SWORDFISH WITH TOMATOES AND CAPERS
Steps:
- For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
- Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.
Nutrition Facts : Calories 596 calorie, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 195 milligrams, Sodium 900 milligrams, Carbohydrate 14 grams, Fiber 4.5 grams, Protein 58 grams, Sugar 4 grams
GRILLED SWORDFISH WITH LEMON, MINT AND BASIL
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
SWORDFISH STEAKS WITH TOMATO-BASIL SAUCE
My own invention, a quick and easy "something". I thought it would make a nice combination, and wasn't disappointed. Whenever available, I substitute fresh basil for the dried spice.
Provided by FlemishMinx
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
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!
SWORDFISH WITH TOMATOES
Provided by Barbara Kafka
Categories dinner, easy, quick, main course
Time 25m
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 2 grams, TransFat 0 grams
SIMPLY GRILLED BASIL-RUBBED SWORDFISH WITH TOMATO-GREEN OLIVE RELISH
Steps:
- Smash the garlic, sprinkle it with salt, and mash and smear it to a paste using the flat side of a knife. Add the garlic paste to a medium bowl along with the anchovy, vinegar, pepper flakes and some salt. Whisk to combine, then slowly whisk in the olive oil until emulsified. Add the tomatoes, olives, capers and chopped basil and gently stir to combine. Let the relish sit at room temperature for at least 15 minutes to allow flavors to meld.
- Heat a grill to high. Rub both sides of each swordfish steak with two of the basil leaves, leaving some of the now-bruised basil on top of each steak. Brush the steaks with the canola oil and sprinkle with salt and pepper. Grill, basil-side down, until charred, about 4 minutes. Turn and cook until opaque throughout, another 4 minutes. Remove to a platter and immediately spoon the relish over the fish.
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GRILLED SWORDFISH WITH TOMATOES RECIPE | BON APPéTIT
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- Prepare a grill for medium-high heat; oil grate with vegetable oil. Season fish on both sides with salt. Pour 2 Tbsp. vegetable oil into a shallow bowl or a baking dish; add fish and turn to coat.
- Heat olive oil in a small saucepan over medium-low. Add garlic and saffron, crushing threads between your fingers, and cook, stirring occasionally, until garlic is just starting to turn golden at the edges, about 2 minutes. Scrape into a medium heatproof bowl; set aside.
- Grill fish until firm when gently pressed and opaque throughout, about 5 minutes per side. Transfer to a platter.
- Add tomatoes, chives, parsley, olives, and vinegar to bowl with reserved garlic mixture and toss to combine; season with salt and pepper. Spoon over fish.
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