Grilled swordfish with salsa verde – a detailed recipe cooking. 
Photo of the dish:Chef Mark Murphy Time: 50 min. Difficulty: easy Servings: 6 – 8 The recipes use measured containers with a volume of: 1 glass (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.
Ingredients for the recipe:
- 8 swordfish fillet 3 cm thick. (From 270 to 300 gr. Each)
- Grated zest from 3 lemons, as well as 2 halves of lemon
- 10 cloves of garlic, minced
- 2 tbsp. olive oil as well as more for grilling
- 1/4 Art. thyme chopped
- 1 tbsp. l aleppo pepper
- 1/2 small head of red onion, chopped in small sliced
- 1 small jalapeno peppers
- 1 tbsp. l sherry vinegar
- 2 tbsp. l chopped parsley
- 2 tbsp. l shredded cilantro
- 1 tbsp. l chopped mint
- 1/2 lime juice
- 2 avocados, cut into quarters (with skin)
- 1 bunch of watercress, chopped
- Sea salt
Recipes with similar ingredients: fish fillet, chili pepper, sauce salsa, thyme, cilantro, parsley, mint, avocado
Recipe preparation:
- In a bowl, combine lemon zest, garlic, 1 tbsp. olive oils, thyme and aleppo pepper; mix well. Split marinade between two zip bags, then put the fish in packages. Marinate in the refrigerator for at least 1 hour or overnight.
- Preheat the grill to maximum and grease the wire rack. Saute on grilled red onions and jalapenos until marks from the grill appear, about 2 min from each side. Put the red onions in a bowl, pour vinegar on top and cover with plastic wrap. Clean and chop the jalapenos.
- Cook salsa verde (spicy green sauce): in a bowl mix jalapenos, parsley, cilantro, mint, lime juice and the remaining 1 Art. olive oil. Remove the onion from the vinegar when it cools, and chop coarsely, then add vinegar and onions to salsa verde; season 1/2 tsp. salt and mix well.
- Remove the swordfish from the marinade and season with salt. Reduce grill fire to medium. Cook the fish for 2 minutes, then turn over to 90 degrees and fry for another 2 minutes, then turn over and cook until the flesh turns white, about 2 minutes more. Increase the grill temperature to high. Grill Halves lemon and avocado slice down, 1 to 2 min. Lay out watercress with a portion of salsa verde on a dish. Put swordfish, avocado and still salsa. Garnish with fried lemons. Sprinkle with sea salt over to taste. Recipe for grilled swordfish with pickled fern and salsa.
