"LUNCHBAG" SWORDFISH WITH MEDITERRANEAN TOMATO SAUCE AND LINGUINI
The recipe makes more tomato sauce than you will need for the fish. It is delicious as a pasta sauce, a topping for bruschetta, or a sauce or side dish for grilled poultry or meat. For the best flavor, use garden fresh tomatoes.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h55m
Yield 4 servings; makes about 1 quart sauce
Number Of Ingredients 15
Steps:
- Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time.
- Preheat oven to 450 degrees F.
- Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.
- To cook the fish: (See Chef's Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.
- Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
- To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.
SLOW-COOKED SWORDFISH WITH CREAMY FENNEL-TOMATO SAUCE
Yes, you can cook fish in a slow cooker, but it's a little different than making a pot roast or brisket. Instead, you build a complex sauce through long, even cooking. Then slip the fish into the sauce for the last 30 minutes or so, until it's just cooked through. Meaty swordfish is perfect here, but in the summer, we also make this with fresh halibut steaks; just be sure your steaks are at least 1 inch thick so they cook in the same amount of time.
Provided by Bruce Weinstein
Categories Main Course
Yield 4
Number Of Ingredients 10
Steps:
- Mix the tomatoes, fennel, shallot, tomato paste, rosemary, fennel seeds, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper in a 5- to 6-quart slow cooker until the tomato paste dissolves. Cover and cook for 2 hours on high or 4 hours on low. (The sauce can stay on the keep-warm setting for up to 6 hours.)
- Season the fish generously with salt and pepper. Turn the slow cooker to high (if it was on low or keep-warm) and stir in the cream. Nestle the fish steaks in the sauce, cutting them to fit, if necessary. Cover and cook until the fish is cooked through (use a paring knife to cut into the fish to check), about 30 minutes. Use a spatula to divide the fish into four servings, then serve in bowls with the sauce, garnished with fennel fronds.
Nutrition Facts : ServingSize 4, Calories 340 kcal, Fat 140 kcal, SaturatedFat 6 g, TransFat 16 g, Carbohydrate 17 g, Fiber 6 g, Protein 32 g, Cholesterol 115 mg, Sodium 820 mg, UnsaturatedFat 8 g
GRILLED SWORDFISH WITH TOMATILLO SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the swordfish steaks in half. Wipe them dry with paper towels and coat them on both sides with the olive oil. Set aside.
- Make the sauce. Boil the garlic for 10 minutes. Peel the cloves, mash them and set aside. Chop the tomatillos coarsely and put them in a saucepan with the chilies, sugar, wine and vinegar. Cook until soft, stirring frequently. Add the garlic. Taste to see if more sugar or vinegar is needed and season with salt and pepper. Add the butter to thicken the sauce.
- Pour the sauce into a food processor with the garlic cloves and add the coriander leaves. Puree, taste and correct seasoning. Set aside.
- Preheat broiler or coals. Broil the fish steaks six inches from the heat for about five minutes on each side or until cooked. Meanwhile, reheat the sauce.
- To serve, pour some sauce on each of four individual plates. Put the steaks on top and sprinkle with coriander leaves.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 841 milligrams, Sugar 7 grams, TransFat 0 grams
SWORDFISH STEAKS WITH TOMATO-BASIL SAUCE
My own invention, a quick and easy "something". I thought it would make a nice combination, and wasn't disappointed. Whenever available, I substitute fresh basil for the dried spice.
Provided by FlemishMinx
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Salt and pepper the swordfish steaks.
- In a saute pan just large enough to hold the steaks, heat the oil, and quickly brown the swordfish on both sides, but not cooking completely.
- Remove them from the saute pan and set aside.
- In the same pan, add the tomatoes and the basil.
- Cook for a few minutes, until the tomatoes begin to break down.
- Return the fish to the pan, covering them with the sauce.
- Cover the pan, and cook at a low simmer for 4-5 minutes until they are done.
- Serve!
GRILLED SWORDFISH WITH WHITE HOT SAUCE
I'm showing you how to grill what I think is the most delicious seafood named after a weapon (sorry razor clam!). Although, I'm going to be honest, this was really just an excuse to show you the white hot sauce.
Provided by Chef John
Categories Swordfish Recipes
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Crush the habanero and kosher salt into a fine paste with a mortar and pestle before whisking in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
- Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
- Preheat a charcoal grill until coals are very hot.
- Coat filets on both sides with olive oil and season with salt.
- Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
- Plate fish as desired and top with white hot sauce and green onions.
