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Secrets to Grilling Succulent Swordfish
Grilled swordfish requires certain cooking techniques for optimal flavor and texture. Learn more here.
“Grilling swordfish is an adventure that leaves many backyard cooks shaking their heads in a state of confusion,” says celeb chef Nick Stellino, host of PBS’ “Cooking With Friends” and ambassador for Pompeian. “The key is to never cook the fish steak over direct heat because it scorches the exterior while leaving the interior undercooked.”
Stellino recommends that grillers preheat the entire gas grill (or charcoal) and then shut off half of the grill so that one side cools down. For a charcoal grill, simply push all of the coals over to one side. Then grill the fish steak on the cool side.
“Do not move the fish until it is ready to flip to ensure uniform grill marks,” says Stellino. “Also, use a quality olive oil, like Pompeian Extra Light Tasting Olive Oil, to coat the grill grates and fish. This will help prevent sticking and help keep the fish steak juicy.”
Prepare this Pompeian recipe for Grilled Swordfish with Eggplant-Tomato Relish, and you will enjoy the juiciest of juicy swordfish dinners!
Grilled Swordfish with Eggplant-Tomato Relish
4 6-oz. swordfish steaks or any firm lean white fish, rinsed and patted dry
3 Tbsp. Pompeian Extra Virgin Olive Oil
1/4 tsp. salt
1 medium lemon, quartered
4 Tbsp. Pompeian Extra Virgin Olive Oil
1 yellow onion slice, 1/2-inch thick
8 oz. eggplant, peeled and cut into 1/2-inch slices
2 medium garlic cloves, minced
1 cup grape tomatoes, quartered
8 pitted Kalamata olives, coarsely chopped
2 tsp. Pompeian Balsamic Vinegar
2 Tbsp. fresh basil, chopped
Preheat grill to medium heat. Brush 2 tablespoons oil on both sides of eggplant and onion slices. Grill onions 1 minute on each side. Place eggplant on grill alongside onion, cook vegetables 3 minutes on each side or until tender. Allow to cool.
Increase grill to high heat. Brush both sides of fish with 3 tablespoons oil, sprinkle with salt and black pepper. Cook fish 3 minutes on each side or until opaque in center.
Meanwhile, chop eggplant and onions and combine with remaining 2 tablespoons oil and relish ingredients. Serve over fish with lemon wedges.
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