Mustard-Marinated Flank Steak, 126 Orecchiette with Broccoli Rabe & Sausage, 152 Osso Buco, 144 Penne alla Vecchia Bettola, 158 Roasted Asparagus & Prosciutto, 104 Roasted Sausages & Grapes, 137 Salmon & Melting Cherry Tomatoes, 150 Seared Scallops & Potato Celery Root Purée, 146 Sicilian Grilled Swordfish, 149 I used 1/4 c chicken stock,no wine.I used the same amount of sauce but only cooked two fillets. Seal bag; turn to coat well. Instructions: Light a charcoal grill or preheat a gas or stovetop grill until very hot. Add fish and turn to coat. By complete coincidence, when I was poking around for a recipe for swordfish, what should appear before me but Ina Garten’s Sicillian Grilled Swordfish recipe which Ina said was inspired by Marcella. I made a few changes,I added extra garlic,of course because I LOVE garlic. 3) When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Place fish in a plastic bag set into a shallow dish. 3 comments: Plate the swordfish on a warm platter, drizzle a bit of the reserved Caesar sauce and sprinkle on the scallions and frizzled capers and serve immediately with lemon slices for squeezing. I found it in Ina’s “Barefoot Contessa Foolproof” (Clarkson Potter 2012). Labels: Basics, Fish, seafood. Sauce Whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. This recipe certainly keeps up with the title of the book. Get full Indonesian Grilled Swordfish (Ina Garten) Recipe ingredients, how-to directions, calories and nutrition review. Sprinkle the fish generously on both sides with salt and place it over the coals. For marinade, combine lime peel, lime juice, oil, garlic, cilantro, pepper, and salt. Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. page. Pour marinade over fish in bag.
Enjoy! Preparation. Add the tomatoes to the skillet and break them up with a fork. Thaw fish, if frozen. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Set aside. Posted by Susan Lindquist at 8:38 AM. Refrigerate 1 hour, turning bag occasionally. I love Barefoot Contessa's recipes.When I saw swordfish at the store,I thought about this recipe I saw Ina make on tv and thought I'd try it. Season with salt and pepper and cook over low heat until most of the liquid has evaporated, 15 to 20 minutes.