Lemon Herb Swordfish Steaks Recipes

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LEMON HERB SWORDFISH STEAKS



Lemon Herb Swordfish Steaks image

Make and share this Lemon Herb Swordfish Steaks recipe from Food.com.

Provided by dicentra

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs swordfish steaks (or tuna, shark)
1/4 cup snipped fresh parsley
1/4 cup chicken broth
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon snipped fresh rosemary
1 tablespoon olive oil
1 shallot, finely chopped
1 1/2 teaspoons snipped fresh tarragon
1/4 teaspoon salt
3 garlic cloves, minced

Steps:

  • Thaw fish, if frozen. Place fish in a resealable plastic bag set in a shallow dish.
  • In a small bowl combine parsley, chicken broth, lemon peel, lemon juice, rosemary, olive oil, shallot, tarragon, salt and garlic.
  • Pour marinade over fish. Seal bag. (If doing OAMC, you would freeze at this point.).
  • Marinate at room temperature for 30 minutes.
  • Drain fish, reserving marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 5 minutes, brushing once with the marinade.
  • Turn fish and grill 3-7 minutes more until fish flakes easily with a fork. Discard any remaining marinade.

HERB-MARINATED SWORDFISH



Herb-Marinated Swordfish image

Swordfish steaks are meaty in texture yet delicate in flavor and best when cooked to medium, so that the flesh is firm but still juicy. (Like many proteins, it can get tough if overcooked.) Rather than marinating in advance, here the fish is marinated after cooking: Cooked in a skillet until golden, the steaks are then left to soak up a piquant pan sauce while warm. The sauce imparts the punchy flavors of briny capers and citrus, while the olive oil keeps the steaks moist. Serve with a simple salad or with crusty bread for sopping up the juices.

Provided by Kay Chun

Categories     dinner, easy, quick, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

3/4 cup extra-virgin olive oil
1 1/2 pounds (1-inch-thick) swordfish steaks (about 3 or 4)
Salt
3 tablespoons drained capers, plus 1 tablespoon caper brine
2 tablespoons lemon juice, plus wedges for serving
1 teaspoon freshly ground black pepper
1/4 cup coarsely chopped parsley
1/4 cup chopped chives
Crusty bread, for serving

Steps:

  • Heat a large nonstick skillet over medium-low. Rub 1 tablespoon of the oil all over the swordfish and season with salt. Add to skillet and cook until golden underneath, about 5 minutes. Flip and cook until golden underneath and medium throughout (flesh should be opaque, firm and flaky), about 5 minutes longer. Transfer fish to a shallow baking dish.
  • To the skillet, add the remaining oil and the capers, and cook over medium-low, stirring occasionally, until capers are sizzling vigorously but not browned, about 2 minutes. Remove from heat and stir in caper brine, lemon juice, pepper, parsley and chives. Pour the caper-herb oil over the fish. Let marinate at room temperature, turning once or twice and occasionally spooning the caper oil over the fish, for 15 minutes.
  • Divide fish among plates and drizzle with some of the caper oil. Serve warm or at room temperature, with lemon wedges and crusty bread.

LEMON SWORDFISH STEAKS



Lemon Swordfish Steaks image

Another recipe my BF loves because he gets to play around on the grill. I usually end up adding a little bit more horseradish for a little extra kick. It's from the Favorite Brand Names Cookbook. Prep time includes marinating time.

Provided by pesce_gurl

Categories     Summer

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon grated lemon peel
3/4 cup fresh lemon juice
3/4 cup olive oil or 3/4 cup vegetable oil
1/4-1/2 cup fresh parsley, chopped
2 tablespoons prepared horseradish
2 garlic cloves, minced
1 teaspoon dried thyme, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 1/2 lbs swordfish steaks

Steps:

  • In shallow glass dish, combine all ingredients except fish.
  • Add swordfish; turn to coat with marinade.
  • Cover and refrigerate at least 2 hours, turning fish occasionally.
  • Drain fish; reserve marinade.
  • Grill swordfish, on uncovered grill, over medium-hot briquets about 7 minutes, basting lightly with marinade.
  • Carefully turn swordfish an grill 5-6 minutes longer or until fish flakes easily when tested with fork, basting lightly with marinade.

Nutrition Facts : Calories 584.7, Fat 47.5, SaturatedFat 7.5, Cholesterol 66.4, Sodium 762.1, Carbohydrate 6.1, Fiber 0.9, Sugar 1.8, Protein 34.2

HERB-MARINATED GRILLED SWORDFISH



Herb-Marinated Grilled Swordfish image

This is one of my and my husband's favorite recipes. The swordfish is so flavorful and colorful it will brighten your whole day!

Provided by Social Butterfly D

Categories     Swordfish Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

½ (12 ounce) bottle olive oil
¼ cup lemon juice
¼ cup soy sauce
2 tablespoons chopped fresh parsley
2 teaspoons minced garlic
1 teaspoon dried dill
ground black pepper to taste
2 pounds swordfish steaks

Steps:

  • Whisk olive oil, lemon juice, soy sauce, parsley, garlic, dill, and pepper together in a large glass or ceramic bowl. Add swordfish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours; the longer you marinate the fish, the stronger the flavor will be.
  • When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove swordfish from the marinade and shake off excess. Discard the remaining marinade.
  • Cook swordfish on the preheated grill until fish is tender and flakes easily with a fork, about 4 minutes per side. Swordfish cooks very quickly and your grill will flare up with this marinade!

Nutrition Facts : Calories 333.2 calories, Carbohydrate 1.6 g, Cholesterol 44.3 mg, Fat 25.8 g, Fiber 0.2 g, Protein 23.1 g, SaturatedFat 4.2 g, Sodium 554.3 mg, Sugar 0.3 g

PEPPER & LEMON SWORDFISH STEAKS



Pepper & Lemon Swordfish Steaks image

Make and share this Pepper & Lemon Swordfish Steaks recipe from Food.com.

Provided by sisimpops

Categories     Healthy

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 lbs swordfish steaks, 1 inch thick cut into 4 equal pieces
2 lemons, thinly sliced
3/4 red onion, thinly sliced
2 tablespoons minced fresh rosemary leaves
1 tablespoon minced fresh thyme leave
1 teaspoon fresh coarse ground black pepper
1/4 teaspoon salt

Steps:

  • Preheat oven to 500 degrees, or prepare the grill.
  • Place each piece of fish on the center of 4 double layers of foil.
  • Top each evenly with lemons, onion, rosemary, thyme, pepper, and salt.
  • Make packets by bringing the 2 sides of the foil up to meet in the center and folding edges over, then folding the edges of each together.
  • Allowing room for the packets to expand, crimp the edges.
  • If baking, place the packets on a baking sheet.
  • Bake or grill until the fish is opaque, 10-12 minutes.
  • Open packets carefully when testing for doneness, as steam will escape.

Nutrition Facts : Calories 194.2, Fat 5.9, SaturatedFat 1.6, Cholesterol 55.3, Sodium 275.8, Carbohydrate 8.5, Fiber 3.2, Sugar 0.9, Protein 29.1

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