MEDITERRANEAN SWORDFISH WRAPPED IN PROSCIUTTO
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Lightly oil the swordfish all over and season generously with salt and pepper. Lay 15 pieces of prosciutto out flat on waxed paper, overlapping a bit, and place the swordfish loin on top. Roll the prosciutto around the circumference of the fish, to wrap it. Remove the waxed paper. Secure the swordfish ?roast? with butcher?s twine. Thread the thyme sprigs under the pieces of string. Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking. Sear the swordfish on all sides until the prosciutto begins to crisp up, about 4 minutes per side. Transfer to the oven and bake for 30 minutes or until the fish is opaque and feels springy-firm when poked.
- Using a paring knife, peel the oranges, removing all the white pith. Place a mixing bowl under the orange to catch the juice and cut between the membranes to release the segments; add to the bowl. Add the raisins to the oranges so they plump while preparing the rest of the dish. Trim the stalks from the fennel bulbs, reserving the fronds for garnish, and remove tough outer leaves. Cut the bulb in half lengthwise, trim the base, and cut out the core. Slice fennel into strips as thin as possible. Put the fennel slices in the bowl and add the olives, anchovies, vinegar, oil, basil, and fennel seeds. Season, to taste, with salt and pepper; toss gently to mix.
- To serve, spoon the fennel salad down the length of a serving platter. Remove twine from the swordfish and slice into 1 1/2-inch steaks, lay the swordfish in the center, and drizzle platter with olive oil. Garnish with arugula, cherry tomatoes, and reserved fennel tops.
THAI LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
- Heat a grill pan over high heat.
- Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
- For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
- To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!
SWORDFISH MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 10
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.
MY THAI CHICKEN WRAPS
This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week.
Provided by gztg44
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
- To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
Nutrition Facts : Calories 604 calories, Carbohydrate 28.1 g, Cholesterol 126.7 mg, Fat 34.2 g, Fiber 3.5 g, Protein 46.5 g, SaturatedFat 8.5 g, Sodium 1182.8 mg, Sugar 10.5 g
THAI SPICY TUNA LETTUCE WRAPS
Canned tuna, chilies, green onion, sesame oil and a spicy mayo on top of lettuce leaves turns this into a great appetizer or even a light meal. My family said, 'It's so good you can't tell it's canned tuna.'
Provided by Bumble Bee
Categories Trusted Brands: Recipes and Tips Bumble Bee Seafoods
Time 20m
Yield 4
Number Of Ingredients 21
Steps:
- Make the spicy mayo by mixing the sriracha, mayo and Asian red chili paste together; refrigerate to chill.
- Empty drained tuna into a large bowl. Break up tuna into large chunks.
- Add 2/3 of the green onions to the tuna; reserve the rest for garnish.
- Add the jalapeno, red bell pepper, red onion, shredded carrot, Thai basil and cilantro to the tuna and gently mix together, being careful not to break the tuna apart too much.
- In a small bowl whisk together lime juice, sesame oil, Asian chili paste, sesame seeds, sugar, garlic, salt, and pepper. Pour dressing over tuna and mix carefully.
- Spoon tuna mixture onto lettuce leaves and top with Spicy Mayo and reserved green onions.
- Garnish with cilantro or Thai basil if you like.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 14.6 g, Cholesterol 48.3 mg, Fat 7.7 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 1.1 g, Sodium 1250 mg, Sugar 5.9 g
THAI CHILLI SWORDFISH
Delicious, simple and quick to make. Tried this for the first time last night, and loved it. Don't overcook the swordfish, or it will dry out. The steaks I used were about 1.5cm thick and came out lovely and juicy. Serve with new potatoes and a simple mixed-leaf salad, drizzled with a little balsamic.
Provided by Snowbunny Andorra
Categories Lunch/Snacks
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle a little sea salt over the fish.
- Heat the oil in a very hot skillet.
- Cook the fish in the skillet for about 4 minutes each side, or until cooked to your liking.
- Meanwhile, put remaining ingredients in a screw-top jar and shake vigorously.
- Serve the fish with a little of the sauce drizzled over.
