s GRILLED SWORDFISH WITH CHARRED TOMATOES AND AIOLI **** s |
Ingredients
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Instructions *** 10-18-2012 very good, pretty gourmaish looking, didn't use cherry tomatoes as i figured they would fall through the grill *** September 29, 2010 Serves 4 AIOLI 2 1/2 cups mayonnaise 2 cloves garlic, smashed to a paste with 1/2 teaspoon salt Black pepper, to taste 1. In a bowl, whisk the mayonnaise, garlic, and pepper. 2. If the mixture seems thick, add 1 tablespoon warm water. Taste for seasoning and add more salt, if you like. Set aside 1 cup aioli for the fish tacos. Cover and refrigerate until serving. FISH 1/2 teaspoon each ground cumin, ground coriander, and cayenne pepper 2 1/2 pounds swordfish, cut into 6 pieces Salt and black pepper, to taste 3 tablespoons olive oil 12 large tomatoes, cored and thickly sliced 1 pint cherry tomatoes Large handful flat-leaf parsley sprigs, leaves removed 1. In a small bowl combine the cumin, coriander, and cayenne. Lay the swordfish in a baking dish. Sprinkle with the spice mixture, salt, black pepper, and 2 tablespoons of the olive oil. Cover and refrigerate for up to 8 hours. Let the fish come to room temperature before grilling. 2. In a small bowl combine the sliced tomatoes, cherry tomatoes, 1 tablespoon of olive oil, salt, and black pepper. 3. Light a charcoal grill or set a gas grill to medium-high. When the coals turn gray, grill the swordfish for 5 minutes on a side. Grill the tomatoes and cherry tomatoes for 5 minutes or until charred on one side. 4. Set aside 2 pieces of swordfish and about half the tomatoes for the tacos. 5. Add tomatoes to each of 4 plates. Set a piece of fish on top. Garnish with parsley and aioli. Jonathan Levitt © Copyright 2010 The New York Times Company This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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