Swordfish With Bread Crumb Salsa Recipes

SWORDFISH MILANESE

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.

SWORDFISH WITH STRAWBERRY SALSA

Steps:

• Heat coals or gas grill for direct heat. Place vinegar in shallow nonmetal dish or resealable plastic food-storage bag. Add fish, turning to coat with vinegar. Make Strawberry Salsa.
• Drain fish; discard vinegar. Cover and grill fish 4 inches from medium heat 10 to 15 minutes, turning once, until fish flakes easily with fork. Remove fish to platter. Immediately top with salsa.

CITRUS SWORDFISH WITH CITRUS SALSA

Steps:

• Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
• In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
• Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
• Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.

SWORDFISH WITH SEAWEED SALSA VERDE

Steps:

• Place hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes. Drain. (You should have about 1/2 cup.)
• Combine hijiki, shallot, anchovy, parsley, olive oil, capers, lemon zest, and red pepper flakes in a medium bowl; season with salt and pepper. Set salsa verde aside.
• Prepare a grill for medium heat. Rub fish all over with vegetable oil; season with salt and pepper. Grill, turning occasionally, until firm to the touch and opaque throughout, 8-12 minutes. Serve fish with salsa verde.
• DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.

SWORDFISH WITH BREAD CRUMB SALSA

Steps:

• Preheat oven to 300 degrees.
• Knead the bread crumbs with 2 tablespoons of the oil and spread them evenly in a sheet pan. Bake about one hour, until the crumbs are amber colored and very crisp. Allow them to cool to room temperature.
• Mix the vinegar, anchovies, thyme, capers, shallots and cracked pepper in a bowl. Add the crumbs, mix, then add all but 4 tablespoons of remaining olive oil. Mix again. Set aside.
• Preheat a grill or broiler. Pat the fish dry and cut into six equal size pieces. Brush on both sides with the remaining oil. Season generously with ground pepper. Grill or broil the fish to desired degree of doneness, about four minutes on the first side, two to three on the other.
• Transfer the fish to a platter or individual plates. Sprinkle each portion with some of the bread-crumb mixture and serve.

BLACKENED SWORDFISH WITH TROPICAL FRUIT SALSA

Steps:

• Coat both sides of swordfish steak in Creole Seasoning mix if desired.
• Place steak in a hot cast iron skillet. Turn once and cook at high temperature until both sides are blackened.
• Place on baking pan with fresh fish stock or lemon juice and water.
• Bake at 350 degrees until tender and cooked in the center.
• Top cooked steak with fresh tropical fruit salsa.

GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA

Steps:

• Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
• Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.

SWORDFISH STEAKS WITH FRUIT SALSA

Steps:

• For HOT/WARM SALSA: In a medium microwave-safe bowl, combine all of the salsa ingredients; mix well. Microwave on HIGH for 1-1/2 to 2 minutes or until thoroughly heated, stirring once halfway through cooking. Cover to keep warm.
• For COOL/ROOM TEMPERATURE SALSA: Combine all of the ingredients in a medium sized bowl; mix well.
• In a small bowl, combine the brown sugar and 1 tablespoon of lime juice; mix well. Rub the mixture on the fish steaks.
• Spray a skillet with nonstick cooking spray. Pan fry the steaks for about 2-3 minutes on each side over medium-high heat, until the steaks flake easily with a fork.
• Plate the steaks, and spoon the salsa the fish- Enjoy!

SWORDFISH ON BLACK BEAN AND PINEAPPLE SALSA

Steps:

• Wash and dry the fish.
• If broiling, heat broiler and cover broiler pan with aluminum foil. If using a stovetop grill, lightly brush it with oil.
• Drain beans and rinse under cold water. Set aside.
• Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar. Stir in beans.
• Grill or broil the fish for 10 minutes for each inch at the thickest part.
• Just before serving, stir cilantro into the salsa and arrange on serving plates. Place fish on top, then top it with additional salsa.