Nutrition Facts : Calories 367.8, Fat 21.5, SaturatedFat 4.4, Cholesterol 57.5, Sodium 1224.5, Carbohydrate 11.8, Fiber 3.4, Sugar 1.5, Protein 30.9
THAI SWORDFISH WRAPS
"This Thai-inspire recipe pairs grilled, spice encrusted swordfish with refreshing vegetables and aromatic herbs". All wrapped in a tender letuce leaf (acting as the perfect hand held meal for warm summer evenings. Having mastered (sort-of) the art of grilling through pictures and hands-on experience, I now feel like I am a master. This dish is quick and easy! Swordfish is lean, so a little oil and a spice rub help to keep it fron sticking to the grill. Like other Asian cuisines Thai dishes pivot around dipping sauces--this spicy, garlicky version is totally addictive! This too was posted as a request. Issue 64 of Cuisine At Home. I have done the best I could in trying to visually show you w/out pictures!!!
Provided by Manami
Categories One Dish Meal
Time 50m
Yield 12 wraps
Number Of Ingredients 24
Steps:
- CHILE GARLIC SAUCE (MAKE AHEAD):.
- Combine sugar, water, vinegar, and salt in a saucepan.
- Bring to a boil and reduce heat and simmer until it coats the back of a wooden spoon, about 3 minutes.
- Cool sauce to room temperature, then stir in remaining ingredients.
- Chill until ready to serve.
- Preheat grill to high.
- MAKE RUB:.
- Pulse sugar and spices in a coffee-grinder until coarsely ground.
- PREPARE FISH:.
- Slice fillets in half crosswise(no need to remove skin yet--peel it off after grilling).
- Brush the fillets with oil, season with salt, then pat the rub on both sides to coat.
- Don't move the fillets around too much or the rub will stick to the grates--not the fish.
- Grill fillets about 4 minutes per side.
- Remove the fillets from the grill, peel off the skin and cut each into 3 strips.
- THE PLATTER:.
- Moving clockwise starting at 12 o'clock:.
- 12 Boston lettuce or Bibb lettuce leaves; 3 oz cooked vermicelli; sprig of cilantro; shredded carrots; bowl of bean sprouts; lime wedges; leaves of fresh basil; grilled swrodfish; and a bowl with cucumber half-moons.
- Serve with Chile Garlic sauce in several bowls around the platter.
Nutrition Facts : Calories 205.9, Fat 3.9, SaturatedFat 0.9, Cholesterol 31.4, Sodium 247, Carbohydrate 30.4, Fiber 2.8, Sugar 15.1, Protein 13.7
THAI SWORDFISH SALAD IN LETTUCE CUPS
Steps:
- Cut the swordfish into 2-inch cubes and thread onto the skewers, alternating with the lime leaves. Lay the kebobs in a shallow non-aluminum pan. In a bowl, whisk together fish sauce, honey, sambal, oil, and the juice of 1 lime. Pour the marinade over the swordfish and let marinate for 1 hour. Heat a ridged grill pan (or barbecue) until very hot. Remove the swordfish skewers from the marinade and grill about 4 minutes per side. Take care not to overcook so the fish remains moist.
- In a mixing bowl, whisk together curry paste, coconut milk, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and 1/2 tablespoon sesame seeds. Season with salt and pepper. Remove the swordfish from the skewers and break up in bite-sized pieces; discard lime leaves. Toss the swordfish in the curry mixture. To eat, spoon the swordfish chunks into a lettuce leaf and top with remaining peanuts, sesame seeds, diced chiles and fried shallots.
CURRY-RUBBED SWORDFISH STEAKS WITH FRESH GREEN YOGURT SAUCE
Mild, meaty swordfish comes to life when rubbed with fiery Madras-style curry powder and broiled. Serve with a creamy, herby yogurt sauce that comes together quickly in the food processor.
Provided by Food Network Kitchen
Categories main-dish
Time 19m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Position a broiler pan on the rack closest to the broiler element and preheat to high.
- For the chutney: With the machine running, drop the ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add the scallions, mint, cilantro, yogurt, jalapeno, lime juice, and salt. Process to a textured sauce similar in consistency to pesto, adding water to adjust the consistency, if necessary. Transfer to a bowl and set aside.
- For the fish: rub the oil, curry, salt and pepper on the fish. Carefully lay the swordfish on the preheated broiler pan and return to the broiler. Cook the steaks without turning until just cooked through more or until an instant-read thermometer inserted in the side registers about 135 degrees F, about 4 minutes. Transfer steaks to 4 plates and serve with the chutney and rice, if desired.
Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 35 grams
SEARED SWORDFISH WITH LEMONGRASS, TAMARIND, AND FRIED GARLIC
Steps:
- Put 2 tablespoons of the oil in a large skillet, preferably nonstick, over medium-high heat. A minute later, add the fish (in batches if necessary) and brown quickly on both sides, sprinkling with salt and pepper as it cooks, for a total of about 4 minutes. Turn the heat to low and transfer the fish to a plate.
