Swordfish With Lemon Parsley Butter Sauce Recipes
LEMON PARSLEY SWORDFISH
This dish looks impressive and is easy to prepare-a winner in my book! I like that it comes together fast enough for a family weeknight meal but is special enough to serve guests for Sunday dinner. -Nathan Leopold, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place fish in a greased 13x9-in. baking dish; sprinkle with salt. In a small bowl, combine 1/4 cup parsley, oil, lemon juice, garlic and pepper flakes; spoon over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, basting occasionally, 15-20 minutes. Sprinkle with remaining parsley.
Nutrition Facts : Calories 390 calories, Fat 26g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 171mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
GRILLED SWORDFISH WITH LEMON-BASIL BUTTER
Swordfish is a great choice for grilling, and topped with fresh lemon basil butter, it makes a quick flavorful meal with very little fuss.
Provided by Lynne Webb
Categories Seafood
Time 20m
Number Of Ingredients 10
Steps:
- Preheat a gas or charcoal grill to high heat.
- Cut each swordfish steak in half, drizzle with lemon juice and let stand for 1 minute. Rub both sides of each steak with olive oil, salt and pepper and set aside.
- Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. Set aside until ready to serve.
- Oil the grill grates and add the fish. Grill the swordfish steaks until opaque throughout, 3-1/2 to 4-1/2 minutes per side. To avoid drying out the fish, do not leave unattended.
- Top each piece of fish with about 1 tablespoon of the lemon-basil butter just as it comes off the grill. Rest for 3 minutes before serving.
Nutrition Facts : Calories 564 kcal, Carbohydrate 11 g, Protein 54 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 207 mg, Sodium 465 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 18 g, ServingSize 1 serving
SWORDFISH WITH LEMON PARSLEY SAUCE RECIPE - (4.4/5)
Provided by GratefulSea
Number Of Ingredients 10
Steps:
- Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper. Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally. Place oven rack in uppermost position and preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over (consider adding capers at this point). Sprinkle lightly with fleur de del (aka salt). Garnish with lemon wedges and serve.
SWORDFISH WITH TOMATO, BASIL AND LEMON
I have had this recipe for about 10 years or so and just pulled it out again. It was memorable enough to make again!
Provided by Cook4_6
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- In a small bowl, stir together first 7 ingredients.
- Place swordfish on foil lined baking sheet and brush them lightly with the basting sauce. Broil the fish four inches from the heat until opaque on top. 3-4 minutes.
- Coarsely chop tomato and parsley and add them to the remaining basting sauce.
- Turn the fish steaks and spoon the tomato-basting sauce mixture over them.
- Bake until fish is firm and just flakes when tested with a fork. 3-4 minutes longer.
Nutrition Facts : Calories 361, Fat 17, SaturatedFat 3.9, Cholesterol 90.6, Sodium 807.7, Carbohydrate 3.1, Fiber 0.9, Sugar 1.4, Protein 46.7
SWORDFISH STEAKS WITH LEMON-PARSLEY SAUCE
Categories Garlic Broil Marinate Low Carb Low/No Sugar Lemon Spring Parsley Swordfish Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper.
- Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally.
- Preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over. Sprinkle lightly with fleur de sel. Garnish with lemon wedges and serve.
POACHED SWORDFISH WITH LEMON-PARSLEY SAUCE RECIPE
Provided by Lulubelle
Number Of Ingredients 10
Steps:
- Use the butter to grease the bottom and halfway up the side of the slow cooker. Arrange the onion slices over the bottom of the slow cooker, pressing them into the butter so that they stay in place. Pour in the water. Cover and cook on high for 30 minutes Place a swordfish steak over each onion slice. Thinly slice the lemon; discard the seeds and place the slices over the fish. Cover and cook on high for 45 minutes or until the fish is opaque. Transfer the (well-drained) fish to individual serving plates or to a serving platter Add the oil,lemon juice, mustard and pepper, if using, to a bowl; whisk to combine. Immediately before serving the swordfish, fold in the parsley. Evenly divide the sauce between the swordfish steaks. For a Swordfish Salad: Triple the amount of lemon-parsley sauce and toss 2/3 of it together with 8 cups of salad greens. Arrange 2 cups of greens on each serving plate. Place a hot or chilled swordfish steak over each plate of the dressed greens. Spoon additional sauce over the fish.
SWORDFISH WITH LEMON , PARSLEY BUTTER SAUCE
Steps:
- In a large skillet melt the 3 tablespoons of butter over medium high heat. Add ½ of the lemon juice, parsley and the fillets of swordfish. Cook over medium heat until the fillets are cook all the way through. Salt and pepper Remove the fillets from the pan and set aside. Add the remaining 1 tablespoon butter and ½ of the lemon juice remaining to the skillet and cook until the butter is melted. Pour over the fish and sprinkle more parsley over the fillets
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SWORDFISH IN LEMON GARLIC SAUCE / THE GRATEFUL GIRL …
From thegratefulgirlcooks.com
Estimated Reading Time 5 mins
- Preheat oven to 400 degrees. Let swordfish come to room temperature for 30 minutes before cooking. Pat fish really dry with a paper towel, then lightly season with salt and pepper.
- Heat olive oil in a large, OVEN-PROOF skillet until very hot (but not smoking). Carefully add swordfish fillets to skillet. Cook for 2-3 minutes, until golden brown on bottom. Turn fish over and cook the other side 2-3 minutes, as well. Place skillet (and swordfish) into hot oven. Bake swordfish for between 7 and 12 minutes (time will vary based on thickness of swordfish). Begin checking fish after 6 minutes have passed. Once the fish flakes easily with a fork, it will be ready.
