Swordfishsteakswithtomatobasilsauce Food

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.

MEDITERRANEAN STUFFED SWORDFISH

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
• In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
• Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.

SWORDFISH STEAKS WITH TOMATO-BASIL SAUCE

Steps:

• Salt and pepper the swordfish steaks.
• In a saute pan just large enough to hold the steaks, heat the oil, and quickly brown the swordfish on both sides, but not cooking completely.
• Remove them from the saute pan and set aside.
• In the same pan, add the tomatoes and the basil.
• Cook for a few minutes, until the tomatoes begin to break down.
• Return the fish to the pan, covering them with the sauce.
• Cover the pan, and cook at a low simmer for 4-5 minutes until they are done.
• Serve!

SWORDFISH WITH TOMATO, BASIL AND LEMON

Steps:

• Preheat the broiler.
• In a small bowl, stir together first 7 ingredients.
• Place swordfish on foil lined baking sheet and brush them lightly with the basting sauce. Broil the fish four inches from the heat until opaque on top. 3-4 minutes.
• Coarsely chop tomato and parsley and add them to the remaining basting sauce.
• Turn the fish steaks and spoon the tomato-basting sauce mixture over them.
• Bake until fish is firm and just flakes when tested with a fork. 3-4 minutes longer.

SWORDFISH MARINADE

Steps:

• Whisk together all the marinade ingredients in a small bowl. Arrange the swordfish, or another strongly flavored fish, such as mahi mahi or Spanish mackerel in a shallow dish or plastic container, pour the marinade over them, cover, and marinate for 12 to 15 minutes. Grill or broil to desired doneness, serve with lime wedges.;

SWORDFISH STEAK RECIPE

Steps:

• Mix garlic, salt, and pepper together in a small bowl.
• Preheat oven to 400 degrees.
• Rinse and pat dry the swordfish steaks. Pour olive oil all over the steaks making sure to coat both sides. Sprinkle the seasoning mixture over both sides coating until all the seasoning is used.
• Using an oven safe cast iron skillet, heat on medium-high heat. Pour the remaining 1 tablespoon of olive oil in the skillet. Place the swordfish steaks in the skillet and sear on both sides until a crust is formed (about 1 minute on each side).
• Remove from the heat and bake for 8 minutes until internal temperature reaches 165 degrees Fahrenheit.
• While fish cooks, slice the lemon in half. Reserve one half for juicing and slice the other half into 4 equal wedges.
• Remove the cooked fish from the oven. Squeeze to juice half a lemon over the steaks. Then, top with 1 tablespoon compound butter. Serve immediately.

MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES

Steps:

• Heat oil in large heavy skillet over high heat.
• Season swordfish generously with salt and pepper.
• Sauté until browned on both sides.
• Transfer fish to a platter.
• Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
• Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.

SWORDFISH STEAKS WITH ASPARAGUS AND FRISéE SALAD

Steps:

• Heat 1 Tbsp. oil in a large skillet over medium-high. Add asparagus and cook, shaking pan occasionally, until tender and charred in spots, 3-5 minutes. Transfer asparagus to a large bowl, season with 1/2 tsp. salt, and toss to combine.
• Season swordfish all over with 1 1/2 tsp. salt. Heat 2 Tbsp. oil in same skillet over medium-high. Working in batches if needed, cook swordfish, turning occasionally, until cooked through (fish will feel firm when pressed), about 6 minutes. Transfer to a platter.
• Pour off any excess oil in pan. Pour in remaining 1/4 cup oil, then add herbes de Provence (no need to warm up the pan again). Add mustard and vinegar and whisk until sauce is creamy. Finely grate zest from lemon into sauce, then squeeze in juice lemon. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Let cool slightly.
• Pour three-quarters of dressing over asparagus. Add frisée, cucumbers, and onion to bowl; season with remaining 1 tsp. salt and 1/2 tsp. pepper and toss to coat.
• Mound salad on platter next to swordfish. Spoon remaining dressing over.

LEMON THYME SWORDFISH

Steps:

• Place the swordfish in a shallow bowl.
• Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl; season with the pepper.
• Pour over the swordfish.
• Marinate, covered, at room temperature for 30 minutes, or in the fridge for several hours.
• Set up your gas or charcoal grill and brush the grill rack with oil.
• Arrange the swordfish on the rack; grill for 3-4 minutes on each side, or until seared on the outside and cooked through.

HERBY BROILED SWORDFISH WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 425°F, with a rack 6 inches from heating element. Stir together herbs, 1/4 cup oil, and lemon zest and juice; season with salt and pepper.
• Toss tomatoes with remaining 2 tablespoons oil; season with salt and pepper. Arrange tomatoes in a shallow nonreactive baking dish and roast, stirring once halfway through and breaking up some with back of spoon, until burst and beginning to collapse, 15 to 20 minutes. Stir in garlic and red-pepper flakes; roast 5 minutes more. Remove from oven and cover; switch oven to broil.
• Meanwhile, season swordfish with salt and pepper and rub half of herb oil over both sides. Let stand 15 minutes. Arrange fish on a broiler-safe pan and broil, flipping halfway through, until cooked through and browned in places, 6 to 8 minutes total. Transfer to dish with tomatoes, slice, and serve, drizzled with remaining herb oil.

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush both sides of swordfish with olive oil.
• Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
• Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

SWORDFISH WITH TOMATOES

Steps:

• Combine all ingredients except swordfish in a glass or ceramic dish (14 by 11 by 2 inches). Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
• Remove from oven, uncover and stir well. Arrange pieces of fish in the dish so that the skin is toward the edge of the dish. Spoon some of the tomatoes over the fish. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 10 minutes. Prick plastic to release steam.
• Remove from oven and uncover. With a large spatula pile fish on a platter and allow to stand, loosely covered for about 3 minutes. Meanwhile transfer tomato mixture to a blender and process until smooth.
• Serve sauce over fish.

PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS

Steps:

• Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
• Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.

SWORDFISH MARINADE

Steps:

• Whisk all ingredients together.
• Marinade Swordfish Steaks in the mixture for an hour, refrigerated.
• Grill Swordfish Steaks over medium direct heat, on an oiled bbq fish rack, until fish is cooked and easily flaked with a fork.
• Plate Swordfish Steaks and enjoy with other suggested menu items.