CAJUN-STYLE GRILLED SWORDFISH
Swordfish steaks at 10oz are about 1 inch thick, so for any fish it should be cooked 10 minutes per 1 inch of thickness.
Provided by The Range Rover
Categories Cajun
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a medium-hot grill.
- Brush the steaks with the oil.
- In a small bowl, combine the remaining ingredients and mix well.
- Coat the steaks evenly on all sides with the spice mixture.
- Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.
CAJUN SWORDFISH WITH ROASTED TOMATO BUTTER
Make and share this Cajun Swordfish With Roasted Tomato Butter recipe from Food.com.
Provided by Chef Art
Categories < 60 Mins
Time 35m
Yield 6 6 ox fliets, 6 serving(s)
Number Of Ingredients 16
Steps:
- For the crust mixture: Combine the flour, cracker crumbs, chili powder, salt and pepper in a wide shallow bowl.
- For the tomato butter: In a large skillet over high heat, char the tomatoes on all sides until skins are black and begin to blister. Remove from pan and transfer to sauce pan. In the skillet, brown the onions with olive oil. Add the onions, shrimp stock, and sugar to the sauce pan and bring to a simmer over medium heat. Cook and reduce by half. Add heavy cream and reduce by half again. Whisk in butter, one tablespoon at a time, up to 6 tbsp (reserve 2 for later). Transfer to a blender and puree until smooth. Return to pan, season with salt and pepper to taste, and keep warm (careful not to break the sauce). Recommend warming up just before fish is ready.
- Preheat over to 400 degrees.
- Heat canola oil over high heat in a large ovenproof saute pan.
- Dredge fish in crust mixture. Place fish in saute pan and cook for 2 minutes, until a crust forms on the fish. Turn fish over, add remaining 2 tablespoons of butter to the pan, and transfer to the oven. Bake for 3-6 minutes, or until fish is opaque throughout (baking time will depend on thickness of filets).
- Serve fish with sauce on top. Garnish with chives.
Nutrition Facts : Calories 654.7, Fat 49.7, SaturatedFat 22.6, Cholesterol 209, Sodium 891.4, Carbohydrate 14.9, Fiber 2.6, Sugar 5.4, Protein 37.7
SWORDFISH WITH TOMATOES AND CAPERS
Steps:
- For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
- Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.
Nutrition Facts : Calories 596 calorie, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 195 milligrams, Sodium 900 milligrams, Carbohydrate 14 grams, Fiber 4.5 grams, Protein 58 grams, Sugar 4 grams
CAJUN SWORDFISH
Make and share this Cajun Swordfish recipe from Food.com.
Provided by M. G.
Categories Cajun
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat both sides of swordfish with cooking spray.
- Sprinkle with cajun seasoning.
- Place fish on broiler pan, pre-coated with more cooking spray.
- Broil 6 minutes on each side or until flaky with fork.
- While fish broils, combine mayo 1/4 tsp cajun seasoning, relish and lemon juice.
- Serve beside fish.
- Best Served with sauted zuccinni.
Nutrition Facts : Calories 258, Fat 14.4, SaturatedFat 2.7, Cholesterol 52.2, Sodium 342.1, Carbohydrate 8.4, Fiber 0.1, Sugar 2.5, Protein 22.9
HERBY BROILED SWORDFISH WITH ROASTED CHERRY TOMATOES
For this delectable seafood dinner, Martha puts fresh swordfish steaks in a citrusy, herby marinade before cooking them under the broiler. For an extra lovely presentation, use cherry tomatoes on the vine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F, with a rack 6 inches from heating element. Stir together herbs, 1/4 cup oil, and lemon zest and juice; season with salt and pepper.
- Toss tomatoes with remaining 2 tablespoons oil; season with salt and pepper. Arrange tomatoes in a shallow nonreactive baking dish and roast, stirring once halfway through and breaking up some with back of spoon, until burst and beginning to collapse, 15 to 20 minutes. Stir in garlic and red-pepper flakes; roast 5 minutes more. Remove from oven and cover; switch oven to broil.
- Meanwhile, season swordfish with salt and pepper and rub half of herb oil over both sides. Let stand 15 minutes. Arrange fish on a broiler-safe pan and broil, flipping halfway through, until cooked through and browned in places, 6 to 8 minutes total. Transfer to dish with tomatoes, slice, and serve, drizzled with remaining herb oil.
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