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Grilled Jersey Swordfish with Herb Butter and Cilantro Fruit Relish
Chef Anne Patterson
Off the Hook Seafood, Long Beach Island, NJ

   

1 – 1-1/2 lbs Jersey Swordfish filets (Monkfish and Bluefish could also be substituted, wrap in foil before grilling)
½ lb butter (2 sticks), whipped with mixer
or food processor
1 small shallot, chopped



3 cloves garlic, chopped
3T each chopped fresh herbs: thyme, parsley, oregano
1 T ground fresh pepper
Juice of half lemon (3T)


Video Demo: real player, windows media

Directions:

Grilled Fish
When outdoor grilling, brush fish with olive oil & season with salt and pepper to taste. To pan fry, coat pan with 1 T olive oil or pan spray. Rule of thumb to cook fish: estimate 10 minutes cooking time per inch of filet thickness. The filet is done when it springs back with gentle pressure. Top each filet with one tablespoon herbed butter. Serve with cilantro fruit relish.

Herb Butter
To prepare herb butter, combine whipped butter, shallot, garlic, chopped herbs, pepper, lemon zest and juice. Blend well in mixer or processor. Place herb butter on wax or parchment paper and roll into log shape. Wrap and tie both ends and freeze log until hardened. Herb log can be kept frozen for six months.

Cilantro Fruit Relish

1 cup seasonal fresh fruit, finely chopped (strawberries, blueberries, pears, oranges, peaches)
¼ cup orange juice
1 small red onion, chopped
2 T chopped cilantro
Zest of one lemon

Combine all ingredients and marinate for at least 15 minutes. Serve with grilled fish & herbed butter.

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