Swordfishwithmisomayonnaise Recipes

Steps:

• Pulse the panko and potato chips together in a food processor. Crack the eggs into a casserole and whisk. Place the swordfish steaks between two sheets of plastic wrap and pound thin with a mallet or rolling pin. Sprinkle each steak with salt and pepper. Dip the fish into the egg wash, then crumbs, then egg wash, then crumbs again, coating each side.
• Put a third of the oil in a large saute pan and heat. Once hot, add 2 pieces crusted fish and brown the first side. Flip each piece, add 2 tablespoons butter and shake the pan vigorously so that the butter stays frothy the entire time, until fish is golden brown. Remove from heat and place on a wire rack over a cookie tray. Repeat with remaining fish, oil and butter. Serve with Dill Pickle Tartar Sauce and lemon halves, and dust the dish with Caper Powder.
• Mix together mayonnaise, pickles, chives, dill, pickle juice and some salt and pepper.
• Preheat oven to 250 degrees F.
• Spread capers in an even layer on a sheet pan. Bake until dry, about 3 hours. Let continue to dry out at room temperature, about 1 hour. Place dried capers in a spice grinder and pulse until powder forms.

Steps:

• Place the panko in a pie dish. In another pie dish, beat the eggs to blend. Line a large cutting board with plastic wrap. Place 2 swordfish steaks on plastic wrap, about 2 inches apart. Place another sheet of plastic wrap over the steaks. Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again. Dip each steak into the egg, then the panko, coating completely and patting to adhere.
• Working in batches, melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan over medium-high heat. Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side. Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy). Repeat with the remaining butter, olive oil, and 2 swordfish steaks.
• Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend. Add the arugula and watercress, and toss lightly to coat. Season the salad, to taste, with salt and pepper. Transfer the swordfish steaks to plates. Top with the salad and serve.

Steps:

• Broil swordfish steaks in oven.
• While fish are cooking, mix remaining ingredients very well with a whisk and set aside.
• Brush miso mayonaisse on fish for the last 3 or 4 minutes of broiling.
• Watch carefully!
• Brown the dressing but don't burn.
• Serve with soy sauce and lemon juice dipping sauce.

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:

• Prepare the vegetables: Heat the olive oil in a pot over medium heat. Add the onions and cook until golden, 3 to 4 minutes. Add the fennel and cook until slightly soft, 2 to 3 minutes. Stir in the sugar and season with kosher salt and pepper. Add the vinegar, garlic and 1 cup water; bring to a boil, stirring, then reduce the heat to medium low and simmer until the onions are tender, about 25 minutes.
• Meanwhile, prepare the fish: Finely chop the pine nuts by hand. Mix the nuts, lemon zest, parsley, and sea salt and pepper to taste on a cutting board. Pat the swordfish dry and brush with olive oil on both sides. Press the fish into the nut mixture, turning to coat.
• Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. When the oil shimmers, lay the fish in the pan and cook, undisturbed, until golden on the bottom, 4 to 5 minutes. Flip and cook until just golden on the other side, 3 to 4 more minutes. Using tongs, lay each swordfish steak on its side to sear the edges, 1 to 2 minutes. Reduce the heat to medium low. Turn the fish so the lighter side is down and cook until just firm to the touch, 6 to 8 more minutes. Transfer to a cutting board.
• While the fish rests, finish the vegetables: Add the tomatoes, oregano, capers and brine to the onions and cook until the tomatoes soften, 5 to 8 minutes. Season with kosher salt and pepper.
• Slice the fish and divide among plates. Spoon the vegetables and juices onto the plates. Drizzle with the lemon juice and olive oil.

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:

• Heat oil in large heavy skillet over high heat.
• Season swordfish generously with salt and pepper.
• Sauté until browned on both sides.
• Transfer fish to a platter.
• Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
• Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.

