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
SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
BAKED SWORDFISH WITH CORN FLAKES
Children and adults alike will like this quick swordfish baked in the oven. Serve with nice roasted potatoes and side salad. Allow 1 swordfish slice per person.
Provided by Jane Gib
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Take the outer skin off the fish.
- Add the salt to the milk.
- Dip fish in the salted milk and then coat in the corn flakes.
- Place in a greased ovenproof dish and place 1 tsp of butter over each fish fillet.
- Cook in the oven for about 10 minutes, or until browned.
Nutrition Facts : Calories 162.2, Fat 8.3, SaturatedFat 5.2, Cholesterol 27.1, Sodium 2513.5, Carbohydrate 17.9, Fiber 0.3, Sugar 1.5, Protein 5
INDOOR GRILLED SWORDFISH WITH CORN AND TOMATO TOPPING
Provided by Food Network
Yield 2 servings
Number Of Ingredients 9
Steps:
- Rub the lime juice in the swordfish and marinate just for 15 minutes; season with salt and pepper. Parboil or cook corn in the microwave oven for a minute. Pat the corn dry, transfer it to a mixing bowl and mix with the tomatoes. In a small bowl combine the ground cumin, olive oil and lime juice; season with salt and pepper. Toss this with corn and tomatoes and adjust seasoning add more oil or lime juice according to taste.
- Get an indoor stovetop grill nice and hot. Brush grill with vegetable oil. Place swordfish on grill and cook for 4 to 5 minutes a side just until cooked through but still moist on the inside (or roast at 500 degrees for 7 minutes). Season with salt and pepper. Toss the fresh mint and chives with the corn and tomato topping, mix well and spoon some over the fish and some around it as well.
CORN FLAKE-CRUSTED FISH FILLETS WITH DILLED TARTAR SAUCE
Classic seafood dinner ready in 30 minutes! Enjoy these crispy cod fillets coated with cornmeal and served with dilled tartar sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix mayonnaise, onion and pickle relish. Cover; refrigerate.
- Meanwhile, in shallow dish, mix flour and salt. In another shallow dish, beat eggs and water with fork. Place crushed cereal in third shallow dish. Dip fish in flour, coating well; shake off excess. Dip floured fish in egg mixture, then in cereal, coating all sides completely. Place coated fish on ungreased cookie sheet.
- In 12-inch nonstick skillet, heat oil over medium heat until hot. Keeping at least 1 inch between fish fillets and cooking in batches if needed, cook fish in oil 3 to 4 minutes on each side, turning once, until well browned and fish flakes easily with fork. Serve fish topped with sauce.
Nutrition Facts : Calories 390, Carbohydrate 17 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g
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 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
CORNFLAKE BAKED COD FISH
From Kimberly Tessmer, R.D., L.D. from a magazine which described this as: "a heart-healthy meal that tastes as good as it looks."
Provided by Oolala
Categories Lemon
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Divide the fish into 4 even pieces.
- Pour the cornflake crumbs, bread crumbs, and the spices into a shallow, wide bowl and mix.
- Beat the egg whites in a separate bowl and dip each piece of fish into the egg and then into the crumb mixture to coat. Repeat for each piece of fish.
- Use non-stick cooking spray to coat a baking sheet and place the fish on the sheet and bake for 8-10 minutes, until done. Serve with lemon wedges.
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