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How To make Grilled Swordfish with Orange, Onion and Toma
1 c Orange juice
1/2 c Red wine vinegar
2 tb Brown sugar, packed
2 Medium oranges, peeled,
-seeded and cut into 1/4" 1 Large tomato, cored, seeded
-and cut iinto 1/4" dice 3 tb Finely chopped red onion
1 tb Chopped ciilantro
2 lb Swordfish, about 3/4" thick
-cut into 4 equal pieces While grill is heating, combine orange juice, vinegar and brown sugar in a large saucepan. Cook mixture, uncovered at a low boil until reduced to about 1/2 cup., about 20 minutes. Stir often as miixture cooks, to prevent scorching. Meanwhile combine oranges, tomato and onion in a colander or strainer and drain well. Transfer to a bowl, add cilantro and gently stir in all but 2 tablespoons hot orange juice syrup. Set aside. When ready to grill, rinse fish and pat dry. Brush both sides of the fish with the remaining orange juice mixture. Place fish on oiled grill over hot coals and cook, turning once, until fish is opaque in the center, 6-7 miinutes total. Remove from grill, transfer to serving platter and spoon relish over top.
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The pasta with swordfish ragout is a Mediterranean-style dish using calamarata pasta with a sauce made of swordfish, tomatoes, garlic and capers… it’s a must try! Find this and many more recipes with pictures on the English version of the Giallozafferano App (or Android
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Start by preparing the tomatoes: remove the vine and cut in half. Remove the skin from the edge of the swordfish steak - use a knife to slice it off - then chop into cubes: first cut into strips, then into small cubes. Finally, chop the parsley, discarding any large stems. It’s time to cook!
Sauté the garlic in the extra virgin olive oil; when it turns light brown, add the tomatoes - the garlic can be removed later, if you prefer, once the flavour is released; add the capers – I’m using capers in vinegar, if you’re using capers in salt remember to rinse off the salt before using – a pinch of salt and ground pepper. Now cook for about 15 minutes. In the meantime, cook the pasta: add coarse salt to the boiling water and drop in the pasta; it resembles the shape of calamari rings, hence its name “calamarata”. Cook the pasta for half the cooking time, then drain and add to the sauce, so that it absorbs all the flavours as it finishes cooking. Before draining, reserve some of the pasta cooking water and add one ladleful at a time until the pasta is cooked. All that’s left to do now is cook the swordfish, just a couple of minutes. Same method: a little oil, a clove of garlic, to be removed later, and sauté until slightly brown. When the oil has absorbed the garlic flavour, add the diced swordfish and a little white wine, let it evaporate, remove the garlic, then add the swordfish to the pasta. The pasta will be cooked in a minute, so sprinkle with parsley and adjust with salt and pepper, if needed. And while it finishes cooking, let’s see together the ingredients needed for this recipe!
Ingredients
For 4 servings
- ¾ lb (320 g) of calamarata pasta
- 14 oz (400 g) of cherry tomatoes
- 1 clove of garlic
- 1 heaping tbsp (10 g) of capers in vinegar
- 1 ⅓ tbsp (20 g) of extra virgin olive oil
- 1 pinch of salt
- pepper to taste
For the swordfish
- ⅔ lb (300 g) of swordfish
- 1 clove of garlic
- ⅔ tbsp (10 g) of extra virgin olive oil
- 1 ⅓ tbsp (20 g) of white wine
- 1 pinch of salt
- pepper to taste
- 3 sprigs of parsley
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Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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