Seasons by the Sea: Recipes 08:29:13

The Swordfish Returned

Pan-Seared Swordfsh With Black Olives and Cherry Tomatoes
    This recipe is just a guideline, feel free to play with it.
Serves four.
1 lb. thick-sliced swordfish, belly is good
1 cup cherry tomatoes, halved
1/2 cup pitted and chopped kalamata olives
1/2 cup each chopped fresh basil and parsley
1 lemon, 1/2 cut into thin rings and seeded, the other half for squeezing juice at end of cooking
2 Tbsp. olive oil
Salt and pepper to taste

    Heat a large frying pan or skillet over medium-high heat. Dry off swordfish, then season with salt and pepper, a good bit.
    Add oil to pan and let it get hot. Add swordfish steak and cook until just done, approximately eight minutes per inch.
    Transfer swordfish to serving platter. Add olives and tomatoes and thin lemon rings to hot pan and swirl around for about a minute. Pour over swordfish. Garnish with chopped herbs and sprinkle with remaining lemon juice.

Thai Style Swordfish Satay
    This recipe is from James Peterson’s “Fish and Shellfish Cookbook.” I like the idea of a Thai swordfish, and we usually just think of pork, beef, or chicken for satays.
    Serves six as a first course.
11/2 lbs. swordfish steak, skin and bone removed, cut into 1-inch cubes

2 garlic cloves, finely chopped
2 Thai chilies, seeded and finely chopped
2 Tbsp. Thai fish sauce
Juice of 1 lime
2 shallots, finely chopped
1 Tbsp. sugar
2 Tbsp. peanut or vegetable oil

For sauce:
3 Thai chilies, seeded and finely chopped
2 shallots, finely chopped
2 tsp. sugar
Juice of 1 lime
2 Tbsp. fish sauce
1 cup unsweetened coconut milk
1/4 cup creamy peanut butter
2 Tbsp. finely chopped fresh cilantro leaves

    Place swordfish cubes in bowl with all marinade ingredients except oil. Toss thoroughly to distribute the ingredients evenly. Refrigerate covered for two hours, tossing every 30 minutes.
    Whisk together all the sauce ingredients until smooth.
    Drain swordfish, discarding the marinade, and thread the cubes on 12 metal or wooden skewers so you’ll have two skewers per serving. Swordfish cubes should be touching.
    Roll skewers in oil.
    Grill about two inches above a bed of extremely hot coals, turning once, for about two minutes on each side.
    Serve immediately on hot plates. Place a small bowl of sauce next to each plate for dipping. Serve with cucumber salad.