Fresh catch: Grilled swordfish with asparagus, balsamic reduction

Video: Grill succulent swordfish at your next cookout

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   >>> give them a thrill on the grill with some swordfish. but first, this is "today" on nbc.

   >>> it's time to head into the kitchen to see "what's cookin'?" it looks like we've got some fish in the dish.

   >> the jersey chef just a block away from us right here in new york city .

   >> we can smell the fish when we pass by.

   >> smells great. what's happen in this region?

   >> we've got a little something to warm up the morning. this is an oceanic cocktail with a little bit of seaweed. we've got a little bit of lime juice, sherry, citrus vodka, cucumber and mint, little bit of salt.

   >> i like that.

   >> put it this way. it's interesting.

   >> very nice.

   >> we're making some swordfish.

   >> we've got swordfish on the grill, drizzle with a little olive oil , season with salt and pepper . put it on the grill for about two minutes, then turn it for 90 degrees .

   >> why is that?

   >> because after another two minutes when you flip it over --

   >> that's the only reason you're doing it? that is adorable!

   >> that is so cute.

   >> we're going to grill some apare gus here. we slice the ends off the asparagus . to get the presentation, we trim around the end, then peel it back with a paring knife. that gives you a nice pretty presentation. that grills you five minutes on the grill.

   >> so far it is nice and low-cal.

   >> it is. everything here today.

   >> how long do you cook the swordfish.

   >> about eight minutes overall.

   >> everybody likes their swordfish different.

   >> for an inch-thick piece that's going to give you about medium.

   >> what's happening in this pan?

   >> this is some shallots that are sauteing with a little olive oil . here's the asparagus tips. some chicken stock .

   >> i'm cooking.

   >> you're stirring actually, hoda.

   >> no, this is cooking.

   >> after about five minutes you're going to transfer this to a blender and puree it. then you've got this nice asparagus .

   >> that's cool.

   >> that's a great idea. you don't waste anything.

   >> we put the asparagus puree on the plate, put our grilled asparagus , our piece of swordfish --

   >> you're going to garnish it with some cucumber?

   >> more asparagus . we've taken the tips of the asparagus , season that with a little olive oil and coarse salt for a little asparagus salad. then we've got a balsamic vinegar reduction.

   >> why don't you come on back here, ben, and we can taste some of this good stuff.

   >> i got to flip this baby!

   >> nice job.

   >> thank you very much.

   >> so this is the finished product?

   >> this is the sal bammic vinegar reduction.

   >> what's happening in the middle?

   >> spring pea risotto with parmesan cheese and mint.

   >> oh, is that good.

   >> watercress salad with roasts mushrooms an pine nuts .

   >> get in here. that's so good.

   >> we got to run but it is so good. we're so happy.

   >> delicious.

   >> oceanic right here right next to 30 rock .

   >> guess where i'm going today? i know you dant but we're going to go and honor our friend meredi meredith vieira .

   >> we'll tell but that tomorrow. jimmy fallon will stop by.

   >> plus our guys tell all panel is back.

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