STUFFED SWORDFISH
Steps:
- In a small skillet heat the olive oil. Add the garlic and shrimp and saute for a minute or just until the shrimp turns opaque. Add the white wine and boil down until evaporated. Sprinkle on fresh bread crumbs enough to hold the mixture together. Transfer to a bowl and stir in cheese, capers and basil; season with salt and pepper.
- Preheat a grill or the oven to 375 degrees. Place the swordfish slices down on a work surface and season with salt and pepper. Sprinkle the shrimp stuffing over the slices, to within 1/2 inch of edge and pat into the fish. Roll up and tie into rolls or secure with tooth picks. (If this is too hard to handle, then put stuffing over one slice, and top it with other half like a sandwich; secure with toothpicks.) Thread 3 rolls on a long bamboo skewer (or put "sandwiches" on a baking sheet) bake (on a cookie sheet) or grill for 10 to 15 minutes or until flesh is firm to the touch. Serve immediately garnished with lemon and olives.
BEST GRILLED SWORDFISH RECIPE
Grilled Swordfish is one of the best ways to cook swordfish. You can find more options above for more delicious swordfish recipes.
Provided by Izzy
Number Of Ingredients 7
Steps:
- In a medium-sized bowl, add oil, honey, soy sauce, lemon zest, garlic, salt, and pepper. Mix well.
- Add swordfish to the marinade. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 8 hours.
- Preheat the grill over medium-high heat.
- Remove the fish from the marinade and shake off any excess. Place the swordfish steaks onto the grill and cook for 5-6 minutes on each side or until the fish is opaque throughout. Serve and enjoy!
Nutrition Facts : Calories 322 kcal, Carbohydrate 7 g, Protein 34 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 112 mg, Sodium 515 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
HERBY BROILED SWORDFISH WITH ROASTED CHERRY TOMATOES
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
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.
SWORDFISH WITH SAUTEED VEGETABLES
My husband says, "wow!" when I prepare swordfish this way.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add swordfish. Seal bag and turn to coat; refrigerate for 30-45 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque., Cut zucchini and yellow squash lengthwise into 1/4-in. slices, then widthwise into 3-in. pieces. In a large skillet, saute the onions and rosemary in oil for 1-2 minutes or until onions are tender. Add squash; saute for 5-6 minutes or until crisp-tender. Add potatoes and tomatoes; cook just until heated through. Sprinkle with salt and pepper; toss to coat. Serve with swordfish.
Nutrition Facts : Calories 638 calories, Fat 35g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 630mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 5g fiber), Protein 52g protein.
STEAMED SWORDFISH BAGNARA-STYLE
This simple Italian recipe from chef Lidia Bastianich is named for the fishermen of Bagnara, a beautiful port on the Calabrian coast of Italy, who are renowned for their skill in both catching and cooking swordfish. Also Try:Zucchini with Anchovies and Capers, Raw and Cooked Salad
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Drizzle olive oil in the bottom of a large shallow baking dish. Add lemon slices, capers, and garlic. Turn lemon slices to completely coat with oil; remove from dish and set aside. Season swordfish with salt and pepper and place in an even layer in baking dish; turn swordfish to coat with oil. Top with lemon slices and sprinkle with oregano and 1 tablespoon parsley.
- Meanwhile, bring a large pot of water to a boil. Fit a large roasting pan with a rack; add enough boiling water so that it fills the pan 1 inch high. Set baking dish on rack and tent with parchment-paper-lined aluminum foil, pressing it against the sides of the roasting pan.
- Carefully transfer to oven and bake until swordfish is cooked through, 10 to 12 minutes. Remove foil and remove baking dish from rack; immediately sprinkle fish with remaining tablespoon parsley. Serve immediately with pan juices.
SWORDFISH STIR-FRY
Make and share this Swordfish Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cut swordfish into 1-inch pieces; place in a shallow dish.
- Combine soy sauce, sherry, garlic, and gingerroot, stirring well; pour over fish.
- Cover and marinate in refrigerator up to 4 hours.
- Combine the chicken broth and the next 5 ingredients; stir to combine; set aside.
- Remove fish from marinade, discarding marinade.
- Coat a wok or large nonstick skillet with cooking spray.
- Add in oil; heat at medium-high until hot.
- Add fish; stir-fry 3 minutes or until tender; remove from wok; set aside and keep warm.
- Coat wok with cooking spray; heat at med-high heat until hot.
- Add in onion; stir-fry 1 minute; add in carrot; stir-fry 1 minute.
- Add in snow peas, mushrooms, and green onions; stir-fry 2 minutes or until crisp tender.
- Add in broccoli; stir-fry 1 minute.
- Return fish to wok; stir in reserved broth mixture.
- Cook, stirring constantly, until mixture is thickened; serve over rice.
Nutrition Facts : Calories 299.5, Fat 5.8, SaturatedFat 1.3, Cholesterol 29.5, Sodium 352.9, Carbohydrate 36.9, Fiber 1.5, Sugar 4.5, Protein 19.5
STEWED SWORDFISH
Make and share this Stewed Swordfish recipe from Food.com.
Provided by Jane Gib
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil and when its very hot put in the fish.
- Add salt and pepper, simmer.
- Add onion, tomatoes.
- Cook for a few minutes.
- Add the rest of the ingredients and cook until potatoes are tender.
Nutrition Facts : Calories 416.7, Fat 11.5, SaturatedFat 2.6, Cholesterol 66.3, Sodium 169.3, Carbohydrate 37, Fiber 5.2, Sugar 5.7, Protein 38.8
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