Lemon Rosemary Swordfish En Papillote A Well Seasoned Kitchen Recipes

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 PAPILLOTES

Steps:

• Rinse fillets in cold water and pat dry. Preheat the oven to 400 degrees. On a clean dry work surface, fold a piece of parchment about 16-inches long in half. Cut 1/2 a heart shape with the fold in the center, so that when the paper is opened, you have a full heart shape. Repeat with another piece of parchment. Place the parchment hearts on a baking sheet. Brush entire surface of each heart with olive oil. On the right 1/2 of each heart, place half of the plantains and 1/4 of the carrots, zucchini and tomato. Place fillets on top of vegetables and brush with the hoisin sauce. Sprinkle diced pineapple equally over each fillet. Lay the remaining julienned vegetables over the fillets. Season with salt and pepper. Fold the left 1/2 of the parchment heart over the fish, and starting from the top of the heart, fold the paper over itself, creasing and rolling until you come to the point of the heart. Twist the point tightly to secure the pouch. Brush the outside of the parchment hearts with the melted butter. Put in the oven and bake 10 minutes. Remove from the oven. Let stand 1 minute. Place the pouch on a plate. Slice along curved edge with a sharp knife and lift the paper to reveal the swordfish. Garnish with thyme sprigs and serve immediately with pineapple salsa.;
• Combine all ingredients in a small bowl, mixing well. Chill. Serve with swordfish papillotes;

SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC

Steps:

• Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
• Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC

Steps:

• Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinade in the refrigerator for 1 to 2 hours.
• Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary on to the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.