Lemon Thyme Swordfish Recipes

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LEMON PARSLEY SWORDFISH



Lemon Parsley Swordfish image

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

4 swordfish steaks (7 ounces each)
1/2 teaspoon salt
1/2 cup minced fresh parsley, divided
1/3 cup olive oil
1 tablespoon lemon juice
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes

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 THYME SWORDFISH WITH ASPARAGUS



Lemon Thyme Swordfish with Asparagus image

The creamy lemon and thyme sauce accents the flavor of the swordfish. If desired, garnish with lemon slices and sprigs of thyme.

Provided by dakota kelly

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 10

½ cup low-fat cottage cheese
2 tablespoons skim milk
3 tablespoons fresh lemon juice
1 teaspoon minced fresh parsley
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme, crushed
4 (4 ounce) swordfish steaks
1 cup water
1 bay leaf
1 pound fresh steamed asparagus tips

Steps:

  • In a blender or food processor, process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl, and stir in the milk, 1 1/2 teaspoons of the lemon juice, parsley, basil, and 1/2 teaspoon of the dried thyme. Cover and chill in the refrigerator.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the fish in an 8x8 inch baking dish. Pour the water and the remaining lemon juice into the dish. Place the bay leaf in the water, and sprinkle the remaining 1/2 teaspoon of dried thyme over the fish. Cover the dish with foil.
  • Bake in a preheated oven for 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
  • Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • When fish is done, transfer to a serving platter and arrange the asparagus next to the fish. Serve with the cottage cheese sauce.

Nutrition Facts : Calories 191 calories, Carbohydrate 7.2 g, Cholesterol 46.1 mg, Fat 5.2 g, Fiber 2.6 g, Protein 29 g, SaturatedFat 1.6 g, Sodium 221.6 mg, Sugar 2.8 g

LEMON THYME SWORDFISH



Lemon Thyme Swordfish image

I like to swing by my fish guy and pick up the steaks, then zoom home, marinate and grill (or broil) for a nice, after work treat! YUM! We like these with rice and steamed broccoli. Prep time includes marinate time

Provided by Hey Jude

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

6 (6 ounce) swordfish steaks, 1/2 inch thick,skin removed
2 lemons, juice of
2 shallots, thinly sliced
2 cloves garlic, crushed
2 tablespoons coarse grain mustard
1/4 cup extra virgin olive oil
3 -4 sprigs fresh thyme, minced
fresh ground black pepper

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.

SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC



Swordfish Marinated in Lemon, Rosemary and Garlic image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh rosemary, or 1 teaspoon dried leaves
1 garlic clove, crushed through a press
4 swordfish steaks, 3/4-inch thick (about 1/2 pound each)
Salt and freshly ground pepper to taste
1 tablespoon capers, rinsed and drained
Lemon wedges for garnish
4 strips (1/2 by 3-inches) lemon zest

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.

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