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Grilled
Swordfish Steak with Avocado Butter
Serves: 8
Grilled Swordfish Steak with Avocado Butter |
If swordfish were unavailable, substitutes would
include marlin, shark (not as sweet or flaky), tuna (not as sweet), sturgeon,
halibut or mahi-mahi. The following marinade and use of avocado butter also
works well with boneless chicken – breast and/or thigh. When buying fish, it
should look fresh – shiny and clean with no discoloration. Ask to smell it.
Really, it is not only allowed and acceptable, but shows your fishmonger, how
committed you are to buying his products. It should smell like clean water,
like the ocean or even cucumber but should never, ever smell like fish. Cooking
will not improve a bad fish. If there is liquid on the fish, it should be
clear, not milky. If allowed to touch it – or ask the fishmonger to do so, the
meat should be resilient enough so your indentation disappears. If it remains, move on. In raw swordfish
steaks, look for a swirling pattern. The raw meat will vary a bit in color from
white to ivory look to pinkish orange. The color should be consistent and not
dull, with no blemished areas. Once the swordfish is cooked, it will be beige.
Perfect swordfish! |
- ½ C Soy sauce
- ¼ C + 5 Tb fresh lemon juice. divided
- 2 tsp lemon zest
- 8 cloves garlic, minced, divided
- 1 Tb Dijon mustard
- ½ C canola oil
- 8 – 6 oz fresh swordfish steaks
- ½ C butter, room temperature
- 1 large ripe avocado, peeled and mashed
- 2 Tb parsley, minced
To make the marinade, whisk together in a small
bowl, ½ C soy sauce, 2 tsp lemon zest, ¼
C fresh lemon juice, 3 cloves of garlic, minced, 1 Tb Dijon mustard and ½ C
canola oil. Place eight 6 oz fresh swordfish steaks in a
glass or plastic container. Pour the
marinade over, lift fish, turn over, and make sure both sides are covered.
Marinade for at least one hour; no more than 2 hours.
The marinade, pre-fish |
Swordfish resting in the marinade |
While the fish marinates, prepare your avocado
butter. In a small bowl, mix and mash together ½ C softened butter, 1 large ripe avocado, 5 Tb fresh lemon juice, 3
minced cloves of garlic and 2 Tb minced fresh parsley. Blend well and form
into shape desired and refrigerate to allow it to firm a bit. I used a small
square plastic container, which I lined with plastic wrap to ease removal
later.
Avocado butter |
The butter in a mold--note plastic wrap to help with removal later |
Avocado butter--the finished product |
Swordfish on the grill with artistic smoke pattern on the left. |
Once cooked the swordfish will be
beige throughout. Remove from grill; allow it rest for a few minutes before
serving. Either slice a chunk of avocado butter onto the swordfish steak before
serving or place log on table for guests to serve themselves. The avocado
butter freezes beautifully for use on your next fish or chicken. If you want to
eliminate the butter – the fish also serves quite well with a squeeze of fresh
lemon juice!
Avocado butter melting on the juicy swordfish |
This is my favorite fish entrée for the non-fish
eater. I have converted many with this wonderful mildly flavored rich fish enhanced
with avocado and butter. Really – what could be better? Try it on your seafood
initiates! As you can see from the pictures, I served this with broccolini –
not only a beautiful addition to the plate but the palate as well. Wine pairing
are fairly easy – a wonderful oaky California Chardonnay or a wonderful Oregon
Pinot Noir. If you forgo the avocado butter and opt for lemon – a Sauvignon Blanc
may be best. Lastly, if you were not blessed with an abundance of west coast
wines, both white and red Burgundies from France would pair beautifully.
Give this a try very soon. You will not be
disappointed.
Bon Appetit!
Larue
Another spectacular meal with great photos, Larue! You have become an artist with your photography.
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ReplyDeleteSENT TO ME BY EMAIL FROM A BLOG READER:
ReplyDeleteI love the step-by-step instructions and photos, they are amazing. I have a family of fish newbies and can't wait to try this and many more of your recipes. Thanks again!
Gastro love,
The Beef-eatin' Okies
(Kathy H)
grt
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