Swordfish With Macadamia Crust Food

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SWORDFISH PROVENCAL



Swordfish Provencal image

Provided by Ina Garten

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons good olive oil, plus extra for grilling
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
1 red bell pepper, julienned 1/2-inch thick
1 yellow bell pepper, julienned 1/2-inch thick
1 teaspoon minced garlic
28 ounces canned plum tomatoes, preferably San Marzano
2 tablespoons chicken stock
2 tablespoons good dry white wine
2 anchovies, minced
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves, julienned, for garnish

Steps:

  • For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
  • Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.

INDONESIAN GRILLED SWORDFISH



Indonesian Grilled Swordfish image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Yield 6 servings

Number Of Ingredients 9

1/3 cup soy sauce
1/4 cup canola or peanut oil, plus extra for brushing on the grill
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/4 cup minced or finely chopped ginger root
2 tablespoons minced garlic (4 cloves)
2 tablespoons Dijon mustard
Six 8-ounce, 1-inch thick swordfish steaks
Kosher salt

Steps:

  • Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
  • Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
  • When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

Nutrition Facts : Calories 381 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 624 milligrams, Carbohydrate 3 grams, Protein 45 grams, Sugar 0 grams

SWORDFISH MARINADE



Swordfish Marinade image

Provided by Food Network

Categories     dessert

Time 17m

Yield 4 servings

Number Of Ingredients 6

1/2 cup olive oil
1 tablespoon garlic
1/4 cup fresh lime juice
Salt and pepper, to taste
Lime wedges, as needed
4 (6-ounce) fish steaks (swordfish, mahi mahi, or Spanish mackerel)

Steps:

  • Whisk together all the marinade ingredients in a small bowl. Arrange the swordfish, or another strongly flavored fish, such as mahi mahi or Spanish mackerel in a shallow dish or plastic container, pour the marinade over them, cover, and marinate for 12 to 15 minutes. Grill or broil to desired doneness, serve with lime wedges.;

GRILLED VEGETABLE AND SWORDFISH KEBABS



Grilled Vegetable and Swordfish Kebabs image

Provided by Geoffrey Zakarian

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 cup olive oil, plus more for oiling the grill grates
1 tablespoon grated garlic
1 tablespoon grated ginger
Zest of 1 lemon
Salt and freshly ground black pepper
2 pounds swordfish, cut into 1-inch cubes
4 to 6 mini bell peppers of varying colors
1 medium red onion, cut into 1-inch pieces, ends kept on
1 medium zucchini, cut into 3/4-inch-thick rounds
1 cup cherry tomatoes
Juice of 1 lemon
1 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 teaspoons minced garlic
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
1/2 teaspoon hot sauce
8 pieces pita or naan, toasted on the grill
Chopped fresh cilantro, for garnish
Chopped fresh parsley, for garnish

Steps:

  • For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
  • For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
  • When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
  • Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
  • Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
  • To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.

SWORDFISH



Swordfish image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 cup white wine
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1/4 cup peanut butter
2 tablespoons chopped soy beans
1 tablespoon minced garlic
1 tablespoon red peppercorns, crushed
1 tablespoon green peppercorns, crushed
1 tablespoon black peppercorns, crushed
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
4 swordfish steaks

Steps:

  • Combine all ingredients, except swordfish, in a bowl and mix together well. Set aside.
  • Preheat a grill to medium-high, using mesquite wood. Place swordfish on grill and quickly sear. Dredge swordfish in the white wine mixture and then return to the grill. Cook until desired doneness; fish should be opaque and a knife should slide in easily.
  • Remove fish from the heat and serve with fresh vegetables and a starch of choice.

GRILLED SWORDFISH WITH LEMON, MINT AND BASIL



Grilled Swordfish with Lemon, Mint and Basil image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/2 cup olive oil
3 tablespoons chopped fresh mint leaves
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh basil leaves
1 garlic clove, minced
Salt and freshly ground black pepper
4 (5 to 6-ounces each) swordfish steaks

Steps:

  • Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
  • Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC



Swordfish Marinated in Lemon, Rosemary and Garlic image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh rosemary, or 1 teaspoon dried leaves
1 garlic clove, crushed through a press
4 swordfish steaks, 3/4-inch thick (about 1/2 pound each)
Salt and freshly ground pepper to taste
1 tablespoon capers, rinsed and drained
Lemon wedges for garnish
4 strips (1/2 by 3-inches) lemon zest

Steps:

  • Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
  • Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

CAESAR-ROASTED SWORDFISH



Caesar-Roasted Swordfish image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
1 cup good mayonnaise
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 pounds center-cut swordfish steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, white and green parts (4 scallions)
2 tablespoons good olive oil
3 tablespoons drained capers
Lemon wedges, for serving

Steps:

  • Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
  • For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
  • Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
  • Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
  • Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

SICILIAN GRILLED SWORDFISH



Sicilian Grilled Swordfish image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons freshly squeezed lemon juice
1/4 cup good olive oil
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
4 ounces baby arugula
Grated zest of 1 lemon

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.

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