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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Sunday, January 5, 2014

Grilled Swordfish by Steven Dolby

















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(Serves 2 people)

MARINADE
2, 7oz Swordfish steaks
Salt (pinch)
Ground black pepper (pinch)
2 Bay leaves
1 Sprig of rosemary
1 Small onion (thinly sliced)
1/2 Cup olive oil

DRESSING
1/4 Cup olive oil
2 Garlic cloves (minced)
1 Tbsp capers
1 Tbsp fresh lemon juice
Chopped fresh Italian parsley (small handful)
Salt & ground black pepper (to taste)

Directions

1. In a bowl, place fish and marinate it with salt, pepper, bay leaves, rosemary, onion slices, and olive oil. Wrap the bowl and place in fridge for 3 hours.

MAKING
For Dressing:
2. In a bowl, combine olive oil, garlic, capers, lemon juice, parsley, salt, and pepper. Mix well.
3. On a grill pan, place the fish and cook for about 3 minutes per side. While cooking brush the fish several times with marinade.

SERVING
4. Drizzle dressing on top of fish and serve hot!

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© STEVEN DOLBY












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