MEDITERRANEAN STUFFED SWORDFISH
This swordfish steak stuffed with spinach and feta cheese can be grilled or broiled.
Provided by Valerie
Categories World Cuisine Recipes European Greek
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
- In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
- Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 3.5 g, Cholesterol 71.5 mg, Fat 20.4 g, Fiber 0.7 g, Protein 27.5 g, SaturatedFat 7.2 g, Sodium 475.9 mg, Sugar 1.6 g
SWORDFISH A LA SICILIANA
Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.
Provided by Dan
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 13.3 g, Cholesterol 58.3 mg, Fat 23.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.1 g, Sodium 453.5 mg, Sugar 2.3 g
CURRIED SWORDFISH WITH TOMATOES, GREENS AND GARLIC TOAST
For a decade, swordfish was dangerously overfished. Over time, the North Atlantic swordfish stock has been rebuilt, and swordfish caught by American vessels are now sustainably fished. One thing hasn't changed: Handled incorrectly, swordfish can be tough or dry. Searing, then steaming with the moisture that comes from braising greens and ripe, on-the-vine tomatoes, yields a moist and succulent steak. Make sure to use small grape or cherry tomatoes. When the tomatoes burst, the juices meld with the curry powder and the fat (ghee or oil) for a flavorful, spoonable sauce. Drizzle any extra over garlicky bread with a generous squeeze of lemon. If you don't have ghee, cook the fish in a mixture of butter and vegetable oil, which will give you all the high-heat flexibility of ghee with the rich, flavorful finish of butter.
Provided by Sarah Copeland
Categories dinner, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the ghee or oil in a large cast-iron skillet over medium-high heat until melted. Stir together the curry, paprika, salt and pepper. Pat the swordfish dry, and season on both sides with the spice mixture. Cook one side of the fish without moving it, until it is golden and releases easily, about 3 minutes.
- Flip the fish, add the greens and tomatoes (on the vine), scattering evenly over the top of the fish. Cover with a lid, reduce the heat and cook over medium heat until greens are wilted, tomatoes have burst and fish is just cooked through but still very moist, 4 to 5 minutes.
- Meanwhile, toast the bread: While warm, rub each piece vigorously with the garlic clove.
- Remove the fish from the heat and serve immediately, with toasted garlic bread, spooning the juices from the pan over each portion. Squeeze lemon over the top.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 24 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 5 grams, Sodium 1025 milligrams, Sugar 6 grams, TransFat 0 grams
STEWED SWORDFISH
Make and share this Stewed Swordfish recipe from Food.com.
Provided by Jane Gib
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil and when its very hot put in the fish.
- Add salt and pepper, simmer.
- Add onion, tomatoes.
- Cook for a few minutes.
- Add the rest of the ingredients and cook until potatoes are tender.
Nutrition Facts : Calories 416.7, Fat 11.5, SaturatedFat 2.6, Cholesterol 66.3, Sodium 169.3, Carbohydrate 37, Fiber 5.2, Sugar 5.7, Protein 38.8
CURRIED SWORDFISH STEW
Martha's take on marak samak, a spicy fish stew that hails from Oman, relies on meaty swordfish and assertive ingredients like a homemade Arabic spice blend, caramelized onions and fennel, chiles, and tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Heat ghee in a large Dutch oven over medium. Add onions and sliced fennel and cook, stirring occasionally, until golden brown, about 15 minutes.
- Stir in tomato paste, cumin, and spice blend and cook until aromatic, 1 to 2 minutes. Add garlic and serrano and cook 5 minutes. Add tomatoes and 2 cups water and bring to a simmer. Season fish with salt and pepper and add to pot. Simmer, uncovered, until fish is cooked through, 8 to 10 minutes.
- Add lime juice and season with salt and pepper; gently stir to combine. Ladle stew into bowls; garnish with fennel fronds. Serve with lime wedges and flatbread, if desired.
HERBY BROILED SWORDFISH WITH ROASTED CHERRY TOMATOES
For this delectable seafood dinner, Martha puts fresh swordfish steaks in a citrusy, herby marinade before cooking them under the broiler. For an extra lovely presentation, use cherry tomatoes on the vine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F, with a rack 6 inches from heating element. Stir together herbs, 1/4 cup oil, and lemon zest and juice; season with salt and pepper.
- Toss tomatoes with remaining 2 tablespoons oil; season with salt and pepper. Arrange tomatoes in a shallow nonreactive baking dish and roast, stirring once halfway through and breaking up some with back of spoon, until burst and beginning to collapse, 15 to 20 minutes. Stir in garlic and red-pepper flakes; roast 5 minutes more. Remove from oven and cover; switch oven to broil.
- Meanwhile, season swordfish with salt and pepper and rub half of herb oil over both sides. Let stand 15 minutes. Arrange fish on a broiler-safe pan and broil, flipping halfway through, until cooked through and browned in places, 6 to 8 minutes total. Transfer to dish with tomatoes, slice, and serve, drizzled with remaining herb oil.
SEARED SWORDFISH WITH STEWED SICILIAN-STYLE BROCCOLI RABE
This is a delicious and elegant meal, very impressive on the plate. Pretty easy on the waistline as well. Cooks Note: Instead of swordfish, you could substitute 1-inch-thick tuna or mahi-mahi or marlin steaks -- just make sure your fish is firm and tight-fleshed, with no fishy odor.
Provided by Chef Kate
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet over medium heat, warm 1 tablespoon of the oil. Add garlic, red pepper flakes, a large pinch of salt and a few grinds of black pepper. Cook until fragrant, about 1 1/2 minutes.
- Add the thicker broccoli rabe stems and wine, cover and cook until half-tender, 5 to 6 minutes.
- Add rest of the broccoli rabe and cook, covered, for 6 more minutes, until very tender.
- Uncover pan, add olives, and cook for a few more minutes to evaporate remaining liquid.
- Stir in lemon juice, and season with salt and pepper. Drizzle with another tablespoon of olive oil and set aside to keep warm, or heat gently just before serving.
- Heat large skillet over medium-high heat for 2 minutes. Season swordfish steaks with salt and pepper.
- Drizzle each with 1/2 tablespoon of olive oil per side (4 tablespoons total). Place the fish in the hot skillet and cook for 4 to 6 minutes on each side.
- Serve immediately, with the broccoli rabe.
Nutrition Facts : Calories 502.3, Fat 30.6, SaturatedFat 5.5, Cholesterol 88.5, Sodium 304.8, Carbohydrate 4.4, Fiber 0.6, Sugar 0.7, Protein 45.4
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