Swordfish Ceviche Recipes

SWORDFISH SCHNITZEL WITH RADICCHIO SALAD

Swordfish Schnitzel with Radicchio Salad image

In this recipe, the swordfish steaks are split in half and pounded thin like a traditional schnitzel. It is then dredged in a breadcrumb crust and pan fried, resulting in a crispy and tender fish that is served with a bitter and bright side salad for a satisfying weeknight meal.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 red onion, thinly sliced
2 8-ounce swordfish steaks (1 to 1 1/2 inches thick)
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup breadcrumbs
Kosher salt and freshly ground pepper
4 slices thick-cut bacon
3 tablespoons extra-virgin olive oil, plus more as needed
1 head radicchio, torn into large pieces
1 small head butter lettuce, torn
2 tablespoons red wine vinegar
1 tablespoon spicy brown or Dijon mustard

Steps:

Put the red onion in a small bowl and cover with ice water; set aside. Using a sharp knife, slice each swordfish steak in half horizontally to make a total of 4 thin swordfish steaks. Place the fish between 2 sheets of plastic wrap and gently pound to 1/4 to 1/2 inch thick with a meat mallet or heavy skillet.
Divide the flour, eggs and breadcrumbs among 3 shallow bowls. Season the breadcrumbs with 1 teaspoon salt and a few grinds of pepper. Dredge the fish in the flour, shaking off any excess. Dip in the eggs, then coat in the breadcrumbs. Transfer to a plate.
Cook the bacon in a nonstick skillet over medium-high heat, flipping, until crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Spoon 2 tablespoons of the bacon fat into a small bowl.
Add the olive oil to the skillet and return to medium heat. Add 2 swordfish steaks and cook until crisp, 2 to 3 minutes per side. Remove to a rack set on a baking sheet. Add more olive oil to the skillet if needed and repeat with the remaining 2 swordfish steaks.
Combine the radicchio and butter lettuce in a large bowl. Crumble the bacon into the salad. Drain the red onion, pat dry and add to the salad. Whisk the vinegar and mustard with the reserved bacon fat; toss with the salad. Divide the swordfish and salad among plates.

Nutrition Facts : Calories 480, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 180 milligrams, Sodium 1122 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 34 grams, Sugar 2 grams

SWORDFISH CEVICHE

Swordfish Ceviche image

Provided by Food Network

Categories appetizer

Time 2h30m

Number Of Ingredients 14

Ingredients

12 ounces swordfish, skin and dark meat removed
1 cup plus 1 tablespoon freshly squeezed lime juice
1 small red onion, diced
2 medium tomatoes, cored, seeded and diced
1/2 cup freshly squeezed orange juice
1/2 cup tomato juice
1 1/2 jalapeno chiles, stemmed, seeded and finely chopped
2 bunch oregano, leaves only, chopped
1/4 cup olive oil
1/2 cup small green olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 bay leaves
4 - 6 lettuce leaves for serving (optional)

Steps:

Cut swordfish into 1/2-inch squares. In non-metallic container combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator. Drain and discard lime juice. Transfer the fish to a mixing bowl. In bowl combine swordfish with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight. Remove bay leaves. Serve cold in chilled glasses or on lettuce lined plates.

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