Swordfish Hash Recipes

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BLACKENED SWORDFISH WITH SWEET POTATO CRAB HASH



Blackened Swordfish with Sweet Potato Crab Hash image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 36

1 (9-ounce) swordfish steak
1/2 cup blackening spice
2 cups Sweet Potato Crab Hash, recipe follows
4 ounces Voodoo Sauce, recipe follows
1 ounce tomato concasse
1 ounce scallions, chopped
Olive oil, to coat saute pan
1/2 pound sweet potatoes, roasted until tender and cut into 1/2-inch pieces
1 shallot, thinly sliced
1 poblano pepper, stemmed, seeded, and julienned
3 ounces Voodoo Sauce, recipe follows
2 tablespoons Worcestershire sauce
Salt and pepper
1/2 cup jumbo lump crabmeat
1 cup heavy cream
2 cups BBQ Sauce, recipe follows
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pound butter
3 large onions, chopped
1 cup finely chopped garlic
16 ounces white wine vinegar
1 jar apricot jam
1/4 cup dry mustard
1/2 box brown sugar
3/4 cup Dijon mustard
13 cups (1 #10 can) chili sauce
1 quart apple juice
1/2 cup finely chopped cornichon
1/8 cup hot red pepper sauce
3/4 tablespoon cayenne
1/2 cup Worcestershire sauce
1/4 cup turmeric
1/4 cup ground celery seed
1 1/4 cups peeled, cored, and diced apples

Steps:

  • Dredge both sides of the swordfish in blackening spice. Heat a heavy, cast-iron skillet over high heat until it is smoking hot.
  • Add the swordfish and cook for 3 minutes. Turn over and cook for 3 minutes more. Warm the crab hash in saute pan, turning to warm throughout. Place warm Voodoo Sauce on a plate and top with Sweet Potato Crab Hash. Top with swordfish. Top with tomato and scallion garnish.
  • Heat the olive oil in a saute pan. Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes. Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste. Add the crabmeat and gently toss until the crab is heated through.
  • In a saucepan over low heat, reduce the cream by 1/3. In a separate saucepan, heat the BBQ Sauce. Add the reduced cream. Add the butter and simmer for 3 to 4 minutes. Whisk in the salt and pepper. Keep warm until ready to serve.
  • In a large pot, add the butter, onion, and garlic and let sweat until translucent. In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth. Add this mixture to the garlic and onion mixture with the rest of the ingredients. Bring to a simmer and cook for 1 hour.

BLACKENED SWORDFISH



Blackened Swordfish image

Blackened swordfish is a quick, easy and healthy dinner made with swordfish steaks. This 10-minute fish recipe is perfect for busy weeknights, and is packed with both flavor and nutrients.

Provided by Tonje

Categories     Dinner     Main Course

Time 10m

Number Of Ingredients 8

4 swordfish steaks
2 teaspoons olive oil
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Steps:

  • Use a paper towel to wipe off any excess moisture from the swordfish fillets.
  • Combine the seasoning in a bowl, and sprinkle seasoning across the fish on both sides.
  • Heat up some oil in a skillet or grill pan on medium to high heat.
  • Pan sear the swordfish steaks for about 3 minutes on each side, or until the fish is cooked through, and has a rich dark color on the surface.

Nutrition Facts : Calories 267 kcal, Carbohydrate 1 g, Protein 34 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 112 mg, Sodium 429 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY BLACKENED SWORDFISH



Easy Blackened Swordfish image

This white fish is coated in a tasty seasoning blend and quickly blackened at high temperature to seal in the juices.

Provided by bobthebaker

Categories     Seafood     Fish     Swordfish

Time 10m

Yield 2

Number Of Ingredients 3

2 (6 ounce) fillets swordfish fillets
¼ cup melted butter
2 tablespoons Creole seasoning

Steps:

  • Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in.
  • Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 3.4 g, Cholesterol 126.5 mg, Fat 30.1 g, Fiber 0.7 g, Protein 34.1 g, SaturatedFat 16.4 g, Sodium 1736.1 mg

SWORDFISH HASH



Swordfish Hash image

Provided by Florence Fabricant

Categories     dinner, easy, lunch, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 medium to large boiling potatoes, peeled and diced
Salt
2 tablespoons cooking oil
1 large onion, chopped
1 1/2 cups cooked swordfish, diced
Juice of 1 lemon
Salt and freshly ground black pepper
1 tablespoon minced fresh parsley
1 tablespoon minced scallion
Poached eggs (optional)

Steps:

  • Place potatoes in boiling salted water and cook about 10 minutes, until barely tender. Drain.
  • Heat oil in large, heavy skillet. Add the potatoes and saute over medium-high heat until they begin to color. Add onion and continue to saute until onion and potato are golden. Fold in swordfish and cook for several minutes. Add lemon juice and cook a minute or so longer.
  • Season to taste with salt and pepper and fold in the parsley and scallion. Serve at once, topped, if desired, with poached eggs.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 511 milligrams, Sugar 3 grams, TransFat 0 grams

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