Mediterranean Swordfish Recipes

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GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST



Grilled Swordfish Recipe with a Mediterranean Twist image

Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don't even need to leave it in the marinade too long! Just a few minutes while your grill is heating!

Provided by Suzy Karadsheh

Categories     Fish and Seafood

Time 23m

Number Of Ingredients 10

6 to 12 garlic cloves, peeled
1/3 cup extra virgin olive oil
2 tbsp fresh lemon juice, more for later
1 tsp coriander
3/4 tsp cumin
1/2 to 1 tsp sweet Spanish paprika
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 swordfish steaks, about 5 to 6 ounces each, from sustainable sources
Crushed red pepper, optional

Steps:

  • In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth marinade.
  • Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.
  • Preheat a gas grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once and grill on the other side for 3 minutes or so (the fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).
  • Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat. Enjoy!

Nutrition Facts : Calories 474 calories, Sugar 0.5 g, Sodium 600.6 mg, Fat 32.3 g, SaturatedFat 5.9 g, TransFat 0.1 g, Carbohydrate 5 g, Fiber 0.7 g, Protein 40 g, Cholesterol 130.9 mg

PROSCIUTTO-WRAPPED MEDITERRANEAN SWORDFISH



Prosciutto-Wrapped Mediterranean Swordfish image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 14

8 swordfish steaks, skin removed (3/4 inch thick; about 4 pounds)
Kosher salt and freshly ground pepper
1/2 pound prosciutto, thinly sliced
2 oranges
1/4 cup golden raisins
2 bulbs fennel
1/2 cup kalamata olives, pitted
6 anchovy fillets, chopped
2 tablespoons red wine vinegar
1/2 cup plus 2 tablespoons extra-virgin olive oil
10 fresh basil leaves, cut into chiffonade
1 tablespoon fennel seeds
4 ounces baby arugula
6 cherry tomatoes, halved

Steps:

  • Preheat the oven to 250 degrees F and set a wire rack on a baking sheet. Season the swordfish on both sides with salt and pepper. Wrap each steak with 1 or 2 slices of prosciutto, until just covered, without overlapping too much. Set aside.
  • Using a paring knife, peel the oranges, removing all the white pith. Working over a mixing bowl to catch the juice, cut between the membranes to release the segments; add to the bowl. Add the raisins to the bowl so they plump while preparing the rest of the dish. Trim the stalks from the fennel bulbs, reserving the fronds for garnish; remove the tough outer leaves. Cut each bulb in half lengthwise, trim the base and cut out the core. Slice the fennel into strips as thin as possible. Put the fennel slices in the bowl and add the olives, anchovies, vinegar, 1/4 cup olive oil, the basil and fennel seeds. Season with salt and pepper and toss gently to mix.
  • Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. When shimmering, carefully add 4 of the swordfish steaks and cook until the prosciutto is browned and crisp and the fish is just cooked through, about 3 minutes per side. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet, add the remaining 3 tablespoons oil and repeat with the remaining fish.
  • Serve the fish over the fennel salad. Garnish with the arugula, cherry tomatoes and reserved fennel fronds.

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS



Swordfish Baked in Foil with Mediterranean Flavors image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 fresh baby artichokes, trimmed and quartered
2 tomatoes, coarsely chopped
1 lemon, sliced thin
1/2 cup black olives
1/2 bunch fresh basil
8 sprigs fresh thyme
4 teaspoons extra-virgin olive oil
4 fish fillets, about 6 ounces each
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.

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

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

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

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 SWORDFISH RECIPE



Mediterranean Swordfish Recipe image

Provided by á-231

Number Of Ingredients 10

12 garlic cloves
1/3 cup extra virgin olive oil
3 T lemon juice (I forgot to put in lemon juice)
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp sweet Spanish paprika
3/4 tsp,salt
1/2 tsp ground pepper
4 7 ounce swordfish steaks
Crushed red pepper,optional (I used Aleppo pepper)

Steps:

  • Mix all the marinade ingredients (directions say in food processor for three minutes, i whisked into a bowl), until smooth wet rub Place swordfish steak in shallow dish rubbed with mixture and let sit a few minutes Preheat grill, grill about 5-6 minutes each side.

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS



Swordfish Baked in Foil With Mediterranean Flavors image

I got this recipe from Food Network's Tyler Florence. I used Black Grouper instead of swordfish and it came out great. Hope you enjoy as much as we did.

Provided by Vicki in Kansas Bro

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 fresh baby artichokes, trimmed and quartered
2 tomatoes, coarsely chopped
1 lemon, thinly sliced
1/2 cup black olives
1/2 bunch fresh basil
8 sprigs fresh thyme
4 teaspoons extra virgin olive oil
4 (6 ounce) fish fillets, about
kosher salt
fresh ground black pepper

Steps:

  • Preheat oven to 350°F.
  • In large bowl combine the artichokes, tomatoes, lemon, olives, and herbs.
  • Drizzle with olive oil, season with salt and pepper, and toss together.
  • Take an 18-inch piece of aluminum foil and fold in half crosswise.
  • Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch.
  • Repeat for 3 more pouches.
  • Season the fillets with salt and pepper and place 1 into each pouch.
  • Add 1/4 artichoke mixture to each pouch.
  • Fold over a 1-inch strip of the top twice to seal.
  • Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on thickness of your fish.
  • Carefully open the pouches and place fish and vegetables onto warm plates.
  • Spoon any juices that have accumulated over the fish.
  • Serve immediately.

Nutrition Facts : Calories 299.2, Fat 8.1, SaturatedFat 1.2, Cholesterol 93.5, Sodium 373.3, Carbohydrate 16.4, Fiber 7.7, Sugar 1.6, Protein 43

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