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Grilled Swordfish

Barbecue.Master's picture
Ingredients
  Swordfish steaks 4 (Fresh / Frozen, 1/2 Inch Thick)
  Canned tomato paste 3 Ounce (1/2 Of 6 Ounce Can / 1/3 Cup)
  Dry red wine 1⁄4 Cup (4 tbs)
  Garlic 6 Clove (30 gm), sliced
  Cayenne pepper/Few dashes hot pepper sauce 1⁄8 Teaspoon
  Chopped cilantro/Parsley 3 Tablespoon
  Olive oil/Vegetable oil 2 Tablespoon
Directions

Thaw fish, if frozen.
In small saucepan, combine tomato paste, wine, garlic and cayenne.
Bring to boil.
Reduce heat; simmer, covered, 1 hour, stirring occasionally.
Press mixture through sieve; discard garlic.
Stir in cilantro and oil.
Cool to room temperature.
Place fish in shallow glass dish; brush cooled marinade over fish.
Cover and refrigerate 30 minutes.
Drain fish; reserve marinade.
Grill fish, on covered grill, over medium-hot briquets 4 minutes; brush with marinade.
Turn and cook 3 to 5 minutes longer or until fish flakes easily when tested with fork.
Brush again with marinade.

Recipe Summary

Cuisine: 
American
Method: 
Barbecue
Ingredient: 
Fish
Interest: 
Party

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