Lemon Thyme Swordfish Food

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LEMON THYME SWORDFISH WITH ASPARAGUS



Lemon Thyme Swordfish with Asparagus image

The creamy lemon and thyme sauce accents the flavor of the swordfish. If desired, garnish with lemon slices and sprigs of thyme.

Provided by dakota kelly

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 10

½ cup low-fat cottage cheese
2 tablespoons skim milk
3 tablespoons fresh lemon juice
1 teaspoon minced fresh parsley
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme, crushed
4 (4 ounce) swordfish steaks
1 cup water
1 bay leaf
1 pound fresh steamed asparagus tips

Steps:

  • In a blender or food processor, process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl, and stir in the milk, 1 1/2 teaspoons of the lemon juice, parsley, basil, and 1/2 teaspoon of the dried thyme. Cover and chill in the refrigerator.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the fish in an 8x8 inch baking dish. Pour the water and the remaining lemon juice into the dish. Place the bay leaf in the water, and sprinkle the remaining 1/2 teaspoon of dried thyme over the fish. Cover the dish with foil.
  • Bake in a preheated oven for 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
  • Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • When fish is done, transfer to a serving platter and arrange the asparagus next to the fish. Serve with the cottage cheese sauce.

Nutrition Facts : Calories 191 calories, Carbohydrate 7.2 g, Cholesterol 46.1 mg, Fat 5.2 g, Fiber 2.6 g, Protein 29 g, SaturatedFat 1.6 g, Sodium 221.6 mg, Sugar 2.8 g

LEMON THYME SWORDFISH



Lemon Thyme Swordfish image

I like to swing by my fish guy and pick up the steaks, then zoom home, marinate and grill (or broil) for a nice, after work treat! YUM! We like these with rice and steamed broccoli. Prep time includes marinate time

Provided by Hey Jude

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

6 (6 ounce) swordfish steaks, 1/2 inch thick,skin removed
2 lemons, juice of
2 shallots, thinly sliced
2 cloves garlic, crushed
2 tablespoons coarse grain mustard
1/4 cup extra virgin olive oil
3 -4 sprigs fresh thyme, minced
fresh ground black pepper

Steps:

  • Place the swordfish in a shallow bowl.
  • Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl; season with the pepper.
  • Pour over the swordfish.
  • Marinate, covered, at room temperature for 30 minutes, or in the fridge for several hours.
  • Set up your gas or charcoal grill and brush the grill rack with oil.
  • Arrange the swordfish on the rack; grill for 3-4 minutes on each side, or until seared on the outside and cooked through.

SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC



Swordfish Marinated in Lemon, Rosemary and Garlic image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh rosemary, or 1 teaspoon dried leaves
1 garlic clove, crushed through a press
4 swordfish steaks, 3/4-inch thick (about 1/2 pound each)
Salt and freshly ground pepper to taste
1 tablespoon capers, rinsed and drained
Lemon wedges for garnish
4 strips (1/2 by 3-inches) lemon zest

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.

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

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

GRILLED CUMIN MARINATED SWORDFISH



Grilled Cumin Marinated Swordfish image

An excellent grilled fish recipe that I serve with other grilled vegetables and lemon rice pilaf. Yum! Marinate time is 30 minutes.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 42m

Yield 4 serving(s)

Number Of Ingredients 12

5 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 garlic cloves, crushed through a press
1/4 red onions or 1/4 yellow sweet onion, cut into thin vertical slices
1/4 cup chopped fresh cilantro or 1/4 cup basil
1 tablespoon fresh oregano leaves or 1/2 teaspoon dried oregano
1 teaspoon fresh thyme leaves, stripped from stems or 1/4 teaspoon dried thyme
1/2 teaspoon salt
fresh ground pepper
4 swordfish steaks, 3/4-inch thick (each steak should be about 1/2 lb. each)
lime wedge (to garnish)

Steps:

  • Combine the first 10 ingredients in a pie plate or some other deep platter; stir well to blend.
  • Add the fish steaks to the marinade; turn over to coat.
  • Cover and marinate in the refrigerator for 30 minutes.
  • Grill or broil the fish steaks about 3 inches from heat source for 5-7 minutes (time depends on how hot the heat source is), or until lightly browned on one side.
  • Turn steak over and grill or broil for about 5 minutes.
  • Check for doneness, insert the tip of a knife into the thickest part of the steak--fish is done when it changes color from translucent to opaque.
  • Serve steaks on individual plates with lime wedge for garnish.
  • I like to squeeze the lime wedge over the fish for extra POW.

