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
SIMPLY GRILLED BASIL-RUBBED SWORDFISH WITH TOMATO-GREEN OLIVE RELISH
Steps:
- Smash the garlic, sprinkle it with salt, and mash and smear it to a paste using the flat side of a knife. Add the garlic paste to a medium bowl along with the anchovy, vinegar, pepper flakes and some salt. Whisk to combine, then slowly whisk in the olive oil until emulsified. Add the tomatoes, olives, capers and chopped basil and gently stir to combine. Let the relish sit at room temperature for at least 15 minutes to allow flavors to meld.
- Heat a grill to high. Rub both sides of each swordfish steak with two of the basil leaves, leaving some of the now-bruised basil on top of each steak. Brush the steaks with the canola oil and sprinkle with salt and pepper. Grill, basil-side down, until charred, about 4 minutes. Turn and cook until opaque throughout, another 4 minutes. Remove to a platter and immediately spoon the relish over the fish.
PAN SEARED SWORDFISH WITH OLIVES AND CAPERS
A super easy Italian fish recipe! Pan seared swordfish steaks are topped with an amazing 5 minute olive, caper, garlic and plum tomato sauce.
Provided by James
Categories Main Course
Time 17m
Number Of Ingredients 11
Steps:
- Mince the garlic. Rough chop the olives. Chop the parsley.
- Halve the tomatoes and scoop out the seeds. Chop the tomatoes.
- Saute the garlic on medium to medium low heat in 1/4 cup of extra virgin olive oil for 1-2 minutes.
- Add the olives and saute for 1 minute. Add the tomatoes and saute for 1 minute more.
- Turn off the heat and add the parsley, capers, and optional crushed red pepper. Place the olive and caper sauce in a bowl.
- Wipe down the pan and heat the regular olive oil on medium.
- Pat the swordfish steaks dry with a paper towel and season with the salt and pepper.
- Place the steaks in the hot pan and cook for 3 minutes per side.
- Remove the steaks and plate. Spoon the olive and caper sauce all over the swordfish. Serve the remaining sauce on the side for anyone who would like extra. Enjoy!
Nutrition Facts : Calories 460 kcal, Carbohydrate 3 g, Protein 51 g, Fat 26 g, Sodium 574 mg, ServingSize 1 serving
MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES
Here is another for Worldwide for ZWT3 but I have made this and it was delish. Easy to make the only thing I left out is the hot red pepper flakes as I can't eat "Hot". I also used both green and black olives. I served with a simple tomato/feta salad and rice pilaf. QUICK, EASY AND DELISH!
Provided by MISSIB
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large heavy skillet over high heat.
- Season swordfish generously with salt and pepper.
- Sauté until browned on both sides.
- Transfer fish to a platter.
- Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
- Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.
Nutrition Facts : Calories 358.5, Fat 19.3, SaturatedFat 3.6, Cholesterol 66.4, Sodium 504.2, Carbohydrate 10.5, Fiber 3.5, Sugar 5.7, Protein 36.1
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 400F. 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. Serves 4. Bon Appetit May 1995 Per serving: 1205 Calories (kcal); 69g Total Fat; (52% calories from fat); 137g Protein; 2g Carbohydrate; 272mg Cholesterol; 908mg Sodium Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Nutrition Facts : Calories 1060 calories, Fat 47.9022066665878 g, Carbohydrate 10.5252799995085 g, Cholesterol 273.6 mg, Fiber 4.41506665375283 g, Protein 139.238979999777 g, SaturatedFat 10.3411446666453 g, ServingSize 1 1 Serving (1104g), Sodium 1583.6831663935 mg, Sugar 6.11021334575568 g, TransFat 3.96849966664282 g
SWORDFISH WITH ROASTED PEPPERS
Steps:
- Begin by roasting all peppers over an open flame (gas stove). Peel all peppers of skin cut in ¼ inch strip and set aside in bowl. Squeeze the juice of ½ lemon, ½ lime and ½ of and orange on to hot roasted peppers. Drizzle with olive oil. Season with sea salt and pepper. Set aside. Season swordfish with sea salt and freshly ground pepper ½ lemon, ½ lime and ½ orange, let marinade for ½ hour. Heat grill. Cook swordfish to an internal temperature of 145 or desired doneness. When swordfish is cooking begin heating peppers in a lightly oiled sautéed pan until peppers begin to brown. When swordfish is done, place roasted peppers on top, drizzling with sauce. Excellent with rice or garlic mashed potatoes
GRILLED SWORDFISH AND GREEN OLIVE RELISH
Categories Food Processor Fish Olive Quick & Easy Backyard BBQ Summer Grill Grill/Barbecue Parsley Swordfish Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Prepare grill.
