{"id":6654,"date":"2013-09-18T10:57:57","date_gmt":"2013-09-18T17:57:57","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=6654"},"modified":"2014-06-03T18:41:14","modified_gmt":"2014-06-04T01:41:14","slug":"grilled-swordfish-recipe-video","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/grilled-swordfish-recipe-video\/","title":{"rendered":"Grilled Swordfish Recipe Video"},"content":{"rendered":"<h2>Grilled Swordfish Recipe Video<\/h2>\n<p>It's all about the fish!<\/p>\n<p>Today we are grilling up some delicious Swordfish steaks topped with a spicy yogurt sauce and served with grilled kale topped with bacon cooked on the Island Grillstone.<\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"http:\/\/www.youtube.com\/embed\/qE9ll7lISYs?feature=oembed\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>For additional information on the Island Grillstone: <a title=\"Island Grillstone website\" href=\"http:\/\/www.IslandGrillstone.com\" target=\"_blank\">http:\/\/www.IslandGrillstone.com<\/a><\/p>\n<h2>Grilled Swordfish<\/h2>\n<p><strong>Swordfish steaks<\/strong><br \/>\nEVOO<br \/>\nSalt<br \/>\nPepper<\/p>\n<p><strong>Spicy Yogurt sauce<\/strong><\/p>\n<p>1\/3 cup fresh cilantro<br \/>\n1\/4 cup fresh mint leaves<br \/>\n2 small garlic cloves<br \/>\n1 piece ginger<br \/>\n1 small Jalape\u00f1o<br \/>\n1\/2 tsp sealt<br \/>\n1 cup plain yogurt<\/p>\n<p>Sauteed Kale<\/p>\n<p>3 &#8211; 4 slices of bacon<br \/>\n1 onion, sliced<br \/>\n1 apple, sliced<br \/>\n1 bunch kale, stems removed, leaves torn<\/p>\n<p>Directions:<\/p>\n<div>GETTING READY<br \/>\n1. Take the steaks on a plate. Coat swordfish with olive oil, season with herbs de provence, salt and pepper.<br \/>\n2. Wrap the plate with saran wrap and let the fish rest in the refrigerator for 1 hour under the ice chest.<br \/>\n3. Preheat the Island grill stone.MAKING<br \/>\n3. Prepare yogurt sauce by mixing together cilantro, mint, ginger, garlic and jalape\u00f1os. Season with salt and blend it all well. Keep it chilled until ready to plate up the swordfish steak.<br \/>\n4. Put bacon on hot grill stone and let it fry. Pull it out when done. Crumble and set aside.<br \/>\n5. Remove excess grease with a paper towel leaving some on the grill stone. Put onion slices on the grill stone and let it cook.<br \/>\n6. Meanwhile, shred kale into bite size pieces.<br \/>\n7. Add apple slices to the onions on the grill. Pull them off when they are done.<br \/>\n8. Place the kale pieces on the grill, drizzle olive oil over the top. Cover the grill and let it cook. Season with salt and pepper. Take it off heat when its cooked but still has some texture to it.<br \/>\n9. Grill swordfish steaks for 2 minutes on each side.SERVING<br \/>\n10. On a platter, spread apples and onions to create a bed, top it with kale. Sprinkle crumbled bacon all over. Drizzle with cider vinegar. Place a swordfish steak on top.<br \/>\n11. Put a dollop of yogurt sauce over the fish and serve.<\/div>\n<div><\/div>\n<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"item ERName\">Grilled Swordfish Recipe Video<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">3<\/span><\/div>\n<div class=\"ERSummary summary\">Grilling up some delicious Grilled Swordfish steaks topped with a spicy yogurt sauce and served with grilled kale topped with bacon cooked on the Island Grillstone.<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">[b]Swordfish steaks[\/b]<\/li>\n<li class=\"ingredient\">EVOO<\/li>\n<li class=\"ingredient\">Salt<\/li>\n<li class=\"ingredient\">Pepper<\/li>\n<li class=\"ingredient\">[b]Spicy Yogurt sauce[\/b]<\/li>\n<li class=\"ingredient\">1\/3 cup fresh cilantro<\/li>\n<li class=\"ingredient\">1\/4 cup fresh mint leaves<\/li>\n<li class=\"ingredient\">2 small garlic cloves<\/li>\n<li class=\"ingredient\">1 piece ginger<\/li>\n<li class=\"ingredient\">1 small Jalape\u00f1o<\/li>\n<li class=\"ingredient\">1\/2 tsp sea salt<\/li>\n<li class=\"ingredient\">1 cup plain yogurt<\/li>\n<li class=\"ingredient\">[b]Sauteed Kale[\/b]<\/li>\n<li class=\"ingredient\">3 &#8211; 4 slices of bacon<\/li>\n<li class=\"ingredient\">1 onion, sliced<\/li>\n<li class=\"ingredient\">1 apple, sliced<\/li>\n<li class=\"ingredient\">1 bunch kale, stems removed, leaves torn<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Take the steaks on a plate.<\/li>\n<li class=\"instruction\">Coat swordfish with olive oil, season with herbs de provence, salt and pepper.