Sauteed Onaga Swordfish Creamy Curry Sauce Recipes

SWORDFISH IN FIERY TOMATO CURRY SAUCE RECIPE

Steps:

• Remove skin from swordfish, and cut into 1-1 1/2 inch cubes.
• Slice onions on vertical, and jalapeno into 1/4" inch thick slices. Mince the garlic.
• Put oil in large non-stick skillet over med-high heat.
• Once hot, add the onion, jalapeno & garlic. Saute until they start to show a little color.
• Add the swordfish, and stir until outside of fish is cooked.
• Add spices, stir and cook for about a minute, to open up the flavors, then pour in the tomatoes.
• Cover and reduce heat to medium low. Simmer for 20 minutes
• Serve over rice or other grain (pictured over quinoa).

WHOLE CRISPY ONAGA AND THAI DIPPING SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Combine salt, pepper, paprika and corn starch. Coat fish with seasoned mixture.
• In a hot wok with hot oil, fry both sides of fish until crispy. Place fish in oven for 3 to 5 minutes until fish is cooked through.
• Start with citrus juices, water and sugar. Combine and make like lemonade then add patis, garlic, chili flakes, cilantro to taste. "Sweet and tart".

SEARED SWORDFISH WITH CAPER-ONION SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 1 minute. Add the capers and sauté until the onions are just barely translucent, about 2 minutes. (Be careful when you add the capers; they may spit in the hot oil.) Push the vegetables to the side of the pan with a spatula.
• Sprinkle both sides of each swordfish steak with a pinch each of salt and pepper. Lay the swordfish in the middle of the frying pan, leaving the onions pushed to the side. Cook the swordfish for 2 minutes. While the swordfish cooks, stir the vegetable mixture to prevent it from burning. Reduce the temperature to medium and flip the swordfish. Spoon the vegetable mixture on top of the swordfish. Cook the swordfish for 1 1/2 more minutes, or to desired level of doneness. For medium rare, a meat thermometer inserted in the thickest part of the swordfish will read 145˚F. For medium to well done, cook the fish to 155˚F. or higher. Remove the pan from the heat and transfer the swordfish to a serving platter, leaving the onion mixture in the pan.
• Add the garlic, lemon juice, white wine, sugar, and a pinch each of salt and pepper to the onion mixture and stir. Bring to a boil over high heat and reduce the liquid to 1/4 cup, about 5 minutes. Remove from the heat, add the basil, and whisk in the butter until it melts.
• Spoon the sauce over the swordfish and serve.

SWORDFISH WITH BALSAMIC BROWN BUTTER SAUCE

Steps:

• Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Season sauce with salt and pepper.
• Brush fish with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 3 swordfish steaks. Sauté just until opaque in center, about 4 minutes per side. Transfer to plates; tent loosely with foil to keep warm. Repeat with remaining fish. Whisk sauce over low heat to rewarm if necessary. Spoon sauce over fish. Sprinkle with capers and, if desired, tomatoes.

CURRIED SWORDFISH WITH TOMATOES, GREENS AND GARLIC TOAST

Steps:

• Heat the ghee or oil in a large cast-iron skillet over medium-high heat until melted. Stir together the curry, paprika, salt and pepper. Pat the swordfish dry, and season on both sides with the spice mixture. Cook one side of the fish without moving it, until it is golden and releases easily, about 3 minutes.
• Flip the fish, add the greens and tomatoes (on the vine), scattering evenly over the top of the fish. Cover with a lid, reduce the heat and cook over medium heat until greens are wilted, tomatoes have burst and fish is just cooked through but still very moist, 4 to 5 minutes.
• Meanwhile, toast the bread: While warm, rub each piece vigorously with the garlic clove.
• Remove the fish from the heat and serve immediately, with toasted garlic bread, spooning the juices from the pan over each portion. Squeeze lemon over the top.

PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)

Steps:

• Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.

SAUTEED ONAGA (SWORDFISH) CREAMY CURRY SAUCE

Steps:

• To prepare the curry sauce: In a saucepan, sweat garlic and ginger in butter. Add onions, celery, and chile; sweat. Add tumeric, curry powder, coriander, and garam masala. Add clam juice; bring to a simmer. Add tomatoes. Reduce to a syrup, then add cream and bring to a boil. Season to taste; remove from heat when cooked. Add cilantro and lemon juice to finish. Set aside.
• To cook the onaga fish: Cut into 8-oz pieces. Season both sides of the fillets with salt and pepper. Preheat frying pan with olive oil and cook the fillets, from 3-5 minutes.
• To finish the plate: Preheat four dinner plates. Pour equal amounts of sauce on each plate. Place the fillet in the center of each plate. Serve immediately.