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To submit a Swordfish recipe .
Blackened Swordfish
Prepare 6- to 8-ounce fish steaks or fillets, preferably
more than 1/2 inch thick, skin removed. Use prepared or store
bought Blackening Seasoning or combine the following ingredients:
1 tbsp fine chopped fresh or 1 1/2 tsp dried thyme
leaves
1 tbsp finely chopped fresh or 1 1/2 tsp dried marjoram or dried
oregano
1 1/2 tsp cayenne pepper
2 tsp salt
1 tsp freshly ground white pepper
Set aside 1/4 cup pure olive oil
Note: If your using fillets, pull out any
small bones.
Method:
Thoroughly combine the chopped herbs, cayenne, salt, and pepper
in a medium mixing bowl. Heat an iron skillet over high heat until
the metal takes on a dull, matte appearance, which indicates it
is almost red-hot. Depending on your stove, this will take 5 to
10 minutes. Coat the fillets on both sides with half the olive
oil and then pat only one side with the herb mixture. With the
heat still on high, place the fillets in the pan, herb side down
(they'll smoke like crazy ) for about 2 minutes. Turn the fillets
over into a second saute pan - preferably non-stick- containing
the rest of the olive oil, set over medium heat. Cook the fillets
for 2 to 6 minutes more, depending on thickness.
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Broiled Lemon Caper Swordfish
2 pounds swordfish
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
1/4 cup lemon juice
1 garlic clove, crushed
1 1/2 tablespoons Capers
1/2 teaspoon lemon peel, grated
Brush swordfish with olive oil. Sprinkle with salt
and pepper. Place on a rack inside a broiler pan and place 4"
from the heat. After 4 minutes, turn once and cook another 4 minutes.
Meanwhile, combine olive oil, lemon juice, crushed garlic clove,
capers, and grated lemon peel in a saucepan. Cook over low heat
for 2 to 3 minutes. Serve the sauce over the swordfish. Serving
Size: 4
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Broiled Swordfish Steaks
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/4 teaspoon ground black pepper
4 (6-oz.) swordfish steaks
1/3 cup tartar sauce
In a small saucepan over low heat, combine olive
oil, butter, Dijon mustard, vinegar and black pepper; whisk until
melted and smooth. Place swordfish steaks on a broiler pan. Brush
the tops with oil and mustard basting sauce. Broil approximately
3 inches from the heating element for 6 minutes. Turn, baste the
other side, and broil another 5 minutes. The center should still
be just a little pink. Serve with tartar sauce. Serving Size:
4
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Broiled Swordfish with Sweet
Red Pepper Sauce
1 tablespoon butter
2 cloves garlic, peeled and chopped
1 teaspoon salt, divided
1 cup dry white wine
1 large red bell pepper, seeded and diced
1/4 cup Carnation Instant Nonfat Dry Milk
1/2 teaspoon paprika
4 (6-oz.) swordfish steaks
1 clove large garlic, halved
1/4 teaspoon ground black pepper
Melt butter over medium heat in a small skillet.
When foam subsides, sauté chopped garlic for 1 minute,
until fragrant; season with half the amount of salt. Add wine
and red bell pepper. Bring to a simmer over medium-high heat and
cook until liquid is almost totally evaporated, about 15 minutes.
Transfer to a blender, add dry milk and paprika and process until
smooth. Transfer to a saucepan and hold warm over low heat.
Rub swordfish all over with halved garlic. Season
with remaining salt and pepper. Place on broiler pan and cook,
4 inches from broiler for 4 minutes. Turn and broil another 3
minutes, or until fish flakes easily with a fork. Pour sauce over
fish and serve warm. Serving Size: 4
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CHARBROILED SWORDFISH WITH CITRUS SALSA
4 5-oz swordfish steaks
1 Ruby red grapefruit peeled
2 Oranges peeled & sectioned
2 Limes peeled & sectioned
1 Lemons peeled & sectioned
1 cup Red, green, and yellow bell pepper finely chopped
1 med Red onion finely diced
1 tb Cilantro chopped
1 tb Mint chopped
1 oz Tequila
1 tb Corn oil
1 dash Salt
1 dash Black pepper
Prepare the Citrus Salsa. Mix all ingredients except
swordfish, corn oil, salt, and pepper and let marinate for a couple
of hours. Grill the Swordfish. Season the swordfish steaks with
salt and pepper to personal taste. Brush lightly with one tablespoon
corn oil. Grill. Spoon the Citrus Salsa over the charbroiled swordfish
steaks. Garnish with mint sprigs. Serve with saffron rice, fresh
asparagus, and baby carrots. Makes 4 servings.