<\/li>\n<li class=\"instruction\">Wrap the plate with saran wrap and let the fish rest in the refrigerator for 1 hour under the ice chest.<\/li>\n<li class=\"instruction\">Preheat the Island grill stone.<\/li>\n<li class=\"instruction\">Prepare yogurt sauce by mixing together cilantro, mint, ginger, garlic and jalape\u00f1os.<\/li>\n<li class=\"instruction\">Season with salt and blend it all well.<\/li>\n<li class=\"instruction\">Keep it chilled until ready to plate up the swordfish steak.<\/li>\n<li class=\"instruction\">Put bacon on hot grill stone and let it fry.<\/li>\n<li class=\"instruction\">Pull it out when done.<\/li>\n<li class=\"instruction\">Crumble and set aside.<\/li>\n<li class=\"instruction\">Remove excess grease with a paper towel leaving some on the grill stone.<\/li>\n<li class=\"instruction\">Put onion slices on the grill stone and let it cook.<\/li>\n<li class=\"instruction\">Meanwhile, shred kale into bite size pieces.<\/li>\n<li class=\"instruction\">Add apple slices to the onions on the grill.<\/li>\n<li class=\"instruction\">Pull them off when they are done.<\/li>\n<li class=\"instruction\">Place the kale pieces on the grill, drizzle olive oil over the top.<\/li>\n<li class=\"instruction\">Cover the grill and let it cook.<\/li>\n<li class=\"instruction\">Season with salt and pepper.<\/li>\n<li class=\"instruction\">Take it off heat when its cooked but still has some texture to it.<\/li>\n<li class=\"instruction\">Grill swordfish steaks for 2 minutes on each side.<\/li>\n<li class=\"instruction\">On a platter, spread apples and onions to create a bed, top it with kale.<\/li>\n<li class=\"instruction\">Sprinkle crumbled bacon all over.<\/li>\n<li class=\"instruction\">Drizzle with cider vinegar.<\/li>\n<li class=\"instruction\">Place a swordfish steak on top.<\/li>\n<li class=\"instruction\">Put a dollop of yogurt sauce over the fish and serve.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2708<\/div>\n<\/div>\n<div>\n<p>Recipes adapted from:<\/p>\n<p>RealSimple.com<br \/>\nJacques Pepin, Essential Pepin<br \/>\nThe Art of Wood Fired Cooking<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Grilled Swordfish Recipe Video It&#8217;s all about the fish! Today we are grilling up some delicious Swordfish steaks topped with a spicy yogurt sauce and served with grilled kale topped with bacon cooked on the Island Grillstone. For additional information on the Island Grillstone: http:\/\/www.IslandGrillstone.com Grilled Swordfish Swordfish steaks EVOO Salt Pepper Spicy Yogurt sauce [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10372,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[296,499],"tags":[848,3393,45,26,506,3217,3391,3392],"class_list":["post-6654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish-shellfish-recipes-tips-and-techniques","category-how-to-videos","tag-how-to-grill","tag-cooking-swordfish","tag-grill","tag-grilling","tag-grilling-video","tag-how-to-grill-video","tag-swordfish","tag-swordfish-recipe"],"yoast_head":"<!-- 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It is best known to sports fishermen, as its speed and high-quality flesh make it a prize game fish. In Hawaii, the wahoo is known as ono. Many\u2026","rel":"","context":"In &quot;Fish to Shellfish&quot;","block_context":{"text":"Fish to Shellfish","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/fish-shellfish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Wahoo steaks on the Island grillstone","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7030\/6625544793_35012c7137.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":4494,"url":"https:\/\/cooking-outdoors.com\/grilled-open-faced-rib-eye-sandwich\/","url_meta":{"origin":6654,"position":1},"title":"Grilled Open Faced Rib Eye Sandwich","author":"Gary House","date":"September 25, 2012","format":false,"excerpt":"Grilled Open Faced Rib Eye Sandwich Week #3 of the Island Grillstone contest has ended and we have another great recipe for the grill! This will be a first for me, grilled Pumpernickel bread, in fact I don't ever remember eating Pumpernickel bread before. This recipe combines some great flavors\u2026","rel":"","context":"In &quot;Beef&quot;","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Open Faced Rib Eye Sandwich","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3517-640x480.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3517-640x480.