Steps:

• 1. Sprinkle the garlic with a generous pinch of salt; finely mince and place in a large shallow bowl with the vinegar. Slowly drizzle in 1/3 cup olive oil, whisking constantly to make a vinaigrette. Season with pepper.
• 2. Cook the potatoes in boiling salted water until tender but not mushy, about 10 minutes. Drain. Slice the potatoes and place in a bowl. Layer the green beans atop the potatoes, followed by the red pepper, onion, olives, capers, and slivered fresh basil. Do not toss this salad until serving time.
• 3. Preheat the broiler. Meanwhile, combine the remaining 2 tablespoons olive oil, lemon juice, salt and pepper in a bowl. Add the fish; coat well. Let rest 15 minutes.
• 4. Place the fish on a lightly oiled broiler pan, 4 inches from the heat source, and broil for 4 minutes on the first side. Turn carefully and broil 4 minutes on the other side. Remove to the center of a platter.
• 5. Gently toss the salad from underneath and surround the swordfish. Sprinkle the chopped egg on top. Grind some pepper over all and garnish with chopped parsley.

Steps:

• Combine mayonnaise, lemon juice, garlic, basil, thyme, tarragon and dill in a small bowl. Season with salt and pepper. (Herb sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Butter 8-inch square baking dish. Spread each side of swordfish steaks with 1 tablespoon herb sauce. Place in prepared dish and chill 30 minutes.
• Preheat oven to 400°F. Pour wine over swordfish. Bake until fish is just cooked through, about 17 minutes. Transfer to plates. Serve, passing remaining herb sauce separately.

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:

• Preheat oven to 400°F.
• Place fish, in a lightly greased 9x13 baking dish.
• In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. Mix until a thick paste is formed.
• Spread mixture evenly over fish filets, then top with bread crumbs.
• Bake for about 10 minutes, or until fish is flaky.
• To finish cooking, place fish under the broiler, for another 2-3 minutes, or until fish is golden brown.

Steps:

• Sprinkle the swordfish steak with one tablespoon olive oil, thyme and rosemary. Marinate at room temperature for an hour.
• Heat remaining olive oil in a frying pan. Soften the shallot with the garlic. Add the olives, anchovies, capers and tomatoes. Add the wine, bring to boil, turn down heat, cover and simmer gently for 10 minutes or until thickened. Season with salt and pepper.
• Preheat broiler.
• Broil the swordfish steak until medium rare, about four to six minutes on each side. Place on individual plates and put the sauce on top. Serve immediately.

Steps:

• In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with lemon wedges.

Steps:

• Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. Add fish and turn to coat. Let marinate at room temperature 1 hour, turning occasionally.
• Preheat broiler. Remove fish from marinade; place on broiler rack. Transfer marinade to small saucepan and boil 1 minute. Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side. Transfer fish to plates and serve with rice.

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.

Steps:

• Mix all the ingredients except for the fish, oil, tortillas, and garnish in a large bowl. Toss the fish cubes in the mixture and marinate for at least 3 hours.
• Remove the fish from the marinade, shaking off any excess liquid; discard the marinade. In a large, heavy skillet, heat the oil over medium-high heat and sauté the fish on all sides until cooked through, about 7 minutes.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the shredded lettuce and filling equally between the tortillas and top with salsa and a squeeze of fresh lime. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Add some shredded lettuce, spoon on some filling, and top with salsa and a squeeze of fresh lime. Fold, and eat right away.

Steps:

• Preheat broiler. Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped. Place fish on a broiler pan with cooking spray; spread 1/2 cup shallot mixture evenly over fish. Broil 15 minutes or until fish flakes easily when tested with a fork. Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired.

Steps:

• Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
• Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
• Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add swordfish. Seal bag and turn to coat; refrigerate for 30-45 minutes., Drain and discard marinade. 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., Cut zucchini and yellow squash lengthwise into 1/4-in. slices, then widthwise into 3-in. pieces. In a large skillet, saute the onions and rosemary in oil for 1-2 minutes or until onions are tender. Add squash; saute for 5-6 minutes or until crisp-tender. Add potatoes and tomatoes; cook just until heated through. Sprinkle with salt and pepper; toss to coat. Serve with swordfish.

Steps:

• dip the fish in milk, and dredge with the flour.
• in a pan, put the butter and oil and mix.
• place the fish in the oil mix, and coat thoroughly.
• fry on a moderate heat for about 15-20 minutes, turning regularly, until fish is browned.
• sprinkle with parsley and serve with some boiled potatoes.