- Add the lemongrass, minced garlic, ginger, and chile to the skillet and cook, stirring frequently, until the garlic begins to brown, 3 to 5 minutes. Add the tamarind mixture and nam pla and bring to a boil; adjust the heat so the mixture simmers steadily. Return the swordfish to the pan and cover.
- Meanwhile, put the remaining 1/2 cup oil in a small saucepan over medium heat. Add the sliced garlic and cook, stirring once in a while, until it is brown and crisp, about 5 minutes; do not let it burn. Remove with a slotted spoon and drain on a paper towel (you can reuse the oil if you like).
- The fish is done when a thin-bladed knife inserted into its thickest part meets little resistance. Transfer it to a plate. The sauce should be syrupy; if it is not, reduce it over high heat, stirring constantly, for a couple of minutes. (If it is too dry, add a little water and stir to incorporate.) Pour the sauce over the fish and garnish with the fried garlic and the cilantro.
THAI TUNA WRAPS
I absolutely LOVE the Thai Tuna Wraps from Starbuck's, but it just kills me to pay $6.99 for a little wrap. Here is a version I made. *Cooking time is chilling time.
Provided by Dannygirl
Categories Lunch/Snacks
Time 3h5m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients (except wraps) in a bowl.
- Once thoroughly combined, spoon 1/4 of mixture on each tortilla wrap.
- Wrap like a burrito.
- Chill in refrigerator for 2-3 hours and enjoy!
Nutrition Facts : Calories 511.8, Fat 11.1, SaturatedFat 2.4, Cholesterol 34.5, Sodium 587.3, Carbohydrate 72.6, Fiber 4.5, Sugar 5.6, Protein 28.1
THAI SHRIMP WRAPS
This is out of the September 2009 "Oxygen" magazine. I made this using cooked baby shrimp...and flour tortillas...very refreshing...
Provided by teresas
Categories Lunch/Snacks
Time 10m
Yield 2 wraps, 2 serving(s)
Number Of Ingredients 9
Steps:
- Place the tortillas on a flat surface and layer lettuce followed by shrimp, cucumber, cilantro and peanuts.
- Sprinkle with seasonings, if desired.
- Roll up securely and serve.
DOREEN'S ASIAN-INSPIRED SWORDFISH STEAKS
This is a delicious, easy way to grill fish....another family favorite! An Asian-style marinade goes perfectly with swordfish.
Provided by DOREENB
Categories World Cuisine Recipes Asian
Time 4h25m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.
Nutrition Facts : Calories 460 calories, Carbohydrate 2.7 g, Cholesterol 65.5 mg, Fat 34 g, Fiber 0.1 g, Protein 34.1 g, SaturatedFat 6.1 g, Sodium 872.3 mg, Sugar 0.3 g
TUNA/SWORDFISH STEAKS WITH THAI DRESSING
I have listed both tuna and swordfish steaks as both fish go really well with this Thai dressing. This is a super easy and quick recipe to prepare.
Provided by The Flying Chef
Categories Tuna
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat an oiled pan, add fish and cook 3-4 minutes a side, or until cooked as desired. Tuna steaks are better pink in the middle and not overcooked, as they tend to become dry and quite tough.
- Combine all the other ingredients in a jar and shake until mixed.
- Note. you can adjust sweet chili and lime juice amounts e.g. more or less of each depending on your taste.
- To serve place fish on plate drizzle with sauce and serve with salad greens on the side.
Nutrition Facts : Calories 11.2, Fat 0.1, Sodium 356.3, Carbohydrate 2.8, Fiber 0.6, Sugar 0.5, Protein 0.6
More about "thai swordfish wraps recipes"
TROPICAL THAI SWORDFISH - HEALTHY WORLD CUISINE
From hwcmagazine.com
Ratings 1Category MainsCuisine ThaiTotal Time 40 mins
- Make Thai Aromatic Herb Mixture: You can either chop up all of your fresh aromatics (shallots, lemongrass, garlic, galangal, kaffir lime leaves and green onions) very fine or use a mortal and pestle to break up into smaller pieces. (We do not generally cut up the chili but instead just smash with the back of your knife. Thai Bird Chili Peppers might be little but they are VERY MIGHTY.) Place oil in frying pan up to medium heat and add in shallots, lemongrass, garlic, galangal, Thai chili pepper, kaffir lime leaves, green onions and sauté until fragrant and the onions are translucent. Add mirin or cooking sherry and deglaze the pan. Remove from heat and set aside to cool. Add fish sauce, grated Asian Pear (or other types of pears, apples or juice of an orange and juice of a lime. Stir.