POTATO SOUP WITH LEMON THYME



Potato Soup With Lemon Thyme image

I love the flavor of lemon thyme, which is milder and brighter than traditional thyme. I always look for it in the supermarket and, in the spring, I usually buy a plant at my local garden center to use all summer! This makes a nice hearty soup. Sometime, I will substitute diced cooked ham for the sausage, which is just as nice.

Provided by JackieOhNo

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons minced fresh lemon thyme
1 tablespoon minced fresh parsley
4 cups peeled and diced potatoes
3 links Italian sausage, casings removed
10 3/4 ounces can cream of potato soup
12 ounces can evaporated milk
3 cups chicken broth
1 medium onion, diced
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • In a large saucepan, cook sausage and onions over medium heat, until sausage is brown and crumbled. Drain any excess fat.
  • Add potatoes, chicken broth, lemon thyme, and cream of potato soup to the pot. Stir well; simmer over medium heat for 45 minutes.
  • Add evaporated milk and parsley and cook for an additional 3 minutes.
  • Season with salt and pepper, and serve.

Nutrition Facts : Calories 530.6, Fat 26.1, SaturatedFat 11, Cholesterol 64, Sodium 2362.4, Carbohydrate 48.1, Fiber 4.3, Sugar 4.7, Protein 25.9

GRILLED SWORDFISH STEAKS WITH WHOLE-LEMON DRESSING



Grilled Swordfish Steaks With Whole-Lemon Dressing image

Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.

Provided by Rebecca Firkser

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 (4-6-oz.) swordfish steaks (1"-1½" thick)
7 Tbsp. plus 1½ tsp. extra-virgin olive oil, divided; plus more for grill
Kosher salt
1 large lemon
5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped
2 garlic cloves, finely grated
1 Tbsp. capers (not drained)
2 tsp. ground coriander
1 tsp. sugar
½ tsp. crushed red pepper flakes (optional)
Freshly ground black pepper

Steps:

  • Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
  • Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
  • Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
  • Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

LEMON THYME SWORDFISH WITH ASPARAGUS



Lemon Thyme Swordfish with Asparagus image

The creamy lemon and thyme sauce accents the flavor of the swordfish. If desired, garnish with lemon slices and sprigs of thyme.

Provided by dakota kelly

Categories     Fish Recipes

Time 35m

Yield 4

Number Of Ingredients 10

½ cup low-fat cottage cheese
2 tablespoons skim milk
3 tablespoons fresh lemon juice
1 teaspoon minced fresh parsley
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme, crushed
4 (4 ounce) swordfish steaks
1 cup water
1 bay leaf
1 pound fresh steamed asparagus tips

Steps:

  • In a blender or food processor, process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl, and stir in the milk, 1 1/2 teaspoons of the lemon juice, parsley, basil, and 1/2 teaspoon of the dried thyme. Cover and chill in the refrigerator.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the fish in an 8x8 inch baking dish. Pour the water and the remaining lemon juice into the dish. Place the bay leaf in the water, and sprinkle the remaining 1/2 teaspoon of dried thyme over the fish. Cover the dish with foil.
  • Bake in a preheated oven for 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
  • Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • When fish is done, transfer to a serving platter and arrange the asparagus next to the fish. Serve with the cottage cheese sauce.

Nutrition Facts : Calories 191 calories, Carbohydrate 7.2 g, Cholesterol 46.1 mg, Fat 5.2 g, Fiber 2.6 g, Protein 29 g, SaturatedFat 1.6 g, Sodium 221.6 mg, Sugar 2.8 g

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