Favourite Swordfish Recipes

[RedPanda]

I love swordfish and thought I'd share some of my favourite recipes...

SPICE-CRUSTED SWORDFISH WITH COUSCOUS AND ORANGE-WALNUT SAUCE

Serves 4

4 swordfish steaks
2 tablespoons fine, dry breadcrumbs
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cumin
1 teaspoons light olive oil
Couscous:
1 cup water
⅔ cup uncooked wholewheat couscous
½ teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon chopped mint
Sauce:
¼ cup currants
1 teaspoon grated orange zest
½ cup fresh orange juice
2 tablespoons coarsely chopped toasted walnuts
1 tablespoon honey

Combine spices and breadcrumbs, stir in the oil. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes.
Couscous: Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in lemon zest, lemon juice and mint. Set aside, and keep warm.
Sauce: Combine currants, orange zest, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.
Cook the swordfish in sauté pan with light olive oil spray. Serve with couscous, and drizzle with sauce.

SWORDFISH WITH TAPENADE CRUST

Serves 4

Tapenade:
½ cup pitted black olives
¼ cup flat leaf parsley
2 anchovy fillets
1 tablespoon capers, rinsed and drained
1 clove garlic
2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
Swordfish:
4 swordfish steaks
3 tablespoons fine dry breadcrumbs

Tapenade: In food processor, combine the olives, parsley, anchovies, capers and garlic. Pulse until coarsely chopped. With the machine on, add the oil and vinegar in a steady stream. (The tapenade can be made up to 1 week ahead, covered and refrigerated. Let return to room temperature before serving.)

Preheat broiler (oven griller). Grill the swordfish until half-cooked. Turn the steaks over and spread tapenade on top. Continue grilling until the fish is just firm to the touch. Sprinkle the tapenade with the breadcrumbs and grill swordfish for about 1 minute more, until the breadcrumbs are lightly browned.

LEMON AND HERB CRUSTED SWORDFISH

Serves 2

This is one of those really simple recipes that tastes great!

2 swordfish steaks
2 teaspoons grated lemon zest
2 teaspoons chopped dill
2 teaspoons chopped parsley
2 teaspoons chopped chervil
cracked black pepper, to taste
2 teaspoons Dijon mustard

Combine lemon zest, herbs and pepper. Lightly brush swordfish with mustard on one side. Press coated side into the herb mixture.

Heat large sauté pan and spray with light olive oil spray. Place fish, coated side down into the pan and cook until the crust turns golden. Carefully turn over and cook until swordfish is done. Serve with a rocket (arugula) salad.

SWORDFISH WITH SPICY ALMOND CRUST

Serves 4

4 swordfish steaks
1 cup flat-leaved parsley leaves
½ cup whole blanched almonds
¼ cup lemon juice
1½ teaspoons grated orange zest
2 teaspoons minced garlic
½ teaspoon ground cumin

Toast almonds: Heat oven to 175°C (375°F). Spread almonds in an ungreased baking pan and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note: almonds will continue to brown slightly after removing from oven.

Increase oven temperature to 200°C (400°F) In food processor, combine almonds, parsley, lemon juice, orange zest, garlic and cumin to form a rough paste. Place fish in shallow baking pan. Spread tops evenly with almond mixture. Spray lightly with light olive oil spray. Bake 12 to 15 minutes or until done.

SWORDFISH WITH SUN-DRIED TOMATO PESTO

Serves 4

½ cup dry-packed sun-dried tomatoes
3 tablespoons grated parmesan
1 tablespoon olive oil
2 teaspoons minced garlic
juice 2 lemons
4 swordfish steaks

Sun-dried tomato pesto: Put sun-dried tomatoes in ovenproof jug, cover with water. Cook in microwave a few minutes unitl rehydrated. Drain well. In a food processor, combine sun-dried tomatoes, parmesan, olive oil and garlic. Add enough lemon juice to make a smooth, thick paste. Set aside. Note: Pesto improves with age — make 2-3 days ahead of time.

Grill the swordfish in the usual way. Serve with a dollop of sun-dried tomato pesto on top.


VINELEAF-WRAPPED SWORDFISH WITH CAPERS AND HERBS

Serves 4

This dish is a bit fiddly to prepare, but it's a lovely summer dish. Wrapping the swordfish in vineleaves gives it a subtle taste.

