Swordfish With Olive Pine Nut And Parsley Relish Recipes

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SWORDFISH WITH OLIVE, PINENUT, AND PARSLEY RELISH



Swordfish with Olive, Pinenut, and Parsley Relish image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Garlic     Olive     Low Cal     Dinner     Pine Nut     Parsley     Swordfish     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

4 5- to 6-ounce swordfish steaks
1/2 teaspoon plus 1/8 teaspoon dried crushed red pepper
2 tablespoons extra-virgin olive oil, divided
1 1/4 cups thinly sliced shallots
2 large garlic cloves, minced
1/2 cup pitted brine-cured green olives, quartered lengthwise
3 tablespoons pine nuts, toasted
1/2 cup chopped fresh Italian parsley
1/3 cup dry white wine

Steps:

  • Sprinkle fish with 1/2 teaspoon red pepper, salt, and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.

GRILLED SWORDFISH WITH OLIVE, PINE NUT AND GOLDEN RAISIN RELISH AND GRILLED ROMAINE SALAD WITH SUMAC HONEY VINAIGRETTE



Grilled Swordfish with Olive, Pine Nut and Golden Raisin Relish and Grilled Romaine Salad with Sumac Honey Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons golden raisins
1 1/2 tablespoons unsalted butter
1 shallot, minced
2 tablespoons pine nuts, toasted
6 Castelvetrano olives, sliced
1 lemon, rind and pith removed and segments diced
1 tablespoon thinly sliced chives
Kosher salt and freshly ground black pepper
Two 8-ounce swordfish steaks
1/2 cup extra-virgin olive oil, plus more for drizzling
1 head romaine lettuce, tops and bottom trimmed and halved lengthwise
3 radishes, tops removed and sliced into eighths lengthwise
1/4 cup crumbled feta cheese
1/4 cup white wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
2 teaspoons sumac

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the golden raisins to a small bowl. Cover with 1/4 cup boiling water and allow to sit for 10 minutes to rehydrate and plump. Remove the raisins but reserve the liquid.
  • Heat a small saucepan over low heat with the butter. Add the shallots and cook until translucent, 3 to 4 minutes. Add the pine nuts and reserved raisins and stir to combine. Cook for another 2 minutes, then add 2 tablespoons of the reserved raisin liquid. Continue to cook until most of the liquid has reduced, about 5 minutes. Add the olives and chopped lemon, toss in the chives and season with salt. If the mixture gets too thick, you can add a little more of the liquid from the golden raisins. The relish should be thick and homogenous, but not too thin or saucy.
  • Preheat a grill pan over high heat. Drizzle the swordfish steaks on both sides with oil and sprinkle with salt and pepper. Place the swordfish onto the grill and cook without moving the fish for 2 minutes. When the fish starts to pull away from the pan, you know it's ready to turn. Turn the fish 90 degrees to create a crosshatch. Grill for another 2 minutes. Flip the fish, then repeat on the other side. Remove the fish onto a sheet tray lined with a rack. Transfer into the oven and bake for 8 minutes.
  • Drizzle the romaine lettuce with oil and sprinkle with salt and pepper. Place the lettuce onto the grill, cut side down, and grill for 2 to 3 minutes. Flip, then grill for another 2 minutes. Cut the grilled lettuce into 1-to 2-inch pieces and add to a large bowl along with the radishes and feta cheese.
  • Add the white wine vinegar, lemon juice, 1/2 cup oil, honey and sumac to a small bowl. Whisk to combine until emulsified. Season with salt. Drizzle some of the vinaigrette over the grilled romaine salad. Gently toss to combine. There will be leftover vinaigrette - it can be stored in an airtight container for up to 2 weeks.
  • To serve, top the grilled swordfish with some of the olive, pine nut and raisin relish. Drizzle with oil. Serve alongside the grilled romaine lettuce.

SWORDFISH WITH OLIVE, PINE NUT, AND PARSLEY RELISH



SWORDFISH WITH OLIVE, PINE NUT, AND PARSLEY RELISH image

Yield 4 servings

Number Of Ingredients 9

4 5 to 6-oz swordfish steaks
1/2 tsp plus 1/8 tsp dried crushed red pepper
2 tbs olive oil, divided
1-1/4 cups shallots, thinly sliced
2 large garlic cloves, minced
1/2 cup pitted brine-cured green olives, quartered lengthwise
3 tbs pine nuts, toasted
1/2 cup chopped fresh Italian parsley
1/3 cup dry white wine

Steps:

  • Sprinkle fish with 1/2 tsp red pepper, salt, and pepper. Heat 1 tbs oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tbs oil and shallots to skillet; saute over medium heat until golden, 3 to 4 minutes. Add 1/8 tsp red pepper, garlic and olives; saute 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.

SWORDFISH WITH OLIVE, PINE NUT, AND PARSLEY RELISH



Swordfish With Olive, Pine Nut, and Parsley Relish image

This light and easy recipe comes from Bon Appetit. DH and I enjoyed it. I actually used pimento stuffed green olives as those were the only olives I had on hand and it worked out fine. I cooked my swordfish a few more minutes on each side than the recipe called for.

Provided by Dr. Jenny

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 swordfish steaks (5-6 oz each)
1/2 teaspoon plus 1/8 tsp dry crushed red pepper
2 tablespoons extra virgin olive oil, divided
1 1/4 cups thinly sliced shallots
2 large garlic cloves, minced
1/2 cup pitted green olives in brine, quartered lengthwise
3 tablespoons pine nuts, toasted
1/2 cup chopped fresh Italian parsley
1/3 cup dry white wine

Steps:

  • Sprinkle fish with 1/2 tsp red pepper, salt and pepper.
  • Heat 1 Tb oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover.
  • Add 1 Tb oil and shallots to skillet; saute over medium heat until golden, 3 to 4 minutes. Add 1/8 tsp red pepper, garlic, and olives; saute 1 minute.
  • Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.

Nutrition Facts : Calories 380.2, Fat 22.8, SaturatedFat 3.8, Cholesterol 89.8, Sodium 383.4, Carbohydrate 11.5, Fiber 1.1, Sugar 0.6, Protein 29.4

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