SWORDFISH WITH LEMON, GARLIC AND OLIVE OIL
This recipe is Italian but with the ingredients used, it could be part of a Greek menu as well. Use the maximum marinating time for the best flavour. From "Williams-Sonoma Italian Favourites".
Provided by Irmgard
Categories European
Time 4h6m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the lemon juice and olive oil.
- Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste.
- Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly.
- Cover and refrigerate for 2 to 4 hours.
- Add the garlic and oregano to the remaining olive oil and lemon mixture.
- Set aside to use as a sauce.
- Preheat the broiler or fire up the barbecue.
- Cut the onion through the stem end into quarters and separate each quarter into individual pieces.
- Alternate the swordfish cubes with the onion pieces and bay leaves on skewers.
- Arrange the skewers on a broiler pan or on the grill rack.
- Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side.
- Serve hot, garnished with lemon slices and accompanied by the reserved sauce.
Nutrition Facts : Calories 432.7, Fat 30.9, SaturatedFat 5.2, Cholesterol 66.3, Sodium 154.5, Carbohydrate 3.8, Fiber 0.5, Sugar 1.1, Protein 34
SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC
Steps:
- Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
- Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.
GRILLED SWORDFISH WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.
SWORDFISH STEAKS WITH LEMON-PARSLEY SAUCE
Categories Garlic Broil Marinate Low Carb Low/No Sugar Lemon Spring Parsley Swordfish Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper.
- Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally.
- Preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over. Sprinkle lightly with fleur de sel. Garnish with lemon wedges and serve.
LEMON PARSLEY SWORDFISH
This dish looks impressive and is easy to prepare-a winner in my book! I like that it comes together fast enough for a family weeknight meal but is special enough to serve guests for Sunday dinner. -Nathan Leopold, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place fish in a greased 13x9-in. baking dish; sprinkle with salt. In a small bowl, combine 1/4 cup parsley, oil, lemon juice, garlic and pepper flakes; spoon over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, basting occasionally, 15-20 minutes. Sprinkle with remaining parsley.
Nutrition Facts : Calories 390 calories, Fat 26g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 171mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
LEMON THYME SWORDFISH
I like to swing by my fish guy and pick up the steaks, then zoom home, marinate and grill (or broil) for a nice, after work treat! YUM! We like these with rice and steamed broccoli. Prep time includes marinate time
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the swordfish in a shallow bowl.
- Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl; season with the pepper.
- Pour over the swordfish.
- Marinate, covered, at room temperature for 30 minutes, or in the fridge for several hours.
- Set up your gas or charcoal grill and brush the grill rack with oil.
- Arrange the swordfish on the rack; grill for 3-4 minutes on each side, or until seared on the outside and cooked through.
More about "swordfish with lemon garlic and olive oil recipes"
LEMON GARLIC SWORDFISH RECIPE | CHEW OUT LOUD
From chewoutloud.com
5/5 (42)Calories 241 per servingCategory Main
- Preheat oven to 400F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
- Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
- In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven.
- Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well.
SWORDFISH IN LEMON GARLIC SAUCE / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
Reviews 2Category EntreeCuisine AmericanTotal Time 20 mins
- Preheat oven to 400 degrees. Let swordfish come to room temperature for 30 minutes before cooking. Pat fish really dry with a paper towel, then lightly season with salt and pepper.
- Heat olive oil in a large, OVEN-PROOF skillet until very hot (but not smoking). Carefully add swordfish fillets to skillet. Cook for 2-3 minutes, until golden brown on bottom. Turn fish over and cook the other side 2-3 minutes, as well. Place skillet (and swordfish) into hot oven. Bake swordfish for between 7 and 12 minutes (time will vary based on thickness of swordfish). Begin checking fish after 6 minutes have passed. Once the fish flakes easily with a fork, it will be ready.
- While swordfish is baking, make the lemon garlic sauce. Place butter and olive oil in a small skillet. Cook on low heat until butter is melted. Add minced garlic and red pepper flakes. Stir and cook mixture on very low heat for about a minute (being careful NOT to burn the garlic).
- Add white wine to the skillet, and using medium heat, bring the liquid to a simmer. Cook the sauce for 3 minutes, stirring often. The liquid will reduce a bit in volume as it cooks.
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