Sun-dried Tomato Swordfish Pasta
4 - 8 ounces of Swordfish Steaks
Sun-dried Tomato Vinegrette Marinade for Swordfish
- 1 Shallot, Chipped
- 3 Cloves Garlic, Minced
- ¼ Cup Fresh Basil, Chopped
- 1 Tsp. Thyme Leaves, Dried
- ¼ Cup Red Pepper, Roasted & Diced
- ¼ Cup Capers, Chopped
- ¼ Cup Tomato Puree
- ¼ Cup Sun-dried Tomato, Chopped
- 1 Cup White Balsamic Vinegar
- ¼ Cup Lemon or Lime Juice
- 1 Tblsp. Lemon Pepper
- 1 Tblsp. Sea Salt
- 1 Cup Virgin Olive Oil
- Mix all ingredients, except oil; Drizzle oil at end. Pour over steaks and marinate for 20 minutes.
- On med heat grill, spray grate with non-stick spray. Place steaks on grill, whipping off excess marinade prior to placing on grill. Cook sword about 4 minuets per inch thickness, per side. Set aside.
Pasta (Fettuccini or Penne)
- 1 lb Pasta
- 2 qt Water
- 1 oz Salt
- Add pasta to listed boiling, salted water stirring to prevent sticking until it returns to a full boil. Continue boiling and stir occasionally until just tender. Do not overcook. Drain immediately from the cooking water.
- Rinse with cold water by running the cold water over the pasta in the pot until thoroughly cooled. Drain again.
- Hold covered and refrigerated if not used immediately. Can be tossed with oil if holding for future use
Grilled Swordfish Over Littlenecks & Pasta
- 24 Clams, Fresh & cleaned
- 1 Bunch Basil, Fresh & Chopped
- ½ Cup Leek, sliced
- 3 Cloves Garlic, Chopped
- ½ Cup Sun-dried Tomato
- 2 Tbl. Capers
- ½ Cup Kalamata Olives
- 4 oz. Vermouth
- 2 oz. Lemon Juice
- 4 oz. Soft Butter
- Sauté leek, sun-dried tomatoes, and garlic in sauté pan. Add clams, vermouth, and lemon juice; cover for 5-8 minutes.
- Remove cover, add basil, capers, and olives, bring to simmer.
- Add 8 fl oz of clam sauce. Whisk in butter till frothy.
- Toss pasta into sauce - toss together.
- Place in four pasta bowls and nestle your grilled swordfish on top. Garnish with a nice sprig of basil on each bowl or plate
- 2 Shallots
- 3 Cloves Garlic, chopped
- 1 Qt. Clam Juice
- 6 oz. Chardonnay
- 9 oz. V-8 Juice
- 2 oz. Corn Starch
- 4 oz. Water
- Sauté shallots and garlic till soft. Add chardonnay, reduce by half.
- Add Clam Juice and V-8 Juice - bring to simmer.
- Mix corn starch with water (slurry) and drizzle into simmering sauce.
- Set aside till clams are ready.
Conch Fritters or Conch Crusted Catch Yield: 2 Dozen fritters of 4 fillets with a little left over.
- 1½ lb. Conch meat, pounded, chopped
- 2 tbspl. Vegetable oil
- ½ cup Chopped onions, sweet
- Add Bahia Blast for taste and heat! (recipe below)
- 1 tblsp. Chopped garlic
- 3 Eggs; beaten
- 2 tsp. Baking powder
- To Taste Salt
- 3 ¼ cup Flour
- 1 tbl. Chopped parsley
- 1 Cup Mango chutney
For deep-frying, use solid vegetable shortening
- If you can't buy it chopped take your whole Conch, using a meat mallet, pound out the conch. Using a sharp knife, small dice the conch.
- Heat the vegetable oil in a skillet over medium-high heat. Add the onions, season with Bahia and sauté for about 4 minutes or until slightly wilted.
- Season the conch with Bahia. Add the Conch and sauté for 2 minutes. Stir in the garlic. Remove from heat and set aside to cool.
- Make a batter by combining the eggs, milk, baking powder, 1 ¼ teaspoons of Bahia.
- Add the flour, ¼ cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley.
- Add the conch mixture to the batter and fold to mix.
- For Conch Fritters - Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Bahia (if you can take it.. To serve - Spoon a pool of mango chutney in the center of each plate. Arrange the fritters around the sauce. Garnish with whatever and serve warm.
- For Conch Crusted Fish - Use batter as a crust.. Season one side of fillet with Bahia and sear in hot sauté pan for about 10 seconds. Remove, set aside to rest. With spoon or spatula, spread batter over top of fillet, on seared side, about a good quarter of an inch. Top with bread crumbs (or parmesan cheese.) and sauté batter-side down. Cook for 2 minuets, turn over and add a splash of white wine and the juice of half a lime - if fish is thick say ¾ inch, toss in oven. if under ½ inch - reduce heat and cook 2 minutes. Can make an hour ahead or so and place in fridge. Sauté before dinner.
Bahia Blast Seasoning Yield: 12 Fluid Ounces or 1½ Cups
- 4 Tbl paprika
- 4 Tbl salt, kosher
- 4 Tbl garlic powder
- 2 Tbl onion powder
- 2 Tbl ground scotch bonnet pepper (Substitute cayenne if unavailable)
- 2 Tbl dried oregano, leaf
- 2 Tbl dried thyme, leaf
- 2 Tbl black pepper, ground course
- 1 Tbl ancho chili powder (or ground dried chili or dark chili powder)
- 1 Tbl ground allspice (optional - for a Caribbean flair)
- 1 tsp ground cinnamon (optional - for a Caribbean flair)
Pulse all ingredients together in food processor or place in jar, cover with lid (large Mason jar works well), and shake well. Close lightly and store in airtight container.
- 1 tsp. Ginger, Chopped
- 1 tsp. Garlic, Chopped
- ¼ Cup Lime Juice
- ¼ Cup Rice Wine Vinegar
- ¼ Cup Honey
- ¼ Cup Cilantro, Chopped
- 1/3 Cup Pineapple, Diced Small
- 1 Cup Cucumber, Diced Small
- ¼ Cup Raisins
Procedure: Mix ginger, garlic, lime and vinegar with honey. Add remaining ingredient, toss, set aside till fish is ready Makes 1½ - 2 cups.