WebInstructions Preheat your grill to medium-high heat. Whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and black pepper in a small bowl. Brush the …
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WebPlace the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl or resealable bag. Whisk to thoroughly …
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WebIn the small bowl of a food processor fitted with a blade, add the garlic cloves, extra virgin olive oil, lemon juice, coriander, cumin, …
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WebPat fish dry and lay out in a shallow dish. Cover fish with the lemon juice, olive oil, chopped herbs, and a several generous cracks of black …
WebWhisk together the lemon juice, lemon zest, olive oil, soy sauce, and garlic. Pat dry the fish then season both sides with salt and pepper. Add the marinade to a ziplock bag and add the swordfish …
WebPreheat grill to 450 degrees fahrenheit. Carefully spray grill with nonstick spray. Place swordfish onto hot grill, turning after 4 minutes. Cook opposite side for another 4-6 …
WebPat swordfish steaks dry and place on a plate. Rub generously with olive oil and season with kosher salt and pepper. Brush grill grates with oil just before adding swordfish steaks in a single layer, …
WebMelt 4 tablespoons butter in a small saucepan over medium low heat. Stir constantly until the butter is light brown, about 3 minutes. Cut the lemon slices into quarters. Add them (with their juice), and the …
WebJust because a recipe is simple, doesn't mean it's any less elegant. Here swordfish steaks are marinated in a combination white wine, lemon juice, soy sauce, and poultry seasoning before hitting the grill. …
WebAdd 1/3 cup olive oil, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon red pepper flakes if desired, and whisk to combine. Season the swordfish. Pat 4 swordfish …
WebIn a small mixing bowl combine the olive oil, garlic, soy sauce, lemon juice, red wine vinegar, rosemary, thyme, salt, and pepper; whisk until well incorporated. Pour …
WebMarinate the swordfish (optional) with lemon juice, thyme sprigs, peppercorns for 10 to 15 minutes. While the swordfish marinates, prepare the charcoal grill for high-heat grilling. Brush the fish with oil (if …
WebDone. To a good processor add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. 3. Done. Place fish steaks in marinade, coat well on both sides, …
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WebIn a 9x13-inch (22x33 cm) baking dish, whisk together the olive oil, lemon juice and zest, oregano, salt, and pepper. On a cutting board, pat the swordfish fillets …
WebJuice of ½ lemon. 1 garlic clove, crushed. 2 tablespoons extra-virgin olive oil. 1 tablespoon passata or tomato sauce. 4 ( 5- to 6–ounce) tuna or swordfish steaks.
WebCut swordfish into 1-inch cubes then add to a resealable plastic bag. Add the olive oil, lemon zest, black pepper, anchovy paste and thyme to the bag then seal. Gently …
WebIn a medium bowl, whisk together the olive oil and lemon juice. Add the olives, garlic, lemon zest, and freshly ground black pepper to taste and continue mixing to combine. Place the fish and marinade in a …