Grilled Swordfish Steaks with Golden Raisin ChimichurriSteven Raichlen
More Recipes from Episode 201: Grilling with Wood
- Sear and Slide Beef Tomahawks with Bearnaise Butter
- Wood-Grilled Blistered Tomato and Ricotta Bruschetta
Grilled Swordfish Steaks with Golden Raisin Chimichurri
- Yield: Serves 4
- 2 pounds thick swordfish steaks (at least 1-1/2-inches thick)
- 12 bay leaves (preferably fresh)
- 2 lemons, cut in half lengthwise, each half cut crosswise into 1/4-inch slices, seeds removed, plus 1 whole lemon for squeezing
- Coarse sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh oregano
- Extra virgin olive oil (1/4 cup or as needed)
For the Golden Raisin Chimichurri
- ½ cup golden raisins
- 1 cup boiling water
- 2 tablespoons extra virgin olive oil, plus 3/4 cup to finish the chimichurri
- 1 bunch flat-leaf parsley, washed, shaken dry, and stemmed
- ¼ cup stemmed fresh oregano
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced
- 3 tablespoons sherry vinegar, or to taste
- 2 tablespoons fresh lemon juice
- ½ teaspoon hot red pepper flakes
1: Arrange the swordfish steaks in a nonreactive baking dish. Season on both sides with salt and pepper. Squeeze the juice from the remaining lemon over them. Sprinkle with oregano and drizzle with olive oil. Turn the steaks a few times to coat with the flavorings and marinate in the refrigerator for 30 minutes.
2: Meanwhile, make the chimichurri: Place the raisins in a heat-proof mixing bowl. Pour the boiling water over them and stir in 2 tablespoons of olive oil. Let the raisins soak for 15 minutes.
3: Finely chop the parsley, oregano, thyme, and garlic in a food processor. Gradually work in the 3/4 cup olive oil, sherry vinegar, lemon juice, hot red pepper flakes, and salt and pepper to taste: the chimichurri should be highly seasoned.
4: Drain the raisins well and add them to the chimichurri. Pulse the processor a few times to mix, but leave the raisins mostly whole. Transfer the chimichurri to a serving bowl.
5: Meanwhile, build a wood fire in your grill with a hot zone for searing and a medium zone for cooking. Brush and oil the grill grate.
6: Arrange the swordfish steaks over the hot fire and grill until the fish is browned and sizzling and cooked through, 4 to 6 minutes per side, 8 to 12 minutes in all. Move the steaks to the medium zone if they start to burn. Baste with a little of the chimichurri (pour it in a separate bowl) as the fish cooks.
7: Serve the swordfish steaks with the remaining chimichurri on the side for spooning over the fish.
Our thanks to the sponsors of Project Fire Season 2:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.