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 WITH LEMON PARSLEY SAUCE RECIPE - (4.4/5)
Provided by GratefulSea
Number Of Ingredients 10
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. Place oven rack in uppermost position and 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 (consider adding capers at this point). Sprinkle lightly with fleur de del (aka salt). Garnish with lemon wedges and serve.
SWORDFISH STEAK WITH CREAMY LEMON BASIL SAUCE
Paleo, Whole30, and keto-friendly swordfish steak served with creamy lemon basil sauce. It's made under 30 minutes and so flavorful!
Provided by Jean Choi
Categories Main Course
Time 21m
Number Of Ingredients 10
Steps:
- Pat the swordfish dry with a paper towel, and season them liberally with salt and pepper on both sides. Pour lemon juice over the swordfish and refrigerate for 15 minutes.
- While the swordfish is marinating, place all ingredients of the lemon basil sauce in a blender and blend until smooth. If the sauce is too thick, add more water until it becomes the right consistency. Set aside.
- Heat a coconut oil in a skillet over medium high heat.
- Place the steaks in the pan and cook for 6 minutes, flipping halfway through.
- Drizzle lemon basil sauce over the steaks and serve with delicious veggies!
Nutrition Facts : ServingSize 1 serving - makes 2, Calories 522 kcal, Carbohydrate 5 g, Protein 35 g, Fat 41 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 151 mg, Sodium 142 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 23 g
GRILLED SWORDFISH STEAK WITH LEMON-DILL AIOLI SAUCE
Swordfish steak, grilled to perfection and served with a Lemon-Dill Aioli Sauce.
Provided by Pat Nyswonger
Categories Main Dish
Time 9m
Number Of Ingredients 4
Steps:
- Prepare your grill, I am using a charcoal grill rather than a gas grill but it is your choice. Brush the steak on both sides with olive oil and season generously with salt.
- Grill the swordfish steaks over high heat, as close to the heat as possible, turning once after 5 minutes getting good grill marks. Flip the steak over and grill the other side for another 2-3 minutes. Transfer the fish to a platter and divide in half. Serve with Lemon-Dill Aioli sauce. Serves 2
Nutrition Facts : Calories 200 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 364 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
GRILLED SWORDFISH SALMORIGLIO
Steps:
- If you purchased one large two-pound swordfish steak, cut in half to have two equal pieces about 1 ½ inches thick. Place in a gallon zip lock bag.
- In a small bowl mix lemon zest, garlic, olive oil, oregano, salt and pepper.
- Mix and add only half of this liquid to the bag with the swordfish. Seal the bag and let sit for one hour at room temperature.
- While the swordfish sits for the hour, add the lemon juice (about ¼ cup of lemon juice) and parsley to the reserved half of the liquid and set aside to serve with the cooked fish.
- Heat outdoor grill to high on one side and cool on the other.
- Clean and oil the grill grates.
- Remove the swordfish from the bag and brush off any garlic or zest and place the two pieces on the hot side of the oiled grill. Brush some of the liquid from the bag over the fish as it cooks.
- Cook two minutes and turn each piece one quarter turn to get cross hatch marks. Cook two more minutes then flip. After two more minutes turn one quarter turn and cook two minutes. (Total of eight minutes so far.)
- Take a sheet of foil and fold four times and place on the cool side of the grill. The foil once folded, should be big enough to hold the swordfish.
- After the eight minutes of searing both sides, move the swordfish to the foil and close the cover. Try to keep a consistent temperature of 350 degrees F. in your grill.
- From here you will cook for 1-6 more minutes based on how thick your steaks are. Our 1 ½ inch swordfish steaks cooked for exactly six more minutes for a grand total of 14 minutes. If your steaks are thinner, this last cook time on the foil will be less. You are looking for an internal temperature of 145 degrees F. Do not overcook.
- As soon as they come off, place the four tablespoons of cold butter over the top to melt in as you serve.
- To serve, cut each piece in half to yield four servings and serve with the sauce made earlier on the side or over each portion.
SWORDFISH WITH GREEN SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill or preheat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons oil. Process until puréed, adding a little bit of hot water (or more oil) if necessary to allow the machine to do its work. Stir the capers into the purée.
