Swordfish Rolls With Spring Onions Artichokes And Olives Food

INVOLTINI DI PESCE SPADA (SWORDFISH ROLLS)

Steps:

• Lay out the swordfish slices on a cutting board or other flat surface, seasoning them generously on both sides.
• In a bowl, mixed the breadcrumbs with the minced garlic, raisins, pine nuts, minced parsley salt and pepper. (NB: If the raisins are very large, you may want to give them a rough chop.) Mix in the olive oil, bit by bit, until the mixture is well moistened and takes on the texture of wet sand. Taste and adjust for seasoning. The mixture should be very savory.
• Lay out the filling on top of the swordfish slices. then roll up the slices starting from the narrower end.
• You can cook the swordfish rolls one of two ways:
• Lay the resulting rolls in a baking dish large enough to just fit them snugly, as pictured above. Season the top of the rolls with salt and any remaining filling mixture. If you've used up all the filling, sprinkle with more breadcrumbs. Drizzle everything with olive oil.
• Set the baking dish in a hot (200C/400F) oven with the convection function turned on if it has it. Bake for 10-15 minutes, until the rolls are cooked through. The top should be nicely browned, but if not you can run the dish under the broiler for a minute or two.
• Place the rolls on skewers (if you want, inter splicing fresh bay leaves between them). Roll the skewers in the remaining filling (or additional breadcrumbs) and drizzle them on both sides with olive oil. Grill the skewers over hot coals for about 5 minutes per side.
• In either case, let the dish cool for a few minutes before serving, with a wedge of lemon and possibly a simply dressed green salad.

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.

SWORDFISH ROLLS WITH SPRING ONIONS, ARTICHOKES, AND OLIVES

Steps:

• Slice the swordfish in half lengthwise, remove the skin, and clean the two fillets obtained.|On a wide sheet of parchment paper, place down half the slices of bacon, forming a rectangle to hold one of the fillets.|Place the fillet on top of the bacon and, using the paper, roll the bacon over so that it covers the swordfish. Using twine, tie everything together like a roast, adding 2 sprigs of thyme. Repeat with the other fillet to obtain two rolls.|Sear the rolls in a sizzling hot pan with a drizzle of oil and a clove of garlic until all sides are golden.|Trim the spring onions and slice them.|Place the rolls in a baking dish drizzled with oil; add a clove of garlic and the spring onions. Bake at 350°F for 30 minutes.|Trim the artichokes: remove the toughest leaves, set aside a portion of the stem, divide them in half, and remove the fuzzy choke. Slowly immerse them in water with lemon juice.|Braise the artichokes in a saucepan with a drizzle of oil, a sliced shallot, and a sprig of marjoram; add half a cup of white wine, then 2 tablespoons of olives; season with salt, cover with the lid, and cook for 5 minutes. Turn off the heat and leave it covered for another 5 minutes. Remove the rolls from the oven and serve them sliced with the artichokes, olives, spring onions, and marjoram leaves.

SWORDFISH WITH TOMATOES AND CAPERS

Steps:

• For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
• Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS

Steps:

• Preheat oven to 350°F.
• In large bowl combine the artichokes, tomatoes, lemon, olives, and herbs.
• Drizzle with olive oil, season with salt and pepper, and toss together.
• Take an 18-inch piece of aluminum foil and fold in half crosswise.
• Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch.
• Repeat for 3 more pouches.
• Season the fillets with salt and pepper and place 1 into each pouch.
• Add 1/4 artichoke mixture to each pouch.
• Fold over a 1-inch strip of the top twice to seal.
• Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on thickness of your fish.
• Carefully open the pouches and place fish and vegetables onto warm plates.
• Spoon any juices that have accumulated over the fish.
• Serve immediately.

SWORDFISH WITH ARTICHOKES AND ONIONS

Steps:

• 1 Trim the artichokes down to the central cone of pale green leaves. With a small paring knife, peel the base and stems of the artichokes. Slice off the stem ends. Cut the artichokes in half lengthwise. Scoop out the chokes. Cut the hearts into thin slices. 2 In a large skillet, heat the oil over medium heat. Pat the swordfish dry and cook until browned on both sides, about 5 minutes. Sprinkle with salt and pepper. Remove the fish to a plate. 3 Add the onions and artichokes to the pan. Cook over medium heat, stirring frequently, until the onions are wilted, about 5 minutes. Stir in the anchovies, tomato paste, water, oregano, and salt and pepper to taste. Bring to a simmer and lower the heat. Cook 20 minutes or until the vegetables are tender, stirring occasionally. 4 Push the vegetables to the outside edge of the pan and return the fish to the skillet. Baste the fish with the sauce. Cook 1 to 2 minutes or until the fish is heated through. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRILLED SWORDFISH WITH CARAMELIZED ONIONS (5 WW PTS)

Steps:

• Combine 1/4 cup maple syrup, teriyaki sauce, lemon juice and garlic in a large zipper bag. Add fish. Marinate in refrigerator for 20 minutes.
• Prehet grill. While fish marinates, coat one side of 12-in square of tin foil. Place onions on half of tin foil. Combine 2 T maple syrup and butter, stirring well. Drizzle syrup mixture over onions. Fold foil over onion and crimp edges to seal.
• Place foil packet on grill. Cover and grill for 20 minutes or until onion is tender and golden. Set aside and keep warm.
• Remove fish from marinade, reserving marinade. Place marinade in a small saucepan and bring to a boil. Set aside.
• Place fish on grill rack and grill 4-6 minutes on each side or until fishflakes easily with a fork, basting often with reserved marinade.
• Place fish on platter, top evenly with onions.

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.

SEARED SWORDFISH WITH ARTICHOKE AND OLIVE

Steps:

• Preheat the oven to 275 dgrees F.
• In an oven-safe non-stick frying pan over high heat, add the grapeseed oil and then sear the swordfish fillets on both sides.
• Transfer the frying pan and fillets to the oven for a few minutes ONLY to help the fillets cook through -- ideally, you will remove the fish when they are medium-rare.
• Trim the artichoke, cut in half and remove the choke.
• Cut each half into half again, put into a pan containing water, the lemon juice and salt; and cook until tender.
• To make the sauce, put the soy sauce, mirin, olive oil, black olive paste, garlic and chicken stock into a saucepan, stir, and gently heat.
• Just before serving, wilt the rocket in the sauce and then remove with a slotted spoon onto a plate.
• To serve, warm 4 plates; place the wakame in the center, with the swordfish on top of it; place an artichoke quarter by the side of the fillet; garnish with parsley, scallions, rocket and tomato.
• You may dress the fillet with sauce or pass the sauce separately.