by Sagegreen
View
my 314 recipes »
A&M's Testing Notes:
Expand CollapseSagegreen's Notes:
Expand1/2 cup whipping cream Ask a question about this ingredient
1/8 teaspoon fresh grated ginger Ask a question about this ingredient
1/2 teaspoon valencia orange zest Ask a question about this ingredient
1 teaspoon lime zest Ask a question about this ingredient
1/2 teaspoon reposado tequila Ask a question about this ingredient
1/4 teaspoon Cointreau Ask a question about this ingredient
a few drops of fresh lime and orange juice Ask a question about this ingredient
1 teaspoon chopped flat leaf parsley Ask a question about this ingredient
pinch of kosher salt Ask a question about this ingredient
Whip the cream to a soft butter.
Ask a question about this stepAdd the flavorings, zest, salt, and herbs. Whip together.
Ask a question about this stepChill until serving.
Ask a question about this step24 ounces harpoon-caught swordfish steaks Ask a question about this ingredient
1/4 cup Evoo Ask a question about this ingredient
1/4 cup Reposado tequila Ask a question about this ingredient
1/8 cup Cointreau Ask a question about this ingredient
1/8 cup fresh lime juice Ask a question about this ingredient
4 tablespoons fresh valencia orange juice Ask a question about this ingredient
1 teaspoon lime zest Ask a question about this ingredient
1/2 teaspoon fresh orange zest Ask a question about this ingredient
1 teaspoon fresh grated ginger Ask a question about this ingredient
1 tablespoon chopped red onion Ask a question about this ingredient
1 tablespoon flat leaf parsley, chopped Ask a question about this ingredient
pinch of kosher salt Ask a question about this ingredient
1/2 teaspoon fresh ground white pepper Ask a question about this ingredient
1 handful mesquite and alder woods blended with chardonnay soaked oak wood chips for grill Ask a question about this ingredient
hardwood charcoal for grill Ask a question about this ingredient
lime wedges, an orange wedge, and parsley for garnish Ask a question about this ingredient
Mix all the liquids for the marinade and add the zests, ginger, onion, parsley, salt and pepper.
Ask a question about this stepAdd the steaks- four 6 oz.steaks, or three 8 oz steaks. Chill for 45-60 minutes in a shallow glass pan.
Ask a question about this stepPrepare the grill using pure hardwood charcoal.
Ask a question about this stepAdd a handful of the mesquite/alder woodchips blend to water or tequila and wait 30 minutes.
Ask a question about this stepWhen the hardwood coals are ready to cook, add the soaked companion woodchips. When flames stop, the grill is ready for cooking the steaks.
Ask a question about this stepOn an oiled grill, cook the marinaded steaks for 3-4 minutes per side. I prefer using the grill itself, rather than a cedar plank.
Ask a question about this stepWhile still hot, add a teaspoonful of fresh cream butter with each serving and let your heart melt, too. Use lime wedges, an orange wedge, and parsley for garnish.
Ask a question about this stepServe with your favorite rice, couscous or other pasta.
Ask a question about this stepWhen I first made the butter, there was quite a bit of liquid unincorporated...but I kept processing and it all got absorbed in time. So the second time I made the butter first and then added the liquid to it and that took less time.
Oops, this was not meant to be in the raw contest...wish there was an easy way to withdraw it and my other grilled swordfish recipe.
Wow, can I come have dinner at your place?!! This looks heavenly. Really, really nice!! ;o)
You would be very welcome! Thanks. I am trying to see if I can locate Food52 folks in my region through our Whole Foods Market to get together for some events. Hope it works out.
This looks absolutely wonderful sagegreen!! I love the flavors you've put together here and love that you whipped cream for the butter. Such a creamy butter when you do it that way and with all the flavors you added including the tequila --- really just wonderful.
Thank you so much. I was really good. Btw I love what you are doing with M.A.L.T! I am worked on a program with teens and farming in western Mass.
Sorry for the typo-I worked on a program for five years- getting a federal research grant. (The goal was to get teens involved with developing websites for their farming families to market value-added products online, hopefully keeping kids from leaving the farm).
That sounds like a great program! So many of our local farms and ranches here have been launching their websites over the last couple years, many of them by involving their very computer-literate kids. Good for you on getting a fed research grant!! I've got a cooking class next weekend at a local farm highlighting their greens and a neighboring ranch's grass-fed beef. A lot of work, but so rewarding as you know! And I've really enjoyed getting to know some of the local farmers and ranchers.
Thanks. It really does melt in your mouth. Seafood reminds me of my seacoast childhood years, which I dearly miss now that I live inland!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Thank you so much for the editor's pick! It is wonderful recognition. I hope you can enjoy this recipe.