Recipes Swordfish

Grilled Swordfish with Pesto Butter

Ingredients:
3 lbs swordfish steak
olive oil
freshly ground pepper pesto butter

Directions:
Preheat grill or broiler. Brush fish with olive oil; season lightly with freshly ground pepper. Grill or broil fish for 10 minutes per inch of thickness or until done, turning once. Serve with pesto butter(see below).

Pesto Butter
Ingredients:
2 cloves garlic
4.5 cups loosely packed basil leaves
1/3 cup pine nuts
3/4 cup Parmesan cheese
1/2 cup unsalted butter

Directions:
In a food processor: use the steel blade to finely mince garlic. Add basil and process until finely chopped. Add pine nuts and Parmesan; process until coarsely chopped. Blend in butter. Store in the refrigerator for up to a week; freeze for longer storage. Serve at room temperature.


Cajun Swordfish with Corn Relish, beurre blanc with avocado and cilantro (serves 4)

Ingredients:
4 swordfish steaks
cajun pepper mixture
1 avocado
1 tomato
1 bunch chopped cilantro (coriander)
2 cups of cream
1 pound of butter
lime juice of 1 lime
400 gr corn
2 cloves of garlic
bellpeppers, one of each color (green, red, yellow)
1 shot of tequila
maizena
honey

Directions:
Flavour the swordfish steaks with fresh grounded white pepper and salt, push on side in the Cajun pepper mixture (cajun pepper, a bit of salt, you can add chopped thyme if you want to). Oil and put it on the flat top, (or in a pan) and sear it till it is done.
For the sauce warm the cream, and mix the melted butter under, till you get a smooth white sauce. Taste with fresh grounded white pepper and salt. Add some lime juice. If the sauce seems to liquid you can reduce it a bit. At the last moment add cubes of avocado and tomato, with the chopped cilantro. Save some cilantro for the corn relish. For the corn relish sauté the corn in a pan, till they are slightly brown, and add the brunoise (dices) of pepper to it. Sweaten it with some honey, let simmer with some chopped garlic. Add a shot of tequila, and thicken it with a bit of corn starch. Add some water, and add the rest of the chopped cilantro. This relish goes on top of the swordfish steak.
Serve with garlic mashed potatoes, put the sauce under the steak, the corn on top.


Grilled Swordfish with Honey-Lime Garlic Glaze (serves 4)

Ingredients:
4 swordfish steaks
1 tbs. garlic, minced
1 cup orange blossom honey
1 tsp. cilantro, minced
1 tsp. olive oil
juice of 3 limes

Directions:
Heat oil in sauté pan. Add garlic and cook quickly 15-30 seconds. Add honey, stirring constantly. Add lime juice and cilantro. Set aside. Brush swordfish with glaze. Grill to desired tenderness. Slice and serve, brushing again with glaze, and topping with Lychee and Basil Relish (see below).

Lychee and Basil Relish
Ingredients:
1 lb. fresh lychee nuts, peeled and seeded
1 tbs. fresh basil, minced
1/2 tsp. garlic, minced
dash olive oil
50 gr rice vinegar
orange blossom honey to taste

Directions:
Quickly sauté garlic in olive oil. Remove from heat. Add lychee nuts, basil and remaining ingredients. Serve warm or cold.


Citrus-Marinated Swordfish Steaks (serves 6)

Ingredients:
3 tablespoons fresh orange juice (1 orange)
2 tablespoons fresh lemon juice (1 lemon)
2 tablespoons olive oil
1 clove garlic, finely chopped
salt & freshly ground black pepper, to taste
4 swordfish steaks
1 tablespoon chopped fresh chives (or substitute parsley or cilantro)

Directions:
Preheat the broiler to high. In a small bowl, whisk together the marinade ingredients. Place the swordfish steaks in a nonaluminum shallow dish. Pour about half of the marinade over them (reserve the rest of the marinade). Cover the dish with plastic wrap and let sit for 10 minutes at room temperature.
Transfer the swordfish steaks to a broiler pan and broil, turning them once with a spatula, until the steaks are golden on the outside and done to taste inside, about 4-6 minutes per side. Drizzle with the reserved marinade, garnish with the chopped fresh chives, and serve immediately. 


