What's for Dinner?: Swordfish Steaks

Well Summer has finally arrived. I love this time of year. Makes figuring out what’s for dinner easier so long as the weather cooperates. Again, another make ahead marinade. What I love about this marinade is that you can make it in the morning and forget about it or 2 hours before you grill as well. Love grilling fish in the summer time, its light, healthy and on hot summer evenings tastes delicious.

Swordfish Steaks is What’s for Dinner. 

Along with Pineapple Salsa, Grilled Asparagus, Nutted Wild rice and corn on the cob, no salad tonight!

I tend to cook without measuring, I usually eyeball most of my ingredients. That's how my mom cooked and she adjusted as she went along.  If you have less than 2lbs of fish, obviously adjust the ingredients or more fish, also adjust as well.  If you have too much, just don't put it all on top, save some for a later time, it can be frozen and thawed for later use if need be. 

Asian Marinade for Swordfish: 

For Almost 2lbs of swordfish, 

• 2/3 -3/4 Cup Soy Sauce (you can use lite soy as well)
• fresh grated ginger
• 2-3 cloves of garlic crushed or minced
• 1/4 cup ketchup
• Zest of lemon/juice of lemon (if you don’t have lemon, use an orange)
• Splash of Sesame oil or Canola oil
• Cracked black pepper
• ¼ cup Honey

Directions:  

Whisk together and pour over Swordfish. I use a Ziploc bag and place it in a bowl so that all the marinade surrounds the fish.  Marinate that morning or the night before.

Bring the swordfish up to room temp before placing it on the grill. Sometimes I cook the swordfish on non stick tin foil on the grill, so it won’t fall or flake through the grates and you can slide it on and off the grill easy using a cookie sheet.

Nutted Wild Rice:

This recipe was given to me by my good friend Donna McDonald who is also a very good cook. It’s been passed around from a friend of hers from book club.  I made it the other night and was a big hit and would love to share it with you.  (I only used 1 box, use 2 for a crowd also I had no mint, but still tasted delicious).

• 2 Packages of Wild Rice, cook according to package, then add the following:
• Zest of 1 orange
• 1/3 cup orange juice (from orange)
• ¼ cup chopped mint
• 1 cup pecans
• 1 cup golden raisins
• 4 scallions chopped
• Salt & Pepper to taste.

Combine all and let rest for a few hours to let the flavors come together. I covered it with plastic wrap and put in my oven on warm.  Delicious! Great, to be served with any meal.

I also like to serve the Swordfish with a Pineapple Salsa.  What I like about this salsa is that you can also serve it with Tortilla Chips later for a snack.  Its great on fish but also great as an appetizer as well.  If you have the time, with fresh pineapple, grill it, gives it a nice smokey charred flavor but I just usually use a can, its quicker and easier to make and can also be made the day before. The longer it sits the better it tastes.

Pineapple Salsa

• 1 small can of pineapple tidbits (drained) or you can use fresh diced pineapple
• 1 small red onion diced
• 1 small red pepper diced
• 1 jalapeno seeded (leave some seeds in for heat) diced or Serrano chili
• Juice of 1 lime and the zest
• Fresh Cilantro minced/chopped
• Canola oil, splash
• Kosher Salt and Pepper

Very refreshing served on top of the swordfish. Hope you enjoy!