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LMSFOSRPC |
For two swordfish steaks approx. 1 ½ lbs total. About 1 inch thick. Remove skin. Note: Beware, swordfish almost always has gray to black skin, while Mako Shark (not nearly as tasty as swordfish) is usually all black skin.
Marinate fish in fresh lime juice (1 lime) w/crushed garlic (1-2 cloves) and
2 T extra virgin olive oil plus 1 T ground coriander for 2-4 hours at room temperature.
This is the coulis:
Sauté ¼ cup chopped onions with 2 crushed garlic cloves in 2 T olive oil
Add ½ cup chopped tomatoes
Add ½ t oregano
Add ½ t black pepper
Add ½ t brown sugar
Add ½ of a chopped red pepper (sweet)
Add 2 T lime juice from marinade
Add ½ chopped jalapeno pepper
Add a dash of Pickapeppa Jamaican spice sauce or other if desired.
Simmer 20 minutes – Puree in blender adding 3 or 4 T red wine plus 1 T balsamic vinegar.
Simmer again – thin w/chicken broth ( use low sodium variety) or just plain water
Tip – if too tangy add small amounts Noilly Pratt Sweet Vermouth to taste. Spread thin layer of coulis on preferably a steel sizzler plate. The coulis should be thin in consistency like an au jus, not thick and syrupy. Grill swordfish 7 - 10 minutes on each side over medium heat, don’t overcook. It should be very moist and just cooked slightly on the inside with grill marks on the outside.
Gently place swordfish on top of coulis, keep plate on warm grill to keep warm.
Garnish with slice of lime (twisted) plus parsley sprig, plus 3 –4 thin strips red pepper. Enjoy! AARP- Modern Maturity Magazine First Place Winner – Main Dish Category 1993
+ Arbor Hill Grand Prize winner Grill Off 1992
+ Widmer’s Winery 3rd place 1994
DJN – Inspired from a visit to New Orleans – K Pauls Restaurant 1992
Dan & Betty Nolan, 5801 West Shore Cove, Honeoye, New York 14471, 585-367-3202, Email: dbadanbet@aol.com
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