Caesar Roasted Swordfish Recipes

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CAESAR-ROASTED FISH



Caesar-Roasted Fish image

Provided by Ina Garten

Time 46m

Yield 6 servings

Number Of Ingredients 13

2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
1 cup good mayonnaise
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 pounds striped bass steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, white and green parts (4 scallions)
2 tablespoons good olive oil
3 tablespoons drained capers
Lemon wedges, for serving

Steps:

  • Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
  • For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
  • Place the fish on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
  • Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
  • Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the fish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

HERBY BROILED SWORDFISH WITH ROASTED CHERRY TOMATOES



Herby Broiled Swordfish With Roasted Cherry Tomatoes image

For this delectable seafood dinner, Martha puts fresh swordfish steaks in a citrusy, herby marinade before cooking them under the broiler. For an extra lovely presentation, use cherry tomatoes on the vine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Number Of Ingredients 8

3 tablespoons chopped fresh herbs, such as parsley or dill, or a combination
6 tablespoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
3 cups cherry tomatoes (1 1/2 pints)
2 cloves garlic, minced (2 teaspoons)
Pinch of red-pepper flakes
3 swordfish steaks (each 1 inch thick; about 1 1/2 pounds total)

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.

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