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Grilled Swordfish with Shishitos and Grapefruit MICHAEL SYMON

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A great way to add some flare to your weeknight meals!

4 8- ounce swordfish steaks
1/4 cup olive oil (plus for to garnish)
Kosher salt and freshly ground pepper (to taste)
1/2 pound shishito peppers
1 tablespoon olive oil
3 grapefruits (2 peeled and segmented, 1 halved)
1 bunch fresh basil (torn)
Kosher salt (to taste)

Preheat a grill or grill pan to medium high heat.
For the Swordfish: Season the fish with salt and pepper and drizzle with olive oil. Place on grill and cook until nicely charred and cooked through, about 5-6 minutes per side.
Place the halved grapefruit, flesh side down on the grill and cook until charred and tender, about 3-4 minutes.
For the Shishito Peppers: In a medium size mixing bowl, drizzle peppers with olive oil and toss to coat. Season with salt, place on grill until nicely charred and tender, about 2-3 minutes per side. Remove to a large bowl.
Using a paring knife, remove the skin of the grapefruits. Cut along the inside of the membrane to separate the segments.
Add the grapefruit segments and torn basil to the bowl with the shishito peppers. Squeeze the juice from the grilled grapefruit halves into the bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to combine.
Serve warm, placing the swordfish on a platter and topping with the shishito pepper grapefruit mixture.

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