SWORDFISH WITH SWEET AND HOT PEPPERS
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance. Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character. Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible. Eaten altogether, each bite is both hot and sweet, pungent from a touch of garlic, tart from a squeeze of lemon and faintly saline from the swordfish.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat. Add oil and let warm for 1 minute. Add onion and cook, tossing occasionally, until soft and golden brown, 7 to 10 minutes. Stir in sweet peppers and oregano; cook until very soft, about 10 minutes. Season with ¼ teaspoon each salt and pepper. Scrape vegetables into a bowl.
- Melt butter in skillet. While butter melts, toss fish with remaining salt and pepper. Add half the chile peppers to skillet and cook until soft, 1 minute. Add garlic to skillet and stir quickly to coat with butter. Add fish and reduce heat to medium-low; cook gently until fish is just opaque, about 5 minutes. Return sweet peppers to pan and toss well. Sprinkle with remaining chile peppers and top with a squeeze of lemon and cilantro.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 9 grams, Sodium 733 milligrams, Sugar 5 grams, TransFat 0 grams
BLACKENED SWORDFISH WITH SWEET POTATO CRAB HASH
Steps:
- Dredge both sides of the swordfish in blackening spice. Heat a heavy, cast-iron skillet over high heat until it is smoking hot.
- Add the swordfish and cook for 3 minutes. Turn over and cook for 3 minutes more. Warm the crab hash in saute pan, turning to warm throughout. Place warm Voodoo Sauce on a plate and top with Sweet Potato Crab Hash. Top with swordfish. Top with tomato and scallion garnish.
- Heat the olive oil in a saute pan. Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes. Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste. Add the crabmeat and gently toss until the crab is heated through.
- In a saucepan over low heat, reduce the cream by 1/3. In a separate saucepan, heat the BBQ Sauce. Add the reduced cream. Add the butter and simmer for 3 to 4 minutes. Whisk in the salt and pepper. Keep warm until ready to serve.
- In a large pot, add the butter, onion, and garlic and let sweat until translucent. In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth. Add this mixture to the garlic and onion mixture with the rest of the ingredients. Bring to a simmer and cook for 1 hour.
ARGENTINEAN-STYLE GRILLED SWORDFISH WITH A SPICY-ORANGE CHIMICHURRI, PAN-ROASTED PEPPERS AND CHARRED SWEET POTATO CHIPS
Steps:
- To prepare the chimichurri, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hours before serving, to allow to come to room temperature.
- Preheat your grill pan (or outdoor grill) over medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill for 3 to 4 minutes per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to grill in 2 batches. Place on a baking sheet, wrap with foil and place in a preheated to 200 degree F oven.
- Next, in a large saute pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. When hot add the bell peppers and season generously with salt and pepper. Saute until caramelized, about 5 to 6 minutes. Add the garlic and saute for an additional 2 minutes. Turn the heat off, toss in the toasted pine nuts, basil and oregano and add a pinch more salt and pepper. Stir to combine and keep warm on the stovetop.
- For the swordfish, again heat your grill pan (or outdoor grill) over medium-high heat. Brush both sides of the swordfish generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill until just cooked through, but still moist, about 3 to 4 minutes per side (being careful not to overcook the fish.)
- To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top potatoes with a drizzle of extra-virgin olive oil and a tiny pinch of salt. Next, top the sweet potatoes, with 1/4 of the bell pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish. To garnish, top the chimichurri with a tiny sprinkling of orange zest, then just a few very thinly sliced pieces of jalapeno, and a twisted orange slice. Serve with warmed sourdough baguette slices and the additional chimichurri on the side. Enjoy!!
SWORDFISH SKEWERS
In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally.
Nutrition Facts : Calories 280 calories, Fat 8g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 146mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
SWORDFISH WITH ROASTED RED PEPPER VINAIGRETTE
A company fish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Randy Windham of the Bistro, as featured in The Louisiana New Garde television series.
Provided by Molly53
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the vinaigrette: whirl first four vinaigrette ingredients in the container of a food processor or a blender until smooth.
- Add the oil in very slowly until fully incorporated.
- Season to taste with black pepper.
- For the fish: heat the olive oil in a large skillet.
- Cook about 4 minutes on each side or until completely done.
- To serve, transfer cooked fish to a warm plate and top with a little of the vinaigrette.
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.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 14 g, Cholesterol 44.3 mg, Fat 7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 1.6 g, Sodium 103 mg, Sugar 12 g
GRILLED SWORDFISH WITH PEPPERS
Colorful red and orange bell peppers add a Mediterranean flair to this grilled fish recipe.
Provided by Cheri Liefeld
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium heat. Add bell peppers and garlic; stir to coat. Cover; simmer 15 minutes.
- Meanwhile, in small bowl, mix fennel seed, mustard, salt, garlic powder and pepper. Sprinkle mixture on both sides of swordfish. Remove pepper mixture from heat; season to taste with additional salt and pepper. Cover to keep warm.
- Carefully brush oil on grill rack. Place swordfish on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until fish flakes easily with fork. Serve fish with pepper mixture.
Nutrition Facts : ServingSize 1 Serving
GRILLED SWORDFISH WITH SPICY TROPICAL SAUCE
A meaty cut of swordfish steak, topped with a tangy sauce that is both sweet and spicy...a blend of crushed pineapple and orange, tomato, garlic and hot pepper flakes. Serve the swordfish with either plain rice or rice that has been cooked with a pinch of cayenne pepper and some shredded unsweetened coconut.
Provided by GREG IN SAN DIEGO
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel the orange, removing all the bitter white pith and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside.
- In a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. Bring to a boil over medium heat. Keep stirring as to not burn. Cook uncovered, for about 10 minutes. Keep stirring.
- Reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes.
- Cut the swordfish into four steaks.
- Top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork.
- Note: You can prepare the sauce in advance.
Nutrition Facts : Calories 353.7, Fat 9.3, SaturatedFat 2.5, Cholesterol 88.4, Sodium 592, Carbohydrate 19.9, Fiber 2.2, Sugar 14.4, Protein 46.3
SWORDFISH PEPERONATA
VLC (Very Low Carb) 5.5 grams Carbs that Count Peperonata is a yielding compote of colorful peppers that stew in extra-virgin olive oil and their own sweet juices. Terrific served warm atop juicy swordfish, it is also delicious at room temperature or chilled.
Provided by Rozanne Gold
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Coat each fish with 1/2 tablespoon of the oil and freshly ground black pepper. Set aside while you prepare the peperonata.
- Cut the peppers into long, thin strips, no more than 1/4" wide, making sure to remove all of the seeds.
- In a large nonstick skillet over medium-high heat, heat the remaining 2 tablespoons oil. Add the pepper strips, 1/2 teaspoon whole black peppercorns, and 1/2 teaspoon coarse salt. Reduce the heat to low and cook, stirring occasionally, until the peppers are soft and lightly browned, about 20 minutes. Remove the peppers from the heat and set aside.
- Heat an iron-ribbed grill pan or nonstick skillet over medium-high heat until hot. Add the fish and cook on both sides, about 3 minutes per side, until the fish is browned on the outside and moist inside. Meanwhile, briefly warm the peppers. Serve the fish with the warm peperonata on top.
- **nutritionist's note:**The olive oil in this dish gives the peppers a nutritional boost. Fat allows your body to better absorb the beta-carotene found in bell peppers.
SHEET-PAN ROASTED FISH WITH SWEET PEPPERS
Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can't find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.
Provided by Melissa Clark
Categories weekday, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
- Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
- Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
- Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
- Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 0 grams, Sodium 508 milligrams, Sugar 9 grams
More about "swordfish with sweet and hot peppers recipes"
RECIPE: GRILLED SWORDFISH WITH HOT AND SWEET PEPPERS
From instyle.com
Servings 4
RED PEPPER SWORDFISH RECIPE | RECIPELAND
From recipeland.com
SPAGHETTI WITH SWORDFISH AND HOT PEPPERS
From crecipe.com
GRILLED SWORDFISH WITH PEPPERS AND ONIONS RECIPE - CDKITCHEN
From cdkitchen.com
SPAGHETTI WITH SWORDFISH AND HOT PEPPERS - AMERICANRECIPES.EU
From americanrecipes.eu
RECIPE: SWORDFISH WITH SWEET AND HOT PEPPERS – THE …
From mercurynews.com
SWORDFISH RECIPES | ALLRECIPES
From allrecipes.com
SWORDFISH WITH SWEET AND HOT PEPPERS - MASTERCOOK
From mastercook.com
PAN SEARED SWORDFISH (QUICK, EASY & ELEGANT DINNER!)
From bakeitwithlove.com
20 EASY BAKED SWORDFISH RECIPES ANYONE CAN MAKE
From coastalwandering.com
SWORDFISH CUTLETS WITH BELL PEPPER SAUCE RECIPE - RACHAEL RAY IN …
From rachaelraymag.com
SWORDFISH WITH ROASTED PEPPERS RECIPE - CUISINART.COM
From cuisinart.com
THE 15 BEST SWORDFISH RECIPES - GYPSYPLATE
From gypsyplate.com
SWORDFISH IN CHILI SAUCE | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
SWORDFISH WITH SWEET AND HOT PEPPERS | THE BOSTON LEAN BEAN
From thebostonleanbean.wordpress.com
GRILLED SWORDFISH, HOT AND SWEET PEPPERS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPAGHETTI WITH SWORDFISH AND HOT PEPPERS - BIGOVEN.COM
From bigoven.com
SPAGHETTI WITH SWORDFISH AND HOT PEPPERS RECIPE
From crecipe.com
SWORDFISH IN SWEET AND SOUR SAUCE RECIPE - CHEF'S PENCIL
From chefspencil.com
BASIL CRUSTED SWORDFISH WITH SWEET AND SPICY MARINATED TOMATOES
From barefeetinthekitchen.com
SWORDFISH WITH SWEET AND HOT PEPPERS RECIPE
From pinterest.com
SWORDFISH BAKED ON SAFFRON PEPPERS - HOUSE & HOME
From houseandhome.com
SWORDFISH WITH SWEET PEPPERS – NANA'S RECIPES
From recipes.connorbowen.com
SWORDFISH WITH SWEET-SOUR SAUCE RECIPE - FOOD & WINE
From foodandwine.com
SWORDFISH AND SALSA, SUMMER ON A PLATE - THE NEW YORK TIMES
From nytimes.com
GRILLED SWORDFISH, HOT AND SWEET PEPPERS | FISH RECIPES HEALTHY ...
From pinterest.com
GRILLED SWORDFISH WITH TOMATO AND SWEET PEPPER SALSA
From newengland.com
SWORDFISH WITH SWEET AND HOT PEPPERS - BIGOVEN.COM
From bigoven.com
SWORDFISH WITH SWEET AND HOT PEPPERS | THE BOSTON LEAN BEAN
From thebostonleanbean.wordpress.com
SWORDFISH WITH RED PEPPER SAUCE AND POTATOES RECIPE
From myrecipes.com
ROSEMARY SWORDFISH SKEWERS WITH SWEET PEPPER SALAD RECIPE
From bonappetit.com
WHAT IS SWEET PAPRIKA? - SIMPLYRECIPES.COM
From simplyrecipes.com
SPAGHETTI WITH SWORDFISH AND HOT PEPPERS RECIPE
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love