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.
SWORDFISH STEAKS WITH LEMON-PARSLEY SAUCE
Categories Garlic Broil Marinate Low Carb Low/No Sugar Lemon Spring Parsley Swordfish Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper.
- Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally.
- Preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over. Sprinkle lightly with fleur de sel. Garnish with lemon wedges and serve.
POACHED SWORDFISH WITH LEMON-PARSLEY SAUCE RECIPE
Provided by Lulubelle
Number Of Ingredients 10
Steps:
- Use the butter to grease the bottom and halfway up the side of the slow cooker. Arrange the onion slices over the bottom of the slow cooker, pressing them into the butter so that they stay in place. Pour in the water. Cover and cook on high for 30 minutes Place a swordfish steak over each onion slice. Thinly slice the lemon; discard the seeds and place the slices over the fish. Cover and cook on high for 45 minutes or until the fish is opaque. Transfer the (well-drained) fish to individual serving plates or to a serving platter Add the oil,lemon juice, mustard and pepper, if using, to a bowl; whisk to combine. Immediately before serving the swordfish, fold in the parsley. Evenly divide the sauce between the swordfish steaks. For a Swordfish Salad: Triple the amount of lemon-parsley sauce and toss 2/3 of it together with 8 cups of salad greens. Arrange 2 cups of greens on each serving plate. Place a hot or chilled swordfish steak over each plate of the dressed greens. Spoon additional sauce over the fish.
POACHED COD WITH LEMON-BUTTER SAUCE
From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.
Provided by Chef Kate
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut cod fillets into four serving size pieces and place in large pan in one layer.
- Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
- Add the bay leaf, the parsley sprigs, peppercorns and cloves.
- Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
- While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
- Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
- Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
- Remove from the heat and add the minced parsley.
- Taste the sauce and adjust seasoning.
- Drain the fish and serve it hot with the lemon-butter sauce poured over it.
Nutrition Facts : Calories 289.2, Fat 14.9, SaturatedFat 8.9, Cholesterol 112.4, Sodium 128, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 32.8
PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER
Categories Roast Low/No Sugar Healthy Swordfish Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
- Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
SWORDFISH WITH LEMON DILL WINE SAUCE
This is a very easy yet quite elegant dish to prepare when having company or you just want to spoil someone.
Provided by Norelllaura1
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season swordfish with pepper and broil for 5 mins each side. Remove and keep warm.
- In a medium skillet over medium heat, melt butter. Add lemon juice and white wine and dill. Season with pepper to taste.
- remove some of the liquid and let cool. Add the cornstarch to cooled liquid and mix together until smooth. Add this back into skillet and simmer, stirring until slightly thickened.
- Remove swordfish steaks and place on plates. Spoon sauce over each steak and garnish with dill sprigs.
Nutrition Facts : Calories 390.9, Fat 28.5, SaturatedFat 16.1, Cholesterol 114, Sodium 126.7, Carbohydrate 3.3, Fiber 0.1, Sugar 0.4, Protein 27.2
POACHED COD WITH LEMON-PARSLEY SAUCE
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
- At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
- Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
- Spoon the sauce over the fish. Serve immediately.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 330 milligrams, Sugar 0 grams
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