{"id":1014,"date":"2023-11-13T23:58:50","date_gmt":"2023-11-13T23:58:50","guid":{"rendered":"https:\/\/cookpalette.com\/?page_id=1014"},"modified":"2023-11-13T23:58:50","modified_gmt":"2023-11-13T23:58:50","slug":"grilled-swordfish-on-rutabaga-pepper-relish","status":"publish","type":"page","link":"https:\/\/colorpalette.com\/free-healthy-recipes\/free-fish-shellfish-recipes\/grilled-swordfish-on-rutabaga-pepper-relish\/","title":{"rendered":"Grilled Swordfish on Rutabaga & Pepper Relish*"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”3\/4″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Grilled Swordfish on Rutabaga & Pepper Relish*<\/h2>\n

Serves 4<\/em><\/p>\n

4 swordfish fillets (6 oz each; 1-inch thick)
\nJuice of 3 lemons
\n2 T olive oil
\n20 grinds fresh ground pepper
\n1-1\/2 tsp cumin
\n1\/8 tsp cayenne
\nRutabaga & Pepper Relish<\/a>
\nMarinated Potatoes<\/a>
\nCilantro Oil
\n1 bunch cilantro (fresh coriander)
\n1\/2 clove garlic, peeled
\n2 T olive oil
\n1\/4 C water
\n10 grinds freshly ground black pepper<\/p>\n

Mix lemon juice, oil, pepper, cumin, and cayenne pepper. Add swordfish and marinate for 4 hours, turning periodically.<\/p>\n

To make Cilantro Oil, pick leaves from coriander; reserve about one-fourth
\nbunch for garnish. Place remaining leaves in a blender with garlic, oil, water, and pepper; pur\u00e9e completely. Store in a plastic squeeze bottle until needed. Shake well before using.<\/p>\n

Grill or saut\u00e9 swordfish in a very hot pan for about 3 to 4 minutes on each
\nside (for a l-inch thick piece). The swordfish should be cooked to medium
\nstage, just warm in the center.<\/p>\n

Place swordfish on a bed of Rutabaga & Pepper Relish, garnish with Marinated Potatoes, and squirt Cilantro Oil around the fish. Place cilantro leaves over and around the fish.<\/p>\n

Suggestion:<\/strong><\/p>\n