Ingredients with Measurements:
- 4 swordfish steaks (6 oz each)
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped Calabrian chili peppers
- 1/4 cup capers, drained
- 1/4 cup Kalamata olives, pitted and chopped
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, combine the olive oil, garlic, parsley, basil, oregano, Calabrian chili peppers, capers, and olives. Mix well.
3. Season the swordfish steaks with salt and pepper on both sides.
4. Brush the swordfish steaks with the herb and chili pepper mixture.
5. Place the swordfish steaks on the grill or grill pan and cook for 3-4 minutes on each side or until the fish is cooked through.
6. Remove the swordfish steaks from the grill or grill pan and let them rest for 5 minutes.
7. Serve the swordfish steaks with the remaining herb and chili pepper mixture on top.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 4g
Protein: 30g
Substitutions for ingredients:
- If Calabrian chili peppers are not available, use red pepper flakes instead.
- You can use any type of olives you prefer.
Variations:
- You can substitute swordfish with any other firm white fish.
- Add lemon juice for a tangy flavor.
Tips and tricks:
- Make sure to brush the swordfish steaks with the herb and chili pepper mixture before grilling to infuse the flavors into the fish.
- Let the swordfish steaks rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Store any leftover swordfish steaks in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the swordfish steaks in the microwave or oven until heated through.
Presentation ideas:
Serve the swordfish steaks on a bed of mixed greens or with roasted vegetables.
Garnishes:
Garnish with lemon wedges and additional chopped herbs.
Pairings:
Pair with a crisp white wine such as Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the swordfish steaks are sticking to the grill or grill pan, brush them with a little more olive oil.
Food safety advice:
- Make sure the swordfish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Calabrian cuisine is known for its bold and spicy flavors. This recipe incorporates Calabrian chili peppers, which are a staple in the region's cuisine.
Flavor profiles:
The swordfish is infused with the flavors of garlic, herbs, and spicy Calabrian chili peppers. The dish is savory and slightly spicy.
Serving suggestions:
Serve the Calabrian-Style Swordfish with a side of roasted vegetables and a glass of white wine for a delicious and satisfying meal.
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Region: Italian