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I was looking for a good recipe for Swordfish. Found a few, tweaked a few together and came up with this one. It came out very yummy!
Total Time: about a 30-45 minutes
Yield: 1 1/2 pounds for 3 people
Source: A mix and tweak of many recipes
This dish is very easy and so very delicious. The herbs and spices just bring out the fresh wild taste. I know you will love this fast meal. Great for summertime cooking!
Sprinkle swordfish steaks with salt and pepper. Place fish in a single layer in a baking dish; brush with olive oil to coat heavily. Sprinkle green onions over the fish.
Joanne and I particularly enjoy swordfish broiled or on the grill, but we always look to see what looks particularly good at the fish market. "Fresh" means the fish has never been frozen; it does not guarantee that it is of the highest quality.
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I have a leftover grilled swordfish. How can I turn that into bite size appetizers? Marinade? cook?
By Joni M
If you have already cooked it, don't cook it again. You can serve it with a dipping sauce.
While I am not a fish fan, I found this recipe for my hubby, who eats it. food52.com/
Leaving out the cilantro if you hate it as much as he does.
Does anyone have any recipes for leftover swordfish? Thanks
Depending on if the left overs are cooked (and if so how) these two recipes may tickle your fancy.
Citrus Swordfish With Citrus Salsa
* 1 orange, peeled, sectioned, and cut into bite-size
* 1/2 cup canned pineapple chunks, undrained
* 1/4 cup diced fresh mango
* 2 jalapeno peppers, seeded and minced
* 3 tablespoons orange juice
* 1 tablespoon diced red bell pepper
* 2 teaspoons white sugar
* 1 tablespoon chopped fresh cilantro
* 1/2 cup fresh orange juice
* 1 tablespoon olive oil
* 1/4 teaspoon cayenne pepper
1. Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
2. In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
3. Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
4. Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.
Spicy Crusted Swordfish With Citrus-Walnut Sauce
* 2 tablespoons Italian seasoned bread crumbs
1. Combine first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes.
2. 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 rind, lemon juice, 1/4 teaspoon salt, and mint. Set aside, and keep warm.
3. Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add swordfish, and saute 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with couscous, and drizzle with sauce. Garnish with cherry tomatoes, if desired.