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Curt's Grilled Mesclun-Stuffed Swordfish
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Recipe By : Mark Bitter, Eating Well Magazine, by Curt Guyer
Amount Measure Ingredient -- Preparation Method
1/4 cup fresh lime juice Skin fish. In glass measuring cup, whisk lime juice, wine, soy sauce, ginger, mustard, garlic, sesame oil and pepper. Pour all but 1/4 cup of the marinade into a shallow dish, add swordfish and turn to coat well. (Set the remaining marinade aside to dress the greens.) Cover and marinate the fish in the refrigerator for 30 - 60 minutes. Prepare a charcoal fire or preheat a gas grill. In a bowl, toss salad greens with the reserved marinade and set aside. Place swordfish on cutting board. Holding a sharp, thin-bladed knife parallel to the working surface, make a 1-inch incision halfway through the thickness of the steak. Insert the knife almost to the opposite edge of the steak, then move it back and forth to create a large pocket. Leave a 1/2 inch border around the edges, being careful not to cut through the top, bottom or opposite edge of the steak. Stuff pocket with the greens. Rub the steak with olive oil. Grill over hot fire until well-marked, about 6 minutes per side. Use a thin-bladed knife to peer into the flesh to check for doneness; when the flesh is no longer translucent, remove from the grill. Slice the steak into 1-inch-wide strips and serve. - - - - - - - - - - - - - - - - - - NOTES : This is great with grilled red onions, small canned potatoes, squash, red or yellow bell peppers, and/or egg plant. Drizzle seasoned olive oil over the vegetables before putting on the grill. Curtis, our son, fixed this for us on Father's Day one summer; it was wonderful. He is a frustrated chef! And a good one. See Curt's page. |
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