Grilled Swordfish with Baby Clams

Grilled Swordfish with Baby Clams, Wild Leeks, Asparagus, and Retsina-Scented Lemon-Mint Broth

I think this is one of spring’s best dishes. It’s light, aromatic, and easy to put together. It’s best made in a saucepan called a sauteuse, a large shallow pan with handles that can serve as a saucepan, casserole, or Dutch oven.

Any flaky white fish such as snapper or wild striped bass can be used in place of the swordfish. You’ll know the grill is hot enough to cook the fish perfectly when you can hold your palm about 2 inches above the grill for 2 seconds any longer and the grill is too cold, any shorter and it is too hot.

What you will Needed

  • 12 ramps
  • 18 pencil-thin unpeeled asparagus spears, trimmed and blanched
  • 30 clams in the shell, such as Manila or Mahogany
  • About 1/4 cup olive oil
  • Six 7-ounce, 1-inch-thick skin-on swordfish steaks
  • Coarse salt and freshly ground pepper
  • 1/4 cup retsina wine
  • 3 cups Clam Broth
  • Juice and grated zest of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 3 cups baby spinach leaves
  • 1 tablespoon torn fresh mint leaves, plus 6 sprigs for garnish

What to do

  1. Wash the ramps well and trim off the roots. Using a small sharp knife, cut the white part off on the bias and then cut crosswise into 1/2-inch-thick pieces. Cut the leaves into 1/4-inch-wide- strips. Set both aside, separately.
  2. Cut the top 1 1/2 inches from each piece of asparagus. Cut the remaining spears crosswise into 1/8-inch pieces. Set aside.
  3. Using a rough, green kitchen scrub pad, vigorously wipe the clams clean under cold running water. Place in a large bowl of cold salted water and swish to purge the clams of any sand. Drain and repeat twice more. Drain well and set aside.
  4. Clean and lightly coat the grill with olive oil. Preheat to medium high.
  5. Using a pastry brush, lightly coat both sides of the swordfish with some of the olive oil. Then season with salt and pepper to taste. Lay the fish directly on the grill and cover. Grill, covered, for 5 minutes. Turn, cover again, and continue to grill for 5 to 7 minutes, or until the flesh is opaque and the skin is lightly charred. Using a fish spatula, transfer the fish to a large serving platter. Tent lightly with aluminum foil to keep warm.
  6. Heat 2 tablespoons of the olive oil in a sauteuse over medium heat. Add the white pieces of ramps along with a pinch of salt and cook, stirring frequently, for about 3 minutes, or until the ramps are quite fragrant and beginning to soften. Do not allow them to take on any color.
  7. Remove the pan from the heat and add the wine, stirring to blend. Return the pan to medium-high heat and cook for about 3 minutes, or until the pan is almost dry.
  8. Add the broth, followed by the clams. Add half of the lemon juice, cover, and bring to a bare simmer. As soon as the mixture comes to a simmer, begin checking the clams. As they open, transfer them to a saute pan fitted with a lid using a slotted spoon. Continue removing clams as they open. This method speeds the cooking and keeps the claims from overcooking. Discard any clams that don’t open within 8 minutes.
  9. Add about 1/4 cup of the cooking liquid to the clams and then drizzle with 2 tablespoons of the extra virgin olive oil. Cover and keep warm.
  10. Taste the cooking liquid and season with salt and pepper to taste.
  11. Add the asparagus and bring to a simmer over medium heat. Immediately fold in the reserved ramp leaf strips. Add the spinach, mint leaves, and remaining lemon juice along with the zest. Taste and, if necessary, adjust the seasoning. You should have a clear, vibrant broth with a perfect balance of light flavors. Drizzle with the remaining 2 tablespoons extra virgin olive oil.
  12. Place 3 asparagus tips equidistant around the edge of each of 6 large shallow wide-rimmed soup bowls. Ladle an equal amount of the ramp-asparagus mixture in the center. Place 3 clams between the asparagus tops and a piece of swordfish in the center. Carefully ladle the broth around the edge without allowing it to splash on the fish. Place 2 clams on top, garnish with a mint sprig, and serve.

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Greek Grilled Whole Fish

Grilled fish with bones keeps the flesh moist and flavorful. Some people don’t like looking at a whole fish, however, so you can also remove the head and tail, leave the fish intact, and lightly score the skin. You’ll need an outdoor grill and wood chips to grill a fish successfully. A fish grilling basket is also helpful.

