J
jadaore
Guest
Jada's notes: tried this on tilapia last nite, it was delicious. Half recipe was perfect for 1lb., I did add tequila, otherwise it's more of a paste texture. Marinated about 45 min at rm temp then grilled on foil and didn't turn over while cooking. Used mesquite instead of hickory cause that's what I've got right now. Scroll down to see Pat's notes, I also skipped the avo mayo and didn't miss it.
95% of epi reviewers would make agn
From: Pat/No. Cal.
Rec: Grilled Swordfish Verde
Grilled Swordfish Verde
The verde on the succulent swordfish comes
from the cilantro and chili marinade and a
silky avocado mayonnaise. Start out with
salsa and tortilla chips, and serve Mexican
beer throughout the meal.
1 cup thinly sliced green onions
3/4 cup (packed) cilantro leaves
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1 1/2 tbsp grated lime peel
1 1/2 tbsp golden brown sugar
1 tbsp coarsely chopped seeded jalapeño chili
marinade can be thinned w/ tequila if desired
6 8-oz swordfish steaks (about 3/4 inch thick)
1 cup hickory smoke chips, soaked in water 30
minutes, drained
Blend first 7 ingredients in processor until
almost smooth. Season with salt and pepper.
Pour marinade into 13x9x2-inch glass baking
dish. Add swordfish, turning to coat. Cover
and refrigerate 2 hours, or let stand at room
temperature 1 hour, turning fish twice.
Prepare barbecue (medium heat). Place smoke
chips in 8x6-inch foil packet with open top.
Set packet atop coals about 5 minutes before
grilling. Grill fish until cooked through,
basting often with marinade, about 4 minutes
per side.
Serve fish with avocado mayonnaise.
Makes 6 Servings.Source: 7/97 Bon Appetit
Pat’s notes: This was just delicious. Made half the marinade for 2 large swordfish steaks, marinated about 1 hour then grilled.
Didn’t make the avocado mayonnaise and didn’t miss it. Have also used this marinade on
sturgeon which was great!
95% of epi reviewers would make agn
From: Pat/No. Cal.
Rec: Grilled Swordfish Verde
Grilled Swordfish Verde
The verde on the succulent swordfish comes
from the cilantro and chili marinade and a
silky avocado mayonnaise. Start out with
salsa and tortilla chips, and serve Mexican
beer throughout the meal.
1 cup thinly sliced green onions
3/4 cup (packed) cilantro leaves
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1 1/2 tbsp grated lime peel
1 1/2 tbsp golden brown sugar
1 tbsp coarsely chopped seeded jalapeño chili
marinade can be thinned w/ tequila if desired
6 8-oz swordfish steaks (about 3/4 inch thick)
1 cup hickory smoke chips, soaked in water 30
minutes, drained
Blend first 7 ingredients in processor until
almost smooth. Season with salt and pepper.
Pour marinade into 13x9x2-inch glass baking
dish. Add swordfish, turning to coat. Cover
and refrigerate 2 hours, or let stand at room
temperature 1 hour, turning fish twice.
Prepare barbecue (medium heat). Place smoke
chips in 8x6-inch foil packet with open top.
Set packet atop coals about 5 minutes before
grilling. Grill fish until cooked through,
basting often with marinade, about 4 minutes
per side.
Serve fish with avocado mayonnaise.
Makes 6 Servings.Source: 7/97 Bon Appetit
Pat’s notes: This was just delicious. Made half the marinade for 2 large swordfish steaks, marinated about 1 hour then grilled.
Didn’t make the avocado mayonnaise and didn’t miss it. Have also used this marinade on
sturgeon which was great!