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Brined and grilled swordfish steaks with melon salad

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Ingredients

Brined and and grilled swordfish steaks
  • 1 4-6 ounce piece of swordfish
  • 1/3 cup kosher salt
  • 1/3 cup brown sugar
  • 1 tablespoon whole black pepper
  • 1 quart water plus 3 cups ice
  • 1 cup white onion, large dice
  • 1 cup celery, large dice
  • Melon salad
  • 1 4-6 ounce piece of swordfish
  • 1/3 cup kosher salt
  • 1/3 cup brown sugar
  • 1 tablespoon whole black pepper
  • 1 quart water plus 3 cups ice
  • 1 cup white onion, large dice
  • 1 cup celery, large dice
  • 1/2 seedless red watermelon, cut into small rectangles
  • 1 each cantelope and honeydew, seeded and trimmed into slices
  • Preparation

    Baking Directions:

    For brined and and grilled swordfish steaksBring water, sugar and salt to a boil to dissolve, and add peppercorns.

    Pour into ice and vegetables in a large bowl and cool completely in refrigeration.

    Once cooled, place swordfish in brine for 6-8 hours.

    Remove from brine and pat dry.

    Season fish with olive oil, kosher salt and freshly ground black pepper to taste, place on hot grill for 5-6 minutes on each side.

    For melon saladPlace trimmed and cut melons into a vacuum-seal bag and remove air from the bag and seal.

    Refrigerate until use.

    Remove melons from the vacuum bags, season with extra-virgin olive oil and kosher salt.

    Toss with thinly sliced speck ham, picked basil, lemon balm and mint to taste.

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