Swordfish Epicurious Recipes

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PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER



Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter image

Categories     Roast     Low/No Sugar     Healthy     Swordfish     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

Steps:

  • Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
  • Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

GRILLED SWORDFISH WITH TOMATOES AND OREGANO



Grilled Swordfish with Tomatoes and Oregano image

We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Seafood     Fish     Swordfish     Pine Nut     Capers     Oregano     Tomato     Honey     Soy Free     Peanut Free     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 9

1/2 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill
2 Tbsp. pine nuts
2 (12-oz.) swordfish steaks, about 1" thick
Kosher salt, freshly ground pepper
1/4 cup red wine vinegar
2 Tbsp. drained capers, finely chopped
1 Tbsp. finely chopped oregano, plus 2 sprigs for serving
1/2 tsp. honey
2 large ripe heirloom tomatoes, halved, thickly sliced

Steps:

  • Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
  • Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
  • Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
  • Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.

SWORDFISH STEAKS WITH ASPARAGUS AND FRISéE SALAD



Swordfish Steaks with Asparagus and Frisée Salad image

This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.

Provided by Andy Baraghani

Categories     Asparagus     Swordfish     Herb     Mustard     Vinegar     Lemon     Lettuce     Cucumber     Onion     One-Pot Meal     Quick & Easy     Quick and Healthy     Fish     Spring     Summer     Dinner     Seafood

Yield 4 servings

Number Of Ingredients 12

3 Tbsp. plus 1/4 cup extra-virgin olive oil
1 lb. asparagus, trimmed, cut into 2 1/2" pieces
3 1/2 tsp. kosher salt, divided
4 (1"-thick) swordfish steaks (about 1 1/2 lb. total)
1 Tbsp. herbes de Provence
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
1/2 lemon
3/4 tsp. freshly ground black pepper, divided
8 cups torn frisée
3 medium Persian cucumbers, thinly sliced into rounds
1/2 small white onion, very thinly sliced into rings, rinsed

Steps:

  • Heat 1 Tbsp. oil in a large skillet over medium-high. Add asparagus and cook, shaking pan occasionally, until tender and charred in spots, 3-5 minutes. Transfer asparagus to a large bowl, season with 1/2 tsp. salt, and toss to combine.
  • Season swordfish all over with 1 1/2 tsp. salt. Heat 2 Tbsp. oil in same skillet over medium-high. Working in batches if needed, cook swordfish, turning occasionally, until cooked through (fish will feel firm when pressed), about 6 minutes. Transfer to a platter.
  • Pour off any excess oil in pan. Pour in remaining 1/4 cup oil, then add herbes de Provence (no need to warm up the pan again). Add mustard and vinegar and whisk until sauce is creamy. Finely grate zest from lemon into sauce, then squeeze in juice lemon. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Let cool slightly.
  • Pour three-quarters of dressing over asparagus. Add frisée, cucumbers, and onion to bowl; season with remaining 1 tsp. salt and 1/2 tsp. pepper and toss to coat.
  • Mound salad on platter next to swordfish. Spoon remaining dressing over.

GRILLED MARINATED SWORDFISH



Grilled Marinated Swordfish image

White wine, lemon juice, and soy sauce flavor this marinade for swordfish steaks cooked out on the grill.

Provided by MIKE T 007

Categories     Seafood     Fish

Time 22m

Yield 4

Number Of Ingredients 11

4 cloves garlic
⅓ cup white wine
¼ cup lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon pepper
4 swordfish steaks
1 tablespoon chopped fresh parsley
4 slices lemon, for garnish

Steps:

  • In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 5.6 g, Cholesterol 52.3 mg, Fat 12.3 g, Fiber 1 g, Protein 27.6 g, SaturatedFat 2.4 g, Sodium 708 mg, Sugar 0.8 g

SWORDFISH PICCATA



Swordfish Piccata image

Learning to build a pan sauce is the highest yielding 25 minutes you'll ever spend in a kitchen. Pay attention to the flame at each step. Use high heat to sear properly and develop fond in the pan, reduced heat to add acid and build flavor, and then no heat at all - turn the burner off! - to whisk in the cold butter and build up your elegant, emulsified, (life-altering) pan sauce.

Provided by Gabrielle Hamilton

Categories     main course

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 1/2 pounds swordfish steak, cut into 3/4-inch slabs
Salt and pepper
1/2 cup Wondra flour
2 tablespoons grapeseed oil
9 tablespoons butter
1 tablespoon finely minced shallot
1/6 cup dry white wine
2 tablespoons capers
Juice of 1/2 lemon plus 2 lemon "cheeks" for garnish
1 tablespoon minced parsley, plus a sprig for garnish

Steps:

  • Season the swordfish gently but evenly on both sides with salt and pepper.
  • Dredge the fish in the flour, patting off any excess.
  • In a cast-iron or nonstick skillet, heat grapeseed oil until just smoking over medium-high heat. Add in 2 tablespoons of the butter until melted and bubbling, about 30 seconds.
  • Place the swordfish in the pan and cook, turning once, until browned on both sides, about 3-4 minutes each side. Work in batches if necessary to avoid overcrowding the pan.
  • Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.
  • While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook until soft and cooked through, being careful not to brown. About 30 seconds.
  • Deglaze the pan with the white wine, and reduce by half.
  • Add the capers and lemon juice, and cook for 1 minute.
  • Take the pan off the heat, and add in the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.
  • Add in the minced parsley, and season to taste.
  • Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.

