SWORDFISH SKEWERS
In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 280 calories, Fat 8g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 146mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
BROILED SWORDFISH STEAKS
Steps:
- Sprinkle the swordfish steaks with salt , pepper, and paprika and gently rub into the fish.
- Preheat a greased broiler rack.
- Place the swordfish steaks on the greased broiler rack and brush with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.
- Turn the swordfish steaks, brush with more melted butter, and broil for 4 to 5 minutes longer.
- The fish should be lightly browned and will flake easily with a fork when done.
- Transfer the swordfish to a platter or individual plates and sprinkle with chopped fresh parsley, if desired. Serve with lemon wedges and drizzle servings with a tablespoon or two of garlic parsley sauce (below), if desired.
- Serve with rice or potatoes.
- In a bowl, combine the 1/2 cup of chopped parsley with the grated lemon zest, minced garlic, olive oil, and 3 tablespoons of fresh lemon juice.
- Season with salt and freshly ground black pepper, to taste.
Nutrition Facts : Calories 497 kcal, Carbohydrate 14 g, Cholesterol 143 mg, Fiber 4 g, Protein 37 g, SaturatedFat 11 g, Sodium 491 mg, Sugar 4 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g
SWORDFISH WITH SALMORIGLIO SAUCE
Categories Citrus Fish Garlic Herb Broil Quick & Easy Grill Grill/Barbecue Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Whisk olive oil in top of double boiler over simmering water until heated through. Gradually whisk in fresh lemon juice, then 2 tablespoons hot water. Add chopped fresh parsley, chopped garlic and oregano and cook sauce 5 minutes to blend flavors, whisking frequently. Season sauce to taste with salt and pepper. Remove sauce from over simmering water.
- Lightly brush swordfish on both sides with sauce. Season fish with salt and pepper. Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter. Spoon remaining sauce over and serve.
GRILLED OR BROILED SKEWERED SWORDFISH CHUNKS WITH SALMORIGLIO
Steps:
- Start a charcoal or gas grill, or preheat a broiler; the fire should be quite hot and the rack about 3 inches from the heat source. Thread the fish onto 4 skewers (it will be easier to turn the fish if you use 2 skewers per kebab, for a total of 8 skewers, 4 kebabs). Brush the fish with a little olive oil and sprinkle it with salt and pepper.
- Combine the remaining oil, salt, pepper, garlic, and oregano in a small food processor and puree; the mixture should be smooth (scrape down the sides of the container if necessary). Stir in the lemon juice and set aside.
- Grill or broil the fish, turning as each side browns, a bit more than 2 minutes per side. Swordfish is best cooked until tender but not dry; when a thin-bladed knife inserted into the center meets only a little resistance, it's done. Drizzle with the salmoriglio, garnish with the parsley, and serve.
- Pan-Grilled Swordfish Steaks with Salmoriglio
- It's nice to enhance the sauce with a tablespoon or 2 of capers when you do it this way: Use 2 steaks, each about a pound. Put a large heavy skillet over medium high heat and wait a couple of minutes. Add 2 or 3 tablespoons olive oil to the pan and cook the fish until nicely browned, 4 to 5 minutes; turn and cook until the fish is done. Serve with the sauce.
GRILLED SWORDFISH VEGETABLE SKEWERS
The Grilled Swordfish Vegetable Skewers recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- Rinse the parsley, shake dry and pluck off the leaves. Peel garlic. Mash coarsely with oil, white wine, almonds, thyme, oregano and season with salt.
- Cut swordfish into bite-sized pieces. Rinse and halve the tomatoes. Halve bell peppers, trim, rinse and cut into pieces. Rinse celery, trim and cut into smaller pieces.
- Thread fish alternately with tomatoes, bell peppers and celery on skewers. Season with salt and pepper, brush with marinade, cover and refrigerate for 1 hour.
- Line a barbecue grill with aluminum foil or an aluminum grill pan and cook the skewers on all sides for 6 minutes.
SIMPLY BROILED SWORDFISH
This is the simple swordfish recipe my mother taught me from New Bedford, MA
Categories Fish Other Other Fish Dinner Fish Dinner
Yield 3
Number Of Ingredients 5
Steps:
- heat your oven to broil.
- Place swordfish in pan.
- Melt butter in microwave or over low heat.
- Brush butter onto swordfish.
- Sprinkle Lemon Juice over the sword fish, sprinkle paprika, garlic powder, and celery salt over the swordfish both sides.
- Broil a few minutes on each side til opaque and fish is firm.
Nutrition Facts : Nutritional Info Servings Per Recipe 3 Amount Per Serving Calories
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