Grilled Swordfish with Charred Leeks and Citrus

Summertime grilling is a national pastime with great weather, longer days, and summer vacations. When it's too hot to cook indoors, grilling outside is relaxing, and the grill provides never-ending flavor. Grilled Swordfish with Charred Leeks and Citrus is a great summertime meal with charred leeks for a savory element that pairs beautifully with the citrus juice. Easy to make, all you need are a few simple ingredients, some chopping, a preheated grill, and a refreshing drink!

This recipe begins with cleaning the leeks and grilling them over high heat until the outside layer is charred and entirely blackened with a sweet and juicy inside. Once cooled, the leeks will be sliced and combined with smashed olives, dill, white wine vinegar, salt, and olive oil for a smoky-salty salad. The best way to cook a firm, thick swordfish steak is over medium-high heat like you would any other steak. Rub the fish with olive oil, season with salt, and grill for five to seven minutes per side. Serve the swordfish with the leek and olive mixture and citrus slices for an elegant, filling meal without the heaviness of beef. Finishing in just 30 minutes, this is an excellent way of spending a brisk summer evening by the pool with some shade and family and friends.

Serves 4

Grilled Swordfish with Charred Leeks and Citrus Ingredients

• 4 medium leeks (about 2½ lb.)
• 1 cup green olives
• ¼ cup coarsely chopped dill
• 3 Tbsp. white wine vinegar
• Kosher salt
• 5 Tbsp. extra-virgin olive oil, divided, plus more
• 3 oranges
• 4 1"-thick swordfish steaks (about 3 lb.)
• Freshly ground black pepper

Grilled Swordfish with Charred Leeks and Citrus Directions

1. Prepare a grill for high heat. Trim dark green parts from leeks and remove any tough outer layers. Rinse off any sand and dirt and pat dry.
2. Throw leeks on the grill (no oil needed) and roast, turning every few minutes with tongs until the outside layer is completely blackened (they should start to soften, and you might see some juices begin to ooze out), 10–12 minutes. Transfer to a platter to cool down, allowing them to steam and become tender on the inside. Reduce grill heat to medium-high.
3. Meanwhile, smash open olives using the side of a chef’s knife and remove pits (try to leave olive flesh in big pieces). Transfer to a medium bowl.
4. Cut leeks into ½"-thick rounds (ashy parts and all) and add to bowl with olives along with dill, vinegar, a big pinch of salt, and 3 Tbsp. of oil; toss to combine.
5. Slice off both ends of oranges, exposing the flesh beneath the pith, then stand an orange upright on a cut side. Following the natural curve of orange, slice away peel and white pith from top to bottom. Trim off any remaining bits of pith, then lay orange on its side and cut crosswise into ¼"-thick rounds. Set aside for serving.
6. Clean and oil grate and rub swordfish steaks with 2 Tbsp. of oil; season with salt. Grill until lightly charred and just cooked through (fish will feel firm when gently pressed), 5–7 minutes per side.
7. Divide swordfish among plates and arrange reserved sliced oranges around. Spoon leek mixture and any juices in bowl over and drizzle with more oil and season with pepper.

Taken from bonappetit.com https://www.bonappetit.com/recipe/grilled-swordfish-with-charred-leeks-and-citrus