Baked Swordfish With Tapenade And Orange Recipes

ORANGE GLAZED SWORDFISH

Steps:

• In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
• Prepare an outside grill with an oiled rack set 6 inches above the heat source.
• Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
• In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

BAKED SWORDFISH WITH TAPENADE AND ORANGE

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.
• 4 servings
• Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes

BAKED SWORDFISH WITH TAPENADE AND ORANGE

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.

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.

SWORDFISH STEAKS WITH A TAPENADE CRUST

Steps:

• Prepare the tapenade: In a food processor, combine the olives, parsley, anchovies, capers and garlic and pulse until coarsely chopped.
• With the machine on, add the oil and vinegar in a steady stream.
• Season with cayenne, salt and pepper.
• (The tapenade can be made up to 1 week ahead, covered and refrigerated. Let return to room temperature before serving.) Prepare the swordfish and vegetables: Heat a large grill pan or skillet.
• Lightly brush the squash with olive oil and season with salt and pepper.
• Cook over medium-high heat, turning once, until lightly browned and slightly softened, about 3 minutes.
• Transfer to a plate.
• In a small bowl, gradually whisk the olive oil into the lemon juice and season well with salt and pepper.
• Pour 3 tblsps of the dressing into a medium bowl, add the fennel, and toss to coat.
• Stir the chopped plum tomato into the remaining dressing.
• Preheat the broiler.
• Brush the grill pan with olive oil and season the swordfish lightly with salt and pepper.
• Grill the swordfish over medium-high heat for 4 minutes.
• Turn the steaks over and spread with tapenade on top.
• Continue grilling until the fish is just firm to the touch, about 3 minutes longer.
• Sprinkle the tapenade with the bread crumbs and broil the swordfish for about 1 minute, until the bread crumbs are lightly browned.
• To serve: Fan the yellow squash in the center of each of 4 large plates.
• Mound the dressed fennel on the squash and set the swordfish on top.
• Spoon the tomato dressing around the fish and garnish with the sun-dried tomatoes.

SWORDFISH WITH ORANGE, HONEY AND SOY

Steps:

• Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. Add fish and turn to coat. Let marinate at room temperature 1 hour, turning occasionally.
• Preheat broiler. Remove fish from marinade; place on broiler rack. Transfer marinade to small saucepan and boil 1 minute. Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side. Transfer fish to plates and serve with rice.

BAKED SWORDFISH IN A WHITE WINE SAUCE

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.