Grilled Swordfish
INGREDIENTS
4 swordfish steaks (8 oz each)
4 Anaheim peppers
8 cherry tomatoes
1/2 bunch parsley, chopped
1/2 lemon
1 tablespoon olive oil
Salt and freshly ground pepper
Grilled Swordfish
INGREDIENTS
4 swordfish steaks (8 oz each)
4 Anaheim peppers
8 cherry tomatoes
1/2 bunch parsley, chopped
1/2 lemon
1 tablespoon olive oil
Salt and freshly ground pepper
PREPARATION METHOD
PREPARATION
- Preheat Wolf Outdoor Grill on high heat for 10 minutes.
- Using a pastry brush, coat the fish, peppers and tomatoes with the oil.
- Season with salt and pepper and sprinkle with the parsley.
- Place the fish onto the grill grates and let cook for 3 minutes. Next rotate the fish 3/4 of a turn (this will achieve the diamond grill marks). Cook the fish for 3 more minutes, flip and repeat on the other side.
- While the fish is cooking, place the peppers and tomatoes onto the sear zone and cook for 3 minutes.
- When the fish is done cooking, move it to a serving platter, top with the peppers and tomatoes. Squeeze the juice from the half lemon over the top of the fish.
PREPARATION METHOD
PREPARATION
- Preheat Wolf Outdoor Grill on high heat for 10 minutes.
- Using a pastry brush, coat the fish, peppers and tomatoes with the oil.
- Season with salt and pepper and sprinkle with the parsley.
- Place the fish onto the grill grates and let cook for 3 minutes. Next rotate the fish 3/4 of a turn (this will achieve the diamond grill marks). Cook the fish for 3 more minutes, flip and repeat on the other side.
- While the fish is cooking, place the peppers and tomatoes onto the sear zone and cook for 3 minutes.
- When the fish is done cooking, move it to a serving platter, top with the peppers and tomatoes. Squeeze the juice from the half lemon over the top of the fish.
Grilled Swordfish
INGREDIENTS
4 swordfish steaks (8 oz each)
4 Anaheim peppers
8 cherry tomatoes
1/2 bunch parsley, chopped
1/2 lemon
1 tablespoon olive oil
Salt and freshly ground pepper
PREPARATION METHOD
PREPARATION
- Preheat Wolf Outdoor Grill on high heat for 10 minutes.
- Using a pastry brush, coat the fish, peppers and tomatoes with the oil.
- Season with salt and pepper and sprinkle with the parsley.
- Place the fish onto the grill grates and let cook for 3 minutes. Next rotate the fish 3/4 of a turn (this will achieve the diamond grill marks). Cook the fish for 3 more minutes, flip and repeat on the other side.
- While the fish is cooking, place the peppers and tomatoes onto the sear zone and cook for 3 minutes.
- When the fish is done cooking, move it to a serving platter, top with the peppers and tomatoes. Squeeze the juice from the half lemon over the top of the fish.
