Pepper Lemon Swordfish Steaks Recipes

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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

PAN-SEARED SWORDFISH



Pan-Seared Swordfish image

One of my favorite Seafood Dinner Recipes, these swordfish steaks are a low carb, keto meal with few ingredients. They only take minutes to prepare, and are quickly pan-seared until golden and crisp on the outside yet juicy and tender within.

Provided by Julia

Categories     Main Course

Time 15m

Number Of Ingredients 6

2 (8-ounce) swordfish steaks, 3/4 to 1 inch thick ((Note 1))
1 tablespoon olive oil
1/2 teaspoon table salt
freshly squeezed lemon or lime juice
salsa verde
pico de gallo or salsa

Steps:

  • Prep Swordfish: Pat steaks dry with paper towels. Trim off and discard any skin. Sprinkle both sides of each steak with salt.
  • Sear Swordfish: Heat olive oil in pan (Note 2) over medium-high heat until very hot, a few minutes. Add swordfish steaks to pan. Flipping every 2 minutes, cook until center registers 130 F, 5 to 7 minutes depending on size of your steaks (Note 3).
  • Rest & Serve: Immediately transfer steaks to serving plates, letting them rest for a few minutes (Note 4). Add optional toppings over steaks, and serve (Note 5).

Nutrition Facts : Calories 390 kcal, ServingSize 1 serving

SIMPLY SWORDFISH



Simply Swordfish image

Swordfish is, in my opinion, 'the food of the gods.' This quick and simple recipe serves to complement it's natural flavor. Also good served with a bearnaise sauce.

Provided by JANNIEP

Categories     Seafood     Fish

Time 25m

Yield 2

Number Of Ingredients 4

2 (6 ounce) swordfish steaks
2 tablespoons lemon juice
1 tablespoon lemon pepper
1 tablespoon dried dill weed

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.
  • Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 2.8 g, Cholesterol 65.5 mg, Fat 6.9 g, Fiber 0.4 g, Protein 33.7 g, SaturatedFat 1.9 g, Sodium 847.2 mg, Sugar 0.6 g

GRILLED SWORDFISH STEAKS WITH WHOLE-LEMON DRESSING



Grilled Swordfish Steaks With Whole-Lemon Dressing image

Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.

Provided by Rebecca Firkser

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 (4-6-oz.) swordfish steaks (1"-1½" thick)
7 Tbsp. plus 1½ tsp. extra-virgin olive oil, divided; plus more for grill
Kosher salt
1 large lemon
5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped
2 garlic cloves, finely grated
1 Tbsp. capers (not drained)
2 tsp. ground coriander
1 tsp. sugar
½ tsp. crushed red pepper flakes (optional)
Freshly ground black pepper

Steps:

  • Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
  • Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
  • Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
  • Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER



Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter image

Categories     Roast     Low/No Sugar     Healthy     Swordfish     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

Steps:

  • Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
  • Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

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