Grilled swordfish with pickled fern – detailed cooking recipe. Share with friends: 
Time: 50 minutes plus time for marinating Difficulty: medium Servings: 8 The recipes use measured containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Marinade and fish:
- 900 gr. peeled and rectangled swordfish (skin take off)
- 3 fresh limes
- 3 slightly crushed by the side of the knife and cut into four cloves of garlic
- 30 gr peeled and diced 0.5 cm. fresh root ginger (2.5-4 cm.)
- 1/2 tbsp. rice vinegar
- 1/4 soy sauce
- 6 diagonal stalks of green onions
- 1/4 Art. olive oil
- Salt and ground black pepper
Fern with vinaigrette sauce:
- 16 fern shoots (young ostrich shoots ordinary): soak in cold water and rub with your fingers to remove flakes
- 2 tbsp. l rice wine vinegar
- 1 slightly crushed by the side of the knife and cut into four parts clove of garlic
- 1/2 tsp Dijon mustard
- 1/2 tbsp. olive oil
- Salt and ground black pepper
Mushrooms:
- 240 gr. morel mushrooms, rinse and soak in cold water on 1 hour, then boil for 15 minutes.
- 3 tbsp. l olive oil
Tomato Salsa with Basil:
- 2 peeled and diced 0.5 cm large ripe tomato
- 1/2 tbsp. fresh basil leaves (tamp tightly)
- 2 shallots in small cubes
- 3-5 sliced ​​diagonally 1 cm slices of green stems onions (only white and pale green parts)
- 2 tsp soy sauce
- 1 tbsp. l balsamic vinegar
- 1/4 Art. olive oil
- Salt (if necessary) and ground black pepper
Recipes with similar ingredients: fish fillet, soy sauce, onions green, garlic, Dijon mustard, balsamic vinegar, rice vinegar, mushrooms, salsa sauce, tomatoes, basil, lime
Recipe preparation:
- Prepare a marinade for fish: Put in a small bowl 3 limes and heat them in the microwave to make them more fragrant and juicy. Let them cool slightly. Through the hole in add garlic, ginger, one by one to the lid of a working blender, rice vinegar, soy sauce and green onions. Then without turning off blender, squeeze juice out of microwave-heated limes. Put swordfish in a container and fill with marinade. Cover and place in refrigerator for 6-8 hours
- Prepare the fern marinade: Put the shoots fern in a bowl. Make a vinaigrette sauce by adding to a hole in the lid of a working blender, one rice vinegar, one garlic and Dijon mustard. Then, without turning off the blender, pour a thin stream of olive a little. Salt and pepper to taste, pour on the fern. Cover and let stand in the fridge about 6 hours. (This pickling replaces the process cooking.)
- Cook fresh salsa while the grill is heating for fish. In a bowl, mix soy sauce and balsamic vinegar, thin pour olive oil in a stream while continuing to whisk with a whisk. Slice the basil leaves and add to the bowl with the tomatoes, shallots and green onions. Salt and pepper to taste. (Before adding spices, try salsa, as soy sauce quite salty.)
- Grease the pickled fish with oil, salt and pepper. Grill fish for several minutes on each side, do not touching it so that the pieces do not fall apart. Give a “rest” then transfer to a cutting board and cut into slices. On in a hot skillet, fry morel mushrooms in olive oil, in for 10-13 minutes. Put a little in the middle of the serving dish. mushrooms, top with a slice of fish and pickled fern, Serve with fresh salsa in a separate salad bowl.