- In a resealable plastic baggie or sealed container place in the cleaned swordfish and add ONLY ONE HALF of Thai aromatic herb mixture (you will reserve ½ of the Thai aromatic herb mixture as a topping upon final serving) and rub the swordfish well. Cover and place in the refrigerator to marinate for about 30 minutes.
- Prepare and Preheat grill. Slightly oil grill grates or fish basket to prevent the fish from sticking (You can use gas, charcoal or even a grill plate on top of stove). If you do not have a grill or grill pan, you can also make on the stove top in a frying pan.
- Remove the swordfish steaks from the marinade and drizzle with a little oil on both sides and place on hot grill. Grill swordfish steaks for 2-3 minutes on each side depending on the thickness of your fish or until the fish flakes easily with fork. Your fish should no longer be translucent but be white in color. Remove from grill and keep warm.
RECIPE: THAI SWORDFISH IN RED CURRY SAUCE - CLEVELAND CLINIC
From health.clevelandclinic.org
Estimated Reading Time 1 min
TANDOORI SWORDFISH WRAPS - THE GOURMET GOURMAND
From thegourmetgourmand.com
EASY GRILLED THAI STYLE SWORDFISH - HOW TO GRILL SWORDFISH
From menshealth.com
THAI FISH CURRY RECIPE - HOW TO MAKE THAI GREEN CURRY …
From honest-food.net
THAI SWORDFISH IN RED CURRY SAUCE RECIPE
From cdkitchen.com
GRILLED SWORDFISH, THAI-STYLE | CUISINE TECHNIQUES
From greatchefs.com
THAI SWORDFISH IN RED CURRY SAUCE - SPEAKING OF …
From speakingofwomenshealth.com
THAI SWORDFISH WRAP | THAI SWORDFISH WRAP COOK: TITA CECILE
From flickr.com
Views 152
THAI FISH & LETTUCE WRAPS - RECIPES & COOKING
From joshsullivan.co
THAI SWORDFISH SALAD IN LETTUCE CUPS - PLAIN.RECIPES
From plain.recipes
THAI PEANUT WRAPS - EASY AND DELICIOUS RECIPES
From spicedblog.com
TROPICAL THAI SWORDFISH | CITY PIER SEAFOOD
From citypierseafood.com
THAI LETTUCE WRAPS WITH BEEF AND FRESH BASIL RECIPE
From thespruceeats.com
THAI HOT-AND-SOUR FISH SOUP RECIPE - FOOD & WINE
From foodandwine.com
THAI SALMON LETTUCE CUPS RECIPES
From recipes.servegame.org
THAI SHRIMP WRAPS WITH WEED - CANNADISH
From cannadish.net
10 BEST SEAFOOD WRAPS RECIPES | YUMMLY
From yummly.com
10 BEST THAI VEGETABLE WRAPS RECIPES | YUMMLY
From yummly.com
HEALTHY CHICKEN LETTUCE WRAPS {THAI STYLE + VIDEO}
From hwcmagazine.com
THAI CURRY SWORDFISH - BIGOVEN.COM
From bigoven.com
PAN SEARED SWORDFISH (QUICK, EASY & ELEGANT DINNER!) - BAKE IT …
From bakeitwithlove.com
GINGER GARLIC PAN ROASTED SWORDFISH STEAK - CHEF DENNIS
From askchefdennis.com
10 BEST THAI VEGETABLE WRAPS RECIPES | YUMMLY
From yummly.com
TANDOORI SWORDFISH WRAPS | COOKING, BEST SEAFOOD RECIPES, RECIPES
From pinterest.ca
12 BEST SWORDFISH RECIPES THAT ARE AMAZINGLY DELICIOUS
From izzycooking.com
THAI FISH CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI LETTUCE WRAPS WITH CRISPY FISH & PEANUT SAUCE - THE FOOD …
From thefoodcharlatan.com
10 GRILLED SWORDFISH RECIPES | ALLRECIPES
From allrecipes.com
SWORDFISH WRAP | ETSY
From etsy.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #seafood #vegetables #dinner-party #finger-food #fish #dietary #spicy #one-dish-meal #greens #lettuces #taste-mood #presentation #served-hot
You'll also love