Ingredients Needed

  • 2 cups of wood chips, preferablly cherry or pecan
  • Olive oil for the grill
  • Six 1 1/4 pound whole red snapper, bass, porgy, or other small whole fish, cleaned and gutted (scales, gills and fins removed)
  • About 1/4 cup extra virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3 lemons
  • 1 teaspoon dried Greek Oregano
  • 6 plum tomatoes, peeled, seeded, membrane removed, and finely diced
  • 2 tablespoons chopped fresh chives

How to make this Greek recipe

  1. Place the wood chips in cold water to cover. Set aside.
  2. Preheat the grill and lightly coat the rack with olive oil.
  3. To prepare the fish, using a sharp boning knife, make a slight insertion at the top of the dorsal fin just below the head and continue making a slight incision, pressing the knife against the bones all the way down the spine stopping just above the tail. The head and tail should be intact. Turn the fish over and repeat the process on the other side. This will make it easy to pull the flesh away from the bone once cooked.
  4. Drain the wood chips and place them on top of the hot coals in the grill. The chips will ignite and emit a flavorful smoke.
  5. Using a pastry brush, lightly coat the fish with some of the olive oil. Then season with salt and pepper to taste. Lay the fish directly on the grill and cover. Grill, covered, for, 10 minutes, or until the flesh is opaque, and the skin is lightly charred.
  6. Using a fish spatula, transfer the fish to a large serving platter. Brush the fish lightly with olive oil again. Cut each lemon in half crosswise, and squeeze one half over each fish. Sprinkle with oregano. If desired, garnish the platter with some diced tomatoes and chopped chives.

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Dill Fish with Lemon Butter Sauce

This delicious recipe, will serve up to four people, and it only takes 10 minutes of cooking time. However, 3 hours of marinating is necessary for the tasty goodness.

Ingredients you will need

  • Four skinless fish fillets (you can use red mullet, john dory, perch, to name a few)
  • 1.5 tbs lemon pepper
  • 1-2 depending on your taste buds, freshly chopped dill
  • .33 cup of lemon juice

Ingredients to make Lemon Butter Sauce

  • Two tbs of lemon juice
  • .5 cup of cream
  • forty grams of butter
  • Two tbs of fresh chopped chives

How to make the Dill Fish with Lemon Butter Sauce

  1. Grab the lemon pepper and sprinkle it on the fish fillets, and you want to place the freshly sprinkled fillet in a shallow non metallic dish. Integrate the dill into the lemon juice, and then place over the fish. At this moment you want to refrigerate, and cover the dish.
  2. Heat up the grill, and cook the fish for about two minutes on each side. As always, you can do the flake test with a fork.
  3. Now…. in order to make the lemon butter sauce, do the following. Take a small pan, and simmer the lemon juice until it is reduced by half. After that, you want to remove the pan from the heat source, and take butter, and begin whisking it in little by little until most if not all of the butter has finished melting.
  4. At this point, you are about ready to eat and serve your dill fish with Lemon Butter Sauce. Just take the fish and pour the butter sauce gently on top of the tasty Dill fish. If you’d like to an extra touch to the recipe, you can also sprinkle some chives on top of this dish, or even serve it with a side of bread.

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Grilled lime cilantro ahi with honey glaze

  • ¼ cup olive oil
  • ¼ cup lime juice
  • 1/8 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • ¼ cup chopped cilantro
  • 1 pound yellow fin tuna fillets
  • ¼ cup honey
  • 2 tablespoons olive oil
  • 2 tablespoons chopped cilantro

Mix together olive oil, lime juice, balsamic vinegar, garlic, ginger, and cilantro. Throw in the tuna fillets and make sure they get covered. Let the tuna sit in the fridge in this sauce stuff over night.

Make the grill hot and non stick. Mix together the honey and some olive oil and cilantro and keep it handy.

Plop the tuna on the grill and close the lid for a minute. Flip the fish over carefully as to not turn them into fish burger making fire on the bottom by the coals. Close the lid again for a minute. Keep doing that and basting a lot until you think the fish are done. When they are almost done brush the honey stuff I told you to keep handy on both sides. Remember not to overcook the fish you probably aren’t the only one that has to suffer through it if you mess it up.

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Grilled Fish with Herbs

  • 1 ½ pounds skinless fillets of any firm fish
  • ½ cup chopped mixed fresh herbs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive, canola or any mild vegetable oil

For this flexible dish, use whichever herbs you prefer. This recipe used marjoram and dill for herbs. You could also use parsley, oregano, mint or cilantro. It’s really up to you.

Chop everything up and add salt and pepper. Mash this new concoction into the fish and hope for the best. Once you’ve done that wrap the fish in plastic wrap and stick it in the fridge over night.

Make the grill non stick and heat it up. Cook the fish over direct heat, about 9 or 10 minutes for each 1 inch of thickness. It should be opaque at the center when done.

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