INVOLTINI DI PESCE SPADA (SWORDFISH ROLLS)
Time 30m
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- Lay out the swordfish slices on a cutting board or other flat surface, seasoning them generously on both sides.
- In a bowl, mixed the breadcrumbs with the minced garlic, raisins, pine nuts, minced parsley salt and pepper. (NB: If the raisins are very large, you may want to give them a rough chop.) Mix in the olive oil, bit by bit, until the mixture is well moistened and takes on the texture of wet sand. Taste and adjust for seasoning. The mixture should be very savory.
- Lay out the filling on top of the swordfish slices. then roll up the slices starting from the narrower end.
- You can cook the swordfish rolls one of two ways:
- Lay the resulting rolls in a baking dish large enough to just fit them snugly, as pictured above. Season the top of the rolls with salt and any remaining filling mixture. If you've used up all the filling, sprinkle with more breadcrumbs. Drizzle everything with olive oil.
- Set the baking dish in a hot (200C/400F) oven with the convection function turned on if it has it. Bake for 10-15 minutes, until the rolls are cooked through. The top should be nicely browned, but if not you can run the dish under the broiler for a minute or two.
- Place the rolls on skewers (if you want, inter splicing fresh bay leaves between them). Roll the skewers in the remaining filling (or additional breadcrumbs) and drizzle them on both sides with olive oil. Grill the skewers over hot coals for about 5 minutes per side.
- In either case, let the dish cool for a few minutes before serving, with a wedge of lemon and possibly a simply dressed green salad.
SICILIAN SWORDFISH WITH ONIONS
Number Of Ingredients 8
Steps:
- 1 Pour 2 tablespoons of the oil into a medium skillet. Add the onion and cook until softened, about 5 minutes. Stir in the anchovies and cook 5 minutes more or until very tender. Add the tomatoes, oregano, salt, and pepper and simmer 10 minutes. 2 Place a rack in the center of the oven. Preheat the oven to 350°F. Oil a baking pan large enough to hold the fish in a single layer. 3 Pat the swordfish steaks dry. Place them in the prepared pan. Sprinkle with salt and pepper. Spoon on the sauce. Toss the bread crumbs with the remaining 1 tablespoon of the oil. Scatter the crumbs over the sauce. 4 Bake 10 minutes or until the fish is just slightly pink in the center. Test for doneness by making a small cut in the thickest part of the fish. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SWORDFISH WITH ARTICHOKES AND ONIONS
Number Of Ingredients 9
Steps:
- 1 Trim the artichokes down to the central cone of pale green leaves. With a small paring knife, peel the base and stems of the artichokes. Slice off the stem ends. Cut the artichokes in half lengthwise. Scoop out the chokes. Cut the hearts into thin slices. 2 In a large skillet, heat the oil over medium heat. Pat the swordfish dry and cook until browned on both sides, about 5 minutes. Sprinkle with salt and pepper. Remove the fish to a plate. 3 Add the onions and artichokes to the pan. Cook over medium heat, stirring frequently, until the onions are wilted, about 5 minutes. Stir in the anchovies, tomato paste, water, oregano, and salt and pepper to taste. Bring to a simmer and lower the heat. Cook 20 minutes or until the vegetables are tender, stirring occasionally. 4 Push the vegetables to the outside edge of the pan and return the fish to the skillet. Baste the fish with the sauce. Cook 1 to 2 minutes or until the fish is heated through. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
COMPANY SWORDFISH
Callie Berger's delicious Company Swordfish will have fish aficionados and novices alike asking for more. The tender swordfish is topped with artichokes, sun-dried tomatoes and shallots, adding color and lively flavor. Best of all, the tasty entree is easy to prepare and takes just over 30 minutes from start to finish! "We're not big fish eaters in my family, but the plates are always scraped clean when I make this recipe," she writes from Diamond Springs, California. - Callie Berger, Diamond Springs, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place fish in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the artichokes, tomatoes and shallots; spread over fish. Drizzle with butter and lemon juice., Cover and bake at 425° for 15 minutes. Uncover; bake 6-8 minutes longer or until fish just turns opaque.
Nutrition Facts : Calories 499 calories, Fat 32g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
SEARED SWORDFISH WITH ARTICHOKE AND OLIVE
Tetsuya Wakuda's restaurant, Tetsuya's, is a highly regarded restaurant in Sydney, Australia with a definite Japanese flair but making extensive use of Australia's ingredients in innovative ways (http://en.wikipedia.org/wiki/Tetsuya's). Tetsuya's is considered Australia's best restaurant and has routinely been ranked in the top 20 in the world (http://www.theworlds50best.com/module/acms_winners?group_id=1&item_id=55). Australia has an abundance of fresh fish and seafood, so a saltwater fish, prepared with a minimum of fuss, is a very traditional Australian preparation. Substitutions and variations: You can substitute marlin, tuna or bonito for the swordfish. You can substitute a relatively neutral oil with a high smoke point for the grapeseed oil -- I have used canola oil successfully. I use low sodium chicken stock. You can augment (or substitute for) the tomato with tomato paste. Wakame is available in dried form in most oriental grocery stores or via the Internet. To prepare dried wakame, wipe very lightly with a damp paper towel, then soak in room temperature water for no more than 60 seconds. "Rocket" is the UK (and Australian) term for arugula. This recipe is adapted from "Tetsuya" by Tesuya Wakuda. Uploaded for Zaar World Tour 5 (2009).
Provided by Gandalf The White
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 275 dgrees F.
- In an oven-safe non-stick frying pan over high heat, add the grapeseed oil and then sear the swordfish fillets on both sides.
- Transfer the frying pan and fillets to the oven for a few minutes ONLY to help the fillets cook through -- ideally, you will remove the fish when they are medium-rare.
- Trim the artichoke, cut in half and remove the choke.
- Cut each half into half again, put into a pan containing water, the lemon juice and salt; and cook until tender.
- To make the sauce, put the soy sauce, mirin, olive oil, black olive paste, garlic and chicken stock into a saucepan, stir, and gently heat.
- Just before serving, wilt the rocket in the sauce and then remove with a slotted spoon onto a plate.
- To serve, warm 4 plates; place the wakame in the center, with the swordfish on top of it; place an artichoke quarter by the side of the fillet; garnish with parsley, scallions, rocket and tomato.
- You may dress the fillet with sauce or pass the sauce separately.
MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES
Here is another for Worldwide for ZWT3 but I have made this and it was delish. Easy to make the only thing I left out is the hot red pepper flakes as I can't eat "Hot". I also used both green and black olives. I served with a simple tomato/feta salad and rice pilaf. QUICK, EASY AND DELISH!
Provided by MISSIB
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large heavy skillet over high heat.
- Season swordfish generously with salt and pepper.
- Sauté until browned on both sides.
- Transfer fish to a platter.
- Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
- Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.
Nutrition Facts : Calories 358.5, Fat 19.3, SaturatedFat 3.6, Cholesterol 66.4, Sodium 504.2, Carbohydrate 10.5, Fiber 3.5, Sugar 5.7, Protein 36.1
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