Print
Email
Ingredients
- ¼ cup kosher salt (optional)
- 2 cup water (optional)
- 4 cup ice (optional)
- 4 (6 oz) swordfish steaks
- ¼ cup extra-virgin olive oil (separated)
- 2 sweet onions (such as Walla Walla or Vidalia) thinly sliced
- 2 clove garlic (peeled and smashed)
- 2 sprigs fresh rosemary (plus more as garnish)
- 2 tablespoon red wine vinegar
- 2 teaspoon honey
- sea salt and freshly cracked black pepper (as needed for seasoning)
- 2 cup seedless red grapes
View Full Recipe at Sippity Sup-Serious Fun Food
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2450g | |
| Calories 934 | |
| Calories from Fat 494 | 53% |
| Total Fat 55.94g | 70% |
| Saturated Fat 8.09g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28409mg | 1184% |
| Potassium 1325mg | 38% |
| Total Carbs 112.14g | 30% |
| Dietary Fiber 10.6g | 35% |
| Sugars 84.45g | 56% |
| Protein 7.24g | 12% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20intimidating.%20For%20what%20it%E2%80%99s%20worth%20I%E2%80%99d%20thought%20I%E2%80%99d%20offer%20a%20few%20tips%20on%20how%20to%20grill%20fish.%3C/p%3E%3Cp%3EThere%20are%20a%20lot%20of%20reasons%20to%20fear%20fish%20and%20live%20fire.%20Good%20seafood%20is%20expensive.%20There%E2%80%99s%20real%20stress%20in%20watching%20big%20bucks%20go%20up%20in%20flames.%20It%E2%80%99s%20difficult%20partly%20because%20seafood%20can%20be%20delicate%20and%20hard%20to%20maneuver.%20It%20easily%20sticks%20to%20the%20grill%20or%20breaks%20up%20into%20unattractive%20clumps.%20Some%20of%20the%20smaller%20types,%20like%20shrimp%20and%20scallops,%20can%20overcook%20in%20the%20blink%20of%20an%20eye%E2%80%93%20or%20fall%20through%20the%20grates%20into%20the%20fire.%20So%20learning%20how%20to%20grill%20fish%20is%20probably%20a%20good%20idea.%3C/p%3E%3Cp%3EHow%20to%20Grill%20Fish%3C/p%3E%3Cp%3EReturn%20it%20to%20the%20sea:%20Brining%20fish%20for%20about%201%20hour%20in%20a%20simple%20mixture%20of%201/4%20cup%20salt%20and%206%20cups%20iced%20water%20is%20a%20great%20way%20to%20get%20fish%20seasoned%20all%20the%20way%20through.%20It%20also%20helps%20keep%20fish%20from%20drying%20out%20when%20cooked%20over%20high%20or%20direct%20heat%E2%80%93%20as%20in%20grilling.%20But%20it%20does%20something%20else.%20It%20firms%20the%20flesh,%20making%20it%20cook%20up%20a%20bit%20meatier%20and%20less%20likely%20to%20fall%20apart%20on%20the%20grill.%20Once%20the%20fish%20has%20been%20brined,%20rinse%20and%20dry%20it%20well.%20Then%20let%20is%20rest%20in%20the%20refrigerator%20at%20least%202%20hours%20and%20up%20to%206%20hours.%20Marinating%20can%20have%20the%20same%20effect,%20though%20marinades%20can%20be%20high%20in%20acid%20so%20please%20don%E2%80%99t%20marinate%20most%20types%20of%20fish%20more%20than%2015%20or%2020%20minutes.%20The%20acid%20may%20%E2%80%9Ccook%E2%80%9D%20the%20flesh%20more%20than%20you%E2%80%99d%20like%20for%20grilled%20preparations.%3C/p%3E%3Cp%3ELearn%20to%20love%20the%20skin%20it%E2%80%99s%20in:%20Consider%20leaving%20the%20skin%20on%20the%20fish%20(if%20it%20comes%20that%20way).%20That%20way%20when%20you%20grill%20it%20it%E2%80%99s%20more%20likely%20that%20the%20fish%20will%20stay%20together.%3C/p%3E%3Cp%3ECleanliness%20is%20next%20to%20fishiness:%20You%20have%20to%20clean%20your%20grill%20and%20I%20shouldn%E2%80%99t%20have%20to%20tell%20you%20that.%20Heat%20it%20up%20to%20carbonize%20any%20food%20remnants,%20and%20then%20scrape%20off%20the%20debris.%3C/p%3E%3Cp%3EStick-to-it-ive-ness:%20One%20of%20many%20people%E2%80%99s%20biggest%20fears%20about%20grilling%20fish%20is%20having%20it%20stick%20to%20the%20grill.%20But%20fear%20not,%20proper%20preparation%20is%20key%E2%80%93%20not%20only%20should%20you%20brush%20your%20fish%20with%20oil%20before%20grilling,%20you%20should%20also%20brush%20the%20grates.%20Brushing%20the%20grates%20alone%20isn%E2%80%99t%20enough.%20Once%20you%E2%80%99ve%20laid%20the%20fish%20on%20the%20grill%20don%E2%80%99t%20move%20it%20until%20it%E2%80%99s%20properly%20seared.%20Once%20seared%20it%20can%20flipped%20without%20it%20sticking%20or%20tearing%20apart.