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Easy Pan-fried Swordfish
Courtesy of
Virginia Beck
4 swordfish steaks, about 3/4 inch in thickness
1/3 cup flour
1/2 teaspoon salt (or to taste)
pepper
1 tablespoon each of butter and vegetable oil.
1/3 cup sliced almonds, toasted
1/4 cup (or so) dry Vermouth
Use a large, heavy skillet or stove top griddle for these. Place it over low heat while you are coating the fish. Toast the sliced almonds in a small dry frying pan until lightly browned. Stir often and watch closely -- they burn easily. Set aside Mix the flour with salt and pepper, rinse the fish, shake off excess water, and coat each side lightly with the flour. Turn up the heat under the pan or griddle to medium. When a drop of water sizzles in the pan, add butter and oil. (I always spray the pan with Pam first) Fry fish for about 4 minutes on each side, until browned. When fish is just opaque throughout, remove to a platter. Add Dry Vermouth to the pan, scraping to incorporate loose bits, then add toasted almonds. Top swordfish steaks with the almond mixture and serve. My family prefers swordfish cooked this way. I find it easier to prepare (and tastier too.)
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Garlic Pepper Swordfish with
Parsley Salsa
1/2 cup extra virgin olive oil
6 cloves garlic, crushed and divided
1 tablespoon cracked black peppercorns
1/2 cup coarsely chopped fresh parsley
2 tablespoons extra virgin olive oil
1 tablespoon Capers
1 tablespoon brown mustard
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
4 (6-oz.) swordfish steaks
Combine 1/2 cup olive oil, 4 crushed garlic cloves,
and 1 tablespoon cracked black peppercorns in a small, heavy saucepan.
Bring to a boil over medium heat. Remove from heat and let sit
at room temperature to steep. Preheat grill. Meanwhile place parsley
and remaining garlic in a food processor; pulse until finely chopped.
Add remaining 2 tablespoons of oil, capers, mustard, half the
salt and pepper and process until smooth; transfer to a small
bowl and set aside. When ready to grill, brush each swordfish
steak with garlic-pepper oil and season with salt. Place swordfish
on a lightly oiled grill. Cook, basting once or twice with garlic-pepper
oil, until done, about 8 minutes. Place swordfish on individual
dinner plates and garnish each serving with a dollop of parsley
salsa. Serve immediately. Serving Size: 4
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Grilled Herb-Crusted Swordfish
with Lemon Butter
1/2 cup butter, slightly softened
2 tablespoons fresh-squeezed lemon juice
2 teaspoons finely grated lemon peel
1/8 teaspoon cracked black peppercorns, or to taste
1 1/2 cups chopped fresh herbs, such as oregano, mint, etc.
