Grilled Sword­fish with Charred Leeks and Cit­rus

Condé Nast House & Garden - - GRILLING -

Serves 4

4 medium leeks (about 1.15kg) 1 cup green olives

1/4 cup coarsely chopped dill 3T white-wine vine­gar kosher salt

5T ex­tra-vir­gin olive oil, di­vided, plus more

3 or­anges

4 x 2.5cm-thick sword­fish steaks

(about 1.5kg) freshly ground black pep­per

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. Throw leeks on grill (no oil needed) and grill, turn­ing ev­ery few min­utes with tongs, un­til out­side layer is com­pletely black­ened (they should start to soften and you might see some juices be­gin to ooze out), 10 to 12 min­utes. Trans­fer to a plat­ter and let cool (this also al­lows them to steam and be­come ten­der on the in­side). Re­duce grill heat to medium-high. 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. Cut leeks into 1.3cm-thick rounds (ashy parts and all) and add to bowl with olives along with dill, vine­gar, a big pinch of salt and 3T oil; toss to com­bine. Re­move peel and white pith from or­anges with a sharp par­ing knife and dis­card. Slice or­anges cross­wise into 6.5mm-thick rounds. Set aside for serv­ing. Clean and oil grate and rub sword­fish steaks with 2T oil; sea­son with salt. Grill un­til lightly charred and just cooked through (fish will feel firm when gen­tly pressed), 5 to 7 min­utes per side. Di­vide sword­fish among plates and ar­range re­served sliced or­anges around. Spoon leek mix­ture and any juices in bowl over. Driz­zle with more oil and sea­son with pep­per.

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