Lunchbag Swordfish With Mediterranean Tomato Sauce And Linguini Recipes

SWORDFISH WITH TOMATOES

Swordfish With Tomatoes image

Provided by Barbara Kafka

Categories dinner, easy, quick, main course

Time 25m

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 large tomatoes, cored and coarsely chopped (about 4 cups)
1 cup fresh basil leaves (loosely packed), cut across into thin strips
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
3 pounds swordfish steak, cut into 8 pieces about 1 inch thick

Steps:

Combine all ingredients except swordfish in a glass or ceramic dish (14 by 11 by 2 inches). Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
Remove from oven, uncover and stir well. Arrange pieces of fish in the dish so that the skin is toward the edge of the dish. Spoon some of the tomatoes over the fish. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 10 minutes. Prick plastic to release steam.
Remove from oven and uncover. With a large spatula pile fish on a platter and allow to stand, loosely covered for about 3 minutes. Meanwhile transfer tomato mixture to a blender and process until smooth.
Serve sauce over fish.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 2 grams, TransFat 0 grams

MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES

Mediterranean Swordfish With Tomatoes and Olives image

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

Ingredients

3 tablespoons olive oil
1 1/2-2 lbs swordfish steaks, cut into 4 - 6 portions
salt & freshly ground black pepper
2 -4 garlic cloves, finely chopped
2 (15 ounce) cans tomatoes, with liquid
1/2 cup black olives or 1/2 cup green olives
1/4 cup chopped parsley
3 tablespoons capers, drained
hot red pepper flakes (optional)

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

MEDITERRANEAN STUFFED SWORDFISH

Mediterranean Stuffed Swordfish image

This swordfish steak stuffed with spinach and feta cheese can be grilled or broiled.

Provided by Valerie

Categories World Cuisine Recipes European Greek

Time 35m

Yield 2

Number Of Ingredients 7

Ingredients

1 (8 ounce) swordfish steak (about 2 inches thick)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 cups fresh spinach - rinsed, dried and torn into bite size pieces
1 teaspoon olive oil
1 clove garlic, minced
¼ cup crumbled feta

Steps:

Preheat an outdoor grill for high heat, and lightly oil grate.
Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 3.5 g, Cholesterol 71.5 mg, Fat 20.4 g, Fiber 0.7 g, Protein 27.5 g, SaturatedFat 7.2 g, Sodium 475.9 mg, Sugar 1.6 g

LUNCHBAG HALIBUT WITH MEDITERRANEAN TOMATO SAUCE AND LINGUINI

LUNCHBAG HALIBUT WITH MEDITERRANEAN TOMATO SAUCE AND LINGUINI image

Categories Fish Dinner

Yield serves 4

Number Of Ingredients 15

Ingredients

3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon minced garlic
1/4 cup (1 small) minced red onion
2 tablespoons rinsed, drained, and roughly chopped capers
1/2 cup roasted red or yellow bell peppers, coarsely chopped
12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)
2 tablespoons fresh lemon juice
2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
6 tablespoons extra-virgin olive oil
1/2 pound dried linguini
4 brown paper lunch bags or 4 large sheets parchment paper or waxed paper (see note)
4 (6-ounce) swordfish steaks

Steps:

Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time. Preheat oven to 450 degrees Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve. To cook the fish: Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper. Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes. To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas. Put the bags on a baking sheet and bake in the oven 12 to 15 minutes. The bags will puff up and brown.