GRILLED SWORDFISH WITH LEMON, MINT AND BASIL
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
- Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.
GRILLED MARINATED SWORDFISH
Steps:
- In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 5.6 g, Cholesterol 52.3 mg, Fat 12.3 g, Fiber 1 g, Protein 27.6 g, SaturatedFat 2.4 g, Sodium 708 mg, Sugar 0.8 g
LEMON PARSLEY SWORDFISH
This dish looks impressive and is easy to prepare-a winner in my book! I like that it comes together fast enough for a family weeknight meal but is special enough to serve guests for Sunday dinner. -Nathan Leopold, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 390 calories, Fat 26g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 171mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
LEMON HERB SWORDFISH STEAKS
Make and share this Lemon Herb Swordfish Steaks recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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 STEAKS WITH LEMON-PARSLEY SAUCE
Categories Garlic Broil Marinate Low Carb Low/No Sugar Lemon Spring Parsley Swordfish Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper.
- Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally.
- Preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over. Sprinkle lightly with fleur de sel. Garnish with lemon wedges and serve.
PEPPER & LEMON SWORDFISH STEAKS
Make and share this Pepper & Lemon Swordfish Steaks recipe from Food.com.
Provided by sisimpops
Categories Healthy
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees, or prepare the grill.
- Place each piece of fish on the center of 4 double layers of foil.
- Top each evenly with lemons, onion, rosemary, thyme, pepper, and salt.
- Make packets by bringing the 2 sides of the foil up to meet in the center and folding edges over, then folding the edges of each together.
- Allowing room for the packets to expand, crimp the edges.
- If baking, place the packets on a baking sheet.
- Bake or grill until the fish is opaque, 10-12 minutes.
- Open packets carefully when testing for doneness, as steam will escape.
Nutrition Facts : Calories 194.2, Fat 5.9, SaturatedFat 1.6, Cholesterol 55.3, Sodium 275.8, Carbohydrate 8.5, Fiber 3.2, Sugar 0.9, Protein 29.1
GRILLED SWORDFISH STEAKS WITH WHOLE-LEMON DRESSING
Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.
Provided by Rebecca Firkser
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
- Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
- Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
- Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
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LEMON GARLIC SWORDFISH RECIPE | CHEW OUT LOUD
From chewoutloud.com
4.9/5 (46)Calories 241 per servingCategory Main
- Preheat oven to 400F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
- Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
- In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven.
- Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well.
RECIPE: EASY LEMON SWORDFISH STEAKS | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4Calories 250 per servingTotal Time 10 mins
- Squeeze half of lemon over steaks and grill, turning once, until swordfish is browned and almost opaque in center, 7 to 8 minutes (do not overcook).
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- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine parsley, chicken broth, lemon peel, lemon juice, rosemary, oil, shallot, tarragon, salt, and garlic. Pour marinade over fish; seal bag. Marinate at room temperature for 30 minutes, turning bag occasionally.
- Drain fish, reserving marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 5 minutes, brushing once with marinade. Turn fish and grill 3 to 7 minutes more or until fish flakes easily when tested with a fork. Discard any remaining marinade. Makes 4 to 6 servings.
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