1/3 cup olive oil
4 (6-oz.) swordfish steaks, skin and any black meat removed
1/2 teaspoon salt
Combine butter, lemon juice, lemon peel and cracked
peppercorns in a small mixing bowl; set aside. Mix the herbs and
oil together in a small bowl; press on as much as will stick to
the fish. Cover and refrigerate steaks in their herb crusts for
at least 1/2 hour and as long as 3 hours. Preheat a grill or broiler
and broiler pan. Right before cooking, oil the grill or broiler
pan. Season fish with salt, then lay swordfish steaks on grill
or broiler pan. Cook for 3 to 5 minutes each side or until firm
and opaque; remove to warm plates. Top each steak with 1 tablespoon
of the lemon butter; serve the remaining lemon butter to add as
desired. Serving Size: 4
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Grilled Swordfish with Barbecue
Sauce
2 pounds swordfish
1 cup ketchup, divided
1/3 cup lemon juice
1/4 cup oil
2 teaspoons Worcestershire Sauce
1 garlic clove, crushed
1/2 cup onion, chopped
1/4 cup water
1 teaspoon sugar
1/4 cup liquid hot pepper sauce
1 bay leaf
Place swordfish in a single layer in a shallow baking dish. Combine
1/2 cup ketchup, lemon juice, oil, worcestershire sauce, and crushed
garlic clove. Pour the sauce over the fish then cover and refrigerate
for about 1 hour, turning the fish once. Remove the fish, reserving
the marinade. Use half for basting the fish while grilling. Combine
the remaining half with 1/2 cup ketchup, chopped onion, water,
sugar, liquid hot pepper sauce, and bay leaf. Simmer for about
20 minutes, or until thick. Meanwhile, grill the fish over moderately
hot coals for 8 minutes; basting often. Turn and cook 7-8 minutes
longer, or until fish flakes easily. Serving Size: 6
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Grilled Swordfish Quesadillas
with Sweet Corn Relish
2 tablespoons chopped fresh cilantro, divided
2 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon ground black pepper, divided
12 ounces swordfish
1 cup fresh or frozen corn kernels, (thawed if frozen)
1/2 cup diced seeded tomato
2 tablespoons rice vinegar
1 serrano chile, seeded and minced
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
4 ounces Monterey Jack cheese, shredded
4 (10-in.) flour tortillas
In a small bowl, combine half the cilantro, oil,
garlic and half the pepper. Evenly coat swordfish with this mixture
and allow to marinate, refrigerated, for at least 1 hour. Preheat
grill. While the grill is heating, combine corn, tomato, vinegar,
serrano, butter, salt and remaining black pepper in a small saucepan.
Heat over medium heat until butter melts. Mix well, cover and
hold warm while fish cooks. Set aside about 1/3 of a cup for garnish.
Grill swordfish on a lightly oiled grill, about 4 minutes per
side, or until fish is thoroughly cooked (do not overcook). Flake
with a fork into bite-sized pieces and combine with corn mixture
and Monterey Jack cheese in a medium bowl; toss gently to combine.
Spread mixture evenly between two tortillas. Cover with remaining
tortillas and press down lightly. Heat a large skillet over medium
heat, and cook quesadillas (one at a time) for 2 to 3 minutes
on each side until cheese melts and outside is lightly browned.
Remove from pan and cut into wedges. Garnish with reserved corn
relish. Serving Size: 4
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Marinated Swordfish Kabobs
1 tablespoon garlic, peeled and minced
1 tablespoon grated ginger root
1/3 cup fresh lemon juice
2 cups oil
1 bay leaf, crumbled
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 pounds swordfish, cut into 1-1/2 inch pieces
For the marinade: Combine the garlic, ginger and
lemon juice in a nonreactive mixing bowl. Whisk in the oil a little
at a time. Add the bay leaf, salt and pepper. Place the swordfish
in a nonreactive container or a 1-gallon zip-lock plastic bag.
Pour the marinade over the swordfish and refrigerate 1 to 2 hours.
Remove the swordfish from the marinade and thread it onto presoaked
bamboo skewers.
