Swordfish With Artichokes And Onions Recipes

SEARED SWORDFISH WITH ARTICHOKE AND OLIVE

Steps:

• Preheat the oven to 275 dgrees F.
• In an oven-safe non-stick frying pan over high heat, add the grapeseed oil and then sear the swordfish fillets on both sides.
• Transfer the frying pan and fillets to the oven for a few minutes ONLY to help the fillets cook through -- ideally, you will remove the fish when they are medium-rare.
• Trim the artichoke, cut in half and remove the choke.
• Cut each half into half again, put into a pan containing water, the lemon juice and salt; and cook until tender.
• To make the sauce, put the soy sauce, mirin, olive oil, black olive paste, garlic and chicken stock into a saucepan, stir, and gently heat.
• Just before serving, wilt the rocket in the sauce and then remove with a slotted spoon onto a plate.
• To serve, warm 4 plates; place the wakame in the center, with the swordfish on top of it; place an artichoke quarter by the side of the fillet; garnish with parsley, scallions, rocket and tomato.
• You may dress the fillet with sauce or pass the sauce separately.

SWORDFISH WITH ARTICHOKES AND ONIONS

Steps:

• 1 Trim the artichokes down to the central cone of pale green leaves. With a small paring knife, peel the base and stems of the artichokes. Slice off the stem ends. Cut the artichokes in half lengthwise. Scoop out the chokes. Cut the hearts into thin slices. 2 In a large skillet, heat the oil over medium heat. Pat the swordfish dry and cook until browned on both sides, about 5 minutes. Sprinkle with salt and pepper. Remove the fish to a plate. 3 Add the onions and artichokes to the pan. Cook over medium heat, stirring frequently, until the onions are wilted, about 5 minutes. Stir in the anchovies, tomato paste, water, oregano, and salt and pepper to taste. Bring to a simmer and lower the heat. Cook 20 minutes or until the vegetables are tender, stirring occasionally. 4 Push the vegetables to the outside edge of the pan and return the fish to the skillet. Baste the fish with the sauce. Cook 1 to 2 minutes or until the fish is heated through. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES

Steps:

• Heat oil in large heavy skillet over high heat.
• Season swordfish generously with salt and pepper.
• Sauté until browned on both sides.
• Transfer fish to a platter.
• Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
• Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.

SEARED SWORDFISH WITH ARTICHOKE AND OLIVE (TETSUYA)

Steps:

• Preheat the oven to 275 dgrees F.
• In an oven-safe non-stick frying pan over high heat, add the grapeseed oil and then sear the swordfish fillets on both sides.
• Transfer the frying pan and fillets to the oven for a few minutes ONLY to help the fillets cook through -- ideally, you will remove the fish when they are medium-rare.
• Trim the artichoke, cut in half and remove the choke.
• Cut each half into half again, put into a pan containing water, the lemon juice and salt; and cook until tender.
• To make the sauce, put the soy sauce, mirin, olive oil, black olive paste, garlic and chicken stock into a saucepan, stir, and gently heat.
• Just before serving, wilt the rocket in the sauce and then remove with a slotted spoon onto a plate.
• To serve, warm 4 plates; place the wakame in the center, with the swordfish on top of it; place an artichoke quarter by the side of the fillet; garnish with parsley, scallions, rocket and tomato.
• You may dress the fillet with sauce or pass the sauce separately.

GRILLED SWORDFISH WITH TOMATO ARTICHOKE SALSA

Steps:

• Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag.
• Marinate fish for 30 minutes turning frequently.
• In small bowl, combine tomatoes, artichoke hearts, onion, corn and cilantro.
• Add seasonings if desired.
• Set aside while swordfish is marinating.
• Remove swordfish from bag and discard remaining marinade.
• Grill for approximately 5 minutes per side.
• Top with salsa and serve.

PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS

Steps:

• Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
• Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.