Broiled Swordfish Steaks With Horseradish Sauce Recipes

BROILED SWORDFISH STEAKS WITH HORSERADISH SAUCE

Steps:

• Put swordfish on a lightly greased rack in a roasting pan and sprinkle with pepper.
• Stir mayonnaise and mustard together and spread half of the mixture over the fish.
• Broil 6 inches from heat for 6 or 7 minutes.
• Turn fish and spread with remaining mixture. Broil 4 or 5 minutes until fish flakes easily with fork.
• Garnish with parsley and serve with Horseradish Sauce.
• For sauce, beat whipping cream at high speed of electric mixer until foamy.
• Add salt and beat until stiff peaks form. Fold in horseradish and hot sauce.

BROILED SWORDFISH STEAKS

Steps:

• Sprinkle the swordfish steaks with salt , pepper, and paprika and gently rub into the fish.
• Preheat a greased broiler rack.
• Place the swordfish steaks on the greased broiler rack and brush with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.
• Turn the swordfish steaks, brush with more melted butter, and broil for 4 to 5 minutes longer.
• The fish should be lightly browned and will flake easily with a fork when done.
• Transfer the swordfish to a platter or individual plates and sprinkle with chopped fresh parsley, if desired. Serve with lemon wedges and drizzle servings with a tablespoon or two of garlic parsley sauce (below), if desired.
• Serve with rice or potatoes.
• In a bowl, combine the 1/2 cup of chopped parsley with the grated lemon zest, minced garlic, olive oil, and 3 tablespoons of fresh lemon juice.
• Season with salt and freshly ground black pepper, to taste.

BROILED SWORDFISH STEAK WITH ROSEMARY

Steps:

• Wipe the swordfish dry with paper towels. Combine two tablespoons olive oil with the lemon juice, thyme, salt and pepper. Brush the mixture on the swordfish and marinate for one hour.
• Preheat broiler to high.
• Meanwhile, soften the shallots in the remaining tablespoon olive oil over low heat and add the tomatoes and rosemary. Cook for three to four minutes, stirring occasionally. Set aside.
• Broil the swordfish for five to seven minutes, turn and broil for about three minutes longer. Place on a serving dish or individual warm plates and place the tomato-rosemary mixture on the side. Serve immediately.

SEARED FISH STEAKS WITH HORSERADISH BUTTER

Steps:

• Steaks:
• 1. Set a heavy-bottomed 12-inch skillet over low heat for 5 to 10 minutes, or medium heat for 3 to 4 minutes, while preparing the meal and seasoning the fish steaks. Three to four minutes before searing the fish steaks, turn on the exhaust fan and increase the heat to high.
• 2. Set steaks on a plate, drizzle with oil; turn to coat. Sprinkle with salt and pepper.
• 3. A minute or so after the residual oils in the skillet send up wisps of smoke, put the fish steaks in the pan. Cook over high heat until the steaks develop a thick, rich brown crust, about 3 1/2 to 4 minutes. Turn the steaks and continue to cook over high heat until the other sides develop a thick, rich brown crust and the fish is medium-rare to medium, 3 1/2 to 4 minutes longer. (For medium-well-done fish, turn the heat to low and cook, turning once, for 1 to 2 minutes longer.) Remove to a plate and let stand 5 minutes.
• 4. Serve with lemon wedges, or an uncooked relish or flavored butter. Or make a pan sauce by adding 1/2 cup liquid to the skillet; boil until the liquid is reduced to about 1/4 cup. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in butter or other enrichments until the sauce is smooth and glossy.
• Butter:
• Mash the horseradish and butter into a paste. Add the vinegar and season to taste with salt and pepper. Smear a tablespoon of flavored butter over each portion and serve immediately.

GRILLED SWORDFISH WITH ROSEMARY

Steps:

• Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
• In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
• Preheat grill for medium heat.
• Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

SWORDFISH BAKED IN HORSERADISH SAUCE RECIPE

Steps:

• * Note: You may substitute low fat or fat free mayonnaise and sour cream to reduce calories and fat. Preheat oven to 400 degrees. Combine mayonnaise, sour cream, horseradish and Worcestershire sauce in a bowl. Lay swordfish in a baking dish and cover with horseradish sauce. Sprinkle with bread crumbs and bake in preheated oven at 400 degrees for 20 minutes. Serve with vegetables. This recipe yields 4 servings.