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3517-640x480.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":4426,"url":"https:\/\/cooking-outdoors.com\/grilled-seafood-on-the-island-grillstone\/","url_meta":{"origin":6654,"position":2},"title":"Grilled Seafood on the Island Grillstone","author":"Gary House","date":"September 10, 2012","format":false,"excerpt":"Grilled Seafood on the Island Grillstone Today's grilling recipe is the winning entry for the Great Island Grillstone recipe contest running over on the Island Grillstone Facebook page. Our winner Tom Symington, submitted his Grilled Seafood Kabobs recipe for the first week of the Island Grillstone giveaway. As promised, I\u2026","rel":"","context":"In &quot;Fish to Shellfish&quot;","block_context":{"text":"Fish to Shellfish","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/fish-shellfish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Seafood on the Island Grillstone","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3320-640X480_crop.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3320-640X480_crop.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3320-640X480_crop.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":8175,"url":"https:\/\/cooking-outdoors.com\/cajun-blackened-fish-with-pineapple-salsa-recipe\/","url_meta":{"origin":6654,"position":3},"title":"Cajun Blackened Fish with Pineapple Salsa Recipe","author":"Gary House","date":"December 19, 2013","format":false,"excerpt":"Cajun Blackened Fish with Pineapple Salsa Recipe This grilled fish recipe made for a prefect lunch with the Mrs. recently with a combination of hot Cajun spices blended with the flaky tenderness of Cod fish and cool smoothness of Greek Yogurt, sweetened perfectly with a pineapple salsa. I missed a\u2026","rel":"","context":"In &quot;Fish to Shellfish&quot;","block_context":{"text":"Fish to Shellfish","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/fish-shellfish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Cajun Blackened Fish Recipe","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Cajun-Blackened-Fish_04.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Cajun-Blackened-Fish_04.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Cajun-Blackened-Fish_04.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Cajun-Blackened-Fish_04.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":5816,"url":"https:\/\/cooking-outdoors.com\/grilled-butterflied-tri-tip-fajitas-on-the-island-grillstone\/","url_meta":{"origin":6654,"position":4},"title":"Grilled Butterflied Tri-Tip Fajitas on the Island Grillstone","author":"Gary House","date":"May 10, 2013","format":false,"excerpt":"Grilled Butterflied Tri-Tip Fajitas on the Island Grillstone Most of us think of Fajitas as sizzling platters cooked on a flat top griddle that comes to our table creating great excitement and flare. All of those sizzles, pops and aromas placed before you is certainly enthusiastically received. Mounds of meat,\u2026","rel":"","context":"In &quot;Beef&quot;","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Butterflied Tri-Tip Fajitas | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":3399,"url":"https:\/\/cooking-outdoors.com\/grilled-stuffed-pinwheel-skirt-steaks\/","url_meta":{"origin":6654,"position":5},"title":"Grilled Stuffed Pinwheel Skirt Steaks","author":"Gary House","date":"February 28, 2012","format":false,"excerpt":"Grilled Stuffed Pinwheel Skirt Steaks Grilling different cuts of meats adds dimension to your grilling profile. You do not want grilled burgers and hot dogs all the time, right? Try something new, try something unique on the grill, change it up a bit. At Cooking-Outdoors, I follow that credo every\u2026","rel":"","context":"In &quot;Beef&quot;","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Stuffed Pinwheel Skirt Steaks","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7198\/6916412709_ca3d56711b.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/6654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=6654"}],"version-history":[{"count":0,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/6654\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media\/10372"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=6654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=6654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=6654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}