Serve grilled swordfish. ... Pour the marinade into a shallow dish. Dip the filets into the marinade, coating each side thoroughly. Let stand at room temperature for about 10 minutes. 3.

And for dinner? These grilled marinated swordfish steaks, an old Pierre Franey recipe that’s been satisfying Times readers ...

Directions. Combine the red onion and vinegar in a medium bowl. Set aside until you’re ready to make the salsa. In a large bowl or large resealable plastic bag, combine the lime juice, garlic, 1 ...

— From Due Terre Enoteca. Makes 4 servings For the herb marinade: 1/2 cup extra-virgin olive oil 3 sprigs of fresh thyme 2-3 sage leaves 1 bay leaf 1 tablespoon tarragon, chopped 2 cloves garlic ...

Whisk ¼ cup olive oil, 2 garlic cloves and vinegar in large bowl. Add olives, tomatoes, arugula, onion and capers. Toss to coat. Season with salt and pepper to taste.

Remove swordfish from marinade. Place on oiled grates; grill, uncovered, until cooked through and grill marks appear, 4 to 5 minutes per side. Transfer fish to a plate; let rest 5 minutes.

Grilled fish maintains our mantra of simple, easy, and delicious for summertime cooking. 2013 F&W Best New Chef Jason Vincent steeps swordfish steaks in a savory kombu marinade and serves them ...

Burgers, chicken breasts, and steaks are common meats to throw on the grill — but sometimes, a craving for grilled fish hits the stomach. To switch things up and satisfy the craving, swordfish is an ...