Summer Recipe And Tips From A Pro


The summer season is known for outdoor BBQs and grilling and Executive Chef Tom Harvey at Eddie V’s Prime Seafood in Scottsdale is sharing one of his favorite summer grilling recipes – Charcoal Grilled Swordfish Steaks with Avocado, Fresh Crab, Red Chile and Cilantro Vinaigrette – and tips for the outdoor cook: “This recipe is great for the warm weather as it’s light, refreshing and contains ingredients that are still available during the summer,” says Harvey. “Paired with a crisp, white wine, this recipe is perfect for a summer evening outdoors.”

Charcoal Grilled Swordfish Steaks with Avocado, Fresh Crab, Red Chile and Cilantro Vinaigrette

Charcoal Grilled Swordfish Steaks with Avocado, Fresh Crab, Red Chile and Cilantro Vinaigrette

INGREDIENTS:

8 oz each Swordfish Steaks, ¾ thick, no skin, no bloodline

1 each avocado, peeled, ½ dice

4 oz of fresh crab meat, no shells

1 tablespoon of red pepper, very finely diced

1 teaspoon of Serrano pepper, very finely diced

1 tablespoon of red onion, very finely diced

4 tablespoons of rice wine vinegar

1 tablespoon of fresh lime juice

6 tablespoons of olive oil

1 tablespoon of sambal chili sauce

Kosher salt as needed

Fresh cracked pepper as needed

2 tablespoons of cilantro, chopped

METHOD:

  1. Season Swordfish with salt and pepper, brush lightly with some olive oil
  2. Grill Swordfish 4 minutes on each side over charcoal fire to desired doneness (medium-medium rare is preferable)
  3. Combine avocado, onion, cilantro, peppers, vinegar, 4 tablespoons of olive oil, sambal and cilantro, season with salt to taste
  4. Place Swordfish in center of hot plate
  5. Place avocado mixture on top of swordfish
  6. Place fresh crab on top of avocado mixture
  7. Serve Immediately

Grilling Tips from Chef Harvey:

Thickness of product to be grilled is important. Fish should not be any thicker than ¾” and no less than ½”. Thicker cuts of fish will result in over-charring and drying out on the outside. Thinner cuts will be too difficult to control doneness and will break apart on grill

Build your charcoal fire and allow charcoal burn until it has a white ash covering. The fire should be very hot

Brush grill with a wire grill brush well to remove any burnt on particles

Season items to be grilled well salt and cracked black pepper. Additionally, brush items to be grilled very lightly with olive oil. Too much oil causes flare-ups and result in an off-taste

Using a kitchen towel dipped in vegetable oil, hold the towel with tongs and rub grill (just before placing items on grill to cook) with oiled towel. This will help prevent items from sticking

Do not over-char grilled fish. This will impart a bitter taste

Eddie V’s Prime Seafood is located at 15323 North Scottsdale Road. For information, call 480.730.4800 or visit www.eddiev.com.

 

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