Grilled Shutome (Hawaiian Swordfish) & Grilled Jumbo Artichokes

 Grilled Shutome

• 1 lb. Shutome (Hawaiian Swordfish), sliced into 2 filets
• 2 tbsp. crushed garlic
• 1 tbsp. ginger squeeze
• 1/4 cup avocado oil
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. smoked paprika
• 1/2 tsp. crushed red pepper flakes

Put everything but the fish in a small food processor.  Process until you have a well blended marinade.

Pour the marinade over the top of the fish and use a silicone brush to rub it on all sides.  Transfer to the fridge for 30 minutes.

Add the filets to the grill heated to medium.  Grill for 5 minutes.  

Turn the fish over and grill another 3 minutes.  The fish will flake easily once done.

Grilled Jumbo Artichokes

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

Place the artichokes in a stock pot filled with warm water until the artichokes are submerged about halfway covered with water.  Cover the pot, bring to a boil, reduce to a simmer and allow to simmer for 45-50 minutes, until the leaves are easy to pull from the heart.  Remove from the pot and set aside to cool.

In a small bowl combine the oil, garlic, red pepper flakes and oregano. 

Slice each artichoke in half.  Use a silicone brush to brush the oil season mixture over the inside of the artichoke hearts.

Place the artichokes cut side down on the hot grill and allow to cook until warmed through, about 5 minutes.  Transfer to the top grill grate while you cook the fish.

Enjoy!