Swordfish Steaks with Smoky Tomato Ketchup

Name: Swordfish Steaks with Smoky Tomato Ketchup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons drained capers; 1 teaspoons dry mustard; 1 garlic clove, minced; 2 garlic cloves, minced; 1 teaspoons ground allspice; 1 teaspoons ground ginger; 2 Tbsps fresh lemon juice; 1 teaspoons finely grated lemon zest; 3 Tbsps light brown sugar; 2 Tbsps extra-virgin olive oil; 1 smalls red onion, minced; 2 Tbsps red wine vinegar; 4 servings Salt and freshly ground pepper; 794 grams swordfish steaks, cut 3/4 inch thick; 567 grams medium tomatoes; 1 Tbsp vegetable oil

Swordfish Steaks with Smoky Tomato Ketchup is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains roughly 41g of protein, 24g of fat, and a total of 453 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for valentin day. If you have capers, lemon juice, garlic cloves, and a few other ingredients on hand, you can make it. To use up the ground allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Arrange the swordfish in a shallow dish and season with salt and pepper. Rub the garlic onto both sides of the steaks, then drizzle the lemon juice and olive oil over the fish. Cover and refrigerate for up to 1 hour.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Swordfish

Garlic

Steak

Fish

Dry Seasoning Rub

In a saucepan, heat the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the garlic, onion and lemon zest and cook over moderately high heat until lightly browned, 4 minutes. Stir in the brown sugar, lemon juice, vinegar, capers, allspice, ginger and mustard and boil for 3 minutes.

Ingredients you will need

Brown Sugar

Lemon Juice

Lemon Zest

Allspice

Mustard

Vinegar

Capers

Garlic

Ginger

Onion

Remove from the heat.

Light a charcoal grill. Oil the grate and grill the tomatoes over high heat, turning frequently, until lightly charred. Core and finely chop the tomatoes, then stir them into the ketchup. Simmer over low heat, stirring occasionally, until thickened, about 10 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Ketchup

Cooking Oil

Equipment you will use

Grill

Grill the swordfish steaks over high heat for 5 minutes, shifting the steaks after 2 minutes to create a crosshatch pattern, if desired. Turn the swordfish over and grill for 3 minutes longer.

Ingredients you will need

Swordfish

Steak

Equipment you will use

Grill

Transfer to plates and serve with the grilled-tomato ketchup.

Ingredients you will need

Ketchup

Equipment

Sauce Pan

Grill

Ingredients

Servings:

2teaspoons

drained capers 1teaspoons

dry mustard 1

garlic clove, minced 2

garlic cloves, minced 1teaspoons

ground allspice 1teaspoons

ground ginger 2Tbsps

fresh lemon juice 1teaspoons

finely grated lemon zest 3Tbsps

light brown sugar 2Tbsps

extra-virgin olive oil 1smalls

red onion, minced 2Tbsps

red wine vinegar 4servings

Salt and freshly ground pepper 794grams

swordfish steaks, cut 3/4 inch thick 567grams

medium tomatoes 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. 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 Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.