Pan Seared Swordfish With Tangerine And Jalapeño Salsa And Jasmine Rice Food

PAN-SEARED SWORDFISH

Steps:

• Prep Swordfish: Pat steaks dry with paper towels. Trim off and discard any skin. Sprinkle both sides of each steak with salt.
• Sear Swordfish: Heat olive oil in pan (Note 2) over medium-high heat until very hot, a few minutes. Add swordfish steaks to pan. Flipping every 2 minutes, cook until center registers 130 F, 5 to 7 minutes depending on size of your steaks (Note 3).
• Rest & Serve: Immediately transfer steaks to serving plates, letting them rest for a few minutes (Note 4). Add optional toppings over steaks, and serve (Note 5).

PAN SEARED PEPPERED SWORDFISH WITH RED ONION CITRUS SALSA

Steps:

• Rub the pepper into the swordfish steaks and let sit for 5 minutes.
• Meanwhile, combine the orange slices, onion, cilantro and olive oil in a bowl. Heat the vegetable oil in a heavy, large skillet over medium-high heat. Add the swordfish steaks and cook until well browned, about 3 minutes per side. Serve the fish with the salsa.

PAN SEARED SWORDFISH

Steps:

• Prepare your swordfish steaks by patting them dry with paper towels, then season both sides with lemon pepper and salt.
• Heat a skillet or non-stick frying pan with the olive oil over medium-high heat until the oil is shimmering and just beginning to smoke.
• Add the swordfish steaks and sear for 3-4 minutes per side, or until the internal temperature reaches 145°F (63°C).
• Remove the swordfish to a plate and add the lemon juice into the pan juices. Turn off the heat and add optional butter and parsley until the butter is melted. Stir and serve over the swordfish steaks.

MANGO MARINATED SEARED SWORDFISH WITH TROPICAL FRUIT SALSA

Steps:

• For the marinade: In a small bowl, whisk together marinade ingredients. Pour into large resealable plastic bag and add swordfish. Seal and shake bag to completely coat steaks. Put in refrigerator and let marinate for at least 1 hour, turning occasionally.
• For the salsa: Chop drained fruit into small pieces. Combine the fruit and remaining ingredients in a bowl and place in refrigerator to let flavors meld while fish is marinating.
• In a large skillet heat canola oil over medium-high heat. Remove fish from marinade, pat dry and cook until done, about 5 minutes per side.
• Serve topped with salsa.

PAN-SEARED SWORDFISH WITH TANGERINE AND JALAPEñO SALSA AND JASMINE RICE

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Thoroughly rinse produce and pat dry. Cut red onion into a fine dice.Peel tangerine and slice into halves each direction. Cut the halves into 1/4" fine dice. Halve lime. Mince garlic. Finely chop jalapeño, removing membrane (the white innards) and seeds if you are averse to heat. Finely chop cilantro. Slice green onion on a bias (angle). 2 Prepare the Rice Rinse rice to remove any debris, moving your fingers through the rice until the water turns from milky to clear. Place the rice in a pot with enough water to cover the rice by 3/4" (about 1 1/4 cup water). Bring the rice to a boil over high heat, uncovered. Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through, about 20 minutes. Remove the rice from the heat, stir in green onions and salt and pepper to taste and allow to sit, still covered, for at least 10 minutes. Fluff with fork before serving. 3 Prepare the Salsa While the rice is cooking, prepare the salsa. In a mixing bowl, combine the diced tangerine, jalapeño, garlic, juice of half the lime (reserving the other half for garnish or to add more juice to taste), red onion, cilantro (reserving a pinch for garnish), and salt and pepper to taste. Toss together until combined. Refrigerate until ready to serve. 4 Pan-Sear the Swordfish Warm 2 Tsp. olive oil in a medium pan over medium-high heat. Lightly salt and pepper each side of the swordfish, and cook for 4-5 minutes on each side, or until fish is firm and no pink remains. Remove from pan and keep warm until ready to serve. 5 Plate the Dish Add a dollop of jasmine rice to the plate. Nestle a seared Swordfish steak against the rice. Place a few ladles of the salsa over and around the Swordfish. Garnish with freshly cracked black pepper and remaining lime juice and cilantro.

SICILIAN GRILLED SWORDFISH

Steps:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

SEARED SWORDFISH WITH MANGO SALSA

Steps:

• Rub the oil all over the fish and season. Heat a griddle pan or BBQ, cook the fish for 3 mins, then turn over and cook for 3 mins on the other side until charred and just cooked through.
• For the salsa, toss together the mango, spring onions, chilli, lime zest and juice and coriander. Serve with the grilled fish and salad leaves.