I am a mother with two young children at home. One of my biggest challenges is to create exciting new dishes for my family each day. We love to try new ingredients or new combinations to make them fun and delicious. Let's cook together. It will be a fun ride. I promise!
Saturday, April 28, 2012
Sword Fish with Lemon - Mint Sauce
This is one of our new favorites. For the longest time we were looking for a recipe that would highlight the succulent flavor of a sword fish steak but also would have some brightness and full flavor. After testing several rounds of recipes and options, tweaking here and there, we found the one!
Sword Fish (Pez espada), is very common in Chile, at least it was while I was a child. My parents used to have a fish and shellfish market downtown Vina del Mar. Maybe that's a good reason while I just fell in love with the fruit of our beautiful Pacific Ocean!
I remember having this fish as a steak (fried in butter), oven roasted with tomatoes and onions, made as a "caldillo" (fish hearty soup), even as a cebiche, but never grilled. So, I was immediately captivated by this new recipe.
I hope you like it as much as we did! Just as a side note... it is a figure friendly option too!
1/2 cup olive oil
3 Tbsp. chopped fresh mint leaves
3 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh basil leaves
1 garlic clove, minced
Salt and freshly ground black pepper
4 (5 to 6-ounces each) swordfish steaks
Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill
the steaks until just cooked through, about 3 minutes per side
(depending on thickness of steaks). Transfer the steaks to plates. Spoon
the remaining sauce over and serve.