- Cut swordfish steaks in half horizontally, leaving the skin attached as a hinge. Spread about half the parsley mixture on the inside, then close the steak with a couple of toothpicks. Brush with remaining oil, then sprinkle with salt and pepper.
- Grill or broil 6 or 7 minutes a side, or until the swordfish is done (swordfish is best when it is still slightly pearly, or you can cook it until it is flaky and well done). Serve with remaining green sauce.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 25 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 734 milligrams, Sugar 1 gram, TransFat 0 grams
SWORDFISH STEAKS WITH PISTACHIO BUTTER SAUCE
From Redbook magazine, April 2001. I've always found this to be a winner. I've used frozen swordfish steaks and fresh; doesn't matter. A bottle of cold white wine and steamed fresh broccoli with lime butter go well...very well...with this.
Provided by vrvrvr
Categories Whitefish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pistachios in 1 T. of the butter in a large skillet over medium heat, stirring often until browned, 3 to 4 minutes. Remove from pan with a slotted spoon and drain on paper towels.
- Sprinkle swordfish steaks with salt and pepper; cook in the same large skillet over medium-high heat in 1 T. oil and remaining 1 T. butter until almost cooked, about 3 minutes on each side. Remove and place on serving platter.
- Add wine and lemon juice to pan and simmer 2 minutes, stir in parsley.
- Pour sauce over steaks and sprinkle with nuts.
Nutrition Facts : Calories 334.7, Fat 18.3, SaturatedFat 6, Cholesterol 70.5, Sodium 170.7, Carbohydrate 5.8, Fiber 1.6, Sugar 1.6, Protein 31.4
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
GRILLED SWORDFISH STEAKS SALSA VERDE
Grilled swordfish steaks topped with parsley-lemon-caper sauce. A simple recipe with exceptional flavors.
Provided by Lisa
Categories Fish
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together a marinade of 1/2 cup olive oil, 1/3 cup lemon juice, 1 teaspoon of the minced garlic and 1/4 teaspoon of salt. Place the swordfish in a non-reactive bowl or a plastic container and toss with the marinade, to coat. Leave to marinate for 30 minutes.
- To make the salsa verde, place the parsley (or basil), capers, anchovies, 1 teaspoon garlic, mustard and 2 teaspoons of lemon juice in a small mixing bowl. Stir to combine. Gradually pour in the remaining 3/4 cup olive oil while whisking. The salsa verde can be made several hours ahead and refrigerated, covered. Bring to room temperature before using.
- Preheat the grill to medium-high. Grill the fish for 4 minutes on the first side and 2-6 minutes on side two, depending on the thickness of the steaks. The pink flesh will turn white as the fish cooks. To prevent over-cooking, check the fish after it cooks for 1 minute on the second side and every minute thereafter (make a small cut to check for doneness). When it's mostly cooked through but still slightly pink in the center, it's ready to come off the grill. Transfer it to a platter, tent it with foil, and leave it for 5 minutes to finish cooking in the gentle heat under the foil.
- Serve immediately with the salsa verde spooned on top.
Nutrition Facts : Calories 496 calories, Sugar 0.1 g, Sodium 458.9 mg, Fat 39.7 g, SaturatedFat 6.8 g, TransFat 0.1 g, Carbohydrate 0.5 g, Fiber 0.2 g, Protein 34.7 g, Cholesterol 115.6 mg
PAN SEARED SWORDFISH
My quick and easy pan-seared swordfish is exactly what you need for a simple but delightfully tasty weeknight seafood dinner! It's lightly seasoned with a buttery lemon pepper sauce and it's on the table in no time at all!
Provided by Angela
Categories Dinner Recipes Main Dish Seafood
Time 13m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 391 kcal, Carbohydrate 1 g, Protein 45 g, Fat 22 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 150 mg, Sodium 475 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
SPICY SWORDFISH
This Spicy Swordfish on the Grill is made with swordfish steaks, olive oil, salt, pepper, lemon, hot sauce and grilled to perfection.
Provided by Maxine Dubois
Categories Dinner
Time 15m
Number Of Ingredients 6
Steps:
- Preheat the grill to medium high heat.
- Brush each swordfish with olive oil. Sprinkle salt and pepper (as much or as little as you like). Flip the swordfish and repeat on the other side.
