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Ingredients. Yield:2 servings. 1 swordfish steak. 2 tablespoons olive oil. 1 teaspoon fresh thyme (or ½ dried) 1 teaspoon fresh rosemary leaves (or ½ teaspoon dried) 1 shallot, chopped. 1 clove...
- (84)
- 2
- Dinner, Main Course
- 346
20 de ago. de 2004 · Swordfish Niçoise. Don't marinate the fish more than 15 minutes, or it will be cooked by the citric acid in the lemon juice (like the Latin dish seviche). And don't toss the vegetables until ...
- (4)
- 4
- Epicurious
Spice Rubbed Swordfish: Heat grill to high. Combine spices and salt and pepper in a bowl. Brush both sides of swordfish with oil and season with a little salt.
- (9)
- Main-Dish
- Bobby Flay
- 861
The classic version of this French salad involves tuna, but swordfish is a delicious change of pace. It’s firm and meaty, buttery-rich, and faintly sweet. We boil the potatoes and haricots verts to get them just tender, then toss them on the grill with the fish so they get the same flame-licked char.
- Lunch,Dinner
- 4
- French,Mediterranean
20 de ago. de 2004 · This vinaigrette is perfect for the meaty texture and neutral flavor of swordfish. I LOVE it, and, since it's pretty lo-fat, sometimes indulge in Greek fries to go with it--hot salty fries ...
- (17)
- 2
- Epicurious
Combine spices and salt and pepper in a bowl. Brush both sides of swordfish with oil and season with a little salt. Rub 1 side of each steak with 1/4 of the spice mixture. Place swordfish on the grill, spice side down and cook until slightly charred and a crust has formed, about 4 to 5 minutes.
31 de mai. de 2004 · Broiled Swordfish À La Niçoise Recipe | Bon Appétit. By Rozanne Gold Photography by Pornchai Mittongtare. May 31, 2004. 5.0. (2) Jump To Recipe. Recipe information. Yield. 8 Servings....
