Ingredients with Measurements:
- 4 swordfish steaks (6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups diced tomatoes
- 1/4 cup chopped fresh basil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1/4 tsp garlic powder
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Brush swordfish steaks with olive oil and season with salt and black pepper.
3. Grill swordfish steaks for 4-5 minutes per side, or until cooked through.
4. In a separate bowl, combine diced tomatoes, chopped basil, red wine vinegar, honey, and garlic powder. Mix well.
5. Serve grilled swordfish steaks topped with tomato-basil salsa.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 12g
- Carbohydrates: 10g
- Protein: 33g
Substitutions for ingredients:
- Swordfish steaks can be substituted with other firm white fish, such as halibut or mahi-mahi.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add diced avocado to the tomato-basil salsa for a creamier texture.
- Substitute fresh parsley or cilantro for the basil in the salsa.
- Add a pinch of red pepper flakes to the salsa for a spicy kick.
Tips and tricks:
- Make sure the grill is preheated to the correct temperature before adding the swordfish steaks.
- Brush the grill grates with oil to prevent sticking.
- Let the swordfish steaks rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover swordfish and salsa separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat swordfish in the microwave or oven until heated through.
- Serve salsa cold.
Presentation ideas:
- Serve swordfish steaks on a bed of mixed greens for a colorful presentation.
- Garnish with additional fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed green salad
Troubleshooting advice:
- If the swordfish sticks to the grill grates, use a spatula to gently loosen it before flipping.
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:
- Swordfish is a popular fish for grilling and has been enjoyed by Mediterranean cultures for centuries.
Flavor profiles:
- The swordfish has a mild, slightly sweet flavor that pairs well with the tangy tomato-basil salsa.
Serving suggestions:
- Serve with a glass of chilled white wine for a refreshing summer meal.
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