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
BAKED SWORDFISH WITH OLIVE RELISH - NUWAVE OVEN - FLAVORWAVE
Make and share this Baked Swordfish With Olive Relish - Nuwave Oven - Flavorwave recipe from Food.com.
Provided by Starfire aka Wendy
Categories Mahi Mahi
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 4 6-ounce swordfish steaks (about 3/4 inch thick).
- Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl.
- Stir in 1 tablespoon olive oil.
- Season with salt and pepper.
- Let stand 1 hour. (Can be made 1 day ahead. Cover and chill.
- Serve at room temperature. ).
- Place swordfish steaks on a 4" rack. Brush swordfish on both sides with remaining 2 tablespoons olive oil.
- Season with salt and pepper.
- Bake on HI just until fish is cooked through, about 5 minutes per side.
- Transfer to platter.
- Spoon olive relish over swordfish and serve.
Nutrition Facts : Calories 110.2, Fat 11.6, SaturatedFat 1.6, Cholesterol 1.7, Sodium 333.7, Carbohydrate 1.5, Fiber 0.6, Protein 0.9
GRILLED SWORDFISH WITH OLIVE, PINE NUT AND GOLDEN RAISIN RELISH AND GRILLED ROMAINE SALAD WITH SUMAC HONEY VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Add the golden raisins to a small bowl. Cover with 1/4 cup boiling water and allow to sit for 10 minutes to rehydrate and plump. Remove the raisins but reserve the liquid.
- Heat a small saucepan over low heat with the butter. Add the shallots and cook until translucent, 3 to 4 minutes. Add the pine nuts and reserved raisins and stir to combine. Cook for another 2 minutes, then add 2 tablespoons of the reserved raisin liquid. Continue to cook until most of the liquid has reduced, about 5 minutes. Add the olives and chopped lemon, toss in the chives and season with salt. If the mixture gets too thick, you can add a little more of the liquid from the golden raisins. The relish should be thick and homogenous, but not too thin or saucy.
- Preheat a grill pan over high heat. Drizzle the swordfish steaks on both sides with oil and sprinkle with salt and pepper. Place the swordfish onto the grill and cook without moving the fish for 2 minutes. When the fish starts to pull away from the pan, you know it's ready to turn. Turn the fish 90 degrees to create a crosshatch. Grill for another 2 minutes. Flip the fish, then repeat on the other side. Remove the fish onto a sheet tray lined with a rack. Transfer into the oven and bake for 8 minutes.
- Drizzle the romaine lettuce with oil and sprinkle with salt and pepper. Place the lettuce onto the grill, cut side down, and grill for 2 to 3 minutes. Flip, then grill for another 2 minutes. Cut the grilled lettuce into 1-to 2-inch pieces and add to a large bowl along with the radishes and feta cheese.
- Add the white wine vinegar, lemon juice, 1/2 cup oil, honey and sumac to a small bowl. Whisk to combine until emulsified. Season with salt. Drizzle some of the vinaigrette over the grilled romaine salad. Gently toss to combine. There will be leftover vinaigrette - it can be stored in an airtight container for up to 2 weeks.
- To serve, top the grilled swordfish with some of the olive, pine nut and raisin relish. Drizzle with oil. Serve alongside the grilled romaine lettuce.
BAKED SWORDFISH WITH OLIVE RELISH
Steps:
- Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature. )
- Preheat oven to 400°F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 tablespoons olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon olive relish over swordfish and serve.
BAKED SWORDFISH WITH A TWIST
A little bit of sweet with a little bit of a bite. I am a huge seafood fan and I love cooking it, I like the way the scent fills up the entire house. You definately need good hearty pieces of swordfish thawed to start with. You will cook this in a small pan ( I usually use one of my bread pans or a roast pan).
Provided by Gulf Coast Girl
Categories < 30 Mins
Time 20m
Yield 2 fish, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients adding cayenne to taste. Add Swordfish and allow to marinate for about 6 to 8 hours.
- line your pan with tinfoil, make sure you have enough to fold down. You will want it to be neat because toward the end of the cooking time for the fish you will open up your tinfoil and let your fish set in the oven for a few more minutes until just right. Besides, when you do clean up it's quick; lickity split.
- Put your fish inside the lined pan and pour some of your marinade into the pan.
- Put the lemon rings on top of the fish.
- Fold over your tin foil and place in the oven for roughly 15-20 minutes (depends on the size and thickness of the fish). Towards the end of your bake time open up the tin foil and put your oven on broil. Only broil for a few minutes, any longer and you risk having dry fish.
- Once finished, garnish with the cooked lemon rings and a sprig of parsley.
- I usually fix this with spanish rice, pretty good combination, especially when paired with a great pinot grigio.
Nutrition Facts : Calories 30.4, Fat 0.9, SaturatedFat 0.1, Sodium 4, Carbohydrate 11.3, Fiber 5.5, Sugar 0.5, Protein 1.6
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
ADRIANA'S BAKED SWORDFISH
Make and share this Adriana's Baked Swordfish recipe from Food.com.
Provided by Phil Franco
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350.
- Mix together the onion, garlic and parsley in a bowl.
- Place half the mixture in an ovenproof dish and place the fish on top.
- Season with salt and pepper and cover with the remaining chopped mixture.
- Pour in the olive oil and white wine.
- Bake, basting frequently, for 30 minutes.
- Serves 4.
- That's it!
Nutrition Facts : Calories 660.7, Fat 46, SaturatedFat 7.1, Cholesterol 53, Sodium 133.2, Carbohydrate 7.1, Fiber 0.5, Sugar 2.6, Protein 27.4
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