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Grilled Swordfish with Grilled Potatoes




Difficulty:Easy
Prep Time:1 Hours
Cook Time:30 Minutes
Serves:6

Nutritional Information

The acidity from the balsamic vinegar and lemon juice balances the richness of the swordfish.

Ingredients

  • 2 LB. red potatoes, cut in half
  • TOMATO SALAD
  • 3 tablespoons olive oil
  • 3 garlic cloves, peeled and minced
  • 1 medium red onion, Grilled and diced small
  • 1/4 cup capers, drained and rinsed
  • 1 tsp hot pepper flakes
  • 1 tablespoon fresh oregano
  • OR
  • 1 teaspoon dried oregano
  • 1 lb. cherry tomatoes, halved or quartered
  • 2 oz. balsamic vinegar
  • 2 oz. lemon juice
  • 1/2 cup chopped Italian parsley
  • GRILLED SWORDFISH KABOBS
  • 2 lbs. fresh swordfish, cut into 2 inch cube
  • Brine , see recipe on website
  • Rub of choice

Directions

  • 1. Combine all ingredients in a small bowl and let macerate for at least one hour up to four.
  • 2. Brine swordfish for 15 minutes per 1/2 inch thickness.
  • 3. Preheat Egg to 350ºF with cast iron grate for direct heat.
  • 4. Grill potatoes until cooked through flipping to avoid burning. about 20 minutes. Next cut potatoes into 1” pieces and mix with tomato salad.
  • 5. Remove the swordfish from the brine and pat dry with paper towel. Place uncovered in refrigerator until surface is sticky about 30 minutes. Season with the rub of choice. (In class we used the IPA rub from Dizzy Pig.) Make sure grate is clean before placing the fish on the grill. Grill until an internal temperature of 130ºF is achieved.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828