Swordfish In Creamy Tomato Sauce Recipes

Steps:

• Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time.
• Preheat oven to 450 degrees F.
• Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.
• To cook the fish: (See Chef's Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.
• Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
• To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.

Steps:

• Cook noodles according to package directions. Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper. , In a large skillet, saute swordfish in oil for 5-6 minutes or until opaque. Using a slotted spoon, transfer to a bowl; keep warm. , In a small bowl, combine flour and cream until smooth; add to the skillet. Stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the fish, vegetables and remaining salt and pepper. Cook for 5 minutes or until heated through. , Drain noodles; top with swordfish mixture.

Steps:

• Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.

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:

• For the sauce: To a large high-sided saute pan over medium heat, add the blended oil. Add the garlic, shallots, cinnamon stick, bay leaf and the baby eggplant to the saute pan. Season the mixture with salt and freshly ground black pepper. Add the peeled tomatoes, squashing the tomatoes in your hand as you add them. Add about 2 cups chicken stock and allow to simmer, about 10 to 15 minutes.
• Remove the cinnamon stick and strain the sauce through a food mill placed over a bowl and pass through. Place back into the same pan and place over medium heat. Whisk in the butter until melted.
• For the eggplant chips: Add about 1/4-inch blended oil to a heavy-bottomed pan over medium-high heat. Heat the oil to 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
• Once the oil is heated, coat the eggplant in the rice flour and shallow fry until golden brown, on both sides, about 2 to 3 minutes. Drain the eggplant chips on a paper towel-lined plate.
• For the fish: Season each swordfish steak with salt and freshly ground black pepper.
• Place a large cast iron pan over medium-high heat. Add the blended oil and add the seasoned fish. Cook on both sides until golden brown, about 2 minutes per side. Remove the fish from the pan and set aside.
• For each serving: Place a piece of fish on a plate. Spoon some of the sauce alongside the fish. Garnish with a pile or "shortstack" of eggplant chips and freshly torn basil. Drizzle the plate with extra-virgin olive oil and garnish with the orange zest.

Steps:

• Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
• Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

Steps:

• Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
• Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.

Steps:

• Salt and pepper the swordfish steaks.
• In a saute pan just large enough to hold the steaks, heat the oil, and quickly brown the swordfish on both sides, but not cooking completely.
• Remove them from the saute pan and set aside.
• In the same pan, add the tomatoes and the basil.
• Cook for a few minutes, until the tomatoes begin to break down.
• Return the fish to the pan, covering them with the sauce.
• Cover the pan, and cook at a low simmer for 4-5 minutes until they are done.
• Serve!

Steps:

• In a large skillet, saute onion and fennel in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in basil and butter. Remove from the heat and set aside., Brush steaks with oil; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque. Serve with tomato mixture.

Steps:

• Cut the swordfish steaks in half. Wipe them dry with paper towels and coat them on both sides with the olive oil. Set aside.
• Make the sauce. Boil the garlic for 10 minutes. Peel the cloves, mash them and set aside. Chop the tomatillos coarsely and put them in a saucepan with the chilies, sugar, wine and vinegar. Cook until soft, stirring frequently. Add the garlic. Taste to see if more sugar or vinegar is needed and season with salt and pepper. Add the butter to thicken the sauce.
• Pour the sauce into a food processor with the garlic cloves and add the coriander leaves. Puree, taste and correct seasoning. Set aside.
• Preheat broiler or coals. Broil the fish steaks six inches from the heat for about five minutes on each side or until cooked. Meanwhile, reheat the sauce.
• To serve, pour some sauce on each of four individual plates. Put the steaks on top and sprinkle with coriander leaves.

Steps:

• Preheat oven to 350 degrees F.
• Place swordfish fillets on a plate and sprinkle with olive oil, if you like, or leave plain and cover with plastic wrap. Set aside.
• To make the sauce heat 2 or more tbsp olive in a frying pan, add chopped basil and parsley, shallots (or small onion), salt and pepper to taste. Stir gently as it cooks.
• When the shallots (or onion) is translucent, set aside.
• In a bowl mix the crushed garlic, breadcrumbs, oregano and lemon juice, salt and pepper to taste.
• Place the halved, prepared tomatoes on a baking tray and cover with the oil and garlic mixture.
• Bake in the oven for about 10 minutes or until cooked through and a bit bubbly.
• While sauce is baking, cook swordfish in 2 tablespoons olive oil on a hot griddle or in a non-stick frying pan until golden brown on both sides. You may add more olive oil, if necessary.
• To serve, place the fish on pre-heated plates with the baked tomato halves in herb sauce either alongside or on top of each fillet, and sprinkle remaining herb sauce and juices over all.
• Top each fillet with 3 black olive halves, 3 capers and a sprig of parsley.
• Note: Roasted potatoes, a green salad and a glass of wine go well with this dish. Salut!

Steps:

• Combine all ingredients except swordfish in a glass or ceramic dish (14 by 11 by 2 inches). Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
• Remove from oven, uncover and stir well. Arrange pieces of fish in the dish so that the skin is toward the edge of the dish. Spoon some of the tomatoes over the fish. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 10 minutes. Prick plastic to release steam.
• Remove from oven and uncover. With a large spatula pile fish on a platter and allow to stand, loosely covered for about 3 minutes. Meanwhile transfer tomato mixture to a blender and process until smooth.
• Serve sauce over fish.