Sunday, April 24, 2011

What's on the Grill #214: Planked Swordfish Oscar

At the rate I am going with the whole planking thing, I am about on the verge of planking Adler & Ferrtig's book and eating it.  If the recipes have been any indication, I bet the actual book tastes good too.

So anyway, just when I think I have shelved their tome for awhile, I stumble upon the recipe for planked swordfish oscar.  Note, in this sense "stumble" meant: went to cabinet, pulled down book and flipped pages.  Your definition may be different.

To Adler & Fertig's credit, the ease and approachability of these recipes make them a hit.  With 8 ingredients, you have a meal worth remembering and, thankfully, writing about.

Planked Swordfish Oscar
Adapted from Adler & Fertig's
Techniques for Planking

4 - 5-6 ounce swordfish fillets
2/3 cup mayonnaise
1/3 cup dijon mustard
8 ounces good canned crabmeat (don't skimp here)
1 clove garlic, minced
1 tbls fresh lemon juice
salt & pepper
12 thin spears of asparagus

Prepare the grill for indirect medium.  I opted to not soak my plank, however if you so choose, you can soak the plank in water for about an hour.

Place the swordfish on the planks.

In a bowl, mix together the mayonnaise, mustard, crabmeat, minced garlic and lemon juice. Season to taste with salt and pepper.

Grill the asparagus spears over direct heat for about 2-3 minutes.

Grilled Asparagus

Remove from the grill and place 3 spears on each swordfish fillet.

Topping the Swordfish

Take the crabmeat mixture and cover each swordfish fillet.  Work the mixture so it totally covers the fish and creates a seal where the fish meats the plank.

Adding Crabmeat

Place the planks over direct heat and cook for approximately 4-5 minutes.  The plank should start to smoke, pop, char and generally catch fire.  At that time, move the plank over indirect heat and continue cooking for another 10-12 minutes, or until the topping is golden brown and the fish flakes easily with a fork.

Planked Swordfish Oscar

If by chance your plank catches fire, douse the flames with some water and not the beer you are holding.

Remove the plank from the grill and place on a non-combustible/meltable surface.  Remove the fish and serve.

Serving it hot

I give this one two planks up.  Swordfish is great grilled on its own.  However, when you add in the plank and crabmeat.  Wow.

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