Swordfish With Roasted Garlic Beurre Blanc Food

CAESAR-ROASTED SWORDFISH

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.

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.

PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER

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, CHERRY TOMATOES & CAPERS

Steps:

• Season the swordfish and drizzle with oil, then pan-fry or grill for 5 minutes over a high heat on each side, or until cooked. Transfer to plates.
• Peel and finely slice the garlic, then segment the lemon.
• Heat 1 tablespoon of oil in a frying pan over a high heat, add the garlic and tomatoes and sauté for 5 minutes, or until lightly golden.
• Add the lemon and capers and cook for 2 minutes.
• Finely chop and add the parsley leaves, season with black pepper, stir, then pour over the fish and serve.

GRILLED SWORDFISH WITH ROASTED GARLIC SAUCE

Steps:

• Lightly oil grill grate and preheat to medium-high.
• Cut off pointed end of garlic bulbs; place garlic on piece of heavy duty foil and wrap to seal in pouch.
• Place garlic on grill rack and cover; grill 30-35 minutes or until fork tender.
• Cool 5 minutes and squeeze pulp from garlic; mince and set aside.
• On stovetop, in a heavy skillet, bring chicken broth and 1 teaspoons of the tarragon to boiling; lower heat and simmer until mixture is reduced to 1/4 cup.
• Melt butter in separte skillet over medium-high heat.
• Whisk in garlic pulp, remaining tarragon, broth reduction and lemon juice; bring to boiling; reduce heat and keep warm until ready to serve.
• Meanwhile, rinse and pat dry swordfish with paper towels.
• Sprinkle fish evenly with pepper and salt to taste.
• Grill fish 5 minutes on each side, or until fish flakes when tested with a fork.
• Transfer fish to serving dish and serve with reserved garlic sauce.

SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC

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.

SWORDFISH WITH ROASTED GARLIC BEURRE BLANC

Steps:

• Preheat grill to medium heat. Marinade: Mix all ingredients together, add swordfish and marinate 1 1/2 hours Beurre Blanc: Set butter out to become room temperature. In saucepan melt a little butter and sauté onions until transparent. Add wine and vinegar. Let reduce to 1/4 amount. Whip in softened butter; add garlic. Swordfish: Place swordfish on preheated grill approximately 5 minutes on each side. Place on serving platter. Put sauce on top and garnish with fresh basil. To roast garlic: Preheat oven to 375 degrees. Separate the cloves of garlic from the head. Place in a sauté dish that has been oiled with olive oil. Coat the cloves well. Bake 15 to 20 minutes or until golden brown.