It is getting that time of year where all I want to do is grill everything and anything. For as much as I love the blessed pig fish is a great and easy protein to prepare. It takes very little to make it taste amazing so it is perfect for those quick and easy meals.
Besides grilling proteins it is amazing how grilling fruits and vegetables ends up changing the whole taste dynamic. One of my favorite summertime snacks is just to take thick slices of pineapple or peaches and throw them on the grill.
For the swordfish you will need:
- 1 lb of swordfish
- 1 jalapeno diced finely
- 2 cloves of garlic diced finely
- Juice of 1 lime
- 2 TB of extra virgin olive oil
- Pinch of salt and pepper
Combine everything together and let the swordfish marinade for an hour in the fridge. After the hour remove the swordfish from the fridge and let it sit in the marinade for another 30 minutes on the counter. This will allow the swordfish to come up to room temperature and allow for even cooking.
For the roasted salsa verde you will need:
- 1/2 lb of tomatillos
- 1 jalapeno pepper
- 1/2 of a white onion cut into large chunks
- 2 cloves of garlic quartered
- 1/4 cup cilantro
- Juice from 1/2 lime
- Kosher salt and black pepper
Set your broiler or grill to high. Cut the tomatillos in half and coat the tomatillos and jalapeno with extra virgin olive oil, salt, and pepper.
Place the tomatillos and jalapeno on the grill or broiler pan and cook till soft and blistered all over (about 3-5 minutes a side). Remove the stem from the jalapeno (if you want it less spicy cut the jalapeno in half and remove the seeds) and place everything in your food processor or blender. Pulse till desired consistency is reached. Season the salsa verde with salt and pepper.
Preheat your grill to high (if you don’t have a grill you can use your broiler or a 400 degree oven). Place the swordfish steaks on the grill and cook 3-4 minutes a side. To give the swordfish that nice criss-cross look after two minutes rotate the swordfish 90 degrees.
Serve the swordfish with the roasted salsa verde.