BAKED SWORDFISH STEAKS
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F.
- Give the mushrooms a quick rinse; dry them thoroughly and then slice thinly.
- Peel the onion, cut it in half and slice thinly .
- Dice the celery.
- Slice the bell pepper in half lengthwise; remove the seeds and white ribs and dice half of it. Wrap and refrigerate the remaining half for another use.
- Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and onion along with the diced celery and bell pepper. Cook, stirring, for 8 to 10 minutes, or until the vegetables are tender.
- To the sautéed vegetables, add the lemon juice and some salt, and pepper, to taste. Stir to combine the ingredients.
- Spray a large shallow baking pan with nonstick cooking spray or lightly grease the pan with vegetable oil. Spread half of the sautéed mushroom and onion mixture over the bottom then arrange swordfish steaks on top.
- Sprinkle the swordfish steaks with the Creole seasoning. Place a piece of bay leaf on each steak.
- Slice the grape tomatoes in half. If using large tomatoes, slice them thickly. Scatter the tomatoes over the swordfish steaks. Sprinkle remaining mushroom and onion mixture over the fish and drizzle with the water or broth.
- Cover the pan tightly with foil and bake in the preheated oven for about 20 to 25 minutes, or until the fish registers 145 F on an instant-read thermometer inserted into the center of a thick steak.
Nutrition Facts : Calories 412 kcal, Carbohydrate 13 g, Cholesterol 133 mg, Fiber 3 g, Protein 43 g, SaturatedFat 4 g, Sodium 377 mg, Sugar 6 g, Fat 21 g, ServingSize 1 1/2 pounds (4 servings), UnsaturatedFat 0 g
EASY BAKED SWORDFISH
Easy Baked Swordfish is easily baked in the oven and turns out flaky, juicy, and delicious tasting every time! This quick and easy seafood dinner is perfect for weeknights and one you'll enjoy making all year long!
Provided by 2 sisters recipes
Categories Dinner
Time 27m
Number Of Ingredients 8
Steps:
- Preheat oven to Bake at 375 degrees F, (190.6 degrees C)
- Use a deep, baking dish just large enough to hold the swordfish steak. I used a medium-size baking dish for this recipe, a 2.5 quart (or 2.3 L ) baking dish.
- On the bottom of the baking dish, drizzle 1 + 1/2 tablespoons of olive oil, and squeeze 1 whole lemon, then sprinkle with 1/2 teaspoon of ground garlic powder.
- Place the swordfish steak on top of the first layer of marinade.
- Then, drizzle on top of the swordfish steak with a little extra virgin olive oil, the remaining ( 1/2 teaspoon) garlic powder, and juice of the second lemon on top of the fish.
- Sprinkle with some sea salt on top of the steak. Then scatter with chopped green onions all around and on top of the fish. Then scatter white wine on top.
- Set it aside and let it sit for 15 minutes to marinate.
- Then BAKE for 18 to 22 minutes, or until swordfish is white, fully cooked, and tender to the fork when touched.
- Transfer to a serving plate, then pour all the remaining lemon sauce from the baking dish over the swordfish steak and serve.
- Serves 1
Nutrition Facts : Calories 276 calories, Carbohydrate 2.9 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 28.1 grams fat, Fiber 0.3 grams fiber, Protein 40 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 serving, Sodium 2 milligrams sodium, Sugar 0.9 grams sugar
HONEY TERIYAKI SWORDFISH STEAKS
This recipe is designed for the George Foreman grill and was printed in the Favorite Brand Name Recipes cookbook. Put them in to marinade at lunch and that evening cook for about 8 to 10 minutes and dinner is served. The cooking time reflects the time needed to marinade fish. Wonderful...
Provided by PaulaG
Categories Asian
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat the oil over medium heat.
- Add onion, garlic and ginger, saute about 3 minutes.
- Add teriyaki sauce and honey; bring to a boil, stirring constantly.
- Simmer about 2 minutes.
- Allow to cool to room temperature.
- In a small dish reserve 1/4 cup sauce for basting, cover and place in fridge.
- Put the fish steaks in a large resealable plastic bag and pour remaining sauce over them.
- Put the fish in fridge and marinate 2 to 3 hours.
- Preheat the grill for 5 minutes.
- Spray both sides of grill with non-stick cooking spray.
- Grill fish steaks for 4 minutes or until almost half done.
