Garliclimeswordfish Recipes

Steps:

• Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
• Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
• Arrange equal amounts of the haddock into the center of each foil square.
• Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
• Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
• Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

Steps:

• 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.

Steps:

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side. Season fish cavity and skin with salt; drizzle fish with 1/4 cup oil. Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish.
• Clean and oil grill grate well. Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6-15 minutes, depending on size of fish. Don't mess around with it until it's ready.) Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side. Cook until flesh is flaky and opaque down to the bone, 6-15 minutes. Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done. If not, finish cooking fish on grill or in a 450°F oven.
• Place fish on a serving platter; drizzle oil and lime juice over. Garnish with reserved lime slices, basil leaves, and cilantro.

Steps:

• In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

Steps:

• Combine juice, zest, oil, paste, garlic, salt, sugar, and pepper.
• Marinate fish for at least 3 hours.
• Broil for 5-7 minutes on each side.

Steps:

• In a small jar add the Thai chilies and garlic. Then add the fish sauce, lime juice, 1 to 2 tablespoons of water and brown sugar. Mix until the sugar is dissolved. Secure an airtight lid. For the best flavor, refrigerate for 2 hours before using.

Steps:

• For the swordfish: Preheat a grill to medium-high heat. Add the onion, garlic, parsley, oregano, lemon zest and juice and paprika to a bowl. Season with salt and pepper and whisk in the oil. Add to a resealable bag along with the swordfish steaks and allow to marinate for 20 minutes at room temperature.
• For the gremolata: Combine the oil, parsley, Preserved Lemon, olives, oregano, basil and garlic in a food processor with and process until smooth.
• Grill the swordfish steaks until just cooked through, 3 to 5 minutes per side. To serve, spoon the gremolata over the warm fish.
• Rub the lemons with the salt in a bowl. Combine the lemons, salt and bay leaf in a mason or canning jar and press the lemons to release their juice. Top with water to cover. Seal and age in the refrigerator for at least 3 days and up to 2 weeks.

Steps:

• Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
• Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

Steps:

• Heat grill to medium heat.
• Mix first 4 ingredients until blended. Reserve 1/4 cup for later use; brush remaining mayo mixture onto fish and vegetables.
• Grill 5 to 8 min. on each side or until fish flakes easily with fork and vegetables are crisp-tender.
• Serve fish and vegetables over rice. Top fish with reserved mayo mixture.

Steps:

• Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinade in the refrigerator for 1 to 2 hours.
• Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary on to the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

Steps:

• In a bowl, combine the lemon juice and olive oil.
• Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste.
• Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly.
• Cover and refrigerate for 2 to 4 hours.
• Add the garlic and oregano to the remaining olive oil and lemon mixture.
• Set aside to use as a sauce.
• Preheat the broiler or fire up the barbecue.
• Cut the onion through the stem end into quarters and separate each quarter into individual pieces.
• Alternate the swordfish cubes with the onion pieces and bay leaves on skewers.
• Arrange the skewers on a broiler pan or on the grill rack.
• Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side.
• Serve hot, garnished with lemon slices and accompanied by the reserved sauce.

Steps:

• Preheat broiler.
• Combine first 7 ingredients in a small saucepan.
• Dip each steak into lime mixture to coat.
• Place fish on a broiling pan coated with cooking spray.
• Sprinkle with salt and pepper.
• Broil 10 minutes or until fish flakes easily when tested with a fork.
• While fish cooks, place lime juice mixture over medium heat; cook until reduced by half (about 8 minutes).
• Serve sauce with fish.