Baked Swordfish Recipes Garlic Lemon Food

SWORDFISH WITH LEMON, GARLIC AND OLIVE OIL

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.

GRILLED SWORDFISH WITH LEMON, MINT AND BASIL

Steps:

• Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
• Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

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.

LEMON THYME SWORDFISH

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.

LEMON PARSLEY SWORDFISH

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.