Grilled Swordfish with Coriander Lime Butter
Verified by stevemur
|1 tbFresh lime juice|
|1 tbfresh coriander; Minced|
|ACCOMPANIMENT IF DESIRED|
|1 tbolive oil|
|1 1/2 tbUnsalted butter; softened|
|red onions; Grilled spiced|
|1/2 tsGround cumin|
|1 tsFresh lime juice; if desired|
|2 6-ozswordfish steaks; (up to 8-oz)|
|FOR GRILLED SPICED RED ONION|
|Cayenne; to taste|
|FOR GRILLED SWORDFISH|
|1 tslime zest; Freshly grated|
|1 smGarlic; minced|
|1 lgRed onion; cut crosswise into four 1/2-inch-thick slices|
Grilled Swordfish with Coriander Lime Butter Preparation
Make Grilled Swordfish: Prepare grill. In a small bowl together butter, zest, 1 teaspoon lime juice, garlic, coriander, and salt and pepper to taste. Rub both sides of swordfish steaks with remaining 2 teaspoons lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 3 to 4 minutes on each side. (Alternatively, swordfish may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Top each swordfish steak with a dollop of coriander lime butter and serve with grilled onions. Make Grilled Spiced Red Onions: Prepare grill. In a small bowl stir together oil, cumin, cayenne, and salt and pepper to taste. Brush both sides of onion slices with oil mixture and grill on an oiled rack set 5 to 6 inches over glowing coals until well-charred and tender, 2 to 3 minutes on each side. (Alternatively, onion slices may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Separate onion slices into rings. In a bowl toss onion rings with lime juice and season with salt and pepper. Serve with grilled fish, meat, or poultry. Serves 2. Gourmet July 1995 Per serving: 345 Calories (kcal); 31g Total Fat; (78% calories from fat); 2g Protein; 17g Carbohydrate; 47mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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