Grilled Swordfish Recipe
Ingredients
| Swordfish | 4 , frozen | |
| Half and Half | 1/3 Cup (16 tbs) | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| Garlic | 6 Clove (5gm), sliced | |
| 1/8 teaspoon cayenne pepper or few dashes hot pepper sauce | ||
| 3 tablespoons chopped cilantro or parsley | ||
| 2 tablespoons olive or vegetable oil | ||
Directions
Thaw fish, if frozen.
In small saucepan, combine tomato paste, wine, garlic and cayenne.
Bring to boil.
Reduce heat; simmer, covered, 1 hour, stirring occasionally.
Press mixture through sieve; discard garlic.
Stir in cilantro and oil.
Cool to room temperature.
Place fish in shallow glass dish; brush cooled marinade over fish.
Cover and refrigerate 30 minutes.
Drain fish; reserve marinade.
Grill fish, on covered grill, over medium-hot briquets 4 minutes; brush with marinade.
Turn and cook 3 to 5 minutes longer or until fish flakes easily when tested with fork.
Brush again with marinade.
In small saucepan, combine tomato paste, wine, garlic and cayenne.
Bring to boil.
Reduce heat; simmer, covered, 1 hour, stirring occasionally.
Press mixture through sieve; discard garlic.
Stir in cilantro and oil.
Cool to room temperature.
Place fish in shallow glass dish; brush cooled marinade over fish.
Cover and refrigerate 30 minutes.
Drain fish; reserve marinade.
Grill fish, on covered grill, over medium-hot briquets 4 minutes; brush with marinade.
Turn and cook 3 to 5 minutes longer or until fish flakes easily when tested with fork.
Brush again with marinade.
Chef
