Lunch break: grilled swordfish with lemon and herb marinade and chimichurri

Chief James Klein

Dom’s Kitchen and Market – 2730 North Halsted, Chicago

https://domschicago.com/

Visit https://domschicago.com/ for @domschicago or all of the latest fall promotions.

Receipts:

GRILLED ESPADON WITH LEMON AND CHIMICHURRI HERB MARINADE

For 4 people

LEMON MARINADE WITH HERBS

1/2 Lemon

1 ounce (2T) Kosher salt

1/4 tsp. Fresh rosemary (trimmed and cleaned)

1/4 tsp. Fresh thyme (chopped)

2 cloves of fresh garlic

2 tbsp. Lemon Juice (Fresh)

2 oz. (4T) Olive Oil

PREPERATION:

CUT 1 WHOLE LEMON IN HALF ALONG THE ECUADOR, THEN CUT EACH HALF INTO 4 PIECES. REMOVE THE SEEDS.

COMBINE THE FOLLOWING INGREDIENTS IN THE FOOD PROCESSOR:

SWED LEMON PIECES

1 OZ (2T) OF KOSHER SALT

1/4 CC OF ROSEMARY

TSP THYME

2 CLOVES GARLIC

ADD 2 TBLS OF LEMON JUICE AND 2 FL OZ (4T) OF OIL TO THE MIX AND PROCEED FOR 2 MINUTES TO MIX.

NOTE: SMALL SPOTS OF LEMON SKIN WILL REMAIN IN THE MARINADE. IT’S GOOD!

CHIMICHURRI

½ ounce (1T) Fresh parsley (leaves cleaned and chopped)

½ ounce (1T) Fresh cilantro (leaves cleaned and chopped)

1 spring onion (sliced ​​1/2 “thin)

2 oz. (4T) Dried Italian oregano

1 ounce (2T) raw garlic clove

1 Jalapeno (chopped and seedless)

1/2 ounce (1T) White Wine Vinegar

2 oz. (4T) Olive Oil

Kosher salt

PREPERATION:

PLACE ALL INGREDIENTS IN A SMALL PLASTIC CONTAINER. USE A HAND MIXER UNTIL ALMOST COMPLETELY SMOOTH. IT IS GOOD IF THERE ARE STILL A FEW HERBAL FLIES IN THE MIXTURE.

SWORDFISH

4 EA 6OZ STEAK OF SWORD

1.5 FL OZ (3T) LEMON HERB MARINADE

2 FL OZ (4T) CHIMICHURRI

PREPERATION:

PLACE THE SWORDFISH, 1.5 FL OZ (3) LEMON HERB MARINADE AND 2 FLOZ (4T) CHIMICHURRI IN A STAINLESS STEEL MIXING BOWL

USING GLOVED HANDS, MIX THE INGREDIENTS UNTIL THE SALMON IS EVEN COATED. MARINE OVERNIGHT FOR BEST FLAVOR, OR COOK IMMEDIATELY AS NEEDED.

TO COOK:

USE PLIERS, PLACE THE MARINATED SWORD ON A PREHEATED GRILL.

COOK FOR 3 MINUTES, TURNING AT 90 DEGREES AFTER 1H30 MINUTES.

RETURN AND REPEAT STEP.

COOK UNTIL THE SWORDFISH REACHES AN INTERNAL TEMPERATURE OF 140F.

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