The Literate Chef

Posts Tagged ‘lime’

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Piscatorial Perfection – Blackened Swordfish with Lime – Cilantro Marinade

In Appetizers, Fish, Recipes, Seafood on July 10, 2013 at 5:29 PM

Swordfish hors d'oeuvres

Swordfish hors d’oeuvres

The local fishmonger was featuring freshly harpooned swordfish yesterday, and I decided to serve it as an appetizer for family and friends. Having grilled swordfish before, both blackened and not, marinated and not, I thought I would try a combination of both techniques, but with the marinade at the end rather than before grilling. This recipe produced about 14 pieces, which were artfully  served with spiky toothpicks in homage to the lost sword (?). It was a big hit with all of the fish lovers; next time 2 lbs. and double the recipe. Other thoughts: Sliced and served on pumpernickel with a piece of red onion? Shredded and mixed with farfalle in a macaroni salad?

Ingredients:

1 lb. piece of Swordfish Steak, about 1 inch thick
2 tbsps. extra virgin olive oil
Blackening Powder a/k/a Cajun Seasoning
Juice of two freshly squeezed limes
1 tbsp. chopped fresh cilantro

Preparation:

  1. Heat gas grill on high.
  2. While the grill is heating, coat one side of the swordfish with 1 tbsp. of the olive oil, sprinkle liberally with blackening powder, turn fish and repeat.
  3. Place fish on pre-heated grill and cook for 9 minutes, turn and cook an additional 8 minutes.
  4. Remove fish from grill and let cool for about 15 minutes
  5. When cooled, gently cut into 1 inch cubes with a very sharp knife.
  6. Pour lime juice over the cubes and mix well.
  7. Add cilantro and mix well again
  8. Refrigerate for 1 hour before serving.

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Pan Seared Cod Served on a Bed of Spinach – Ginger, Lime, Cilantro, Jalapeño Broth

In Fish, Recipes, Seafood on November 10, 2012 at 5:46 PM

Pan-Seared Cod

(Serves two: Active preparation – 20 minutes, cooking time 20 minutes)

Ingredients:

1 lb. Cod fillets
1 lb. Baby Spinach
Salt & pepper
1 8oz. bottle of Clam Juice
¼ cup fresh squeezed lime juice, about 3 small limes
1 tbsp. minced fresh ginger, 1 piece peeled, about 1 inch square
1 jalapeño pepper, seeds discarded, minced
1 tbsp. chopped fresh cilantro
2 tbsps. extra virgin olive oil
¼ cup dry white wine

Preparation:

1. Pre-heat oven to 450 degrees.
2. Season the fillets with salt & pepper.
3. Steam and drain the spinach, keep it warm.
4. Add the clam juice to a small 1 or 2 qt. pot and bring to a boil
5. When it boils, reduce heat and simmer 10 minutes, then add the lime juice.
6. Add the ginger and jalapeño and continue to simmer.
7. Heat an oven-proof skillet on high and add the olive oil.
8. When oil is shimmering, add the seasoned fish, flat side down, and pan-sear for 4 minutes.
9. Transfer skillet to oven and cook for 3 minutes more, do not turn the fillets.
10. Divide the spinach among 2 deep bowls.
11. Carefully remove the fish to a plate and keep warm.
12. Return skillet to stove top and heat on high.
13. De-glaze pan with white wine and then add the ginger-lime broth.
14. Bring to a boil and then pour over the spinach.
15. Gently place the cod fillets on the spinach and top off with the cilantro.

Serve with a crusty, warmed baguette and Sauvignon Blanc.

Please see: What to Do With a Piece of Cod

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