GRILLED SWORDFISH WITH ROSEMARY
Steps:
- Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
- In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
- Preheat grill for medium heat.
- Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 4.3 g, Cholesterol 43.6 mg, Fat 7.9 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 248.5 mg, Sugar 0.5 g
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
GRILLED SWORDFISH
This grilled swordfish is marinated in lemon, garlic, olive oil and herbs, then seared on the grill until golden brown. The absolute best way to prepare swordfish, this dinner is easy yet elegant.
Provided by Sara Welch
Categories Main
Time 50m
Number Of Ingredients 11
Steps:
- Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl or resealable bag. Whisk to thoroughly combine.
- Reserve 1 tablespoon of the marinade for later use. Add the garlic to the marinade and stir.
- Add the swordfish to the marinade.
- Cover the bowl or seal the bag, then marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
- Remove the swordfish from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
- Preheat an outdoor grill or indoor grill pan over medium high heat. Add the swordfish steaks and cook for 5-6 minutes on each side or until swordfish is opaque throughout.
- Brush the reserved marinade over the fish, then serve immediately, with lemon wedges if desired.
Nutrition Facts : Calories 295 kcal, Carbohydrate 7 g, Protein 34 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 112 mg, Sodium 606 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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
GRILLED SWORDFISH, GREEN BEANS AND SPICY TOMATO SALSA
Chef Jamie Oliver hit a home run with this delicious meal. Fantastic flavor combinations. I highly recommend you give this meal a try. Simple elegance! The tomato salsa if fantastic served over tuna, too.
Provided by LifeIsGood
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the salad dressing by whisking the olive oil into the lemon juice, then adding the salt and pepper. Set aside.
- Make the salsa by mixing all ingredients together, season to taste. Set aside.
- Rub the swordfish steaks with some olive oil and sprinkle with salt and pepper.
- Put the swordfish on a pre-heated grill (or ridged griddle), medium flame, and cook for 2-4 minutes on each side. Remove from heat.
- Lightly dress the beans and salad greens with the olive oil and lemon juice dressing.
- Place the swordfish on top of a pile of dressed greens.
- Spoon the tomato salsa on top of the swordfish.
- Enjoy!
Nutrition Facts : Calories 705, Fat 55.8, SaturatedFat 8.9, Cholesterol 112.3, Sodium 309.8, Carbohydrate 15.7, Fiber 5, Sugar 7, Protein 37.6
GRILLED SWORDFISH WITH ARTICHOKES, TOMATOES, AND OLIVES
Along with tuna, swordfish is probably the preeminent grilling fish, because the tight texture of its flesh approximates that of meat. Swordfish freezes better than any fish I know. I hesitate to say this, but there is some pretty high quality frozen swordfish referred to as "clipper sword," because it is caught and quick-frozen within hours. Freezing technology has advanced a great deal over the years, and I think a lot more of our seafood than we know is frozen and then thawed before we eat it. But back to cooking. Here we accent the steak like quality of swordfish with a collection of Mediterranean ingredients mixed together in a free-form chunky relish/salad type of preparation. The poached, then grilled artichokes are excellent all by themselves, but they are even better mixed with the other ingredients, and I think they complement the swordfish very well. You can substitute steaks of tuna, mahi mahi, or salmon in this recipe.
Provided by Christopher Schlesinger, John Willoughby
Categories Cookstr Recipes
Number Of Ingredients 11
Steps:
- Cut off the top third of each artichoke, snip off the sharp tips from the remaining leaves, and trim the bottom slightly so that it is even.
- In a small stockpot, bring 3 quarts of lightly salted water to a boil. Add the artichokes and boil for about 20 minutes, or until the outer leaves pull away easily with a sharp tug. Drain the artichokes, immediately plunge them into ice and water to stop the cooking process, and then drain again.
- Cut the artichokes in half lengthwise, brush them lightly with 2 tablespoons of the vegetable oil, and sprinkle with salt and pepper to taste. Place the artichokes on the grill over a medium-hot fire, cut side down, and cook them for about 10 minutes, or until the cut sides are well browned. Remove the artichokes and cut each half in half.
- In a medium bowl, combine the artichokes, tomato, olives, parsley, garlic, red pepper flakes, olive oil, and lemon juice and mix well. Set aside.
- Check to be sure the fire is still at the medium-hot level. If it is not, add a bit of fuel and wait until it is caught. Rub the swordfish steaks with the remaining 2 tablespoons olive oil, sprinkle with salt and pepper to taste, and place on the grill. Cook for 5 to 7 minutes per side, turning only once. To check for doneness: Cut into one of the steaks; it should be just opaque throughout. Remove from the grill and serve, topped with the artichoke mixture.
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.
GRILLED SWORDFISH WITH LEMON, DILL & CUCUMBER SAUCE
Delicate and light, this sauce has a loose texture that's somewhere between a vinaigrette and a salad. It complements most any grilled fish, so feel free to substitute salmon, tuna or halibut steaks for the swordfish.
Provided by Maria Helm Sinskey
Categories Main Course
Yield Yields 2 cups sauce.
Number Of Ingredients 11
Steps:
- Put the cucumber in a medium bowl. Add the lemon juice and the sugar, toss to combine, and season with salt and pepper to taste. Stir in the olive oil, dill, shallot, and mint, and add more salt and pepper if necessary. Let sit for 30 minutes to allow the flavors to marry. Taste for seasoning again just before serving and adjust if necessary.
- Clean and oil the grates on a gas grill and heat the grill to medium high, or prepare a medium-hot charcoal fire.
- Meanwhile, generously coat both sides of the swordfish with the oil and season both sides with salt. Let the fish sit at room temperature for 15 minutes (while the grill heats). Grill the swordfish steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately, topped with the cucumber sauce.
