Grilled Hawaiian Swordfish with Grilled Jumbo Artichokes

 Grilled Hawaiian Swordfish

• 2 lbs. local Hawaiian Swordfish, sliced into 4 fillets
• salt & freshly ground black pepper
•  3 tbsp. avocado oil
• 2 tsp. reduced sodium soy sauce
• 1 tbsp. Hawaiian chili pepper water
• 1 tsp. dried rosemary
• 1 tsp. chopped garlic
• 2 tsp. coriander
• 1 tsp. cumin
• 1 tsp. fresh lemon juice
• 1/2 tsp. crushed red pepper flakes

Lightly sprinkle fish with salt and freshly ground black pepper.

Combine oil, soy sauce, chili pepper water, rosemary, garlic, coriander, cumin, lemon and red pepper flakes in a small bowl.

Place fish in a glass dish and drizzle the marinade over the top, using a silicone brush to get all sides

coated with the marinade.  Cover with a lid or plastic wrap and allow to sit for 10 minutes.  

Grill the fish for 4 minutes, carefully flip each fillet and grill for another 4 minutes.  Move the fish to a plate until ready to serve.

Grilled Jumbo Artichokes

• 2 jumbo artichokes, stems removed and trimmed
• 2 tbsp. avocado oil
• 1 tsp. chopped garlic
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. oregano
• salt & freshly ground black pepper

Place the artichokes in a stock pot and fill with warm water until the artichokes are submerged about halfway.  Bring the water to a boil, cover the pot, reduce heat and allow to simmer, covered, until leaves are easy to remove and hearts are soft, about 50 minutes.  Remove from the pot and allow to cool.

Once cool enough to handle, slice each artichoke in half.  In a small bowl combine the oil, garlic, red pepper and oregano.

Lightly season the inside of each artichoke half with salt & freshly ground black pepper.  Use a silicone brush to brush the oil seasoning mixture over the inside of the artichoke halves.

Place the artichokes cut side down on the hot grill and allow to cook 5-10 minutes until perfectly warmed through.