Baked Swordfish With Tapenade And Orange Food

BAKED SWORDFISH WITH TAPENADE AND ORANGE

Steps:

• Preheat oven to 400 degrees F. Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
• Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.
• Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.
• Yield: 4 servings
• Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes

SWORDFISH STEAKS WITH A TAPENADE CRUST

Steps:

• Prepare the tapenade: In a food processor, combine the olives, parsley, anchovies, capers and garlic and pulse until coarsely chopped.
• With the machine on, add the oil and vinegar in a steady stream.
• Season with cayenne, salt and pepper.
• (The tapenade can be made up to 1 week ahead, covered and refrigerated. Let return to room temperature before serving.) Prepare the swordfish and vegetables: Heat a large grill pan or skillet.
• Lightly brush the squash with olive oil and season with salt and pepper.
• Cook over medium-high heat, turning once, until lightly browned and slightly softened, about 3 minutes.
• Transfer to a plate.
• In a small bowl, gradually whisk the olive oil into the lemon juice and season well with salt and pepper.
• Pour 3 tblsps of the dressing into a medium bowl, add the fennel, and toss to coat.
• Stir the chopped plum tomato into the remaining dressing.
• Preheat the broiler.
• Brush the grill pan with olive oil and season the swordfish lightly with salt and pepper.
• Grill the swordfish over medium-high heat for 4 minutes.
• Turn the steaks over and spread with tapenade on top.
• Continue grilling until the fish is just firm to the touch, about 3 minutes longer.
• Sprinkle the tapenade with the bread crumbs and broil the swordfish for about 1 minute, until the bread crumbs are lightly browned.
• To serve: Fan the yellow squash in the center of each of 4 large plates.
• Mound the dressed fennel on the squash and set the swordfish on top.
• Spoon the tomato dressing around the fish and garnish with the sun-dried tomatoes.

SWORDFISH WITH ORANGE, HONEY AND SOY

Steps:

• Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. Add fish and turn to coat. Let marinate at room temperature 1 hour, turning occasionally.
• Preheat broiler. Remove fish from marinade; place on broiler rack. Transfer marinade to small saucepan and boil 1 minute. Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side. Transfer fish to plates and serve with rice.