Sesame Crusted Swordfish Recipes

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SWORDFISH MILANESE



Swordfish Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups panko (Japanese bread crumbs)
3 large eggs
4 (5-ounce) swordfish steaks, each about 1/2-inch-thick
Salt and freshly ground black pepper
4 tablespoons unsalted butter
4 tablespoons light olive oil
1 lemon, juiced
2 tablespoons extra-virgin olive oil
3 cups lightly packed arugula
1 bunch watercress, stemmed

Steps:

  • Place the panko in a pie dish. In another pie dish, beat the eggs to blend. Line a large cutting board with plastic wrap. Place 2 swordfish steaks on plastic wrap, about 2 inches apart. Place another sheet of plastic wrap over the steaks. Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again. Dip each steak into the egg, then the panko, coating completely and patting to adhere.
  • Working in batches, melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan over medium-high heat. Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side. Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy). Repeat with the remaining butter, olive oil, and 2 swordfish steaks.
  • Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend. Add the arugula and watercress, and toss lightly to coat. Season the salad, to taste, with salt and pepper. Transfer the swordfish steaks to plates. Top with the salad and serve.

SESAME CRUSTED SWORDFISH



Sesame Crusted Swordfish image

Sesame Crusted Swordfish ridiculously easy and delicious preparation for swordfish or other fish such as salmon or tuna.

Provided by Audrey

Number Of Ingredients 6

2 pieces fresh swordfish steaks (or other fish such as salmon or tuna)
1-2 tablespoon soy sauce or tamari
1-2 tablespoon sesame seeds
1-2 tablespoon olive oil
splash sesame oil
tangerine (orange, lemon or other citrus (cut into wedges and seeds removed))

Steps:

  • Splash tamari (soy) sauce on both sides of the fish. Sprinkle sesame seeds on one side.
  • Add enough olive oil to liberally coat the bottom of a cast iron skillet. Add a few splashed of sesame oil for extra flavor if desired. Heat to medium high.
  • Cook fish sesame seed side down for about 5 minutes. Sprinkle more sesame seeds on the other side before flipping over. Cook about 5 more minutes until done.
  • Serve with citrus to be squeezed on top.

SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE



Sesame-Crusted Fish With Butter and Ginger Sauce image

This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.

Provided by Mark Bittman

Categories     dinner, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 cup sesame seeds
4 skinless fillets like black sea bass or red snapper, 6 ounces each
Salt and freshly ground black pepper
3 tablespoons neutral oil, like corn or canola
2 tablespoons butter
1 tablespoon peeled and minced fresh ginger
2 tablespoons soy sauce

Steps:

  • Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
  • Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
  • When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
  • Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 561 milligrams, Sugar 1 gram, TransFat 0 grams

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE



Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce image

Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).

Provided by Ryan Nomura

Categories     World Cuisine Recipes     Asian     Japanese

Time 35m

Yield 6

Number Of Ingredients 14

3 shallots, minced
2 teaspoons minced fresh ginger root
1 lemon, juiced
½ cup dry white wine
½ cup heavy cream
½ cup unsalted butter, chilled and cut into small cubes
3 tablespoons soy sauce
4 shiso leaves
coarse kosher salt
ground white pepper
2 tablespoons canola oil
6 (6 ounce) mahi mahi fillets
4 tablespoons sesame seeds
4 tablespoons black sesame seeds

Steps:

  • In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 11 g, Cholesterol 191.9 mg, Fat 34.6 g, Fiber 2.6 g, Protein 35.6 g, SaturatedFat 15.8 g, Sodium 775.7 mg, Sugar 1.2 g

SESAME-CRUSTED TUNA



Sesame-Crusted Tuna image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4 cup sesame seeds
1 tablespoon black sesame seeds, optional
salt and freshly ground black pepper
salt and freshly ground black pepper
2 tablespoons olive oil, plus more for brushing the fish
1 1/2 tablespoons butter
2 pounds tuna steaks, cut in 6 equal portions, approximately 1-inch thick
fleur de sel

Steps:

  • In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
  • Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
  • When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
  • Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
  • To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.

SESAME CRUSTED SWORDFISH



Sesame Crusted Swordfish image

Make and share this Sesame Crusted Swordfish recipe from Food.com.