¼ cup roughly chopped flat-leaved parsley
¼ cup roughly chopped mint
2 tablespoons drained capers, rinsed and chopped
2 tablespoons finely chopped kalamata olives
2 teaspoons minced garlic
2 tablespoons extra-virgin olive oil
125g (4 oz) packaged vine leaves, rinsed, drained
4 swordfish steaks
4 ripe tomatoes, thinly sliced
4 teaspoons balsamic vinegar
lemon wedges, to serve

Preheat oven to 180ºC (375ºF).
Combine herbs, capers, olives, garlic and oil, mix well.
Overlap 6-8 vine leaves to form a rough rectangular shape about 24 x 28 cm (9.5 x 11") Place a quarter of the herb mixture in the centre, and top with a swordfish steak. Fold in the sides of the vine leaves, then roll up to enclose the swordfish completely. Place seam-side down in a large baking dish. Repeat with the remaining vine leaves, herb topping and swordfish steaks. Cover the baking dish with foil.
Bake 25-30 minutes, or until the fish is done.
Arrange tomato slices on each plate, drizzle each with 1 teaspoon of the balsamic vinegar. Peel the vineleaves from the swordfish, place on top of the tomato slices. Serve with lemon wedges.

SWORDFISH WITH PESTO CRUST

Serves 4

Pesto:
½ cup packed basil leaves
1 tablespoon chopped parsley
1 teaspoon minced garlic
1 tablespoon pine nuts
1 tablespoon grated parmesan
2 teaspoons olive oil
1 tablespoon lemon juice
Swordfish:
4 swordfish steaks
3 tablespoons fine dry breadcrumbs


Pesto: In food processor, combine basil, parsley, pine nuts and parmesan. Pulse until coarsely chopped. With the machine on, add the oil and lemon juice in a steady stream. (The pesto can be made up to 1 week ahead, covered and refrigerated. Let return to room temperature before serving.)

Swordfish: Preheat brolier (oven griller). Grill the swordfish until half-cooked. Turn the steaks over and spread pesto on top. Continue grilling until the fish is just firm to the touch. Sprinkle the pesto with the breadcrumbs and grill swordfish for about 1 minute more, until the breadcrumbs are lightly browned.

GRILLED SESAME-ANISEED SWORDFISH ON WATERCRESS

Serves 4

2 teaspoons anise seeds, ground in spice mill
2 teaspoons ground ginger
4 swordfish steaks
Salad:
4 cups trimmed watercress or spinach
1 red onion, thinly sliced
4 teaspoons sesame seeds, toasted
Dressing:
¼ cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 tablespoon Asian sesame oil
1 drop liquid stevia (or ¼ teaspoon Splenda)

Preheat grill pan. Spray swordfish with olive oil spray. Combine aniseed and ginger. Rub aniseed mixture over both sides of steaks. Spray again.
Combine the watercress and onion in a large bowl. Combine the dressing ingredients. Pour over the watercress mixture, and toss gently. Arrange watercress mixture on plates.
Grill swordfish in usual way. Serve on top of the salad, sprinkled with the toasted sesame seeds.

[volleyteach]

I need to try a couple of these. They look awesome... thanks for sharing!

[recipelover]

I will also add this link to my recipe summary near the other fish recipe links. Thanks for sharing them.

If anyone else has any more, please add them here.

[RedPanda]

Some more swordfish recipes coming up...

SWORDFISH WITH LEMON, MINT AND BASIL

Serves 4

4 swordfish steaks
6 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons chopped mint leaves
1 tablespoon chopped basil leaves
1 garlic clove, minced
salt and freshly ground black pepper

Preheat a sauté or grill pan.
Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend.
Grill the swordfish to taste. Transfer the steaks to plates. Spoon the sauce over and serve.

SWORDFISH WITH ROSEMARY

Serves 4

4 swordfish steaks
1/3 cup dry white vermouth
2 teaspoons minced garlic
2 teaspoons finely chopped rosemary
¼ teaspoon rock salt
¼ teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil

Stir vermouth, garlic, and 1 teaspoon rosemary together in baking dish. Rub fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
Discard marinade and pat fish dry. Grill in usual way.
Spoon lemon sauce over the fish.

