Swordfish cubes, marinated and grilled, with red pepper aioli; thai jasmine rice; lettuce salad – 4 July 2014

This was intended to be the goodbye meal for D’s Dad P and his friend P, who have been staying with us; but P2 was not feeling well at all, so she just had some nice soup that D made for her instead. I finally wrote out the recipe for this wonderful dish, which is from Weber’s Art of the Grill, a big favorite of ours.

main140704For 2 lb swordfish steaks about 1 1/2″ thick: (I used 3lb this time for 5 people, but most were small eaters so we have lots of leftovers.)

Mix a marinade of 3 Tbsp olive oil, 2 Tbsp fresh lemon juice, 1 Tbsp paprika, 1 tsp chili powder, and 1 tsp Kosher salt. Cut the swordfish into cubes about 1 1/2″ on a side (my steaks made 14 cubes each) and toss them in the marinade. I just tossed them all in a large bowl. Marinate in the fridge for 30 minutes. I actually skewered them first, but usually I don’t. Grill about 3-4 minutes on a side (total 5-8ish mins) over direct, medium heat – time depends on your grill and the phases of the moon.

setting140704Earlier, you have to have grilled 2 red (sweet) peppers on all sides till the skin is blackened but the flesh is not burnt. Cover the grill when doing this. The objective is to cook the peppers, so leave them whole and they will get a full “4-sides-worth” of grilling time. Then enclose the peppers in an airtight container for 15 minutes or more so they continue to cook/steam themselves, and the skins loosen. I just use a heat-proof storage container, and press the peppers down if they’re too big – they don’t have to be beautiful, after all.

Skin and seed the peppers. I cut them into 1″ to 2″ hunks which may or may not have made any difference to the Cuisinart.

While the Cuisinart or blender is running, toss in 2 tsp coarsely chopped garlic and wait till it’s all small and stuck to the walls. Then stop the chopper and add the bell peppers and 3 Tbsp fresh lemon juice, and puree. Remove to a mixing bowl and mix in 1/2 cup mayonnaise, 1/4 tsp Kosher salt, and a pinch of cayenne. Refrigerate till near to dinner, but allow to warm nearer room temperature before serving.

I serve the grilled swordfish over Thai jasmine rice, and top with the red pepper aioli, but the book’s illustration just shows skewered fish bits in a pond of sauce. Great no matter how you do it.

wine140704I also cleaned up a bit of excellent, crispy Romaine from the Bowl, and asked D to make a dressing for it. I think he also added the scallion I had washed up. It was very good.

D chose a rose from The Wine Mine called Maysie that we had tasted at one of their $1 Saturday tastings awhile back. Everyone was impressed with how well it went with the dinner. We’ve had reds with this in the past, including our beloved Chateau Saint-Sauveur Cotes de Ventoux.

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