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.
BEST GRILLED SWORDFISH RECIPE
Grilled Swordfish is one of the best ways to cook swordfish. You can find more options above for more delicious swordfish recipes.
Provided by Izzy
Number Of Ingredients 7
Steps:
- In a medium-sized bowl, add oil, honey, soy sauce, lemon zest, garlic, salt, and pepper. Mix well.
- Add swordfish to the marinade. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 8 hours.
- Preheat the grill over medium-high heat.
- Remove the fish from the marinade and shake off any excess. Place the swordfish steaks onto the grill and cook for 5-6 minutes on each side or until the fish is opaque throughout. Serve and enjoy!
Nutrition Facts : Calories 322 kcal, Carbohydrate 7 g, Protein 34 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 112 mg, Sodium 515 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
SWORDFISH CALABRIAN-STYLE
This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.
Provided by Salvatore
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
- Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
- Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 26.3 g, Cholesterol 52.7 mg, Fat 18.7 g, Fiber 5.9 g, Protein 28 g, SaturatedFat 3.4 g, Sodium 440.4 mg, Sugar 1.9 g
CREAMY SWORDFISH ON NOODLES
Saute swordfish chunks, then combine them with broccoli, carrots and cauliflower and a creamy cheese sauce--a weeknight meal your family is sure to enjoy.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions. Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper. , In a large skillet, saute swordfish in oil for 5-6 minutes or until opaque. Using a slotted spoon, transfer to a bowl; keep warm. , In a small bowl, combine flour and cream until smooth; add to the skillet. Stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the fish, vegetables and remaining salt and pepper. Cook for 5 minutes or until heated through. , Drain noodles; top with swordfish mixture.
Nutrition Facts : Calories 711 calories, Fat 43g fat (23g saturated fat), Cholesterol 195mg cholesterol, Sodium 1200mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 43g protein.
SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS
I got this recipe from Food Network's Tyler Florence. I used Black Grouper instead of swordfish and it came out great. Hope you enjoy as much as we did.
Provided by Vicki in Kansas Bro
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In 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 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 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 thickness of your fish.
- Carefully open the pouches and place fish and vegetables onto warm plates.
- Spoon any juices that have accumulated over the fish.
- Serve immediately.
Nutrition Facts : Calories 299.2, Fat 8.1, SaturatedFat 1.2, Cholesterol 93.5, Sodium 373.3, Carbohydrate 16.4, Fiber 7.7, Sugar 1.6, Protein 43
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