48 swordfish red vinegar Recipes

cut up baby red potato, cut in half , and then half again, salmon steaks (1 inch thick ) or 4 halibut steaks (1 inch thick) or 4 swordfish steaks (1 inch thick) or 4 tuna steaks, all will work (1 inch thick), olive oil, minced garlic, fresh squeezed lemon juice (or more ), white wine vinegar, salt, black pepper, parsley, olive oil, lemon wedge, to serve with, carrot, asparagus

fresh halibut or 1 lb swordfish or 1 lb tuna (1-inch thick) or 1 lb other fish steaks (1-inch thick), brown sugar, vinegar, low sodium soy sauce, cornstarch, chicken broth, green bell peppers or 1 medium red bell pepper, cut into 1-inch pieces, carrot , sliced thinly on the bias, seedless grapes, halved, hot cooked rice (seasoned as desired)

swordfish , dark spots trimmed, cut into 1 1/2-inch cubes, kosher salt, all-purpose flour , for dredging, extra-virgin olive oil, garlic, thinly sliced, onion, sliced, red pepper flakes, dry white wine, manila clams (about 24), scrubbed, shrimp, peeled and deveined, calamari , tentacles separated, bodies sliced into rings, unsalted butter, chopped fresh parsley, white wine vinegar or fresh lemon juice, grilled or toasted crusty bread , for serving

olive oil, onion, finely chopped, red pepper flakes, red-wine vinegar, dry white wine, fresh oregano, bay leaves, a n (or 28 oz c n plus two tom toes nd the juice from second c n) of whole tom toes including juice, pureed co rsely in food processor, tomato paste, diced sundried tomatoes, cracked/cleaned dungeness crab, hard-shelled clams , scrubbed well, shelled, deveined prawns (or 1/2 lb plus 1/2 lb rock shrimp), swordfish, minced fresh parsley, salt

mahi mahi , swordfish, or other firm white fish fillet, bay scallops, vegetable oil, for coating, salt and pepper, juice of 3 fresh limes, papaya, halved and seeded, onion, chopped fine, serrano or anaheim peppers, seeded and diced, jalapeno, seeded and diced, tomatoes, seeded and diced, chopped fresh parsley, tomato juice, worcestershire sauce, capers (you can omit these and add a little more salt), mexican-style hot sauce, tortilla chips, pickled onions , recipe follows, pickled onions, champagne or white wine vinegar, sugar, serrano chiles, seeded, red onions, thinly sliced, bring the vinegar , sugar, and chilis to a boil in a small pan. stir until sugar is dissolved. remove from heat. in a plastic container, place the sliced onions and pour the liquid over them. let them sit in the refrigerator for several days before serving. serve chilled with meats and seafood. these are also great on sandwiches.

teriyaki sauce, soy sauce, brown sugar, sherry or white wine, rice vinegar, vegetable oil, asian sesame oil, garlic cloves, minced, a 1-inch piece fresh gingerroot, peeled and chopped fine, scallions, chopped fine, a pinch dried hot red pepper flakes , or to taste, four 8-oz tuna or swordfish steaks