Easy Swordfish For Two Recipes

Steps:

• Pat the fish dry.
• Mix all marinade ingredients in bowl.
• Mix well.
• Put the fish in the marinade.
• Let marinate for 1 hour.
• Grill fish on high heat 4 minutes.
• Turn and grill another 4 minutes.
• Don't overcook, the fish will get dry!

Steps:

• Cook noodles according to package directions. Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper. , In a large skillet, saute swordfish in oil for 5-6 minutes or until opaque. Using a slotted spoon, transfer to a bowl; keep warm. , In a small bowl, combine flour and cream until smooth; add to the skillet. Stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the fish, vegetables and remaining salt and pepper. Cook for 5 minutes or until heated through. , Drain noodles; top with swordfish mixture.

Steps:

• Remove skin from swordfish.
• Combine swordfish and 2 1/2 tsp flour in a large zip-top plastic bag; seal and shake gently to coat.
• Heat 1 tsp oil in a 10-inch cast-iron skillet over high heat.
• Add swordfish and cook about 1 1/2 minutes on each side or until done to your liking.
• Remove from skillet; keep warm.
• Heat 1 tsp oil in skillet over medium heat.
• Add onion; saute 3 minutes.
• Add 1/2 tsp flour, capers, and raisins; cook 1 minutes, stirring constantly.
• Stir in clam juice, wine, tomato paste, and water; bring to a boil.
• Add olives, vinegar, and sugar; cook 1 minute.
• Stir in parsley. Serve sauce spooned over swordfish.

Steps:

• Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
• Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
• Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
• Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.