Mediterranean Stuffed Swordfish Food

MEDITERRANEAN STUFFED SWORDFISH

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
• In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
• Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.

MEDITERRANEAN STUFFED SWORDFISH

Steps:

• Preheat an outdoor grill for high heat,and lightly oil grate.
• Cut a slit in steak to create a pocket that is open on side only.In a cup. mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
• In a small skillet,heat 1 teaspoon olive oil and garlic over medium heat.Cook spinach in oil until just wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
• Arrange fish on grill and cook 5-6 minutes.Turn over and continue cooking until cooked through. Do not over cook.

MEDITERRANEAN STUFFED SWORDFISH

Steps:

• Zest the lemon for 1 teaspoon of zest, cut the lemon and a half and squeeze out the juice into a medium bowl.
• Add the 2 cups of cool water to the lemon juice and gently wash the swordfish in the lemon water, remove and pat dry with a paper towel or cloth.
• Using a sharp knife, cut a pouch into the swordfish steak, being careful not to cut all of the way through.
• Set the cut steaks aside to allow them to get as close to room temperature as possible while you make the stuffing.
• Heat olive oil in a medium skillet to medium heat
• Preheat the oven to broil and set the rack on the middle shelf.
• Add the diced red onions to the oil and saute 2-3 minutes until they just begin to soften. Add the garlic and sauté for 30 more seconds.
• Add the chopped spinach, and cook until the spinach begins to wilt. Turn off the heat.
• While the skillet is still warm, add the zest, olives, capers, sun-dried tomatoes and feta cheese. Mix well and set aside.
• Spoon the stuffing mixture into the swordfish steak pouches. Brush with olive oil and season liberally with salt and pepper on both sides.
• Line a shallow baking dish with parchment paper, placed the steaks on the paper and place in the oven to cook. Broil the steaks for 4-5 minutes, flip them over and cook another 4-5 minutes. minimum internal temperature of 145°
• Remove the swordfish from the oven and serve with your favorite side. Enjoy!

PROSCIUTTO-WRAPPED MEDITERRANEAN SWORDFISH

Steps:

• Preheat the oven to 250 degrees F and set a wire rack on a baking sheet. Season the swordfish on both sides with salt and pepper. Wrap each steak with 1 or 2 slices of prosciutto, until just covered, without overlapping too much. Set aside.
• Using a paring knife, peel the oranges, removing all the white pith. Working over a mixing bowl to catch the juice, cut between the membranes to release the segments; add to the bowl. Add the raisins to the bowl so they plump while preparing the rest of the dish. Trim the stalks from the fennel bulbs, reserving the fronds for garnish; remove the tough outer leaves. Cut each bulb in half lengthwise, trim the base and cut out the core. Slice the fennel into strips as thin as possible. Put the fennel slices in the bowl and add the olives, anchovies, vinegar, 1/4 cup olive oil, the basil and fennel seeds. Season with salt and pepper and toss gently to mix.
• Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. When shimmering, carefully add 4 of the swordfish steaks and cook until the prosciutto is browned and crisp and the fish is just cooked through, about 3 minutes per side. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet, add the remaining 3 tablespoons oil and repeat with the remaining fish.
• Serve the fish over the fennel salad. Garnish with the arugula, cherry tomatoes and reserved fennel fronds.

STUFFED SWORDFISH

Steps:

• In a small skillet heat the olive oil. Add the garlic and shrimp and saute for a minute or just until the shrimp turns opaque. Add the white wine and boil down until evaporated. Sprinkle on fresh bread crumbs enough to hold the mixture together. Transfer to a bowl and stir in cheese, capers and basil; season with salt and pepper.
• Preheat a grill or the oven to 375 degrees. Place the swordfish slices down on a work surface and season with salt and pepper. Sprinkle the shrimp stuffing over the slices, to within 1/2 inch of edge and pat into the fish. Roll up and tie into rolls or secure with tooth picks. (If this is too hard to handle, then put stuffing over one slice, and top it with other half like a sandwich; secure with toothpicks.) Thread 3 rolls on a long bamboo skewer (or put "sandwiches" on a baking sheet) bake (on a cookie sheet) or grill for 10 to 15 minutes or until flesh is firm to the touch. Serve immediately garnished with lemon and olives.

MEDITERRANEAN STUFFED SWORDFISH

Steps:

• Preheat outdoor grill for high heat and lightly oil grate. Cut slit in steak to create a pocket that is open on one side only. In a cup , mix together 1 teaspoon olive oil and lemon juice;brush over both sides of fish.Set aside. In a small skillet heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat and stuff into pocket. Place feta in pocket over spinach. Arrange fish on grill and cook for 5-7 minutes. turn over and continue cooking until cooked through.

MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES

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.