Swordfish With Sweet And Hot Peppers Food

SWORDFISH WITH SWEET AND HOT PEPPERS

Steps:

• Heat a large skillet over medium heat. Add oil and let warm for 1 minute. Add onion and cook, tossing occasionally, until soft and golden brown, 7 to 10 minutes. Stir in sweet peppers and oregano; cook until very soft, about 10 minutes. Season with ¼ teaspoon each salt and pepper. Scrape vegetables into a bowl.
• Melt butter in skillet. While butter melts, toss fish with remaining salt and pepper. Add half the chile peppers to skillet and cook until soft, 1 minute. Add garlic to skillet and stir quickly to coat with butter. Add fish and reduce heat to medium-low; cook gently until fish is just opaque, about 5 minutes. Return sweet peppers to pan and toss well. Sprinkle with remaining chile peppers and top with a squeeze of lemon and cilantro.

GRILLED SWORDFISH WITH PEPPERS

Steps:

• Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium heat. Add bell peppers and garlic; stir to coat. Cover; simmer 15 minutes.
• Meanwhile, in small bowl, mix fennel seed, mustard, salt, garlic powder and pepper. Sprinkle mixture on both sides of swordfish. Remove pepper mixture from heat; season to taste with additional salt and pepper. Cover to keep warm.
• Carefully brush oil on grill rack. Place swordfish on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until fish flakes easily with fork. Serve fish with pepper mixture.

BLACKENED SWORDFISH WITH SWEET POTATO CRAB HASH

Steps:

• Dredge both sides of the swordfish in blackening spice. Heat a heavy, cast-iron skillet over high heat until it is smoking hot.
• Add the swordfish and cook for 3 minutes. Turn over and cook for 3 minutes more. Warm the crab hash in saute pan, turning to warm throughout. Place warm Voodoo Sauce on a plate and top with Sweet Potato Crab Hash. Top with swordfish. Top with tomato and scallion garnish.
• Heat the olive oil in a saute pan. Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes. Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste. Add the crabmeat and gently toss until the crab is heated through.
• In a saucepan over low heat, reduce the cream by 1/3. In a separate saucepan, heat the BBQ Sauce. Add the reduced cream. Add the butter and simmer for 3 to 4 minutes. Whisk in the salt and pepper. Keep warm until ready to serve.
• In a large pot, add the butter, onion, and garlic and let sweat until translucent. In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth. Add this mixture to the garlic and onion mixture with the rest of the ingredients. Bring to a simmer and cook for 1 hour.

SICILIAN SWORDFISH WITH SWEET-AND-SOUR VEGETABLES

Steps:

• Prepare the vegetables: Heat the olive oil in a pot over medium heat. Add the onions and cook until golden, 3 to 4 minutes. Add the fennel and cook until slightly soft, 2 to 3 minutes. Stir in the sugar and season with kosher salt and pepper. Add the vinegar, garlic and 1 cup water; bring to a boil, stirring, then reduce the heat to medium low and simmer until the onions are tender, about 25 minutes.
• Meanwhile, prepare the fish: Finely chop the pine nuts by hand. Mix the nuts, lemon zest, parsley, and sea salt and pepper to taste on a cutting board. Pat the swordfish dry and brush with olive oil on both sides. Press the fish into the nut mixture, turning to coat.
• Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. When the oil shimmers, lay the fish in the pan and cook, undisturbed, until golden on the bottom, 4 to 5 minutes. Flip and cook until just golden on the other side, 3 to 4 more minutes. Using tongs, lay each swordfish steak on its side to sear the edges, 1 to 2 minutes. Reduce the heat to medium low. Turn the fish so the lighter side is down and cook until just firm to the touch, 6 to 8 more minutes. Transfer to a cutting board.
• While the fish rests, finish the vegetables: Add the tomatoes, oregano, capers and brine to the onions and cook until the tomatoes soften, 5 to 8 minutes. Season with kosher salt and pepper.
• Slice the fish and divide among plates. Spoon the vegetables and juices onto the plates. Drizzle with the lemon juice and olive oil.

SWORDFISH SKEWERS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally.

SWEET SPICE-RUBBED SWORDFISH

Steps:

• Combine spices in small bowl.
• Sprinkle mixture evenly over swordfish steaks, then lightly rub it in.
• Heat oil in large skillet over medium high (maintain this heat throughout cooking).
• Add fish and cook 3 to 4 minutes on each side, or until fish is no longer translucent in center.
• Remove from the pan and serve immediately.

GRILLED SWORDFISH WITH SPICY TROPICAL SAUCE

Steps:

• Peel the orange, removing all the bitter white pith and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside.
• In a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. Bring to a boil over medium heat. Keep stirring as to not burn. Cook uncovered, for about 10 minutes. Keep stirring.
• Reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes.
• Cut the swordfish into four steaks.
• Top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork.
• Note: You can prepare the sauce in advance.

SWORDFISH WITH CITRUS PESTO

Steps:

• Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
• Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

SWORDFISH WITH ROASTED PEPPERS

Steps:

• Begin by roasting all peppers over an open flame (gas stove). Peel all peppers of skin cut in ¼ inch strip and set aside in bowl. Squeeze the juice of ½ lemon, ½ lime and ½ of and orange on to hot roasted peppers. Drizzle with olive oil. Season with sea salt and pepper. Set aside. Season swordfish with sea salt and freshly ground pepper ½ lemon, ½ lime and ½ orange, let marinade for ½ hour. Heat grill. Cook swordfish to an internal temperature of 145 or desired doneness. When swordfish is cooking begin heating peppers in a lightly oiled sautéed pan until peppers begin to brown. When swordfish is done, place roasted peppers on top, drizzling with sauce. Excellent with rice or garlic mashed potatoes