Swordfish..how do you cook it?!
Answers: Any simple, wholesome recipies anyone? I've got swordfish steaks and don't know what to do with them. (POLITE answers please!)
With swordfish, I like to keep it simple........pan fried in some butter, olive oil, salt, pepper and a bit of lemon and garlic if you like.....you want to taste the fish, NOT the seasonings....swordfish is a steak, remember?? Treat it like one.....I like mine seared with a bit of red in the middle......Enjoy!!!
Christopher
flame grilled with a little splash of fresh lime juice
LEMON BARBECUED SWORDFISH STEAK
3 pounds swordfish steaks, 1 inch thick
1 tablespoon fresh lemon peel, grated
3/4 cup freshly squeezed lemon juice
3/4 cup vegetable oil or olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon oregano
2 teaspoons Gold's prepared horseradish
1 pinch each garlic and onion powder
1 pinch paprika
olive oil spray
fresh lemon slices, for garnishing
Spray an ovenproof dish lightly with Pam or olive oil spray. Place
fish in the dish and spray fish also.
Combine remaining ingredients (except for garlic powder. onion powder,
and paprika) and marinate in refrigerator overnight.
The next day, drain and reserve marinade for basting; pour marinade
into a small saucepan, bring to a boil and allow to cool.
Meanwhile, grease the grill lightly with Pam or olive oil spray.
Season the fish well with salt, pepper, garlic powder, onion powder
and paprika.
Place swordfish steaks over hot coals and grill approximately 10
minutes per side, basting often with the reserved marinade.
Serve with fresh lemon slices.
OR
Swordfish Steak Marseillaise
:
4.00 Swordfish steaks (3-4 lbs)
0.50 c Mushrooms chopped
1.00 tb Shallots chopped
1.00 tb Parsley chopped
1.00 tb Pepper green chopped
1.00 tb Pimento chopped
1.00 tb Onion chopped
1.00 tb Celery leaves chopped
0.50 c Crab cooked
0.50 c Shrimp cooked
0.50 c Cod or whiting cooked
0.25 ts Thyme
0.25 ts Nutmeg
0.25 ts Mace
0.25 ts Allspice
1.00 tb Butter
1.00 tb Bacon fat
Salt to taste
Pepper to taste
Combine all ingredients except swordfish, butter and bacon fat.
Mix well then process using the finest blade to make a paste.
Melt butter, add bacon fat then saute the paste for 5 minutes over low heat.
Set aside.
Brush both sides of the swordfish with oil and brown quickly under a broiler.
Keep warm.
Oil a large sheet of brown paper or vegetable parchment.
Spread half the crab mixture on the paper.
Lay the browned swordfish on the mixture then cover the swordfish with the remainder of the crab.
Fold the paper to cover and enclose the fish and twist the ends.
Place the bundle on a greased cookie sheet.
Bake at 350/F for 50 minutes; turn once after 25 minutes.
Serve with lemon butter flavoured with garlic.
I love to pan sear the swordfish in olive oil, garlic, capers, olive oil, lemon and breadcrumbs. You can take all the ingredients, except the breadcrumbs, and heat until garlic is slightly golden. Then add breadcrumbs with some additional butter.
Sear the swordfish in olive oil and butter in the pan. Then place the hot crumb mixture on top of the swordfish to eat.
Very good.
Lay in a buttered baking dish...baste with a mixture of melted butter,lemon,and dill....bake at 350 check after 10 mins...baste again....Its best to pull from the oven just before done and let it set .the carry over heat will finish cooking it and will keep it from drying out.
Pan -seared or grilled yields the best flavor. It can be topped with a mediterrean salsa:
2 cups chopped tomatoes
1/4 cup chopped onion
1/8 cup chopped kalamata olives
1/4 cup shopped mango (optional)
1 tsp minced mint leaves
1 tsp fresh parsley
2 tsp fresh lime juice
2 tbs olive oil
add salt/pepper to taste
Mix well let sit for about an hour
Top swordfish with a few spoonfuls
Swordfish a la Siciliana!!!
you will need..
3 ounces raisins
5 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
1/2 pound ripe tomatoes, diced
10 green olives, pitted and minced
2 ounces pine nuts
1/4 cup capers
2 pounds swordfish steaks
salt and pepper to taste
here's how you do it....
*Soak raisins in lukewarm water for 30 minutes. Drain and set aside.
*Preheat oven to 400 degrees F (200 degrees C).
*Heat olive oil in a large saucepan or skillet over high heat. *Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
*Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce.
* Bake in preheated oven for 15 to 20 minutes, until steaks are firm.
1/2 cup orange juice
1/4 cup honey
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
1/2 teaspoon ground ginger
4 6-ounce swordfish steaks (each about 3/4 inch thick)
Cooked white rice
PreparationCombine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. Add fish and turn to coat. Let marinate at room temperature 1 hour, turning occasionally.
Preheat broiler. Remove fish from marinade; place on broiler rack. Transfer marinade to small saucepan and boil 1 minute. Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side. Transfer fish to plates and serve with rice.
Substitute the swordfish for the "tuna" in this recipe. They're very similar.
Per person, you will require:
Fresh tuna fillet
3oz (75g) basmati rice
Generous handful of coriander, cilantro in US (roughly chopped)
3 tomatoes (deseeded and finely chopped)
2 large garlic cloves (very finely chopped)
1 spring onion, scallion in US (finely chopped)
3 inches of cucumber (peeled, deseeded and finely chopped)
1 red Birds' Eye chilli pepper (finely chopped, seeds in)
Extra virgin olive oil
Few drops of white wine vinegar
Salt/freshly ground black pepper
Vegetable or sunflower oil for griddling
Mix the tomatoes, garlic, spring onion, cucumber, chilli pepper and half of the coriander with a good splash of extra virgin olive oil, season to taste with salt and freshly ground black pepper. Cover with clingfilm and place in the fridge for about an hour for the flavours to infuse, or even better, prepare this the night before!
Boil the rice as per the instructions on the packet and when ready, mix through the remaining chopped coriander and season with salt.
Oil the tuna fillets lightly with vegetable or sunflower oil (do NOT oil the pan) and cook for about a minute each side on a very hot griddle pan. The fillets should be cooked on the outside only and remain deliciously moist and pink in the centre. Place them on the bed of rice and spoon some salsa over the top. If you do not have a griddle pan, an ordinary, non-stick frying pan can be used, but the fillets should be cooked for slightly longer.
Barbecued swordfish
Ingredients :
For the marinade:
2 tablespoon lemon juice
4 tablespoons orange juice
1 table spoon soy sauce
2 tablespoons tomato purée
1 teaspoon crushed garlic
1 teaspoon oregano
2 teaspoon fresh parsley
black pepper
900g swordfish
1 tablespoon soft butter
Recipe :
Make the marinade:
Mix the orange and lemon juice, soy sauce, tomato purée, garlic, oregano, parsley, salt and black pepper together in a bowl.
Stir well and marinade fish for at least 2 hours, turning after an hour.
Build a barbecue, when coals are glowing, butter the grill and place the fish on top.
Coat with marinade and cook on one side for 5 minutes, then turn and coat the other side.
Once cooked, the fish should be a light brown colour and firm to the touch.
Put the fish on a plate and sprinkle with the rest of the marinade.
Serve with polenta.
Advice :
Recommended wines:
Chardonnay
Sancerre, Pouilly
Saumur champigny
St Véran