CURRIED SWORDFISH WITH TOMATOES, GREENS AND GARLIC TOAST
For a decade, swordfish was dangerously overfished. Over time, the North Atlantic swordfish stock has been rebuilt, and swordfish caught by American vessels are now sustainably fished. One thing hasn't changed: Handled incorrectly, swordfish can be tough or dry. Searing, then steaming with the moisture that comes from braising greens and ripe, on-the-vine tomatoes, yields a moist and succulent steak. Make sure to use small grape or cherry tomatoes. When the tomatoes burst, the juices meld with the curry powder and the fat (ghee or oil) for a flavorful, spoonable sauce. Drizzle any extra over garlicky bread with a generous squeeze of lemon. If you don't have ghee, cook the fish in a mixture of butter and vegetable oil, which will give you all the high-heat flexibility of ghee with the rich, flavorful finish of butter.
Provided by Sarah Copeland
Categories dinner, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the ghee or oil in a large cast-iron skillet over medium-high heat until melted. Stir together the curry, paprika, salt and pepper. Pat the swordfish dry, and season on both sides with the spice mixture. Cook one side of the fish without moving it, until it is golden and releases easily, about 3 minutes.
- Flip the fish, add the greens and tomatoes (on the vine), scattering evenly over the top of the fish. Cover with a lid, reduce the heat and cook over medium heat until greens are wilted, tomatoes have burst and fish is just cooked through but still very moist, 4 to 5 minutes.
- Meanwhile, toast the bread: While warm, rub each piece vigorously with the garlic clove.
- Remove the fish from the heat and serve immediately, with toasted garlic bread, spooning the juices from the pan over each portion. Squeeze lemon over the top.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 24 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 5 grams, Sodium 1025 milligrams, Sugar 6 grams, TransFat 0 grams
CURRY-RUBBED SWORDFISH STEAKS WITH FRESH GREEN YOGURT SAUCE
Mild, meaty swordfish comes to life when rubbed with fiery Madras-style curry powder and broiled. Serve with a creamy, herby yogurt sauce that comes together quickly in the food processor.
Provided by Food Network Kitchen
Categories main-dish
Time 19m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Position a broiler pan on the rack closest to the broiler element and preheat to high.
- For the chutney: With the machine running, drop the ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add the scallions, mint, cilantro, yogurt, jalapeno, lime juice, and salt. Process to a textured sauce similar in consistency to pesto, adding water to adjust the consistency, if necessary. Transfer to a bowl and set aside.
- For the fish: rub the oil, curry, salt and pepper on the fish. Carefully lay the swordfish on the preheated broiler pan and return to the broiler. Cook the steaks without turning until just cooked through more or until an instant-read thermometer inserted in the side registers about 135 degrees F, about 4 minutes. Transfer steaks to 4 plates and serve with the chutney and rice, if desired.
Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 35 grams
PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS
Steps:
- Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
- Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.
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
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.
CURRIED TOMATOES
This is something I do quite often when tomatoes are cheap. It goes great with grilled fish, or grilled meat. Not bad on toast either. These measurements are a guess, have never measured anything for this.
Provided by Latchy
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a medium pan and cook the onion, ginger and garlic until the onion is soft.
- Stir in the ground spices; cook stirring for about 2 minutes until the spices smell fragrant.
- Add the tomatoes, lime leaves, chili and sugar and cook stirring for about 10 minutes until the tomato is just tender.
- Pour in the coconut cream and simmer uncovered, stirring occasionally for about 10 minutes Discard the lime leaves and stir in the fresh coriander.
Nutrition Facts : Calories 150.1, Fat 10.6, SaturatedFat 6.5, Sodium 28, Carbohydrate 13.7, Fiber 3.4, Sugar 6.8, Protein 2.8
BROILED SWORDFISH WITH TOMATOES, ANCHOVIES, AND GARLIC
Categories Fish Tomato Broil Dinner Healthy Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Yield: 10 servings
Number Of Ingredients 8
Steps:
- 1. Cut the swordfish into ten 3 1/2 ounce portions. Refrigerate until needed.
- 2. Sweat the shallots and garlic in the wine until the shallots are translucent. Remove from the heat and stir in the tomatoes and anchovies.
- 3. For each serving : Brush 1 portion of swordfish with 1/4 teaspoon of the oil and broil until golden brown and cooked through, about 6 minutes.
- 4. While the swordfish is broiling, heat 3 ounces of the tomato mixture in a small saute pan. Remove from the heat and add about 1/2 teaspoon of the basil. Toss to combine. Serve with the swordfish.
- Any firm-fleshed fish suitable for broiling, such as halibut or tuna, may be substituted for the swordfish.
- Analysis per serving:
- Calories 160; total fat (g) 6; saturated fat (g) 1.5; cholesterol (mg) 40; sodium (mg) 170; total carbohydrate (g) 2; dietary fiber (g) 0; sugars (g) 1; protein (g) 21.
CURRIED SWORDFISH STEW
Martha's take on marak samak, a spicy fish stew that hails from Oman, relies on meaty swordfish and assertive ingredients like a homemade Arabic spice blend, caramelized onions and fennel, chiles, and tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Heat ghee in a large Dutch oven over medium. Add onions and sliced fennel and cook, stirring occasionally, until golden brown, about 15 minutes.
- Stir in tomato paste, cumin, and spice blend and cook until aromatic, 1 to 2 minutes. Add garlic and serrano and cook 5 minutes. Add tomatoes and 2 cups water and bring to a simmer. Season fish with salt and pepper and add to pot. Simmer, uncovered, until fish is cooked through, 8 to 10 minutes.
- Add lime juice and season with salt and pepper; gently stir to combine. Ladle stew into bowls; garnish with fennel fronds. Serve with lime wedges and flatbread, if desired.
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