Grilled Swordfish with Mint Chimichurri
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Grilled Swordfish with Mint Chimichurri
- lunch
- entrée
- 6-8 servings
Ingredients
- 2 lb swordfish steaks (7-8 oz portions per person)
Fish Marinade Ingredients
- 2 T lemon
- 4 T olive oil
- salt and pepper
Chimichurri Ingredients
- 1 teaspoon sea salt
- 2 garlic cloves minced
- 1 shallot, finely chopped
- 1 red thai chile finely chopped
- 1/2 cup minced fresh mint
- 1/4 cup minced fresh flat-leaf parsley
- ¼ cup cilantro
- 3/4 cup extra-virgin olive oil
Directions
- Preheat the grill.
- Marinade: mix ingredients together and let fish marinate for 30 minutes.
- Grilling: Remove the fish from the marinade and pat excess off with paper town. Make sure the grill is very hot and clean. Add oil to a cloth or paper towel and rub on the grill before placing the fish. Grill for 3-4 minutes no each size. Remove with fish spatula.
- Platting: serve with a swipe of chimichurri puree and sprinkle the rest on top.
- The side dish in the photo is a salad with watermelon radish, roasted corn, tomatoes, cucumber, torn mint seasoned and cubes of day old bread (a reworked panzanella salad) with olive oil and salt and pepper.
Serves 6.
Recipe by Chef Liz McCune of Eat Seattle.
