SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC
Make and share this Swordfish Marinated in Lemon, Rosemary and Garlic recipe from Food.com.
Provided by serpak
Categories Beginner Cook
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinade in the refrigerator for 1 to 2 hours.
- Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary on to the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.
Nutrition Facts : Calories 336.5, Fat 15.9, SaturatedFat 3.4, Cholesterol 88.5, Sodium 268.4, Carbohydrate 0.4, Fiber 0.1, Protein 45.1
SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC
Steps:
- Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
- Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.
SWORDFISH PAPILLOTES
HEART-SHAPED SWORDFISH PAPILLOTES with pineapple salsa make a perfect Valentine's Day entr¿e that says, "I love you." The word "papillote" is a French term meaning that the fish is baked in a package of oiled parchment paper.
Provided by Food Network
Time 1h25m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Rinse fillets in cold water and pat dry. Preheat the oven to 400 degrees. On a clean dry work surface, fold a piece of parchment about 16-inches long in half. Cut 1/2 a heart shape with the fold in the center, so that when the paper is opened, you have a full heart shape. Repeat with another piece of parchment. Place the parchment hearts on a baking sheet. Brush entire surface of each heart with olive oil. On the right 1/2 of each heart, place half of the plantains and 1/4 of the carrots, zucchini and tomato. Place fillets on top of vegetables and brush with the hoisin sauce. Sprinkle diced pineapple equally over each fillet. Lay the remaining julienned vegetables over the fillets. Season with salt and pepper. Fold the left 1/2 of the parchment heart over the fish, and starting from the top of the heart, fold the paper over itself, creasing and rolling until you come to the point of the heart. Twist the point tightly to secure the pouch. Brush the outside of the parchment hearts with the melted butter. Put in the oven and bake 10 minutes. Remove from the oven. Let stand 1 minute. Place the pouch on a plate. Slice along curved edge with a sharp knife and lift the paper to reveal the swordfish. Garnish with thyme sprigs and serve immediately with pineapple salsa.;
- Combine all ingredients in a small bowl, mixing well. Chill. Serve with swordfish papillotes;
LEMON HERB SWORDFISH STEAKS
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
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.
LEMON PARSLEY SWORDFISH
This dish looks impressive and is easy to prepare-a winner in my book! I like that it comes together fast enough for a family weeknight meal but is special enough to serve guests for Sunday dinner. -Nathan Leopold, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 390 calories, Fat 26g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 171mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
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
GRILLED ROSEMARY SWORDFISH
My husband loves swordfish, and we have a ton of swordfish recipes because of that. But, this is his favorite way to have it-moist, tender and perked up with herbs. Tuna is a good substitute for swordfish. Its firm texture stands up to grilling. -Lorie Rice, Liverpool, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.
Nutrition Facts : Calories 214 calories, Fat 11g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 350mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
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- Strip the rosemary sprigs and discard the stems. Finely dice the fresh rosemary, it should come to about 1 tablespoon or more. Add to the butter mixture and pour over the swordfish in a plastic zip bag or container to marinate for 20 minutes or up to an hour tops (See Note 1).
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