Ingredients with Measurements:
- 4 swordfish steaks, about 6 oz each
- 1/4 cup Colatura di Alici (anchovy sauce)
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 lemon, juiced
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the Colatura di Alici, olive oil, garlic, lemon juice, salt, and pepper.
3. Brush the swordfish steaks with the Colatura di Alici mixture on both sides.
4. Place the swordfish steaks on the grill or grill pan and cook for 4-5 minutes on each side, or until the fish is cooked through and has grill marks.
5. Remove the swordfish steaks from the grill or grill pan and let them rest for a few minutes.
6. Serve the grilled swordfish steaks with additional Colatura di Alici sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 16g
Protein: 31g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 590mg
Substitutions for ingredients:
- If you can't find Colatura di Alici, you can substitute with Worcestershire sauce or fish sauce.
Variations:
- Add some chopped fresh herbs, such as parsley or basil, to the Colatura di Alici mixture for extra flavor.
- Use a different type of fish, such as salmon or tuna, instead of swordfish.
Tips and tricks:
- Make sure to oil the grill or grill pan before cooking the swordfish to prevent sticking.
- Don't overcook the swordfish, as it can become dry and tough.
- If you don't have a basting brush, you can use a spoon to spread the Colatura di Alici mixture on the swordfish.
Storage instructions:
Leftover grilled swordfish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the grilled swordfish, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the grilled swordfish on a bed of greens, such as arugula or spinach, and garnish with lemon wedges.
Garnishes:
Lemon wedges, chopped fresh herbs, such as parsley or basil
Pairings:
- Serve with a side of roasted vegetables, such as asparagus or zucchini.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or zucchini
- Grilled corn on the cob
- Garlic mashed potatoes
Troubleshooting advice:
- If the swordfish sticks to the grill or grill pan, it may not be hot enough or may need more oil.
- If the swordfish is dry, it may have been overcooked.
Food safety advice:
- Make sure to cook the swordfish to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Colatura di Alici is a traditional Italian sauce made from anchovies that dates back to ancient Rome.
Flavor profiles:
The Colatura di Alici adds a salty, umami flavor to the grilled swordfish.
Serving suggestions:
Serve the grilled swordfish with a side of roasted vegetables and a glass of white wine for a delicious and healthy meal.
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Region: Italian