Swordfish Recipes

Total Time: about a 30-45 minutes

Yield: 1 1/2 pounds for 3 people

Source: A mix and tweak of many recipes

Ingredients:

• 1 1/2 lb swordfish (1/2 lb per person) at least 1/2 inch thick
• 2 Tbsp butter
• 2 Tbsp olive oil
• Lemon - Garlic Sauce
• 8 garlic cloves, minced
• 1/4 red pepper flakes
• 1/2 Tbsp white wine
• tsp grated zest from 1 lemon
• 2 lemon juice
• 2 Tbsp parsley
• Optional
• 1/2 pound linguine

Steps:

1. Take swordfish out of the refrigerator about 30 minutes before cooking to bring it to room temperature.

 
2. Preheat oven to 400 degrees F. Add the butter and olive oil to a small skillet, and melt over medium-high heat.

 
3. When hot, sear the swordfish quickly on both sides, until it browns nicely.
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4. Remove quickly, and transfer to a glass cooking dish for the oven. Pour all pan juices over the swordfish. Sprinkle with some salt & pepper. Put into the oven.

 
5. You'll be surprised by how quickly the swordfish steak finishes cooking in the oven. For example, the steak in the photo above was almost 2 inches thick, but it was done after only about 13 minutes in the oven. I usually start checking swordfish after 10 minutes. The moment it flakes easily with a fork, it's done.
6. You can make the sauce while the swordfish steaks are in the oven. So fast, easy to do, and the smell is addictive.

 
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7. 2. Add 2 tablespoons of butter and olive oil to a small skillet and melt over low heat. Add the garlic and red pepper flakes, and cook over very low heat (you don't want to burn the garlic) until the garlic begins to turn light brown. Set aside until the fish is done.
8. 3. Use a spatula to carefully remove the swordfish from the pan and put it on a serving platter.
9. 4. Add white wine to the swordfish baking pan, and stir to deglaze. Remember to use oven mitts when touching the hot pan! Pour the wine mixture into the skillet with the garlic, and bring it to a simmer over medium heat. Cook for 3 minutes, stirring constantly, to reduce the volume. Remove from the heat. Stir in the grated lemon zest and lemon juice. Pour over the swordfish and garnish with parsley.

 
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10. I served mine with a platter of linguine (1/2 pound), then the swordfish, and then poured the lemon-garlic sauce over it all. It was terrific!

 

 

Wanda Thompson

November 9, 20040 found this helpful

Depending on if the left overs are cooked (and if so how) these two recipes may tickle your fancy.

Citrus Swordfish With Citrus Salsa

INGREDIENTS:

DIRECTIONS:
1. Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
2. In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.

INGREDIENTS:
* 2 tablespoons Italian seasoned bread crumbs
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 3 teaspoons extra-virgin olive oil, divided
* 4 (6 ounce) swordfish steaks (about 1 inch thick)
* 1 cup water
* 2/3 cup uncooked couscous
* 1/2 teaspoon grated lemon rind
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon salt
* 1 tablespoon chopped fresh mint
* 1/2 cup dried currants
* 1 teaspoon grated orange zest
* 1/2 cup fresh orange juice
* 2 tablespoons coarsely chopped toasted walnuts
* 1 tablespoon honey
* Cherry tomatoes (optional)

DIRECTIONS:
1. Combine first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes.
2. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in lemon rind, lemon juice, 1/4 teaspoon salt, and mint. Set aside, and keep warm.
3. Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add swordfish, and saute 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with couscous, and drizzle with sauce. Garnish with cherry tomatoes, if desired.