Grilled Swordfish Steaks with Jalapeno Jack
Source: Vella Cheese
The swordfish in this dish is served with a zesty herb sauce that goes with everything from
the fish to chicken and beef. Mixed with olive oil and vinegar, it makes a flavorful salad dressing.
Herb Sauce
4 cloves garlic
1/2 cup tightly packed fresh flat-leaf parsley leaves
1/2 cup tightly packed cilantro leaves
1/4 cup freshly squeezed lemon juice
1 to 2 teaspoons ground cumin
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup extra virgin olive oil
Freshly ground black pepper to taste
Salt to taste
Swordfish
4 swordfish steaks, each 1 inch thick (2 lbs total)
8 ounces Pepper Jack, shredded (2 cups)
4 sprigs fresh cilantro, leaves only, plus 4 whole sprigs for garnish
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Toothpicks
For the Herb Sauce:
In a food processor, finely chop the garlic and herbs. Add the lemon juice, cumin, cayenne, and salt to blend. With the motor still running, drizzle the oil through the feed tube and process until thickened and emulsified. Taste and adjust the seasonings. Set aside. (Refrigerate if the sauce will not be served within and hour or so. Bring to room temperature before serving.)
For the Swordfish:
Rinse the fish and pat dry. Cut a horizontal slit in the side of each steak to form a pocket. Stuff each steak with one-fourth of the cheese and one-fourth of the cilantro leaves. Secure the openings with toothpicks. Rub with oil on all sides and season liberally with salt and pepper.
Place the steaks on preheated grill, cover and cook for about 3 minutes on each side. When done, the flesh of the fish should be opaque but not dry; it should flake when the tip of a knife is inserted and the cheese should be soft and beginning to melt. Spoon 2 tablespoons of the sauce onto each steak, spreading it out, cover, and cook for 1 minute. Transfer the swordfish to a serving platter. Garnish with the sprigs of cilantro and pass the remaining sauce in a bowl on the side to serve.