Grilled Swordfish With Artichokes Tomatoes And Olives Recipes
GRILLED SWORDFISH WITH TOMATO ARTICHOKE SALSA
This is probably the best swordfish I've ever tried. The presentation is great as well, because the salsa is so colourful. This great recipe was printed from the Internet sometime ago (sorry, it's been recopied and I don't know the original site) and I have made a few little changes from the original. Enjoy! (Prep time includes marinating time)
Provided by Just Call Me Martha
Categories Low Cholesterol
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag.
- Marinate fish for 30 minutes turning frequently.
- In small bowl, combine tomatoes, artichoke hearts, onion, corn and cilantro.
- Add seasonings if desired.
- Set aside while swordfish is marinating.
- Remove swordfish from bag and discard remaining marinade.
- Grill for approximately 5 minutes per side.
- Top with salsa and serve.
Nutrition Facts : Calories 538.8, Fat 34.3, SaturatedFat 5.7, Cholesterol 66.3, Sodium 241.7, Carbohydrate 22.3, Fiber 6.3, Sugar 3.4, Protein 38.5
MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES
Here is another for Worldwide for ZWT3 but I have made this and it was delish. Easy to make the only thing I left out is the hot red pepper flakes as I can't eat "Hot". I also used both green and black olives. I served with a simple tomato/feta salad and rice pilaf. QUICK, EASY AND DELISH!
Provided by MISSIB
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large heavy skillet over high heat.
- Season swordfish generously with salt and pepper.
- Sauté until browned on both sides.
- Transfer fish to a platter.
- Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
- Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.
Nutrition Facts : Calories 358.5, Fat 19.3, SaturatedFat 3.6, Cholesterol 66.4, Sodium 504.2, Carbohydrate 10.5, Fiber 3.5, Sugar 5.7, Protein 36.1
SEARED SWORDFISH WITH ARTICHOKE AND OLIVE
Tetsuya Wakuda's restaurant, Tetsuya's, is a highly regarded restaurant in Sydney, Australia with a definite Japanese flair but making extensive use of Australia's ingredients in innovative ways (http://en.wikipedia.org/wiki/Tetsuya's). Tetsuya's is considered Australia's best restaurant and has routinely been ranked in the top 20 in the world (http://www.theworlds50best.com/module/acms_winners?group_id=1&item_id=55). Australia has an abundance of fresh fish and seafood, so a saltwater fish, prepared with a minimum of fuss, is a very traditional Australian preparation. Substitutions and variations: You can substitute marlin, tuna or bonito for the swordfish. You can substitute a relatively neutral oil with a high smoke point for the grapeseed oil -- I have used canola oil successfully. I use low sodium chicken stock. You can augment (or substitute for) the tomato with tomato paste. Wakame is available in dried form in most oriental grocery stores or via the Internet. To prepare dried wakame, wipe very lightly with a damp paper towel, then soak in room temperature water for no more than 60 seconds. "Rocket" is the UK (and Australian) term for arugula. This recipe is adapted from "Tetsuya" by Tesuya Wakuda. Uploaded for Zaar World Tour 5 (2009).
Provided by Gandalf The White
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 275 dgrees F.
- In an oven-safe non-stick frying pan over high heat, add the grapeseed oil and then sear the swordfish fillets on both sides.
- Transfer the frying pan and fillets to the oven for a few minutes ONLY to help the fillets cook through -- ideally, you will remove the fish when they are medium-rare.
- Trim the artichoke, cut in half and remove the choke.
- Cut each half into half again, put into a pan containing water, the lemon juice and salt; and cook until tender.
- To make the sauce, put the soy sauce, mirin, olive oil, black olive paste, garlic and chicken stock into a saucepan, stir, and gently heat.
- Just before serving, wilt the rocket in the sauce and then remove with a slotted spoon onto a plate.
- To serve, warm 4 plates; place the wakame in the center, with the swordfish on top of it; place an artichoke quarter by the side of the fillet; garnish with parsley, scallions, rocket and tomato.
- You may dress the fillet with sauce or pass the sauce separately.
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