- Place the swordfish on the grill. Cook for 5 minutes on one side then flip the sword fish. Apply the hot sauce on the cooked side with a brush. Cook for an extra 4 minutes, flip and apply hot sauce on the other side. The fish should flake easily while maintaining firmness.
- Remove the swordfish from the grill and add on a plate. Finish with a splash of fresh lemon juice.
Nutrition Facts : ServingSize 1, Calories 199.7 calories, Sugar 0.0 g, Sodium 130.8 mg, Fat 8.1 g, SaturatedFat 1.9 g, Carbohydrate 0.9 g, Fiber 0.1 g, Protein 29.0 g, Cholesterol 56.7 mg
GRILLED SWORDFISH WITH LEMON PARSLEY TOPPING (GREECE)
Provided by Bill Bradley, R.D.
Time 20m
Number Of Ingredients 6
Steps:
- Wash swordfish well and make sure it is dry before putting on grill. Lightly salt.
- Mix onions, parsley, olive oil, lemon juice, salt and pepper in a bowl.
- Grill swordfish until firm to the touch (anywhere from 3-5 minutes on each side depending on thickness). Cook less if you enjoy your swordfish a bit rarer. Remove from grill and top with lemon parsley mixture. Serve immediately.
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.
GRILLED SWORDFISH
This light summery dish of grilled swordfish looks effortless when you have friends over.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- Season the swordfish steaks with salt and pepper and place in a shallow dish. Mix all the marinade ingredients together, and pour over the swordfish. Leave to marinade for no longer than 15 minutes (you don't want to risk the lemon "cooking" the fish).
- Meanwhile, to make the sauce, blanch the broad beans in a pan of boiling water for 2 minutes, then drain and set aside.
- Make the gremolata by mixing together the lemon zest, olives, capers and parsley.
- Heat a tablespoon of olive oil in a heavy-based frying pan. When the pan is very hot, add the swordfish steaks and fry for 3-4 minutes on each side.
- Remove from the pan and leave to rest while you finish the sauce. Deglaze the pan with the white wine, then add the butter. Swirl until the butter has melted, then add the blanched broad beans. Heat through.
- Serve the swordfish with the sauce spooned over and the gremolata on the side.
BROILED SWORDFISH STEAKS
Steps:
- Sprinkle the swordfish steaks with salt , pepper, and paprika and gently rub into the fish.
- Preheat a greased broiler rack.
- Place the swordfish steaks on the greased broiler rack and brush with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.
- Turn the swordfish steaks, brush with more melted butter, and broil for 4 to 5 minutes longer.
- The fish should be lightly browned and will flake easily with a fork when done.
- Transfer the swordfish to a platter or individual plates and sprinkle with chopped fresh parsley, if desired. Serve with lemon wedges and drizzle servings with a tablespoon or two of garlic parsley sauce (below), if desired.
- Serve with rice or potatoes.
- In a bowl, combine the 1/2 cup of chopped parsley with the grated lemon zest, minced garlic, olive oil, and 3 tablespoons of fresh lemon juice.
- Season with salt and freshly ground black pepper, to taste.
Nutrition Facts : Calories 497 kcal, Carbohydrate 14 g, Cholesterol 143 mg, Fiber 4 g, Protein 37 g, SaturatedFat 11 g, Sodium 491 mg, Sugar 4 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g
SWORDFISH WITH HERB SAUCE
Provided by Jane Bronk-Gorman
Categories Fish Herb Bake Mayonnaise Winter Chill Bon Appétit Colorado
Yield Serves 2
Number Of Ingredients 9
Steps:
- Combine mayonnaise, lemon juice, garlic, basil, thyme, tarragon and dill in a small bowl. Season with salt and pepper. (Herb sauce can be prepared 2 days ahead. Cover and refrigerate.)
- Butter 8-inch square baking dish. Spread each side of swordfish steaks with 1 tablespoon herb sauce. Place in prepared dish and chill 30 minutes.
- Preheat oven to 400°F. Pour wine over swordfish. Bake until fish is just cooked through, about 17 minutes. Transfer to plates. Serve, passing remaining herb sauce separately.
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.
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- Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
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