Creole Swordfish Recipes

CAJUN-STYLE GRILLED SWORDFISH

Steps:

• Prepare a medium-hot grill.
• Brush the steaks with the oil.
• In a small bowl, combine the remaining ingredients and mix well.
• Coat the steaks evenly on all sides with the spice mixture.
• Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.

BAKED SWORDFISH STEAKS

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F.
• Give the mushrooms a quick rinse; dry them thoroughly and then slice thinly.
• Peel the onion, cut it in half and slice thinly .
• Dice the celery.
• Slice the bell pepper in half lengthwise; remove the seeds and white ribs and dice half of it. Wrap and refrigerate the remaining half for another use.
• Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and onion along with the diced celery and bell pepper. Cook, stirring, for 8 to 10 minutes, or until the vegetables are tender.
• To the sautéed vegetables, add the lemon juice and some salt, and pepper, to taste. Stir to combine the ingredients.
• Spray a large shallow baking pan with nonstick cooking spray or lightly grease the pan with vegetable oil. Spread half of the sautéed mushroom and onion mixture over the bottom then arrange swordfish steaks on top.
• Sprinkle the swordfish steaks with the Creole seasoning. Place a piece of bay leaf on each steak.
• Slice the grape tomatoes in half. If using large tomatoes, slice them thickly. Scatter the tomatoes over the swordfish steaks. Sprinkle remaining mushroom and onion mixture over the fish and drizzle with the water or broth.
• Cover the pan tightly with foil and bake in the preheated oven for about 20 to 25 minutes, or until the fish registers 145 F on an instant-read thermometer inserted into the center of a thick steak.

CREOLE SWORDFISH

Steps:

• In a skillet, heat the oil over medium high heat. Cook the onion, green pepper, and celery until the vegetables are tender. Stir in the tomatoes, tomato sauce, chili powder and salt. Simmer uncovered for about 5 minutes.
• While the vegetables are simmering, cut the swordfish into 1-inch cubes. Stir in the fish, cover, and simmer until fish is cooked; about 20 minutes.