Baked Swordfish With A Twist Recipes

BAKED SWORDFISH IN A WHITE WINE SAUCE

Steps:

• Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
• Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

BAKED SWORDFISH WITH A TWIST

Steps:

• Mix all ingredients adding cayenne to taste. Add Swordfish and allow to marinate for about 6 to 8 hours.
• line your pan with tinfoil, make sure you have enough to fold down. You will want it to be neat because toward the end of the cooking time for the fish you will open up your tinfoil and let your fish set in the oven for a few more minutes until just right. Besides, when you do clean up it's quick; lickity split.
• Put your fish inside the lined pan and pour some of your marinade into the pan.
• Put the lemon rings on top of the fish.
• Fold over your tin foil and place in the oven for roughly 15-20 minutes (depends on the size and thickness of the fish). Towards the end of your bake time open up the tin foil and put your oven on broil. Only broil for a few minutes, any longer and you risk having dry fish.
• Once finished, garnish with the cooked lemon rings and a sprig of parsley.
• I usually fix this with spanish rice, pretty good combination, especially when paired with a great pinot grigio.