Swordfish Surrender Recipes

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CAESAR-ROASTED SWORDFISH



Caesar-Roasted Swordfish image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
1 cup good mayonnaise
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 pounds center-cut swordfish steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, white and green parts (4 scallions)
2 tablespoons good olive oil
3 tablespoons drained capers
Lemon wedges, for serving

Steps:

  • Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
  • For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
  • Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
  • Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
  • Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

SWORDFISH SURRENDER



SWORDFISH SURRENDER image

Categories     Fish     Low Fat     Grill/Barbecue

Number Of Ingredients 9

1 large swordfish steak or 2 smaller steaks
½ cup soy sauce
½ cup strong tea
¼ t oregano
Cloves
½ cup sherry
½ t cinnamon
Pepper
1 clove garlic masked in marinade

Steps:

  • Mix all ingredients except the swordfish and then marinate the fish for 2 hours. Drain and wipe the fish dry with a paper towel. Broil or grill for about 15 minutes.

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

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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