- Make relish:
- In a food processor pulse olives until chopped fine. Add remaining relish ingredients and pulse until olives are minced.
- Brush both sides of swordfish with oil and season with salt and pepper. Grill fish on a rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, fish may be grilled in a hot well-seasoned ridged grill pan over moderate heat.)
- Serve swordfish topped with relish.
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.
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3.5/5 (38)Total Time 30 minsServings 6Calories 389 per serving
- In a medium bowl, combine the olives, vinegar, half the oregano leaves and ¼ cup of the olive oil. Season with salt and pepper and let it sit while you cook the swordfish.
- Season the swordfish with salt and pepper. Heat the remaining 2 tablespoons olive oil in a very large skillet over medium heat. Working in batches if necessary, add the swordfish steaks, making sure they've got a little space between one another. Cook until the steaks are a deep golden brown on one side, 5 to 7 minutes. Using a fish spatula or regular spatula, flip the steaks and cook until they are equally golden brown on the other side, another 4 to 6 minutes.
- Transfer the fish to a large serving platter or baking dish. Add the garlic to the skillet and cook until just softened, 1 or 2 minutes. Add the olive mixture and remove from the heat.
- Spoon some of the olive mixture over the swordfish and let it sit a few minutes to allow the sauce to marinate and really get to know that fish.
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- In a medium, nonreactive bowl, stir together the pineapple, kiwi, apple, red onion, jalapeno, lime peel and lime juice.
- Season the swordfish steaks on both sides with salt and pepper, add to the pan and cook, turning once, until golden, about 4 minutes per side.
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- In a small bowl, combine the crushed olives, chopped capers, pistachios, dill, parsley, lemon zest and juice and olive oil. Taste for seasoning and adjust as necessary adding more lemon, dill or parsley. If you like a bit of salt or pepper, you can add it to your tastes. Set aside.
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- Step 1Combine the olives, peppers, parsley, anchovies, capers, vinegar, and garlic in a small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper, allow to sit for a while to let the flavors blend, 1 hour would be great. (Party Tip: Make this the day before and let it sit overnight covered in the refrigerator. Bring to room temperature before serving.)
- Step 2Preheat the oven to 400°F. Brush the swordfish on both sides with olive oil; season with salt and pepper. Heat an ovenproof skillet over medium-high heat until hot; add the fish and sear on both sides until brown; then pop the pan in the oven to finish the cooking process; cook until done, about 10 minutes more. (
- UPDATE: If you want to grill them as I did; heat your grill to high. Season with the oil, salt, and pepper, then place on oiled grids and cook covered for about 5 minutes per side or until cooked I prefer my swordfish cooked through, not rare)
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- Preheat your grill to medium heat. Preheat a skillet on the stove/grill or grill basket with small holes on the grill for the relish. Something that the pieces will not fall through.
- Meanwhile, cut the tomatoes in half and chop the olives. Leave them large enough that they will not fall through any holes in the grill pan.
- Season both sides of the fish with salt and pepper. Brush your grill (and/or the fish, honestly) with some oil to help prevent it from sticking.
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