Baked Swordfish Food

EASY BAKED SWORDFISH

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

BAKED SWORDFISH RECIPE

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.

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.

FOIL-BAKED SWORDFISH WITH CARROTS, LEEKS, AND GINGER BUTTER

Steps:

• In a heavy skillet cook the carrots and the leeks with salt and pepper to taste in 1 tablespoon of the butter over moderate heat, stirring, for 10 minutes, or until the carrots are crisp-tender, and keep the mixture warm. In a small bowl stir together the remaining 1 tablespoon butter, the zest, the gingerroot, and salt and pepper to taste. Fold 2 pieces of 20- by 12-inch foil in half by bringing the short ends together, unfold each piece, and arrange a swordfish steak, seasoned with salt and pepper, just to one side of each fold line. Top the swordfish with the vegetable mixture and dot it with the butter mixture. Fold the foil over the swordfish steaks with the vegetable mixture to enclose them, fold the edges of the foil together to form tightly sealed packets, and bake the packets on a baking sheet in a preheated 450°F. oven for 10 minutes. Open the packets carefully, transfer the swordfish steaks with vegetables mixture to plates, and pour the juices over them, discarding the foil.

LEMON PARSLEY SWORDFISH

Steps:

• Preheat oven to 425°. Place fish in a greased 13x9-in. baking dish; sprinkle with salt. In a small bowl, combine 1/4 cup parsley, oil, lemon juice, garlic and pepper flakes; spoon over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, basting occasionally, 15-20 minutes. Sprinkle with remaining parsley.

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS

Steps:

• Preheat oven to 350°F.
• In large bowl combine the artichokes, tomatoes, lemon, olives, and herbs.
• Drizzle with olive oil, season with salt and pepper, and toss together.
• Take an 18-inch piece of aluminum foil and fold in half crosswise.
• Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch.
• Repeat for 3 more pouches.
• Season the fillets with salt and pepper and place 1 into each pouch.
• Add 1/4 artichoke mixture to each pouch.
• Fold over a 1-inch strip of the top twice to seal.
• Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on thickness of your fish.
• Carefully open the pouches and place fish and vegetables onto warm plates.
• Spoon any juices that have accumulated over the fish.
• Serve immediately.

BAKED SWORDFISH MANZANILLO

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.

BAKED SWORDFISH IN A WHITE WINE SAUCE

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.

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.