With Good Friday just a few days away I figured this was a good time to post the following seafood recipes. Granted, it might have been more appropriate to post them at the beginning of Lent, but for those who abstain from meat on the Fridays leading up to Easter Sunday (or on all Fridays) these recipes can still be employed this week… and beyond.
Both recipes don’t require a slew of ingredients or a lot of prep time to yield a delicious and extremely healthy seafood meal. Please note that the scallop recipe does call for strips of bacon, but they can be left out (without compromising the integrity of the dish) if you are preparing a meatless meal.
CITRUS SWORDFISH
Ingredients:
2 pounds of fresh swordfish, about 3/4 thick cut into 4 equal pieces
1 cup orange juice (I use the pulp free type, but you can use your favorite)
1/2 cup red wine vinegar
2 tablespoons brown sugar, packed
2 medium oranges, peeled, seeded and cut into quarter-inch pieces
1 large tomato, cored, seeded and diced into quarter-inch pieces
3 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
Directions:
Preheat grill pan. (You could also cook this on an outdoor grill.)
While grill is heating, combine orange juice, vinegar and brown sugar in a large saucepan. Cook uncovered at a low boil until mixture is reduced to about a 1/2 cup. It should take no more than 20 minutes. Stir often to prevent scorching.
Next, place cut up oranges, tomato, and onion in a colander or strainer and drain well.
Transfer ingredients to a bowl, add cilantro and gently stir in all but 2 tablespoons of the warm orange juice syrup. Set aside.
Rinse the fish then pat dry. Brush both sides of the fish with remaining orange juice mixture. Place fish on hot oiled grill and cook, turning once, until fish is opaque in the center. This should take about 6 to 7 minutes total.
Remove fish from grill, transfer to serving platter and spoon the orange/tomato/onion/cilantro mixture over each serving.
Serves 4.
SEARED SCALLOPS WITH AVOCADO SALSA
Ingredients:
8 large scallops
4 pieces of bacon
2 ripe avocados
1 jalapeno pepper
Juice of one large lime
1/2 red bell pepper
1/4 red onion
2 tablespoons fresh chopped cilantro
Salt and pepper
Directions for Salsa:
Remove pits and skin from avocado and dice. Remove stem and seeds from peppers, then dice peppers and onion. Combine diced avocado, peppers, onion, cilantro, and lime juice. Season with salt to taste.
Directions for Scallops:
Cut bacon in half and wrap each half piece around a scallop. Secure bacon with toothpick.
Season each scallop with salt and pepper to taste.
Grill scallops 2-3 minutes on each side.
Remove scallops from grill, place on plate and top with avocado salsa.
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