Nutrition Facts : Calories 650.2 calories, Carbohydrate 3.9 g, Cholesterol 86.4 mg, Fat 55.2 g, Fiber 0.6 g, Protein 34 g, SaturatedFat 9.1 g, Sodium 728.4 mg
CREAMY SWORDFISH ON NOODLES
Saute swordfish chunks, then combine them with broccoli, carrots and cauliflower and a creamy cheese sauce--a weeknight meal your family is sure to enjoy.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions. Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper. , In a large skillet, saute swordfish in oil for 5-6 minutes or until opaque. Using a slotted spoon, transfer to a bowl; keep warm. , In a small bowl, combine flour and cream until smooth; add to the skillet. Stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the fish, vegetables and remaining salt and pepper. Cook for 5 minutes or until heated through. , Drain noodles; top with swordfish mixture.
Nutrition Facts : Calories 711 calories, Fat 43g fat (23g saturated fat), Cholesterol 195mg cholesterol, Sodium 1200mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 43g protein.
SWORDFISH WITH TOMATOES
Provided by Barbara Kafka
Categories dinner, easy, quick, main course
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients except swordfish in a glass or ceramic dish (14 by 11 by 2 inches). Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
- Remove from oven, uncover and stir well. Arrange pieces of fish in the dish so that the skin is toward the edge of the dish. Spoon some of the tomatoes over the fish. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 10 minutes. Prick plastic to release steam.
- Remove from oven and uncover. With a large spatula pile fish on a platter and allow to stand, loosely covered for about 3 minutes. Meanwhile transfer tomato mixture to a blender and process until smooth.
- Serve sauce over fish.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 2 grams, TransFat 0 grams
PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)
Provided by GratefulSea
Number Of Ingredients 9
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.
SWORDFISH WITH FENNEL AND TOMATOES
Step aside, marinara. There's a new sauce in town, and it's blissfully fresh with fennel and basil. TV-inspired and husband-adored, it would be a crime not to share this one. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion and fennel in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in basil and butter. Remove from the heat and set aside., Brush steaks with oil; sprinkle with salt and pepper. 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. Serve with tomato mixture.
Nutrition Facts : Calories 512 calories, Fat 28g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 1225mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 45g protein.
SPANISH SWORDFISH WITH TOMATOES IN HERB SAUCE
Make and share this Spanish Swordfish With Tomatoes in Herb Sauce recipe from Food.com.
Provided by Stella Mae
Categories Spanish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Place swordfish fillets on a plate and sprinkle with olive oil, if you like, or leave plain and cover with plastic wrap. Set aside.
- To make the sauce heat 2 or more tbsp olive in a frying pan, add chopped basil and parsley, shallots (or small onion), salt and pepper to taste. Stir gently as it cooks.
- When the shallots (or onion) is translucent, set aside.
- In a bowl mix the crushed garlic, breadcrumbs, oregano and lemon juice, salt and pepper to taste.
- Place the halved, prepared tomatoes on a baking tray and cover with the oil and garlic mixture.
- Bake in the oven for about 10 minutes or until cooked through and a bit bubbly.
- While sauce is baking, cook swordfish in 2 tablespoons olive oil on a hot griddle or in a non-stick frying pan until golden brown on both sides. You may add more olive oil, if necessary.
- To serve, place the fish on pre-heated plates with the baked tomato halves in herb sauce either alongside or on top of each fillet, and sprinkle remaining herb sauce and juices over all.
- Top each fillet with 3 black olive halves, 3 capers and a sprig of parsley.
- Note: Roasted potatoes, a green salad and a glass of wine go well with this dish. Salut!
Nutrition Facts : Calories 309.8, Fat 16.3, SaturatedFat 3.2, Cholesterol 89.8, Sodium 145.2, Carbohydrate 11.7, Fiber 1.9, Sugar 3.6, Protein 28.9
BAKED SWORDFISH IN A WHITE WINE SAUCE
Baked swordfish in a white wine sauce.
Provided by jtate
Categories Swordfish Recipes
Time 1h25m
Yield 2
Number Of Ingredients 4
Steps:
- Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
- Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 16.9 g, Cholesterol 43.5 mg, Fat 4.6 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 118.5 mg, Sugar 5.2 g
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- Preheat the oven to 325°. In a large, ovenproof skillet, flameproof clay pot or enameled cast-iron baking dish, melt the butter. Add the garlic and poblano, season with salt and pepper and cook over moderate heat until the poblano starts to soften, about 5 minutes. Stir in the chopped tomatoes, water and cream and bring to a simmer.
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