CORIANDER-CUMIN CRUSTED SWORDFISH WITH AVOCADO RELISH

Serves 4

4 swordfish steaks
1½ tablespoons coriander seeds, coarsely ground in spice mill
1 tablespoon cumin seeds, coarsely ground in spice mill
½ teaspoon sea salt
½ teaspoon cracked black pepper
Relish:
2 small avocadoes, finely chopped
½ tomato, finely chopped
¼ cup finely chopped red onion
2 tablespoons olive oil
1 tablespoon lime juice
½ teaspoon crushed red pepper flakes
2 tablespoons chopped fresh coriander (cilantro)

Combine seasonings. Rub over swordfish. Grill in usual way.

Serve swordfish with the relish.


SWORDFISH WITH OLIVE-CUCUMBER SALSA

Serves 4

4 swordfish fillets
Salsa:
1 cup black olives, pitted
1 large (or 2 small) cucumbers, peeled, seeded and diced
2 ripe egg tomatoes, diced
2 tablespoons oregano leaves
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar

Grill swordfish in the usual way.

Just before serving, add the olive oil and vinegar to the other salsa ingredients.

[recipelover]

Here is a recipe that I saw on Everyday Italian that I plan to try soon. They looked so good and what a change of pace from regular fish. The pancetta may be a little SB unfriendly, but for a special treat, why not?

Swordfish Spiedini, All phases [foodnetwork.com/Everyday Italian]

1/4 cup extra-virgin olive oil
2 teaspoons herbes de Provence
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds swordfish steaks (at least 1-inch thick), trimmed
12 short, thick wooden skewers, soaked in water for at least 30 minutes
12 thin slices pancetta (about 3 ounces), unrolled so that you have a strip
6 lemon wedges

Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the swordfish cubes on each skewer. Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes. Transfer the skewers to plates and serve with lemon wedges.

[Sachinda]

I've been keeping this in my journal and made it over the weekend (could easily use Smart Balance in place of the butter). I made mine for about 12 people and they all loved it, from teenagers on up to adults, the six year old wasn't to wild about it...

Some notes: I added some cilantro to my butter, I may try adding a little garlic next time. I used plastic warp and made a butter roll and put it in the freezer, I was able to slice off pats for putting into the foil packet and then put some on a butter serving dish on the table fro people to add a bit more to their fish, veggies and accompanying side dishes. I used the slicing blade in my food prcessor for the carrots and leeks

Originally posted in Gourmet magazine, the recipe can be found on epicurious.com

FOIL-BAKED SWORDFISH WITH CARROTS, LEEKS, AND GINGER BUTTER
Can be prepared in 45 minutes or less.

2 large carrots, cut into julienne strips (about 1 1/2 cups)
the white and pale green part of 2 small leeks, chopped fine, washed
well, and drained (about 1 cup)
2 tablespoons unsalted butter, softened
1 1/2 teaspoons freshly grated lime zest
1 1/2 teaspoons grated peeled fresh gingerroot
two 6-ounces swordfish steaks (about 3/4 inch thick)



In a heavy skillet cook the carrots and the leeks with salt and pepper to taste in 1 tablespoon of the butter over moderate heat, stirring, for 10 minutes, or until the carrots are crisp-tender, and keep the mixture warm. In a small bowl stir together the remaining 1 tablespoon butter, the zest, the gingerroot, and salt and pepper to taste. Fold 2 pieces of 20- by 12-inch foil in half by bringing the short ends together, unfold each piece, and arrange a swordfish steak, seasoned with salt and pepper, just to one side of each fold line. Top the swordfish with the vegetable mixture and dot it with the butter mixture. Fold the foil over the swordfish steaks with the vegetable mixture to enclose them, fold the edges of the foil together to form tightly sealed packets, and bake the packets on a baking sheet in a preheated 450°F. oven for 10 minutes. Open the packets carefully, transfer the swordfish steaks with vegetables mixture to plates, and pour the juices over them, discarding the foil.

Serves 2.

[Sachinda]

duplicate post

[Toria]

These look like awesome recipes. Thanks for copying them to your thread, recipelover. I can't wait to try ALL of these!!