The thrill of swordfish from the grill In and out: With a little help from the microwave, vegetables cook well outdoors, too.

Fast & Fresh

June 19, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

Nothing's better than swordfish on the grill -- and how about the entire meal done over fire?

The entree in today's menu uses the simplest of ingredients, combined with some new grilling techniques that you'll want to keep in your repertoire.

To save time cooking the corn, place the corn (husks on) in a microwave-safe plastic bag with about 1/4 cup of water. Close loosely, and then microwave on 100 percent power for 6 to 8 minutes. Remove from the bag and place the corn on the grill, over indirect heat for about the same length of time as the fish. Close the lid, and the corn continues to cook along with the fish and vegetables. Let cool slightly before removing husks. I wear oven mitts for husking when the corn is hot.

Serve with one of the new chunky-topped crumb cakes available at the supermarket.

Grilled swordfish with charred tomatoes and onions

Serves 4

4 (4-ounce) swordfish steaks, 1/2 -to-1 inch thick

1 teaspoon olive oil

2 tablespoons fresh lemon juice, divided use

2 tablespoons balsamic or red wine vinegar, divided use

salt and freshly ground pepper

3 medium onions, halved, skin on

4 teaspoons sugar

4 large plum tomatoes, halved

2 cloves garlic, minced

Heat the grill to a medium-high heat. In food-safe clean bag, place the swordfish, olive oil and 1 tablespoon each of lemon juice and vinegar. Close tightly and toss to coat.

Meanwhile, place onions cut side down on a microwave-safe plate and microwave on 100 percent power for 4 to 6 minutes or until just beginning to soften. Turn over so that the cut side is up and sprinkle with 2 teaspoons sugar. Sprinkle the cut side of the tomatoes with salt, pepper and 2 teaspoons sugar. Now place the onions and tomatoes on the grill, cut side up. Cover with a lid or tented foil and grill for 5 minutes. Flip and grill for 7 minutes more.

At this time, add swordfish and grill for 4 to 5 minutes per side, depending on thickness.

When vegetables are finished, transfer to a cutting board, retaining any juices, and then remove onion skins and chop all coarsely. Transfer to a medium bowl and add remaining 1 tablespoon each of lemon juice, vinegar and garlic. Add salt and pepper, if desired. Serve the charred vegetable mixture over the swordfish.

Per 4-ounce serving of fish with vegetables: 332 calories, 8 g fat, 2 g saturated fat, 5 g unsaturated fat, 33 g protein, 34 g carbohydrates.

Pub Date: 6/19/96

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