PICKLED SHALLOTS AND RED ONIONS
Provided by Valerie Bertinelli
Categories condiment
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
CURRIED SWORDFISH WITH TOMATOES, GREENS AND GARLIC TOAST
For a decade, swordfish was dangerously overfished. Over time, the North Atlantic swordfish stock has been rebuilt, and swordfish caught by American vessels are now sustainably fished. One thing hasn't changed: Handled incorrectly, swordfish can be tough or dry. Searing, then steaming with the moisture that comes from braising greens and ripe, on-the-vine tomatoes, yields a moist and succulent steak. Make sure to use small grape or cherry tomatoes. When the tomatoes burst, the juices meld with the curry powder and the fat (ghee or oil) for a flavorful, spoonable sauce. Drizzle any extra over garlicky bread with a generous squeeze of lemon. If you don't have ghee, cook the fish in a mixture of butter and vegetable oil, which will give you all the high-heat flexibility of ghee with the rich, flavorful finish of butter.
Provided by Sarah Copeland
Categories dinner, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the ghee or oil in a large cast-iron skillet over medium-high heat until melted. Stir together the curry, paprika, salt and pepper. Pat the swordfish dry, and season on both sides with the spice mixture. Cook one side of the fish without moving it, until it is golden and releases easily, about 3 minutes.
- Flip the fish, add the greens and tomatoes (on the vine), scattering evenly over the top of the fish. Cover with a lid, reduce the heat and cook over medium heat until greens are wilted, tomatoes have burst and fish is just cooked through but still very moist, 4 to 5 minutes.
- Meanwhile, toast the bread: While warm, rub each piece vigorously with the garlic clove.
- Remove the fish from the heat and serve immediately, with toasted garlic bread, spooning the juices from the pan over each portion. Squeeze lemon over the top.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 24 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 5 grams, Sodium 1025 milligrams, Sugar 6 grams, TransFat 0 grams
PAN-SEARED SWORDFISH STEAKS WITH SHALLOT, CAPER, AND BALSAMIC SAUCE
Categories Sauté Quick & Easy White Wine Shallot Swordfish Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
- Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.
GRILLED SWORDFISH WITH CHARRED LEEKS AND CITRUS RECIPE
Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak. An even higher temp chars the leeks so that they're smoky outside and sweet and juicy inside.
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for high heat. Trim dark green parts from leeks and remove any tough outer layers. Rinse off any sand and dirt and pat dry.
- Throw leeks on grill (no oil needed) and grill, turning every few minutes with tongs, until outside layer is completely blackened (they should start to soften and you might see some juices begin to ooze out), 10-12 minutes. Transfer to a platter and let cool (this also allows them to steam and become tender on the inside). Reduce grill heat to medium-high.
- Meanwhile, smash open olives using the side of a chef's knife and remove pits (try to leave olive flesh in big pieces). Transfer to a medium bowl.
- Cut leeks into 1/2"-thick rounds (ashy parts and all) and add to bowl with olives along with dill, vinegar, a big pinch of salt, and 3 Tbsp. oil; toss to combine.
- Remove peel and white pith from oranges with a sharp paring knife and discard. Slice oranges crosswise into 1/4"-thick rounds. Set aside for serving.
- Clean and oil grate and rub swordfish steaks with 2 Tbsp. oil; season with salt. Grill until lightly charred and just cooked through (fish will feel firm when gently pressed), 5-7 minutes per side.
- Divide swordfish among plates and arrange reserved sliced oranges around. Spoon leek mixture and any juices in bowl over. Drizzle with more oil and season with pepper.
GRILLED SWORDFISH STEAKS
Grilled swordfish is positively delicious and makes an incredible change from the regular carnivorous BBQ's. It can also be cooked on a rack or tray 4 inches below the heat source I the oven & broiled. Prep time includes marinading.
Provided by CountryLady
Categories Very Low Carbs
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place steaks in shallow pan or baking dish.
- Season with salt& pepper.
- Coat both sides with mustard.
- Combine juice with oil& pour over fish.
- Dot with leaves& dill; let marinade for at least an hour.
- Cook on hot coals for 8 minutes.
- Turn& baste with remaining marinade.
- Grill for another 6- 8 minutes or until cooked through.
- Garnish with lemon wedges.
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