Recipe courtesy of Elegant Affairs
Rosemary-Citrus Grilled Swordfish
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 947
- Total Fat
- 73
- Saturated Fat
- 12
- Carbohydrates
- 14
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 60
- Cholesterol
- 204
- Sodium
- 1005
- Total: 8 hr 42 min
- Prep: 8 hr 30 min
- Cook: 12 min
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
Twelve 8-ounce pieces swordfish
Roasted Artichoke Ragout, recipe follows
Roasted Artichoke 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 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.