Swordfish medallions with soy orange ginger marinade

2 lb. swordfish steaks, whole or cubed for skewers
1/2 c. vegetable oil
3 tbsp. soy sauce
2 tbsp. med. dry sherry
1 1/2 tsp. grated fresh ginger or 1 tsp. dry ginger
1 tsp. grated fresh orange rind
1/4 c. orange juice
Black pepper to taste
Vegetable oil

Place swordfish in glass dish. In bowl combine oil, soy sauce, sherry, ginger, orange rind, orange juice and black pepper to taste. Pour mixture over swordfish, turning to coat with marinade. Let stand, covered and chilled, turning occasionally for 2-6 hours. Preheat grill; brush with vegetable oil.


Place fish on grill, basting with marinade, and cook approximately 10 minutes per inch of thickness, turning halfway through cooking time. Garnish with parsley and orange slices. Makes 4 servings.

Pictured above with potatoes (coated with olive oil, pepper, fresh garlic and Herbs de Provence, then roasted at 425 until desired doneness), and creamed spinach.

Swordfish Steaks with Watercress Sauce

If you like swordfish, then run don't walk to the store to get all the ingredients!

This recipe is courtesy of Jamie Purviance in the "Weber's Real Grilling" cookbook.

Sauce:

1 large Garlic Clove, 1 C tightly packed fresh Watercress leaves, 1/4 C tightly packed fresh Basil leaves, 1/2 C sour cream, 2 tbs mayonaise, 1/2 tsp grated lemon zest, 1 tbs fresh lemon juice, 1/2 tsp worcestershire sauce, 1/4 tsp kosher salt, 1/8 tsp freshly ground black pepper

In food Processor, mince garlic and then add watercress and basil and process unitl chopped. Add remaining ingredients and process until smooth.

Season Swordfish steaks with minced garlic, paprika, salt and black pepper.

Grill over direct medium heat with woodsmoke of your choice.

Pictured above are oven roasted potatoes with Olive oil, garlic and herbs, and green beans sauteed with mushrooms and sweet red pepper, and pineapple orange mango salsa.

Fish Tacos with Smoked Salmon and Cilantro Lime Crema

Fish Tacos are great, but in my opinion it is the condiments that make them...

Wild Caught Salmon was smoked on the grill with mesquite for about 20 minutes.

Pico de Gallo with fresh chopped tomatoes, red onion, fresh cilantro, garlic, and anaheim chiles.

Cilantro Lime Crema;

I started with Crema Mexicana from the store, and added a bit of sour cream, fresh cilantro, lime zest, lime juice, garlic and anaheim chile. Put it in the food processor till smooth and set aside to blend flavors.

Top the corn tortillas with flaked salmon, add the crema, pico de gallo, red cabbage and grated Cotija cheese (this is a great cheese to add a bite to the tacos)

I am not a salmon fan, but these were good enough to make Valerie stop talking for the duration of the meal...