Baked Swordfish With Olive Relish Nuwave Oven Flavorwave Recipes

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BAKED SWORDFISH WITH OLIVE RELISH - NUWAVE OVEN - FLAVORWAVE



Baked Swordfish With Olive Relish - Nuwave Oven - Flavorwave image

Make and share this Baked Swordfish With Olive Relish - Nuwave Oven - Flavorwave recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Mahi Mahi

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup oil-cured green olives, chopped pitted
1/3 cup oil-cured black olive, chopped pitted (such as Kalamata)
1/4 cup roasted red pepper, from jars, chopped
1 tablespoon parsley, minced fresh
2 anchovy fillets, minced
2 teaspoons capers, drained
1 teaspoon red wine vinegar
1 large garlic clove, minced
3 tablespoons olive oil

Steps:

  • 4 6-ounce swordfish steaks (about 3/4 inch thick).
  • Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl.
  • Stir in 1 tablespoon olive oil.
  • Season with salt and pepper.
  • Let stand 1 hour. (Can be made 1 day ahead. Cover and chill.
  • Serve at room temperature. ).
  • Place swordfish steaks on a 4" rack. Brush swordfish on both sides with remaining 2 tablespoons olive oil.
  • Season with salt and pepper.
  • Bake on HI just until fish is cooked through, about 5 minutes per side.
  • Transfer to platter.
  • Spoon olive relish over swordfish and serve.

Nutrition Facts : Calories 110.2, Fat 11.6, SaturatedFat 1.6, Cholesterol 1.7, Sodium 333.7, Carbohydrate 1.5, Fiber 0.6, Protein 0.9

BAKED SWORDFISH WITH TAPENADE AND ORANGE



Baked Swordfish with Tapenade and Orange image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 20

4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel)
Salt and pepper
1/2 cup green tapenade (available at specialty food stores)
1 orange, juiced
1/4 cup dry white wine
2 to 3 tablespoons unsalted butter
orange slices
minced parsley
Tomatoes Provencale, recipe follows
4 to 6 firm, ripe plum tomatoes
Salt
1 clove garlic, minced
2 tablespoons minced shallots
3 tablespoons minced fresh basil
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1/2 cup dry white bread crumbs

Steps:

  • Preheat oven to 400 degrees F. Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
  • Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.
  • Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.
  • Yield: 4 servings
  • Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes

SALT-BAKED FISH WITH LEMON-OLIVE RELISH



Salt-Baked Fish with Lemon-Olive Relish image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

2 2 1/2- to 3-pound whole red snappers, striped bass or black sea bass, scaled and gutted (fins and gills removed)
Freshly ground pepper
1 bunch fresh parsley
1/2 cup fennel seeds
2 3-pound boxes kosher salt (about 17 cups)
Grated zest of 2 lemons, plus 3 tablespoons lemon juice
3 cups egg whites (about 24 ounces)
1/3 cup Castelvetrano or other sweet green olives, pitted and finely chopped
1/2 cup extra-virgin olive oil

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Rinse the fish inside and out and pat dry with paper towels. Season inside and out with pepper. Finely chop 2 tablespoons parsley and set aside. Divide the remaining parsley between the fish cavities.
  • Toast the fennel seeds in a dry medium skillet over medium heat until golden, about 4 minutes. Grind the toasted fennel seeds in a spice grinder or with a mortar and pestle; transfer all but 1 tablespoon to an extra-large bowl. Add the salt and lemon zest, then stir in the egg whites until the mixture is the consistency of wet sand.
  • Pat a thin layer of the salt mixture, slightly larger than the shape of the fish, on each of 2 rimmed baking sheets. Put the fish on top of each salt pile, then cover completely with the remaining salt mixture, following the shape of the fish and patting down the salt mixture. Before the fish is fully encased, mark the thickest part of each fish behind the neck with a paring knife and make a small hole in the salt mixture (this is where you?ll insert a thermometer).
  • Bake the fish until the crusts are golden and a thermometer inserted into the marked spots registers 140 degrees F, 40 to 50 minutes. Remove from the oven and let stand 15 minutes.
  • Meanwhile, make the relish: Mix the olives with the olive oil, lemon juice, reserved 2 tablespoons parsley and 1 tablespoon ground fennel, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper. Set aside until ready to serve.
  • To remove the salt, crack the crusts all the way around the fish with a paring knife; discard the crusts. Slide a spatula under each end of the fish and transfer to a platter or cutting board. To serve, remove the top fillet of each fish with a butter knife or spoon; discard the skin. Pull off the bone; discard the bone and head. Remove the skin from the bottom fillet. Serve with the lemon-olive relish.

BAKED SWORDFISH IN A WHITE WINE SAUCE



Baked Swordfish in a White Wine Sauce image

Baked swordfish in a white wine sauce.

Provided by jtate

Categories     Swordfish Recipes

Time 1h25m

Yield 2

Number Of Ingredients 4

2 (4 ounce) swordfish steaks
1 medium orange bell pepper, thinly sliced
2 cups white wine
½ cup minced shallot

Steps:

  • Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
  • Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

Nutrition Facts : Calories 384.4 calories, Carbohydrate 16.9 g, Cholesterol 43.5 mg, Fat 4.6 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 118.5 mg, Sugar 5.2 g

BAKED SWORDFISH WITH OLIVE RELISH



Baked Swordfish with Olive Relish image

Categories     Fish     Olive     Bake     Bell Pepper     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1/3 cup chopped pitted green brine-cured olives (such as Greek or Italian)
1/3 cup chopped pitted black brine-cured olives (such as Kalamata)
1/4 cup chopped roasted red peppers from jar
1 tablespoon minced fresh parsley
2 anchovy fillets, minced
2 teaspoons drained capers
1 teaspoon red wine vinegar
1 large garlic clove, minced
3 tablespoons olive oil
4 6-ounce swordfish steaks (about 3/4 inch thick)

Steps:

  • Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature. )
  • Preheat oven to 400°F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 tablespoons olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon olive relish over swordfish and serve.

BARBECUE RIBS - NUWAVE OVEN/FLAVORWAVE



Barbecue Ribs - Nuwave Oven/Flavorwave image

Make and share this Barbecue Ribs - Nuwave Oven/Flavorwave recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Pork

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

4 lbs pork spareribs
1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup rum
1/2 cup chili sauce
2 garlic cloves, crushed
1 teaspoon dry mustard
1 dash ground black pepper

Steps:

  • Cut spareribs into serving size portions, place it on 1" rack, and bake on HI for 6 minute per side.
  • In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chili sauce, garlic, mustard, and pepper.
  • Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
  • Place ribs on 4" rack, and cook for 5~6 minutes per side.

Nutrition Facts : Calories 1614.9, Fat 108.6, SaturatedFat 41, Cholesterol 356, Sodium 1907, Carbohydrate 67.1, Fiber 1.2, Sugar 59, Protein 81.3

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