Lemon Swordfish Steaks Recipes

Steps:

• Preheat oven to 500 degrees, or prepare the grill.
• Place each piece of fish on the center of 4 double layers of foil.
• Top each evenly with lemons, onion, rosemary, thyme, pepper, and salt.
• Make packets by bringing the 2 sides of the foil up to meet in the center and folding edges over, then folding the edges of each together.
• Allowing room for the packets to expand, crimp the edges.
• If baking, place the packets on a baking sheet.
• Bake or grill until the fish is opaque, 10-12 minutes.
• Open packets carefully when testing for doneness, as steam will escape.

Steps:

• Thaw fish, if frozen. Place fish in a resealable plastic bag set in a shallow dish.
• In a small bowl combine parsley, chicken broth, lemon peel, lemon juice, rosemary, olive oil, shallot, tarragon, salt and garlic.
• Pour marinade over fish. Seal bag. (If doing OAMC, you would freeze at this point.).
• Marinate at room temperature for 30 minutes.
• Drain fish, reserving marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 5 minutes, brushing once with the marinade.
• Turn fish and grill 3-7 minutes more until fish flakes easily with a fork. Discard any remaining marinade.

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:

• 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:

• Place ginger and garlic in a small bowl and mix together to form a paste. Add the lemon juice, spring onions, chili and oil, then mix again.
• Add swordfish steaks and coat well with the mixture. Leave to marinate for 15 minutes.
• Preheat grill to high.
• Remove fish from marinade and place on grill rack. Grill for 5-6 minutes, turning once.
• Drizzle with remaining marinade and serve with new potatoes, lime wedges and mixed salad.

Steps:

• In shallow glass dish, combine all ingredients except fish.
• Add swordfish; turn to coat with marinade.
• Cover and refrigerate at least 2 hours, turning fish occasionally.
• Drain fish; reserve marinade.
• Grill swordfish, on uncovered grill, over medium-hot briquets about 7 minutes, basting lightly with marinade.
• Carefully turn swordfish an grill 5-6 minutes longer or until fish flakes easily when tested with fork, basting lightly with marinade.

Steps:

• Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper.
• Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally.
• Preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over. Sprinkle lightly with fleur de sel. Garnish with lemon wedges and serve.

Steps:

• Preheat oven to 425°. Place fish in a greased 13x9-in. baking dish; sprinkle with salt. In a small bowl, combine 1/4 cup parsley, oil, lemon juice, garlic and pepper flakes; spoon over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, basting occasionally, 15-20 minutes. Sprinkle with remaining parsley.

Steps:

• Place the swordfish in a shallow bowl.
• Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl; season with the pepper.
• Pour over the swordfish.
• Marinate, covered, at room temperature for 30 minutes, or in the fridge for several hours.
• Set up your gas or charcoal grill and brush the grill rack with oil.
• Arrange the swordfish on the rack; grill for 3-4 minutes on each side, or until seared on the outside and cooked through.