Vicky Murphy with Inland Seafood joins us on Eyewitness News Midday Thursday, October 5 to make grilled swordfish with herbs.
Grilled Swordfish with Herbs
4 6-ounce Swordfish portions
¼ cup olive oil
1 tablespoon minced basil
1 tablespoon minced lemongrass
1 tablespoon minced garlic
Pour olive oil in a small mixing bowl. Add basil, lemongrass and garlic and whisk together until thoroughly mixed. Set aside and cook fish in one of the following methods. After cooking fish, place one tablespoon of the herb sauce on top of each fish portion. Serve immediately.
Grill: Place fish on grill about 4" from coals. Baste with melted butter and grill for about 3 minutes on each side or until fish flakes easily when tested with a fork.
Tabletop grill: Heat grill until red light goes off. Spray with cooking spray. Place fish on grill. Close cover. Grill 3 to 4 minutes or until fish is opaque throughout and flakes easily when tested with a fork.
Panfry: Place butter in a medium skillet that is heated to medium/high heat (about 375 Degrees). Place fish in skillet and cook for 2 minutes on each side or until fish flakes easily when tested with a fork.
Broil: Place fish on well-greased broiler pan. Dot with butter. Broil for 2-3 minutes on each side approximately 3-4 inches from the source of heat or until the fish flakes easily when tested with a fork.