%3C/p%3E%3Cp%3EAll%20creatures%20great%20and%20small:%20If%20you%E2%80%99re%20working%20with%20scallops,%20little%20shrimp%20or%20even%20small%20chunks%20of%20meatier%20fish%20I%20suggest%20you%20grill%20them%20on%20skewers.%20That%E2%80%99s%20skewers%20plural%20you%20see.%20To%20keep%20food%20from%20slipping%20off%20during%20cooking%20and%20turning,%20I%20often%20use%20two%20parallel%20skewers%20rather%20than%20a%20single%20skewer.%20This%20trick%20assures%20that%20even%20small%20pieces%20of%20seafood%20will%20lay%20flat%20and%20flip%20easily.%20However,%20single%20flat%20metal%20skewers%20are%20a%20good%20choice%20too.%20Just%20remind%20diners%20how%20hot%20they%20can%20get.%3C/p%3E%3Cp%3EKnow%20when%20to%20stop:%20Don%E2%80%99t%20overcook%20the%20fish,%20it%E2%80%99s%20a%20waste%20of%20the%20poor%20creature%E2%80%99s%20life.%20The%20general%20rule%20is%20that%20most%20fish%20will%20take%207%20to%208%20minutes%20to%20cook%20all%20they%20way%20through%20per%20inch%20of%20thickness.%20This%20translates%20into%20about%203%20to%204%20minutes%20per%20side.%20If%20you%E2%80%99re%20cooking%20a%20whole%20fish%20the%20accepted%20number%20is%2010%20minutes%20per%20inch.%20Some%20fish,%20like%20salmon%20and%20tuna,%20are%20often%20better%20left%20rare%20on%20the%20inside.%20Follow%20your%20preferences%20in%20these%20cases.%3C/p%3E%3Cp%3ETips%20on%20how%20to%20grill%20fish%20in%20general%20are%20fine.%20The%20best%20advice%20I%20can%20give%20is%20to%20accompany%20grilled%20fish%20with%20friendly%20flavors.%20In%20this%20case%20a%20touch%20of%20sweetness%20and%20a%20luscious%20texture%20compliment%20the%20smoky,%20meaty%20elements%20in%20my%20recipe%20for%20Grilled%20Swordfish%20with%20Saut%C3%A9ed%20Grapes%20and%20Sweet%20Onions.%20This%20quick%20fish%20dish%20takes%20hardly%20more%20effort%20than%20lighting%20the%20grill.%20Follow%20my%20tips%20on%20how%20to%20grill%20fish%20and%20give%20it%20a%20try.%20GREG%3C/p%3E%3Cp%3EHow%20to%20Grill%20Fish%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EBrine%20the%20fish:%20Combine%20kosher%20salt%20and%202%20cups%20water%20in%20a%20large%20mixing%20bowl%20and%20stir%20to%20dissolve%20the%20salt;%20add%20ice.%20Place%20the%20swordfish%20fillets%20in%20the%20brine%20and%20leave%20for%201%20hour.%20Remove%20the%20fish%20from%20the%20brine,%20dip%20briefly%20in%20salt-free%20ice%20water%20and%20dry%20it%20thoroughly%20with%20paper%20towels.%20Lay%20the%20fish%20out%20flat%20on%20parchment-lined%20baking%20sheets;%20cover%20and%20refrigerate%20for%20about%204%20hours%20(ideally).%20This%20step%20is%20optional.%3C/p%3E%3Cp%3EPrepare%20the%20grapes%20and%20onions:%20Heat%203%20tablespoon%20olive%20oil%20in%20a%20large%20saut%C3%A9%20pan%20set%20over%20medium-high%20heat.%20Add%20the%20onion%20slices,%20garlic,%20rosemary,%20vinegar%20and%20honey;%20cook%20until%20the%20onions%20soften,%20about%204%20minutes.%20Lower%20the%20heat%20to%20low%20and%20season%20the%20onions%20with%20salt%20and%20pepper.%20Cover%20the%20pan%20and%20cook%20until%20tender,%20stirring%20occasionally,%20about%2010%20minutes.%20Add%20the%20grapes,%20cover%20the%20skillet%20again%20and%20cook%20until%20they%20begin%20to%20split,%20about%205%20minutes.%3C/p%3E%3Cp%3EGrill%20the%20fish:%20Meanwhile,%20cut%20out%20the%20bloodlines%20on%20the%20fish%20if%20necessary.%20Brush%20the%20swordfish%20with%20the%20remaining%20olive%20oil%20and%20season%20with%20more%20salt%20and%20pepper.%20Grill%20or%20broil%20the%20fish%20until%20just%20cooked%20through,%203%20to%204%20minutes%20per%20side.%3C/p%3E%3Cp%3EPlate%20the%20dish:%20Discard%20the%20rosemary%20sprigs%20and%20smashed%20garlic%20from%20the%20saut%C3%A9ed%20grape%20mixture,%20then%20spoon%20some%20onto%20each%20of%20warmed%20warmed%20plates.%20Top%20with%20swordfish,%20garnish%20with%20a%20bit%20of%20fresh%20rosemary%20and%20a%20drizzle%20of%20the%20accumulated%20pan%20juice%20and%20serve%20immediately.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3EThe%20brining%20is%20optional%20but%20it%20does%20improve%20the%20taste%20and%20texture%20of%20most%20low%20fat%20grilled%20fish%20dishes.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3EShare%3C/p%3E){kind=link}