Nutrition Facts : ServingSize six., Calories 360 kcal, Fat 180 kcal, SaturatedFat 4 g, TransFat 21 g, Carbohydrate 2 g, Protein 40 g, Cholesterol 65 mg, Sodium 390 mg, UnsaturatedFat 15.5 g
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.
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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5/5 (2)Category Main CourseCuisine AmericanTotal Time 20 mins
- Marinate the swordfish (optional) with lemon juice, thyme sprigs, peppercorns for 10 to 15 minutes.
- Brush the fish with oil (if not marinated) and season on all sides with Kosher Salt and freshly ground pepper.
- Grill for 3 to 8 minutes per side, or until internal temperature reaches 140° F. The fish should be browned on the outside and still slightly pink on the inside.
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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.
- Cut the fish into 4-6 individual servings (depending on appetites). Brush the fish with olive oil and lightly season with salt and pepper.
- The bell peppers will take a little longer than the zucchini and squash to cook through. Put them on the grill first, cut side down. Grill the peppers for about 3-4 minutes before adding the zucchini and squash to the grill.
GRILLED SWORDFISH STEAKS WITH OLIVES AND HERBS - KILLING …
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Servings 2Calories 324 per servingTotal Time 23 mins
- Remove the swordfish fillets from the fridge. Gently pat them with paper towels, brush them with olive oil, and season with salt and pepper; set aside and let them come to room temperature. This should take about 15 minutes.
- Once the grill is hot, dip a wad of paper towel into oil using tongs. Gently glide the oiled paper towel over the grates to create a slick surface. Do this about five times so the grates are well-greased. This creates a non-stick surface for your fish.
GRILLED SWORDFISH STEAKS WITH TOMATO OLIVE RELISH - THREE ...
From threeolivesbranch.com
Estimated Reading Time 4 mins
- 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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3.5/5 (2)Calories 353 per servingServings 4
- Sprinkle 1/4 teaspoon salt over swordfish. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add swordfish; cook 4 minutes on each side or until swordfish flakes easily when tested with a fork. Remove swordfish from skillet; set aside, and keep warm.
- Recoat skillet with cooking spray; place over medium-high heat until hot. Add sliced onion; sauté 4 minutes or until lightly browned. Add tomato mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
- Return swordfish steaks to skillet, nestling them in tomato mixture. Cover and simmer 1 to 2 minutes or until sauce thickens. Place 1/2 cup cooked linguine on plate; top with swordfish and 1/2 cup sauce.
BAKED SWORDFISH WITH OLIVE RELISH - LINDYSEZ | RECIPES
From lindysez.com
5/5 (1)Total Time 1 hr 25 minsCategory Fish & SeafoodCalories 338 per serving
- 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)
GRILLED SWORDFISH WITH FENNEL-OLIVE RELISH - FOOD & WINE
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5/5 (1)Category SwordfishServings 4Total Time 2 hrs
- In a large resealable plastic bag, combine all of the ingredients except the fish and mix well. Add the swordfish and turn to evenly coat. Seal and refrigerate for 1 hour.
- In a small saucepan, simmer the rosé over moderate heat until reduced to 2 tablespoons, about 10 minutes. Transfer to a medium bowl and let cool to room temperature. Whisk in the shallot, vinegar, lemon zest, lemon juice, garlic and mayonnaise until smooth.
- In a medium bowl, combine all of the ingredients except the fennel fronds and season with salt and pepper. Add 1/3 cup of the rosé mayonnaise and toss to evenly coat the vegetables.
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Ratings 31Servings 4Cuisine ColombianCategory Main Course
- o make the Avocado Salsa: Place the avocado, jalapeuño, onion, lime juice, tomato, chopped cilantro and olive oil in a small bowl. Mix well and season with salt and pepper. Set aside.
- In a small bowl, mix together the garlic powder, cumin, paprika, salt and pepper. Sprinkle both sides of each swordfish steak generously with the spice rub.
- Grill the swordfish directly over high heat, turning once, until grill-marked, firm to the touch and opaque throughout, 3 to 4 minutes per side.
GRILLED SWORDFISH WITH QUICK CRUSHED POTATOES AND PARSLEY ...
From latimes.com
Servings 4Total Time 40 mins
- Meanwhile, place the potatoes in a medium saucepan along with 2 tablespoons of salt and cover with cold water (about one inch). Bring to a boil and cook until a knife inserted in the center of the potatoes goes in and out with no resistance (12 to 15 minutes). Reserve ½ cup of the potato cooking water and then drain the potatoes. Return the potatoes to the pot, add the reserved water and ¼ cup olive oil and coarsely mash with a potato masher or a fork. Season with salt and pepper, then set aside and cover to keep warm.
- While the potatoes cook, place the green beans in a medium microwave-safe bowl and add the ½ cup water. Cover with plastic wrap and microwave on high for 4 minutes. Keep covered and let stand at room temperature until crisp-tender, about 3 minutes more. Uncover and drain off any water. Season with salt and pepper and keep warm.
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- Prepare a grill for medium-high heat; oil grate with vegetable oil. Season fish on both sides with salt. Pour 2 Tbsp. vegetable oil into a shallow bowl or a baking dish; add fish and turn to coat.
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- Prepare the grill (medium-high heat) or heat an indoor grill-pan on high. Whisk the oil, mustard, garlic, lemon juice, and thyme in a small bowl to blend. Season with salt and pepper, to taste.
- Pour the marinade over the fish (or marinate in a zip-lock bag) and refrigerate for 10-15 minutes. (any longer and the lemon will start to cook the fish).
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- Take the fish out of the fridge and wipe some of the marinade off with a paper towel. Grill the fish until just cooked through, about 3-4 minutes per side (depending on thickness of steaks).
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