- Open grill and remove steaks; wipe grill clean and spray both sides again with non-stick cooking spray.
- Return the steaks to the grill and baste with the reserved 1/4 cup sauce.
- Grill 3 more minutes.
Nutrition Facts : Calories 305, Fat 13.8, SaturatedFat 2.4, Cholesterol 66.3, Sodium 1533.6, Carbohydrate 7.4, Fiber 0.2, Sugar 5.2, Protein 36
PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER
Categories Roast Low/No Sugar Healthy Swordfish Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
- Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
BAKED SWORDFISH RECIPE
Fresh, meaty swordfish steaks really make this a standout meal. Not to mention it's a quick and easy swordfish recipe. Be careful not to overcook swordfish as it will dry out. Try this favorite swordfish recipe for dinner tonight!
Provided by Fulton Fish Market
Categories Swordfish
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425ºF.
- Place the swordfish steaks in a greased baking dish. Brush the tops of the steaks with 1 Tablespoon of olive oil and sprinkle with salt and pepper to taste.
- Bake, uncovered, for 12-15 minutes or until the fish flakes easily with a fork.
- While the fish is baking, combine the tomatoes, garlic, parsley, oregano, capers, vinegar and 2 Tablespoons of olive oil in a bowl. Add pepper and just a sprinkling of salt.
- Remove swordfish from the oven, plate and serve with the tomato mixture on top.
Nutrition Facts : ServingSize 4
BAKED SWORDFISH STEAK
This recipe from Delish.com takes the intimidation factor out of cooking swordfish.
Categories homemade swordfish baked fish weeknight fish recipe swordfish recipes baked swordfish quick fish recipe
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°.
- In a large cast-iron skillet over high heat, heat 2 tablespoons oil. Add fish to pan and season tops with salt and pepper. Cook until fish is browned on one side, 3 to 5 minutes. Flip and season the opposite side with salt and pepper. Remove pan from heat and place into the oven.
- Roast until swordfish is cooked through and flaky, about 10 minutes.
- Make the fresh tomato salad: In a large bowl combine tomatoes, onion, and basil. Add remaining tablespoon oil and lemon juice and season with salt and pepper.
- Spoon salad over fish and serve.
Nutrition Facts : Calories 270 calories
CAESAR-ROASTED SWORDFISH
Steps:
- Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
- For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
- Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
- Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
- Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.
BAKED SWORDFISH IN A WHITE WINE SAUCE
Baked swordfish in a white wine sauce.
Provided by jtate
Categories Swordfish Recipes
Time 1h25m
Yield 2
Number Of Ingredients 4
Steps:
- Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
- Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 16.9 g, Cholesterol 43.5 mg, Fat 4.6 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 118.5 mg, Sugar 5.2 g
GRILLED SWORDFISH WITH WHITE HOT SAUCE
I'm showing you how to grill what I think is the most delicious seafood named after a weapon (sorry razor clam!). Although, I'm going to be honest, this was really just an excuse to show you the white hot sauce.
Provided by Chef John
Categories Swordfish Recipes
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Crush the habanero and kosher salt into a fine paste with a mortar and pestle before whisking in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
- Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
- Preheat a charcoal grill until coals are very hot.
- Coat filets on both sides with olive oil and season with salt.
- Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
- Plate fish as desired and top with white hot sauce and green onions.
Nutrition Facts : Calories 650.2 calories, Carbohydrate 3.9 g, Cholesterol 86.4 mg, Fat 55.2 g, Fiber 0.6 g, Protein 34 g, SaturatedFat 9.1 g, Sodium 728.4 mg
BAKED SWORDFISH MANZANILLO
Pescado Espada Al Horno A La Manzanillo. Simple baked swordfish recipe from the Pacific Mexican town of Manzanillo in Colima. Manzanillo is a popular coastal town known for its swordfish and sailfish.
Provided by NcMysteryShopper
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Sprinkle swordfish with salt and pepper.
- Place fish in a single layer in a baking dish and brush with olive oil to coat heavily.
- Sprinkle green onions over the fish.
- Bake uncovered for about 20 minutes, or until fish flakes easily with a fork.
- Transfer to platter and sprinkle with parsley and garnish with tomato and lime wedges.
Nutrition Facts : Calories 509.8, Fat 35.4, SaturatedFat 6.4, Cholesterol 149.7, Sodium 1058.2, Carbohydrate 1, Fiber 0.3, Sugar 0.3, Protein 44.8
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