Nutrition Facts : @context http, Calories 1207, UnsaturatedFat 41 grams, Carbohydrate 27 grams, Fat 88 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 40 grams, Sodium 1123 milligrams, Sugar 1 gram, TransFat 2 grams

GRILLED SWORDFISH WITH ROSEMARY-WHITE WINE SAUCE



Grilled Swordfish with Rosemary-White Wine Sauce image

Provided by Lisa Hardin

Categories     Fish     Low Carb     Rosemary     Grill     Grill/Barbecue     Bon Appétit     Georgia

Yield Serves 4

Number Of Ingredients 7

4 6-ounces swordfish steaks (each 1 to 1 1/2 inches thick)
2 tablespoons olive oil
2 1/2 teaspoons chopped fresh rosemary
6 tablespoons minced shallots
6 tablespoons dry white wine
3 tablespoons fresh lemon juice
1/2 cup (1 stick) chilled butter, cut into 8 pieces

Steps:

  • Prepare barbecue (medium-high heat). Brush fish with oil. Sprinkle with 2 teaspoons rosemary. Season with salt and pepper.
  • Combine shallots, wine and lemon juice in small saucepan. Boil until liquid is reduced to 2 tablespoons, about 5 minutes. Remove from heat. Add remaining rosemary. Add 1 piece of butter; whisk until melted. Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next. Remove from heat. Season with salt and pepper.
  • Meanwhile, grill fish until opaque in center, about 3 minutes per side. Serve with rosemary-white wine sauce.

BROILED SWORDFISH WITH TOMATOES, ANCHOVIES, AND GARLIC



Broiled Swordfish with Tomatoes, Anchovies, and Garlic image

Categories     Fish     Tomato     Broil     Dinner     Healthy     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Yield: 10 servings

Number Of Ingredients 8

2 1/4 pounds swordfish filet
1 tablespoon chopped shallots
1 1/2 teaspoons minced garlic
5 fluid ounces dry white wine
24 ounces tomato concasse
3/4 ounce anchovy fillets, minced
1 tablespoon olive oil
1 1/2 tablespoons basil chiffonade

Steps:

  • 1. Cut the swordfish into ten 3 1/2 ounce portions. Refrigerate until needed.
  • 2. Sweat the shallots and garlic in the wine until the shallots are translucent. Remove from the heat and stir in the tomatoes and anchovies.
  • 3. For each serving : Brush 1 portion of swordfish with 1/4 teaspoon of the oil and broil until golden brown and cooked through, about 6 minutes.
  • 4. While the swordfish is broiling, heat 3 ounces of the tomato mixture in a small saute pan. Remove from the heat and add about 1/2 teaspoon of the basil. Toss to combine. Serve with the swordfish.
  • Any firm-fleshed fish suitable for broiling, such as halibut or tuna, may be substituted for the swordfish.
  • Analysis per serving:
  • Calories 160; total fat (g) 6; saturated fat (g) 1.5; cholesterol (mg) 40; sodium (mg) 170; total carbohydrate (g) 2; dietary fiber (g) 0; sugars (g) 1; protein (g) 21.

SWORDFISH BITES WITH PUTTANESCA SALAD



Swordfish Bites with Puttanesca Salad image

Categories     Salad     Roast     Salad Dressing     Swordfish

Yield 4 servings

Number Of Ingredients 12

1/2 cup capers, rinsed and dried
Extra-virgin olive oil (EVOO), for drizzling, plus 1/4 cup for dressing
2 pounds swordfish steak, trimmed of skin and dark connective tissue, then diced into bite-size cubes
Zest of 2 lemons
4 garlic cloves, minced
1/2 cup fresh flat-leaf parsley (3 handfuls)
Coarse salt and coarse black pepper
3 romaine lettuce hearts, trimmed and chopped
1/2 cup pitted black olives, chopped
1/2 cup soft sun-dried tomatoes (available in tubs or pouches in the produce section), rough cut
3 tablespoons anchovy paste
2 tablespoons red wine vinegar

Steps:

  • Preheat a toaster oven or conventional oven to 375°F. Spread the capers onto a small baking sheet and drizzle EVOO over them. Place the capers in the oven and turn it off. Do not open the door. The capers will roast as the oven cools back down.
  • Preheat a large nonstick skillet to medium high.
  • Place the swordfish cubes on a platter. Make a pile on your cutting board of the lemon zest, half of the garlic, a handful of the parsley leaves, and some coarse salt and pepper. Chop and mash together the ingredients. Drizzle EVOO over the fish to coat it evenly and add the mash of garlic and lemon and parsley. Use your hands to evenly coat the fish. Add the fish to the hot pan and cook for 5 minutes, or until the cubes are opaque and firm.
  • Coarsely chop the remaining 2 handfuls of parsley and in a salad bowl combine with the lettuce, olives, and sun-dried tomatoes. In a small bowl whisk the remaining garlic and the anchovy paste with the vinegar into a thick paste and then stream in EVOO to make your dressing. Toss the salad with dressing and season with black pepper to taste.
  • Arrange the puttanesca salad on plates or on a platter. Remove the capers from the oven. Top the salad with the swordfish and the roasted capers and serve.
  • Tidbit
  • Roasting gives capers a new flavor aspect. They become a little nutty and earthier and they pop when you bite down on them.

SWORDFISH WITH BALSAMIC BROWN BUTTER SAUCE



Swordfish with Balsamic Brown Butter Sauce image

Provided by John Jones

Categories     Dairy     Fish     Sauté     Dinner     Vinegar     Fall     Capers     Swordfish     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
6 6-ounce swordfish steaks (each about 3/4 inch thick)
Olive oil
2 tablespoons drained capers
Chopped tomatoes (optional)

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.

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