Thursday, March 27, 2014

Swordfish with Citrus & Cilantro Marinade

I adore swordfish and serve it at least two or three times a month. Ideally, it's best grilled outdoors on a barbecue to create gorgeous grill marks, but when faced with a winter that just won't quit, baking the swordfish in the oven is the next best thing. With a dense, meaty texture and mildly sweet flavour, the key is preparing a marinade that is fragrant enough to enhance the swordfish without overpowering it's delicacy. This fabulous Citrus and Cilantro Marinade of lemon and orange zest, cilantro, sesame oil, olive oil and Ponzu sauce works beautifully on swordfish as well as salmon, tilapia or even seafood. Marinated for at least half an hour, the swordfish is simply baked in a 400°F oven for about 25 minutes, or until it's just cooked through. Served with a light salad and chilled glass of white wine, warmer weather doesn't seem so far away.

Citrus and cilantro marinade with lemon and orange zest, cilantro, sesame oil, olive oil and Ponzu

The swordfish is bathed in the marinade for 30-60 minutes

Red Oak Leaf salad with red cabbage sprouts, macadamia nuts and 
Tanimura & Antle Artisan Petite Tango lettuce

One ripe avocado is diced and added to the salad then dressed with a citrus vinaigrette

Swordfish with Citrus & Cilantro Marinade
Serves 2

1 lb swordfish, cut in two
3 slices of orange and arugula, for garnish

2 tbsp chopped cilantro
Zest of 1 lemon
Zest of 1 orange
1 tbsp olive oil
1 tsp sesame oil
1 tbsp Kikkoman Ponzu citrus-seasoned soy sauce

1/2 head red oak lettuce
1/2 head Tanimura & Antle Artisan petite tango lettuce
1/4 cup dry roasted macadamia nuts
1 tbsp red cabbage sprouts
1/4 cucumber, halved length-wise and finely sliced
2 gren onions, finely chopped
1 ripe avocado, pitted, peeled and diced

Citrus Vinaigrette:
1 tbsp Dijon mustard
1/4 cup olive oil
2 garlic cloves, minced
1 tbsp white wine vinegar
Juice of 1 orange
salt and pepper to taste

In a small food processor, blend the cilantro, lemon zest, orange zest, olive oil, sesame oil and ponzu sauce until well combined. Place the swordfish in a flat dish and coat with the marinade. Allow the fish to marinate 30-60 minutes.

Meanwhile, make the citrus vinaigrette by adding all of the ingredients in a food processor and blend until emulsified, then set aside. 

Preheat the oven to 400°F and bake the swordfish in a non reactive dish for 25 minutes, or until the fish is just cooked through. While the swordfish is in the oven, prepare the salad. Wash and dry the lettuce in a salad spinner and add to a salad bowl. Top with the chopped cucumber, green onions, cabbage sprouts and macadamia nuts. Dress the salad with the citrus vinaigrette then top with the diced avocado.

To serve, place the swordfish on a warmed serving plate and garnish with sliced orange and arugula, accompanied with the salad and a chilled bottle of white wine.