Lemon Herb Swordfish Steaks Food

LEMON HERB SWORDFISH STEAKS

Lemon Herb Swordfish Steaks image

Make and share this Lemon Herb Swordfish Steaks recipe from Food.com.

Provided by dicentra

Categories Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs swordfish steaks (or tuna, shark)
1/4 cup snipped fresh parsley
1/4 cup chicken broth
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon snipped fresh rosemary
1 tablespoon olive oil
1 shallot, finely chopped
1 1/2 teaspoons snipped fresh tarragon
1/4 teaspoon salt
3 garlic cloves, minced

Steps:

Thaw fish, if frozen. Place fish in a resealable plastic bag set in a shallow dish.
In a small bowl combine parsley, chicken broth, lemon peel, lemon juice, rosemary, olive oil, shallot, tarragon, salt and garlic.
Pour marinade over fish. Seal bag. (If doing OAMC, you would freeze at this point.).
Marinate at room temperature for 30 minutes.
Drain fish, reserving marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 5 minutes, brushing once with the marinade.
Turn fish and grill 3-7 minutes more until fish flakes easily with a fork. Discard any remaining marinade.

PEPPER & LEMON SWORDFISH STEAKS

Pepper & Lemon Swordfish Steaks image

Make and share this Pepper & Lemon Swordfish Steaks recipe from Food.com.

Provided by sisimpops

Categories Healthy

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 lbs swordfish steaks, 1 inch thick cut into 4 equal pieces
2 lemons, thinly sliced
3/4 red onion, thinly sliced
2 tablespoons minced fresh rosemary leaves
1 tablespoon minced fresh thyme leave
1 teaspoon fresh coarse ground black pepper
1/4 teaspoon salt

Steps:

Preheat oven to 500 degrees, or prepare the grill.
Place each piece of fish on the center of 4 double layers of foil.
Top each evenly with lemons, onion, rosemary, thyme, pepper, and salt.
Make packets by bringing the 2 sides of the foil up to meet in the center and folding edges over, then folding the edges of each together.
Allowing room for the packets to expand, crimp the edges.
If baking, place the packets on a baking sheet.
Bake or grill until the fish is opaque, 10-12 minutes.
Open packets carefully when testing for doneness, as steam will escape.

Nutrition Facts : Calories 194.2, Fat 5.9, SaturatedFat 1.6, Cholesterol 55.3, Sodium 275.8, Carbohydrate 8.5, Fiber 3.2, Sugar 0.9, Protein 29.1

SWORDFISH WITH HERB SAUCE

Swordfish with Herb Sauce image

Provided by Jane Bronk-Gorman

Categories Fish Herb Bake Mayonnaise Winter Chill Bon Appétit Colorado

Yield Serves 2

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 small garlic clove, pressed
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon dried dillweed
2 6-ounce swordfish steaks
1/4 cup dry white wine

Steps:

Combine mayonnaise, lemon juice, garlic, basil, thyme, tarragon and dill in a small bowl. Season with salt and pepper. (Herb sauce can be prepared 2 days ahead. Cover and refrigerate.)
Butter 8-inch square baking dish. Spread each side of swordfish steaks with 1 tablespoon herb sauce. Place in prepared dish and chill 30 minutes.
Preheat oven to 400°F. Pour wine over swordfish. Bake until fish is just cooked through, about 17 minutes. Transfer to plates. Serve, passing remaining herb sauce separately.

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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine parsley, chicken broth, lemon peel, lemon juice, rosemary, oil, shallot, tarragon, salt, and garlic. Pour marinade over fish; seal bag. Marinate at room temperature for 30 minutes, turning bag occasionally.
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