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Marinated Swordfish

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Ingredients
  Swordfish steaks/Tuna steaks 1050 Gram (6 Pieces, 175 Gram Each)
  Dry white wine 250 Milliliter
  Fresh rosemary sprig 1 , needles finely chopped
  Garlic 4 Clove (20 gm), peeled, finely chopped
  Fresh mint leaves 1⁄3 Cup (5.33 tbs), finely chopped (A Handful)
  Olive oil 4 Tablespoon
  Fine breadcrumbs 100 Gram, fried until golden in a little oil
  Salted capers 3 Tablespoon, rinsed, dried, chopped
  Lemon juice 1 Tablespoon (Extracted From 1 Unwaxed Lemon)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Place the swordfish steaks in a bowl and season.
Add the wine, rosemary, garlic and mint to the bowl, coat the steaks fully, and marinate for at least an hour.
Drain the fish, reserving the marinade.
Brush a large griddle pan or barbecue grill with a little oil and heat.
Add the steaks to the grill two or three at a time and cook on both sides until nearly cooked through.
Baste every so often with the marinade.
This should take about 8 minutes.
Whisk the rest of the oil with the lemon juice in a small bowl.
Pour over the fish and cook for a couple of minutes longer; this keeps the fish tender.
Serve immediately, scattered with the breadcrumbs and capers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Barbecue
Ingredient: 
Tuna
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
12 Minutes
Ready In: 
22 Minutes
Servings: 
6

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