To grill, lightly brush the grill with vegetable
oil. Lay the swordfish kabobs on the grill and cook for 6 to 8
minutes, turning often and basting with the warm marinade. Because
of the high oil content of the marinade, baste sparingly to avoid
grill flare-up. Serve hot. Serving Size: 4
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Microwaved Oriental Swordfish
Steaks
1 pound swordfish
2 tablespoons orange juice
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon parsley, chopped
2 teaspoons sesame oil
1 teaspoon lemon juice
1/4 teaspoon oregano
1/8 teaspoon pepper
1 garlic clove, crushed
8 ounces water chestnuts, sliced
In a shallow microwave-safe dish, arrange swordfish
steaks with thickest areas to the outside of the dish. In a bowl
combine orange juice, soy sauce, ketchup, chopped parsley, sesame
oil, lemon juice, oregano, pepper, and crushed garlic clove. Pour
over the fish; cover, and refrigerate for 30 minutes, turning
once. Top with sliced water chestnuts. Cover and microwave on
high for 4 to 5 minutes, rotating the dish after 2 minutes. Let
stand, covered, for 2 to 3 minutes. Serving Size: 4
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Parchment Baked Swordfish
1 tomato, chopped
1 cup mushroom, sliced
1 red onion, diced
1 green bell pepper, diced
1 1/2 pounds swordfish
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 teaspoon lemon pepper
4 ounces feta cheese, crumbled
In a bowl, combine chopped tomato, sliced mushrooms,
diced red onion, and diced green bell pepper. Wash swordfish steaks
and pat dry. Rub olive oil over the fish and season with garlic
salt and lemon pepper. Fold 4 each, 12'' x 8'' piece of parchment
paper in half lengthwise; open flat. Divide the fish into 4 portions
and place one fish on the right side of the fold. Top with an
evenly divided portion of the tomato mixture, then fold the left
side over and crimp the edges to form a tight seal. Repeat with
reamaing fish. Place on baking sheets and bake at 350 degrees
for 10 to 15 minutes, or until done. Serve with feta cheese crumbled
on top of fish. Serving Size: 4
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Swordfish Piccata
4 (6-oz.) ½-inch swordfish cutlets
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons Capers
Preheat broiler. Season swordfish with pepper and
place on a broiling pan. Broil fish for 1½ minutes on each
side or until fish turn opaque. Remove swordfish from pan and
place on a heated serving platter. Sprinkle with parsley, lemon
juice and capers. Garnish with lemon slices, if desired.
Nutritional analysis per (6-oz. serving)
Calories: 132 Protein: 19 g Carbohydrates: 0.70 g
Fat: 5 g Cholesterol: 60 mg Sodium: 56 mg
Serving Size: 4
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Swordfish Salad
2 pounds swordfish fillets (Also works well with
Florida mahi-mahi or shark)
¼ cup chopped green onions
2 teaspoons cilantro, chopped
¼ cup olive oil
½ teaspoon dried basil
3 tablespoons wine vinegar
½ teaspoon salt
2 tablespoons capers
½ teaspoon white pepper
3 garlic cloves, minced
Salad greens
Cut fish into 1-inch pieces and broil 5 to 6 inches
from heat, for 3 to 5 minutes until it flakes easily. Remove from
heat and transfer to a cool plate; set aside. Combine remaining
ingredients, except salad greens. Mix well and put in a flat-bottom
container with a lid. Place fish in a single layer in marinade
and close lid tightly; chill two hours.
Remove fish from marinade and arrange on salad greens. Yield:
6 servings.
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Swordfish Skewers with Pears
1 pound swordfish, diced
2 pears, diced
1/4 cup water
1 teaspoon cornstarch
2 tablespoons lemon juice
1 tablespoon butter
1 tablespoon green onion, chopped
3/4 teaspoon liquid hot pepper sauce
1/4 teaspoon salt
1 lime, sliced
1 package skewers
Dice swordfish and pears. Alternate on skewers diced
swordfish and diced pears.
In a small saucepan, mix water and cornstarch. Heat to boiling,
stirring constantly, and cook until thickened. Remove from the
heat. Stir in lemon juice, butter, chopped green onions, liquid
hot pepper sauce, and salt. Brush the fish and pears generously
with the marinade. Broil the skewered mixture 4" from the
heat, turning once, for 6 to 8 minutes, or until fish is no longer
translucent and flakes easily. Baste often then serve with sliced
lime. Serving Size: 4
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Swordfish with Spicy Almond
Crust
1 cup fresh parsley leaves
1/2 cup whole natural almonds, toasted
1/4 cup lemon juice
2 tablespoons water
1 1/2 teaspoons grated orange peel
2 cloves large garlic, coarsely chopped
1/2 teaspoon (to 1 tsp.) ground cumin
1/2 teaspoon salt
4 (6-oz.) swordfish steaks, 3/4-inch thick
1 lemon, sliced
Heat oven to 400°F. Combine all ingredients
except fish and lemon slices in bowl of food processor fitted
with steel blade. Pulse on and off until mixture forms a rough
paste. Place fish in shallow baking pan. Spread tops evenly with
almond mixture. Bake in center of oven 12 to 15 minutes until
fish is opaque throughout. Remove from oven. Garnish with lemon
slices.
