Lemon Swordfish Brochettes Recipes

LEMON PARSLEY SWORDFISH

Steps:

• Preheat oven to 425°. Place fish in a greased 13x9-in. baking dish; sprinkle with salt. In a small bowl, combine 1/4 cup parsley, oil, lemon juice, garlic and pepper flakes; spoon over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, basting occasionally, 15-20 minutes. Sprinkle with remaining parsley.

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, BAY LEAF AND ORANGE BROCHETTES

Steps:

• Put the bay leaves and 24 12-inch wooden skewers in warm water to soak.
• Put the swordfish cubes in a shallow dish. Mix the orange juice, garlic, oil, pepper flakes and salt together and pour over the swordfish, turning the fish to coat it. Refrigerate to marinate 30 minutes.
• Light a grill.
• Holding two skewers close together, thread each with alternating swordfish, bay leaf, orange wedge and another bay leaf, repeating the ingredients and ending with a piece of swordfish.
• Grill the brochettes about 10 minutes, until the swordfish is cooked through. Serve on a bed of rice seasoned with salt and pepper. Sprinkle with parsley.

TANDOORI SWORDFISH BROCHETTES RECIPE

Steps:

• Mix all of the ingredients (but not the swordfish) in large bowl to blend. Add swordfish to yogurt mixture, gently toss Cover with plastic wrap and refrigerate at least 1 hr. (Can be made a day ahead, keep refrigerated) Prepare grill (medium high) or preheat broilerl Thread swordfish on skewers Grill or broil about 5 minutes, turning frequently

LEMON THYME SWORDFISH

Steps:

• Place the swordfish in a shallow bowl.
• Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl; season with the pepper.
• Pour over the swordfish.
• Marinate, covered, at room temperature for 30 minutes, or in the fridge for several hours.
• Set up your gas or charcoal grill and brush the grill rack with oil.
• Arrange the swordfish on the rack; grill for 3-4 minutes on each side, or until seared on the outside and cooked through.

LEMON HERB SWORDFISH STEAKS

Steps:

• Thaw fish, if frozen. Place fish in a resealable plastic bag set in a shallow dish.
• In a small bowl combine parsley, chicken broth, lemon peel, lemon juice, rosemary, olive oil, shallot, tarragon, salt and garlic.
• Pour marinade over fish. Seal bag. (If doing OAMC, you would freeze at this point.).
• Marinate at room temperature for 30 minutes.
• Drain fish, reserving marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 5 minutes, brushing once with the marinade.
• Turn fish and grill 3-7 minutes more until fish flakes easily with a fork. Discard any remaining marinade.