Chios n.27 grilled swordfish with cilantro lime marinated vegetables
Fish second courses
Grill
Recipe created by Katherine Z. Gage <br />www.mieletlavande.com <br />The onset of summer weather always puts me in the mood for grilling. One of my favorite family meals growing up was my mother’s grilled swordfish, briefly marinated in a mixture of lime juice, olive oil and cilantro. The thick steaks take in the flavors just like meat or chicken, with plenty of tart citrus and fragrant herby freshness to complement the fish. Outdoor grills are few and far between in NYC, but a solid cast iron pan (and good ventilation) can achieve the same great char-grilled results. Keep things tidy by marinating in disposable bags and grilling together for a one-pan dish. Don’t be afraid of some dark coloration on the asparagus tips—that beautiful brûléed crispness is exactly what we’re looking for. Esplette and black pepper add heat to grilled items but La Boîte’s Chios blend of spices gives another level of dynamic flavor that really enhances the recipe. <br />Difficulty: Moderate <br />Prep Time: 30 minutes <br />Cook Time: 25 minutes <br /> <br />
Share:
0
22
0
Comments