Note: Other firm-fleshed white fish, such as halibut, can
be substituted for the swordfish.
To toast almonds, spread in an ungreased baking
pan. Place in 350°F oven and bake 5 to 10 minutes or until
almonds are light brown; stir once or twice to assure even browning.
Note that almonds will continue to brown slightly after
removing from oven. Serving Size: 4
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Swordfish Stir Fry with Feta
and Tomatoes
1/2 pound green beans, trimmed and cut into 1-inch
pieces
1 pound swordfish
1 can (14.5-oz.) chopped tomatoes, drained, juice reserved
3 cloves garlic, peeled and minced
2 teaspoons crushed dried oregano
1/4 teaspoon ground black pepper
1/4 cup kalamata olives, pitted and chopped
2 ounces feta cheese, crumbled
Steam green beans for about 5 minutes, or until
barely tender. Drain and set aside. Rinse fish and pat dry. Trim
off any skin and remove any bones, using tweezers or pliers, if
necessary. Cut into 3/4-inch cubes and set aside. In a wok or
large skillet over medium heat, combine green beans, tomatoes
with juice, garlic, oregano and pepper. Increase heat to medium-high
and cook 5 minutes, stirring frequently. Add fish and stir-fry
until mostly opaque, but still barely translucent at the very
center, 5 to 7 minutes, depending on the thickness of fish. Stir
in olives and heat through. Transfer to a warmed serving dish
and sprinkle feta evenly over top before serving. Serving Size:
4
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Swordfish with Sun-dried Tomato
Pesto
1/2 cup oil-packed sun-dried tomatoes, drained and
chopped
3 tablespoons grated Parmesan cheese
3 tablespoons olive oil, divided
2 cloves garlic, peeled
1 teaspoon salt, divided
4 (6-oz.) swordfish steaks
1/4 teaspoon ground black pepper
1 lemon, juiced
Preheat broiler. In a food processor or blender,
combine sun-dried tomatoes, Parmesan, half the olive oil, garlic
and half the salt. Process until smooth. Transfer to a bowl and
set aside. Season swordfish with remaining salt and pepper. Brush
with remaining olive oil and place in a shallow, broiler-safe
pan. Broil, 4 to 5 inches from heat, until lightly browned and
thoroughly cooked, about 4 minutes per side. Fish should be opaque
and flake easily with a fork. Remove from oven and sprinkle with
lemon juice. Serve immediately with a dollop of sun-dried tomato
pesto. Serving Size: 4
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Thai Style Swordfish Steaks
2 tablespoons lite soy sauce
2 teaspoons firmly packed brown sugar
1 teaspoon ground cumin
1 teaspoon sesame oil or vegetable oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
4 (6-oz.) swordfish steaks
4 green onions, diagonally sliced
3 cups cooked rice
Combine soy sauce, brown sugar, cumin, sesame oil
and red pepper flakes in a 11x7x2-inch microwave-safe dish. Add
swordfish and turn to coat both sides. Marinate for 5 to 15 minutes.
Turn steaks over and cover with lid or wax paper. Microwave on
HIGH for 1½ minutes; rotate dish ¼ turn. Sprinkle
with onions and continue to microwave on HIGH 1½ minutes
longer or until fish flakes easily when tested with a fork. Let
stand, covered, for 2 minutes. Serve fish and sauce over rice.
Garnish with red bell pepper, if desired. Serving Size: 4
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