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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 recipe comes from the town of Manzanillo, on the western coast in the state of Colima.
Makes 4 servings.
By Connie from Oden, Arkansas
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. Look for glistening, brightly colored fish and do not hesitate to change from your first choice if another looks better. Always choose fresh over previously frozen. The flesh should be firm and bounce back if touched and should smell only of the sea.
White fleshed species should have no yellow or gray discoloration. Build a relationship with your fish monger, and you will be told what is best that day. We do not hesitate to substitute fresh halibut, cod or, in the summer, bluefish, which when handled correctly, is flavorful and not oily. Fresh striped bass is a special warm weather treat in New England. We suggest you not buy Chilean sea bass at the market or in restaurants because it has been over - fished and is now endangered, in addition not being a local species.
Broiled fish fillets should be at least an inch thick, requiring a cooking time sufficient to caramelize the surface and to develop the flavors in the sauce. Broiled fish does not need to be turned; the top surface will be deeply browned and is the only side seen by your guests. We like the combination of tomato, garlic and herbs used in southern France, but white wine, capers and your choice of herbs can be substituted. Simply rub the fish with olive oil and season if you prefer to have no sauce. This technique remains the same, permitting experimentation while providing reliable results, so feel free to add your favorite herbs, wine or other ingredients to develop your own recipes.
Preheat broiler and position rack approximately 3" from broiler element.
Salt and pepper both slices of fish and moisten with olive oil.
Place remaining olive oil and ingredients into a shallow oven - proof baking dish just large enough to hold the fillets.
Broil for 10 minutes per inch of thickness (e.g. 12 ½ minutes for a 1 ¼" fillet).
Plate fish and divide sauce among them.
Serve this fish with a red wine, such as a Cotes de Rhone or a Rioja because the Provencal sauce is too assertive for a white.
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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 tablespoon pineapple juice concentrate, thawed
* 1 1/2 pounds swordfish steaks
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
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 3 teaspoons extra-virgin olive oil, divided
* 4 (6 ounce) swordfish steaks (about 1 inch thick)
* 1 cup water
* 2/3 cup uncooked couscous
* 1/2 teaspoon grated lemon rind
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon salt
* 1 tablespoon chopped fresh mint
* 1/2 cup dried currants
* 1 teaspoon grated orange zest
* 1/2 cup fresh orange juice
* 2 tablespoons coarsely chopped toasted walnuts
* 1 tablespoon honey
* Cherry tomatoes (optional)
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.
I have a leftover grilled swordfish. How can I turn that into bite size appetizers? Marinade? cook?
By Joni M