Easy Pan Fried Swordfish Recipe
Ingredients
1. Swordfish (4 steaks about ¾ inch in thickness)
2. dry vermouth (1/4c)
3. sliced almonds, toasted (1/3c)
4. vegetable oil (1tbsp)
5. butter (1tbsp)
6. salt and pepper (to taste)
7. flour (1/3c)
Method Of Preparation:-
1. Take a large and heavy frying pan, place it over low heat. Then add sliced almonds in the pan and toast them by stirring regularly until they get light brown color.
2. Take out the toasted almonds from the pan and then keep them aside to cool. Take a bowl, mix flour with pepper and salt in it.
3. Take fish, wash it and then shake it to remove the excess water. Now coat the fish with flour mixture. Now turn up the heat to medium under the pan, add oil and butter in the pan and then fry fish in it for about 4 minutes per side until it gets brown color.
4. When the fish gets cooked then take it out from pan and place it in a platter. Now add dry vermouth in the same pan, scraping the bits and then put toasted almonds in it. Pour this almond mixture over the fish in the platter and then serve it hot in a platter.
Number Of Servings – 4
Broiled Swordfish With Red Pepper Sauce Recipe
Ingredients
1. Swordfish steaks (4 about 6 oz)
2. butter (1tbsp)
3. red bell pepper, seeded and diced (1large)
4. dry white wine (1c)
5. salt, divided (1tsp)
6. garlic, peeled and chopped (2cloves)
7. ground black pepper (1/4tsp)
8. garlic, halved (1large clove)
9. paprika (1/2tsp)
10. carnation instant nonfat dry milk (1/4c)
Method Of Preparation:-
1. Take a small frying pan, place it over medium high heat and melt butter in it. Saute chopped garlic in melted butter for about 1 minute until it gets fragrant and then add half teaspoon of salt and pepper in it.
2. Add red bell pepper and wine in it, keep it to boil over medium high heat and then cook it for about 15 minutes until the liquid gets evaporated. Now put this mixture in a blender, add paprika and dry milk in it and then blend it until the mixture becomes smooth.
3. Then pour the mixture into a saucepan and keep it warm on low heat. Rub halved garlic all over the fish and then sprinkle rest of the pepper and salt over it.
4. Place fish on a broiler pan and then cook it about 4 inches from the broiler. Broil the fish for about 4 minutes, then turn the side and again broil it for about 3 minutes until the fish gets flake easily with fork. Place the broiled fish in serving plate and pour sauce over it and then serve it warm.
Number Of Servings – 4
Blackened Swordfish Recipe
Ingredients
1. Swordfish steaks or fillets, skin removed (6 to 8 ounce, ½ inch thick)
2. marjoram or dried oregano, finely chopped fresh (1tbsp) or dried (1 1/2tsp)
3. thyme leaves, finely chopped fresh (1tbsp) or dried (1 1/2tsp)
4. freshly ground white pepper (1tsp)
5. salt (2tsp)
6. cayenne pepper (1 1/2tsp)
7. pure olive oil (1/4c)
Method Of Preparation:-
1. Take a mixing bowl; add chopped thyme, oregano, pepper, salt and cayenne in it. Mix all the ingredients properly.
2.Take an iron frying pan, place it over high heat and heat the pan for about 5 to 10 minutes until it gets red hot. Rub half of the olive oil on both sides of fish fillets and then pat one side of the fillet with mixture of herbs.
3. Now place the fish fillets in red hot pan with herb side down for about 2 minutes. Take a nonstick pan, add rest of the olive oil in it and then place it over standard heat.
4. Now turn the fish fillets from the red hot pan to this nonstick pan and cook them for about 4 to 6 minutes, it depends upon the thickness of fillets. When the fish gets cooked then takes off the pan from heat and serves it hot. In a serving dish.
Swordfish Over Fattoush Recipe
Ingredients
1. Swordfish (1/2 to ¾ lbs)
2. extra virgin olive oil (3 to 4 tbsp)
3. sumac (1/2tsp)
4. whole wheat pita (1)
5. lemon juice (1/2 lemon)
6. chopped parsley (1/3c)
7. chopped mint (1/3c)
8. chopped green pepper (1)
9. quartered cherry tomatoes (1/2 pint)
10. quartered and sliced English cucumber (1/2)
11. minced garlic (1 or 2 cloves)
12. scallions, halved lengthwise and sliced (2)
13. salt and pepper (to taste)
Method Of Preparation:-
For Fattoush:-
1. Take wheat pita, split it into half. Place it in oven and toast it at 425 degrees for about 5 to 6 minutes. Then take it out from oven and keep it aside.