- While swordfish is baking, make the lemon garlic sauce. Place butter and olive oil in a small skillet. Cook on low heat until butter is melted. Add minced garlic and red pepper flakes. Stir and cook mixture on very low heat for about a minute (being careful NOT to burn the garlic).
- Add white wine to the skillet, and using medium heat, bring the liquid to a simmer. Cook the sauce for 3 minutes, stirring often. The liquid will reduce a bit in volume as it cooks.
LEMON GARLIC SWORDFISH RECIPE | CHEW OUT LOUD
From chewoutloud.com
- Preheat oven to 400F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
- Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
- In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven.
- Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well.
GRILLED SWORDFISH RECIPE WITH LEMON-BUTTER
From saltpepperskillet.com
- Marinate the swordfish (optional) with lemon juice, thyme sprigs, peppercorns for 10 to 15 minutes.
- Brush the fish with oil (if not marinated) and season on all sides with Kosher Salt and freshly ground pepper.
- Grill for 3 to 8 minutes per side, or until internal temperature reaches 140° F. The fish should be browned on the outside and still slightly pink on the inside.
PAN SEAR SWORDFISH WITH LEMON GARLIC SEAFOOD BUTTER …
From bsugarmama.com
- Heat a medium-sized pan, drizzle with olive oil and place on medium heat. Season your fish with salt and pepper on both sides and dust with flour. Pat excess flour off the fish. Place your fish in the heated sauce pan. Sear your fish for 3 minutes on each side.
- Turn your heat down to medium and continue to cook your fish for about 4 more minutes on each side. The olive oil will begin to draw up. When this happens, add 2 tablespoons of butter to the pan and continue to cook your fish in the oil and butter mixture.
- Turn on low and continue to watch your fish. You want your fish to be slightly brown and crisp around the edges. To check the temperature on the inside of the fish, use a food thermometer to check the temperature. If the temperature reaches 120 degrees or above then the fish is okay. But cook to your liking.
- Combine the wine, lemons and shallots in a medium saucepan and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 20 minutes, stirring occasionally and mashing the lemons with the back of a spoon to break up into pieces. Add the cream and cook until reduced by half, about 3 minutes.
GRILLED SWORDFISH WITH BUTTER, LEMON & CAPER SAUCE - A ...
From ahintofrosemary.com
- Melt 4 tablespoons butter in a small saucepan over medium low heat. Stir constantly until the butter is light brown, about 3 minutes.
- Cut the lemon slices into quarters and trim away any excess white fiber. Add them (with their juice) and the capers, to the saucepan. Reduce the heat and cook, shaking the pan several times, until the lemon and capers are heated through, about 1 minute. Taste for and correct seasoning.
- Light or preheat a grill or preheat the broiler. Brush the swordfish with olive oil on both sides. Lightly season with salt and freshly ground pepper.
- Grill or broil the swordfish about 4 inches from the heat, turning once, until charred outside and still slightly pink in the center (3 to 4 minutes per side).
PAN-SEARED SWORDFISH WITH A PEPPERCORN & LEMON …
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Estimated Reading Time 1 min
SWORDFISH DRIZZLED IN LEMON GARLIC SAUCE - CT - MA - RI
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BROILED SWORDFISH WITH BROWNED-BUTTER RED PEPPER …
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SWORDFISH WITH TARRAGON AND LEMON - NECESSARY …
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PAN-ROASTED SWORDFISH WITH GARLIC & PEPPER BUTTER …
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SWORDFISH RECIPE WITH LEMON GARLIC SAUCE
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SWORDFISH WITH LEMON-CAPER SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 27 minsServings 4
- Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm.
- Add wine to pan, scraping pan to loosen browned bits. Add shallots, and cook until liquid nearly evaporates (shallots will be soft). Add chicken broth and lemon juice, and cook until liquid is reduced by about one-third. Remove from heat. Add butter, stirring until butter melts. Stir in remaining 1/4 teaspoon salt, parsley, and capers. Serve sauce over fish, and garnish with lemon slices, if desired.
PAN-FRIED SWORDFISH WITH LEMON-CAPER BUTTER AND SALTED ...
From gourmettraveller.com.au
Servings 4Category Midweek DinnerAuthor Brigitte HafnerEstimated Reading Time 2 mins
- For salted potatoes, place potato in a small saucepan and cover with cold water. Bring to the boil, then add enough salt until the water tastes like the sea (about 1½ tbsp per 1 litre water). Cook potatoes until tender (10-15 minutes; the time will depend on the size of the potatoes). Drain, and leave in pan to steam dry a little before serving.
- Meanwhile, heat a large non-stick frying pan and a small, heavy frying pan over high heat. Season both sides of fish to taste and when the non-stick pan feels hot, drizzle in enough oil to just cover the pan. Add fish and cook, turning halfway, until flaking easily on the outside but still pink in the centre (2-3 minutes each side). Remove fish from heat and keep warm. Meanwhile, add butter to the small pan and watch over it as it begins to foam and turn nut-brown (3-4 minutes). When butter is dark brown, and smells toasty and caramelised (1 minute), add capers and a good squeeze of lemon juice to taste. Spoon lemon-caper butter over fish and serve with salted potatoes.
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