Rosemary-Citrus Grilled Swordfish

Total Time:
8 hr 42 min
Prep:
8 hr 30 min
Cook:
12 min

Yield:
12 servings

Ingredients
  • 1/4 cup sliced garlic cloves
  • 2 cups vegetable oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/4 cup balsamic vinegar
  • 1/8 cup fresh orange juice
  • 3 sprigs fresh rosemary
  • 8 whole peppercorns
  • 12 (8-ounce) pieces swordfish
  • Roasted Artichoke Ragout, recipe follows
  • ROASTED ARTICHOKE AND TOASTED PINE NUT RAGOUT:
  • 6 whole artichokes, cleaned
  • Lemon and salt
  • 4 tablespoons butter
  • Salt and pepper, to taste
  • 2 tablespoons sliced garlic
  • 3 tablespoons minced shallots
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley
  • 1 1/4 quarts roasted chicken veloute sauce
  • 1 cup pine nuts, toasted
Directions

Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with roasted artichoke ragout.

ROASTED ARTICHOKE AND TOASTED PINE NUT RAGOUT:

Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.

Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter. Yield: 12 servings


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