Sweet Spice Rubbed Swordfish Recipes

Steps:

• Preheat oven to 350 degrees F.
• Set a rack inside a baking sheet.
• Season the swordfish with sea salt and the Fennel Spice Rub, pressing the spices into the flesh. Tie the swordfish crosswise at 3 evenly spaced places (not imperative but it will hold together a little easier).
• Heat the olive oil in a 12-inch skillet over medium heat. Brown the swordfish on all sides, turning occasionally, about 15 minutes total.
• Place the swordfish on the rack inside the baking sheet and roast until the internal temperature reaches 120 degrees F, or about 30 minutes. Allow the fish to rest at room temperature for 10 minutes before carving. Cut the strings to remove, and carve the swordfish crosswise into 1/2-inch slices.
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat, tossing frequently so the seeds toast evenly. Watch carefully as they can easily burn.
• When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
• Yield: about 1 1/4 cups

Steps:

• Combine spices in small bowl.
• Sprinkle mixture evenly over swordfish steaks, then lightly rub it in.
• Heat oil in large skillet over medium high (maintain this heat throughout cooking).
• Add fish and cook 3 to 4 minutes on each side, or until fish is no longer translucent in center.
• Remove from the pan and serve immediately.

Steps:

• Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.

Steps:

• For Yogurt Sauce:
• Whisk yogurt, chopped cilantro and minced garlic in small bowl to blend. Season with salt and pepper.
• For Spice Rub:
• Combine chopped onion, chopped garlic cloves, caraway seeds, ground coriander and cayenne pepper in bowl of processor. Process until onion and garlic are very finely chopped and past forms.
• Spread spice rub on each side of swordfish steaks, dividing equally. (Yogurt sauce and spice rub-coated fish can be prepared 4 hours ahead. Cover separately and refrigerate.)
• Prepare barbecue (medium-high heat) or preheat broiler. Brush grill or broiler pan and 1 tablespoon olive oil. Grill or broil swordfish steaks until fish is just cooked through, about 4 minutes per side. Transfer fish to plates. Top with dollop of yogurt sauce; garnish with lime wedges and serve.

Steps:

• Peel the orange, removing all the bitter white pith and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside.
• In a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. Bring to a boil over medium heat. Keep stirring as to not burn. Cook uncovered, for about 10 minutes. Keep stirring.
• Reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes.
• Cut the swordfish into four steaks.
• Top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork.
• Note: You can prepare the sauce in advance.

Steps:

• Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in.
• Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.