in a few tablespoons evoo enough to coat it evenly, just eyeball it. Slather the lemon zest and garlic mixture all over the fish. The evoo will make it stick. Pile the cubes onto metal skewers, it should fill 2 (12-inch) skewers. Set the fish aside for 10 to 15 minutes.

Ingredients you will need

Coarsely Ground Black Pepper

Lemon Zest

Swordfish

Garlic

Extra Virgin Olive Oil

Fish

Equipment you will use

Metal Skewers

Skewers

Cut up 1 of the zested lemons into wedges and reserve.

Ingredients you will need

Lemon

Cut tuna steak into 6 small portions.

Ingredients you will need

Tuna Steak

Combine the zest of 2 oranges with the remaining 4 cloves garlic and chop.

Ingredients you will need

Whole Garlic Cloves

Orange

Add chopped rosemary to garlic and orange zest and combine with flat of knife.

Ingredients you will need

Orange Zest

Rosemary

Garlic

Equipment you will use

Knife

Add about 1/2 teaspoon coarse salt and about 1 teaspoon coarse black pepper to the mix.

Ingredients you will need

Coarsely Ground Black Pepper

Coarse Salt

Place a few tablespoons balsamic vinegar and 1/4 cup evoo into a shallow dish.

Ingredients you will need

Balsamic Vinegar

Extra Virgin Olive Oil

Add the orange-rosemary mixture and mix together.

Ingredients you will need

Rosemary

Orange

Add the fish and coat evenly in dressing and let stand 10 to 15 minutes. Peel oranges and slice into disks.

Ingredients you will need

Orange

Fish

Throw together a salad, such as Panzanella with The Works, below, then go back to the fish.

Ingredients you will need

Fish

When you are ready to eat, grill swordfish skewers 3 minutes on each side, 6 minute total. Slide from skewers and squeeze lemon juice over the fish. Cook tuna steaks 2 to 3 minutes on each side for pink, medium-rare fish, 4 minutes on each side for fully cooked fish.

Ingredients you will need

Lemon Juice

Tuna Steak

Swordfish

Fish

Equipment you will use

Skewers

Grill

Serve tuna with sliced oranges alongside and scatter scallions over both. Each person should end up with 4 or 5 cubes of swordfish and 1 small tuna steak.

Ingredients you will need

Tuna Steak

Green Onions

Swordfish

Orange

Tuna

Serve with salad.

Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Lemon Juice

Chili Pepper

Juice

Extra Virgin Olive Oil

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

3Tbsps

aged balsamic vinegar, eyeball it 907grams

tuna steak 1can

tin flat fillets of anchovies, drained and chopped 237milliliters

basil leaves, torn 118milliliters

pepperoncini or hot cherry peppers, chopped 4servings

Splash of liquid from bottled pepperoncini or hot cherry peppers 4servings

Coarse salt 4servings

Coarse salt and black pepper 1liters

cubed day-old crusty bread 1handful

A generous flat-leaf parsley, about 1/4 cup of leaves 8large cloves

garlic, cracked away from skin 1

Cubanelle pepper or green bell pepper, seeded and chopped 1

lemon, juiced 2

lemons 59milliliters

extra-virgin olive oil, eyeball it 118milliliters

extra-virgin olive oil, divided 2

oranges 4servings

Coarse black pepper 4

Roma or plum tomatoes, cubed 1small

red onion, chopped 3Tbsps

red wine vinegar 2

roasted red peppers, drained, chopped 6sprigs

rosemary, stripped and finely chopped 4

scallions, chopped 907grams

swordfish steak, trimmed of skin 237milliliters

pitted olives, kalamata or Sicilian green or a combination

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Thrive Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.