Marinated Grilled Swordfish Recipe

Cooking Instructions

1. 1

   Marinate the Swordfish

   In a bowl, combine olive oil, lemon juice, minced garlic, parsley, oregano, salt, and black pepper. Add the swordfish fillets and coat well. Cover and refrigerate for at least 30 minutes.

2. 2

   Prepare Black Eyed Pea Cakes

   In a mixing bowl, mash the cooked black-eyed peas and mix in cornmeal, beaten egg, salt, and pepper. Form into patties and chill in the refrigerator for 15 minutes.

3. 3

   Grill the Swordfish

   Preheat the grill to medium-high heat. Remove swordfish from marinade and grill for 4-5 minutes on each side, or until cooked through and grill marks appear.

4. 4

   Cook Black Eyed Pea Cakes

   In a skillet, heat a bit of oil over medium heat. Cook the black-eyed pea cakes for 3-4 minutes on each side or until golden brown and crispy.

5. 5

   Sauté Arugula and Tomatoes

   In a separate pan, melt 2 tbs of butter over medium heat. Add arugula and heirloom cherry tomatoes, sautéing for 2-3 minutes until arugula wilts.

6. 6

   Prepare Lemon Herb Tomato Butter

   In a small saucepan, melt the remaining butter and stir in chopped fresh herbs. Add a squeeze of lemon juice and mix well.

7. 7

   Serve

   On a plate, place the grilled swordfish, top with the sautéed arugula and tomatoes, and drizzle with lemon herb tomato butter. Serve with crispy black-eyed pea cakes on the side.