2. Take a large bowl; mix chopped parsley,cucumber,tomatoes,green pepper and scallions in it. Then break pita with your hands into bite size pieces in bowl with veggies.
3. Add sumac, extra virgin olive oil, garlic, lemon juice, pepper and salt in it. Mix all the ingredients properly and then keep the bowl aside.
For Swordfish:-
1. Take swordfish; season it with salt, pepper and oil. Take grill pan, heat it over standard high heat and place fish in hot pan and then cook it for about 4 minutes on each side.
2. Now take a serving plate, place fattoush and swordfish on it and sprinkle extra virgin oil over it and then sprinkle chopped parsley and mint on the top. Now the fish is ready to serve.
Number Of Servings – 2
Glazed Swordfish Recipe
Ingredients
1. Boneless swordfish (6 pieces about ½ inch thick)
2. five spice powder (1/2tsp)
3. sweet and hot Thai chili sauce (1tbsp) or hot chili paste (1/2tsp)
4. orange juice concentrate (1tbsp)
5. honey (1tbsp)
6. commercial or homemade teriyaki sauce (1/4c)
Method Of Preparation:-
1. Take a saucepan of medium size; add honey, chili sauce, orange juice, teriyaki sauce and five spice powders in the pan. Mix all the ingredients and then place the pan over heat and keep this mixture to boil for about 3 minutes until it gets thickened.
2. Then take off the pan from heat and keep it to cool. Now take fish pieces, pat dry them and brush them on both sides with glaze and then grill them for about 1 minute.
3. Then turn the side of fish pieces, again brush them with glaze and again grill them for about 1 minute. Keep on brushing and turning the fish pieces for about 5 to 6 minutes until they get cooked well.
4. When the fish pieces get cooked well then remove them from the grill and place them in a serving plate and serve them hot.
Number Of Servings – 6
Small Maccheroni With Swordfish Recipe
Ingredients
1. Swordfish (1pound)
2. maccheroncini pasta (1 pound)
3. ripe tomatoes (1 ½ pounds)
4. extra virgin olive oil (1/4c)
5. yellow onion (1/2med.)
6. salt (to taste)
7. freshly ground black pepper
8. flat-leaf Italian parsley (6 to 8 sprigs)
9. water (6 quarts)
Method Of Preparation:-
1. Take a pot, fill it with 6 quarts of water, place the pot over high heat and keep the water to boil. Take onion and chop it.
2. Take a frying pan of ½ inch; place it over standard high heat and heat olive oil and then saute chopped onions in the pan for about 5 minutes until they get golden color.
3. Meanwhile, peel tomatoes and chop them and add to the cooked onion in the pan, dust salt in it and then cook the tomatoes for about 10 to 15 minutes.
4. Now add about 2 tablespoons of salt to the boiling water in the pot and then add pasta in it and cook it. Meanwhile, take off the skin from swordfish and cut it into ¼ inch pieces.
5. Take parsley leaves and chop them. When the tomatoes get cooked then add swordfish seasoned with pepper and salt in the pan and cook it for about 3 to 4 minutes.
6. Then add chopped parsley in it and cook for 1 minute and then take off the pan from heat. When the pasta gets ready then drain it and mix it with fish sauce and serve it immediately.
Number Of Servings – 4
Swordfish And Caponata Sandwiches Recipe
Ingredients
1. Swordfish steak, halved (1 about 10 to 11 ounce, ¾ inch thick)
2. chopped fresh rosemary (2tsp)
3. fresh lemon juice (2tsp)
4. olive oil (2tbsp)
5. caponata, eggplant relish from can or jar (3/4c)
6. French rolls, split horizontally (2 about 6 inch)
7. thin lemon slices (4)
8. arugula (1 small bunch)
9. salt and pepper (to taste)
Method Of Preparation:-
1. First heat the broiler. Take a glass pie dish, add rosemary (1tsp), lemon juice and olive oil in it and mix them well. Dust salt and pepper over the swordfish.
2. Place fish to marinade and turn its sides to coat properly and keep it aside for about 10 minutes. Then mix the rest of the rosemary into the caponata.
3. Now place the fish in the pan of broiler and then broil it for about 2 minutes on each side until it gets opaque. Take a sheet of foil, place fish on it. Now apply the reserved marinade over the lemon slices and then broil them for about 1 minute on each side until they get charred.
4. Then broil the cut side of French rolls for about 30 seconds until they get toasted. Now take serving plates, place the broiled rolls on the bottom of the plates with cut side up and spread caponata over the rolls and then place swordfish, arugula and lemon slices over it. Cover it with roll tops and then serve it.
Number Of Servings – 2