Provided by shysavsianna

Categories     < 4 Hours

Time 1h47m

Yield 4 serving(s)

Number Of Ingredients 19

4 swordfish steaks
4 tablespoons red wine vinegar
1/4 cup olive oil
2 lemons
2 tablespoons onions, minced
1 tablespoon basic Mexican seasoning
2 eggs, beaten
1 cup crushed buttery cracker
1/2 cup sesame seeds
2 teaspoons salt
3 tablespoons olive oil
3 tablespoons butter
8 jalapeno peppers, stemmed and chopped
4 garlic cloves, crushed
3 tablespoons onions, chopped
3 tablespoons cider vinegar
1 1/2 cups canned navy beans, drained
4 tablespoons olive oil
1/2 cup half-and-half

Steps:

  • In small bowl or food processor, combine vinegar, 1/4 C olive oil, juice of 1 lemon, minced onion, and mexican seasoning. Place swordfish steaks in flat baking dish and cover with marinade. Cover and refrigerate for 30 minutes to 1 hour.
  • While fish is marinating, prepare sesame crumb mixture and cream sauce. In medium bowl combine cracker crumbs, sesame seeds, and salt and set aside.
  • In medium pan saute garlic, onion, and jalapenos until onion is transparent over medium heat. Transfer to blender or food processor. Add vinegar and beans to blender and process until mixture is smooth. Force sauce through strainer to remove seeds and skins.
  • Return mixtyre to pan with remaining olive oil and simmer over low heat, stirring occasionally until thickened. Add half and half to reach desired consistency and keep warm.
  • Remove swordfish in egg mixture and turn to coat. In large skillet, heat butter and oil over medium high heat. Butter will tend to bubble. Once butter finishes bubbling, mix swordfish in sesame crumb mixture and place in skillet.
  • Cook about 4 minutes on each side until crips and golden brown. Serve immediately and drizzle with jalapeno cream sauce and roaset red pepper strips.

Nutrition Facts : Calories 981, Fat 71.5, SaturatedFat 17.1, Cholesterol 192.9, Sodium 1992.6, Carbohydrate 46.6, Fiber 11, Sugar 2.5, Protein 44.3

SWORDFISH WITH GREEN SAUCE



Swordfish With Green Sauce image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

10 to 15 anchovy fillets
1 1/2 cup parsley leaves, washed and left wet
2 cloves garlic
Zest and juice of 1 lemon
3 tablespoons extra virgin olive oil
2 tablespoons capers, with their liquid
1 1/2 to 2 pounds swordfish steak, skin on
Salt and pepper

Steps:

  • Prepare a charcoal grill or preheat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons oil. Process until puréed, adding a little bit of hot water (or more oil) if necessary to allow the machine to do its work. Stir the capers into the purée.
  • Cut swordfish steaks in half horizontally, leaving the skin attached as a hinge. Spread about half the parsley mixture on the inside, then close the steak with a couple of toothpicks. Brush with remaining oil, then sprinkle with salt and pepper.
  • Grill or broil 6 or 7 minutes a side, or until the swordfish is done (swordfish is best when it is still slightly pearly, or you can cook it until it is flaky and well done). Serve with remaining green sauce.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 25 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 734 milligrams, Sugar 1 gram, TransFat 0 grams

CRISPY SESAME FISH



Crispy sesame fish image

Give white fish some oomph with this quick crispy sesame fish dish

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 5

100g breadcrumb or 2 slices white bread, blitzed into crumbs
1 tbsp sesame seeds
4 fillets skinless white fish , each weighing about 140g
2 tbsp plain yogurt
1 tbsp olive oil

Steps:

  • Heat oven to 220C/fan200C/gas 7. Tip crumbs into a bowl with half the sesame seeds. Brush fish fillets with yogurt and coat in the crumb mix. Lay on a baking tray and sprinkle over the remaining seeds. Drizzle with a little olive oil, then bake for 15-20 mins. Serve with oven-baked potato wedges.

Nutrition Facts : Calories 251 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.71 milligram of sodium

HERBY BROILED SWORDFISH WITH ROASTED CHERRY TOMATOES



Herby Broiled Swordfish With Roasted Cherry Tomatoes image

For this delectable seafood dinner, Martha puts fresh swordfish steaks in a citrusy, herby marinade before cooking them under the broiler. For an extra lovely presentation, use cherry tomatoes on the vine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Number Of Ingredients 8

3 tablespoons chopped fresh herbs, such as parsley or dill, or a combination
6 tablespoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
3 cups cherry tomatoes (1 1/2 pints)
2 cloves garlic, minced (2 teaspoons)
Pinch of red-pepper flakes
3 swordfish steaks (each 1 inch thick; about 1 1/2 pounds total)

Steps:

  • Preheat oven to 425°F, with a rack 6 inches from heating element. Stir together herbs, 1/4 cup oil, and lemon zest and juice; season with salt and pepper.
  • Toss tomatoes with remaining 2 tablespoons oil; season with salt and pepper. Arrange tomatoes in a shallow nonreactive baking dish and roast, stirring once halfway through and breaking up some with back of spoon, until burst and beginning to collapse, 15 to 20 minutes. Stir in garlic and red-pepper flakes; roast 5 minutes more. Remove from oven and cover; switch oven to broil.
  • Meanwhile, season swordfish with salt and pepper and rub half of herb oil over both sides. Let stand 15 minutes. Arrange fish on a broiler-safe pan and broil, flipping halfway through, until cooked through and browned in places, 6 to 8 minutes total. Transfer to dish with tomatoes, slice, and serve, drizzled with remaining herb oil.

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