This relish also works well with grilled chicken. Serve with a simple spinach salad. Be sure to purchase wild Alaskan halibut
for a sustainable choice; avoid Atlantic halibut.Recipe: Pan-Seared Halibut with Bell Pepper Relish
Halibut Sandwiches with Grilled Puttanesca Salsa
Those who love the bold Mediterranean flavors of puttanesca sauce and grilled fish will love this hearty open-faced sandwich. Perfect for a stylish outdoor lunch, this dish features grilled bread topped with
peppery arugula, halibut, and a garlicky tomato salsa strewn with bits of olive and caper.Recipe: Halibut Sandwiches with Grilled Puttanesca Salsa
Tuna "London Broil" with Wasabi Cream
Adventurous eaters will lap up the creamy sauce spiked with wasabi, a fiery, pale-green Japanese horseradish. When spooned on top of a sesame- and pepper-rubbed tuna steak, it really highlights the dish's Asian flavors.Recipe: Tuna 'London Broil' with Wasabi Cream
Aromatic Swordfish Steaks
With a meaty texture and full-flavored taste, swordfish stands up to the assertive spices in this Jamaican-inspired recipe.
The steaks are coated in a tenderizing marinade of yogurt, lemon juice, and common spices like garlic powder, ground cumin,
and ground cinnamon, but it's the spoonful of jerk seasoning that gives this dish that special kick.Recipe: Aromatic Swordfish Steaks
Zesty Swordfish Kabobs
Get raves at your next backyard barbecue with these colorful and healthy swordfish kabobs. The secret is in the 12-ingredient
marinade, a fabulous brew made from staples such as soy sauce, honey, rosemary, and citrus zest.Recipe: Zesty Swordfish Kabobs
French West Indian Grilled Snapper with Caper Sauce
Justifiably popular for its tender flesh and sweet, delicate flavor, snapper is commonly caught in tropical and semitropical
waters, such as those near the Caribbean. Here, it is cloaked in a traditional French West Indian sauce featuring lime juice, garlic, thyme, and incendiary Scotch
bonnet chiles.Recipe: French West Indian Grilled Snapper with Caper Sauce
Grilled Mahi-Mahi with Escabeche Sauce
Chef Adolfo Garcia’s love of fresh seafood and his Panamanian ancestry are reflected in this marinated fish recipe. The marinade
of bell peppers, olives, onions, and tomato juice also serves as a sauce for the mahi-mahi.
Although imported swordfish is endangered, the population for North American species is healthy. Check with your fish seller
to make sure the fish you purchase was caught in the United States or Canada.
This recipe is for those who love their tuna on the very rare side--feel free to cook the fish a bit longer, according to
your taste. If you prefer, you can quickly sear the tuna in a skillet over medium-high heat instead of grilling.