Lemon Thyme Swordfish Recipes

Steps:

• In a blender or food processor, process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl, and stir in the milk, 1 1/2 teaspoons of the lemon juice, parsley, basil, and 1/2 teaspoon of the dried thyme. Cover and chill in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the fish in an 8x8 inch baking dish. Pour the water and the remaining lemon juice into the dish. Place the bay leaf in the water, and sprinkle the remaining 1/2 teaspoon of dried thyme over the fish. Cover the dish with foil.
• Bake in a preheated oven for 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
• Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• When fish is done, transfer to a serving platter and arrange the asparagus next to the fish. Serve with the cottage cheese sauce.

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.

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:

• In a blender or food processor, process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl, and stir in the milk, 1 1/2 teaspoons of the lemon juice, parsley, basil, and 1/2 teaspoon of the dried thyme. Cover and chill in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the fish in an 8x8 inch baking dish. Pour the water and the remaining lemon juice into the dish. Place the bay leaf in the water, and sprinkle the remaining 1/2 teaspoon of dried thyme over the fish. Cover the dish with foil.
• Bake in a preheated oven for 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
• Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• When fish is done, transfer to a serving platter and arrange the asparagus next to the fish. Serve with the cottage cheese sauce.

Steps:

• Combine the first 10 ingredients in a pie plate or some other deep platter; stir well to blend.
• Add the fish steaks to the marinade; turn over to coat.
• Cover and marinate in the refrigerator for 30 minutes.
• Grill or broil the fish steaks about 3 inches from heat source for 5-7 minutes (time depends on how hot the heat source is), or until lightly browned on one side.
• Turn steak over and grill or broil for about 5 minutes.
• Check for doneness, insert the tip of a knife into the thickest part of the steak--fish is done when it changes color from translucent to opaque.
• Serve steaks on individual plates with lime wedge for garnish.
• I like to squeeze the lime wedge over the fish for extra POW.

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:

• Preheat the broiler.
• In a small bowl, stir together first 7 ingredients.
• Place swordfish on foil lined baking sheet and brush them lightly with the basting sauce. Broil the fish four inches from the heat until opaque on top. 3-4 minutes.
• Coarsely chop tomato and parsley and add them to the remaining basting sauce.
• Turn the fish steaks and spoon the tomato-basting sauce mixture over them.
• Bake until fish is firm and just flakes when tested with a fork. 3-4 minutes longer.

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.

Steps:

• In a large saucepan, cook sausage and onions over medium heat, until sausage is brown and crumbled. Drain any excess fat.
• Add potatoes, chicken broth, lemon thyme, and cream of potato soup to the pot. Stir well; simmer over medium heat for 45 minutes.
• Add evaporated milk and parsley and cook for an additional 3 minutes.
• Season with salt and pepper, and serve.