Swordfish With Herb Sauce Food

GRILLED ROSEMARY SWORDFISH

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.

GRILLED SWORDFISH WITH HERB MARINADE

Steps:

• Rinse swordfish and pat dry.
• Pluck rosemary and thyme leaves and finely chop.
• Peel garlic and also finely chop. Mix herbs with garlic and olive oil and marinate fish, covered, for about 4 hours in refrigerator. Season with sea salt and pepper and cook fish on grill about 3-4 minutes, brushing with marinade.

SWORDFISH BAKED WITH HERBS

Steps:

• Preheat oven to 180C. Season fish with salt and pepper and place in an ovenproof dish. Combine the tomatoes, herbs and garlic in a bowl, then sprinkle over the fish. Add the white wine, lemon juice and a good drizzle of extra virgin olive oil. Bake in the oven for 12-15 minutes or until just cooked through. To serve Serve immediately.

SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE

Steps:

• Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
• Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.

SWORDFISH WITH HERB SAUCE WITH SMASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Add Red Potato (12 ounce) to a medium saucepan and cover with cold water. Bring potatoes to a boil and cook for approximately 20 minutes, or until the potatoes are fork tender.
• While the potatoes are cooking, slice Shallot (2) thinly into rings, and add to small bowl.
• Peel Fresh Ginger (0.5 ounce) and mince, and add to bowl.
• Cut Thai Chili Pepper (2) in half lengthwise. Discard seeds, stems, and discard stems, and add to bowl.
• Mince Garlic (2 clove) and add to bowl.
• Remove Fresh Basil (0.25 ounce), Fresh Mint (0.25 ounce) and Fresh Cilantro (0.25 ounce) from their stems and discard stems. Stack herbs together and roughly chop. Add to a second small bowl.
• Thinly slice the Scallion (2) and add to the chopped herb mixture.
• Remove dill leaves from stems and discard stems. Roughly chop and reserve separately for garnish.
• When potatoes have finished cooking, transfer to a colander and drain. Wipe pot dry with paper towels and return potatoes to the pot.
• Using a potato masher, smash potatoes with Butter (4 tablespoon), Sour Cream (2 tablespoon), Whipping Cream (2 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Cover and heat.
• Meanwhile, pat the Swordfish Fillet (2) dry and slice each swordfish fillet in half across to create four equal sized pieces. Season with Salt (1/2 teaspoon).
• In a medium saute pan, heat Olive Oil (1 tablespoon) over medium high heat. Once oil is hot, sear fish in saute pan for four minutes until golden brown on one side.
• Turn fish over and then move saute pan to the oven to finish cooking for two minutes.
• Remove pan from oven and transfer fish to a plate.
• While fish is roasting, juice the Lime (1) into a third small bowl and combine the Fish Sauce (1 tablespoon), Granulated Sugar (1 tablespoon), and two tablespoons of water.
• Heat Olive Oil (1 tablespoon) in a small saute pan over medium. Add the thai chili, garlic cloves, shallots, ginger and saute, stirring frequently for thirty seconds. Then turn the heat to low.
• Pour the lime juice mixture into the pan and quickly remove from heat. Add green onion, fresh mint, fresh basil, and cilantro and mix.
• Heat Olive Oil (1 tablespoon) in a large saute pan over medium high heat. Add Chard (6 ounce) with Salt (1/4 teaspoon) and a pinch of pepper. Saute for five minutes or until leaves wilt and stems are tender. Remove pan from heat.
• Place a portion of smashed potatoes on center of two plates in a line. Plate swiss chard at one end of the potatoes with height. Lay the swordfish stacked together, leaning against one another. Drizzle sauce over the swordfish.
• Garnish with Peanuts (2 tablespoon) and Fresh Dill (1/4 tablespoon).
• Serve and enjoy!

OPEN SWORDFISH BURGERS WITH HERB AIOLI

Steps:

• Preheat grill or BBQ to high.
• Place fish in a bowl and cover with oil and lemon zest. Season to taste.
• Make the aioli in a small bowl by combining all of the aioli ingredients.
• Cook fish for 2-3 minutes each side, depending on the thickness of the fillet, or until cooked to taste.
• Toast cut sides of the ciabatta and put on a platter. Top each with some salad leaves, tomatao slices and the cooked fish. Add a dollop of the herb aioli. Serve with lemon wedges.

GRILLED SWORDFISH WITH LEMON-BASIL BUTTER

Steps:

• Preheat a gas or charcoal grill to high heat.
• Cut each swordfish steak in half, drizzle with lemon juice and let stand for 1 minute. Rub both sides of each steak with olive oil, salt and pepper and set aside.
• Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. Set aside until ready to serve.
• Oil the grill grates and add the fish. Grill the swordfish steaks until opaque throughout, 3-1/2 to 4-1/2 minutes per side. To avoid drying out the fish, do not leave unattended.
• Top each piece of fish with about 1 tablespoon of the lemon-basil butter just as it comes off the grill. Rest for 3 minutes before serving.

SPANISH SWORDFISH WITH TOMATOES IN HERB SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Place swordfish fillets on a plate and sprinkle with olive oil, if you like, or leave plain and cover with plastic wrap. Set aside.
• To make the sauce heat 2 or more tbsp olive in a frying pan, add chopped basil and parsley, shallots (or small onion), salt and pepper to taste. Stir gently as it cooks.
• When the shallots (or onion) is translucent, set aside.
• In a bowl mix the crushed garlic, breadcrumbs, oregano and lemon juice, salt and pepper to taste.
• Place the halved, prepared tomatoes on a baking tray and cover with the oil and garlic mixture.
• Bake in the oven for about 10 minutes or until cooked through and a bit bubbly.
• While sauce is baking, cook swordfish in 2 tablespoons olive oil on a hot griddle or in a non-stick frying pan until golden brown on both sides. You may add more olive oil, if necessary.
• To serve, place the fish on pre-heated plates with the baked tomato halves in herb sauce either alongside or on top of each fillet, and sprinkle remaining herb sauce and juices over all.
• Top each fillet with 3 black olive halves, 3 capers and a sprig of parsley.
• Note: Roasted potatoes, a green salad and a glass of wine go well with this dish. Salut!

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 HERB SAUCE

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.

GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA

Steps:

• Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
• Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.