Grilled Swordfish with Scallion Vinaigrette (serves 4)

Ingredients:
2 cups green onions - green tops only, thinly sliced
1/2 cup extra virgin olive oil
1/2 cup rice vinegar
salt and pepper
3 large, vine ripened tomatoes
3 cups green beans
1 large red onion
4 swordfish steaks
1/4 cup green onions, thinly sliced for garnish

Directions:
In a food processor or blender, blend 2 cups green onion tops with olive oil on high speed for 5 minutes. Press puree through a fine mesh strainer into a bowl and discard onion remains. Stir in rice vinegar, season to taste with salt and pepper and set aside.
Cut tomatoes in 12 slices, 1/2 inch thick. Remove stems from green beans and blanch or steam until they’re bright green and barely tender. Slice red onion very thinly. Set prepared green beans and onions aside and arrange tomato slices in a triangle design on four warm dinner plates.
Over a very hot grill rubbed down with oil, cook swordfish for approximately 4 minutes on each side. It should appear opaque, but not dry and flaky. Just before fish is done, sauté the green beans and red onions together in a medium size nonstick skillet until just wilted. Arrange over tomato slices and top with swordfish steaks. Liberally drizzle vinaigrette over the dish and garnish with a sprinkling of green onions.


Grilled Swordfish Cajun Style

Ingredients:
4 swordfish steaks
2-1/2 cups melted butter
1/2 cup fresh lemon juice
1 tsp. salt
2 tsp. black pepper
1 tsp. dried leaf thyme

Directions:
Combine all ingredients except swordfish into a marinade. Marinate swordfish 1 hour in refrigerator. Grill on high 3 minutes per side bastin with marinade. Pour remaining marinade over fish and serve.


Dill-Marinated Swordfish Steaks (serves 6)

Ingredients:
2 tablespoons melted butter or olive oil
2 tablespoons Dijon-style mustard
2 tablespoons chopped fresh dill or 1 teaspoon dried
dill
1/2 teaspoon salt
freshly ground black pepper, to taste
6 skinless swordfish steaks

Directions:
Preheat the oven to 230ºC. In a small bowl, whisk together the marinade ingredients. Place the swordfish steaks in a nonaluminum shallow dish. Pour about half of the marinade over them (reserve the rest of the marinade). Cover the dish with plastic wrap and let sit for 10 minutes at room temperature. Transfer the swordfish steaks to a baking pan and bake until they are golden on top and done to taste inside, about 6-9 minutes. Drizzle the steaks with the reserved marinade and serve immediately.


Swordfish Steaks with Horseradish-Sour Cream Sauce

Ingredients:
1/2 cup sour cream
2 tbsp. prepared white horseradish
1 tbsp. chopped fresh parsley
1 tsp. fresh lemon juice
2 tbsp. butter, melted
6 swordfish steaks
freshly ground black pepper, to taste

Directions:
Preheat the broiler to high. In a medium bowl, stir together the sour cream, horseradish, parsley, and lemon juice. Set aside. Brush the butter on the swordfish steaks, then sprinkle them with salt and pepper. Place swordfish steaks in a broiler pan and broil, turning them once with a spatula, until the steaks are golden on the outside and done to taste inside, about 4-6 minutes per side. Serve the fish immediately, topped with some of the horseradish sauce.


Broiled Swordfish with Lemon-Ginger Aioli (serves 2)

Ingredients:
1 teaspoon A Taste of Thai Coconut Ginger Soup Mix
¼ cup mayonnaise
1 teaspoon lemon juice
450 gr swordfish steaks

Directions
For Lemon-Ginger Aioli combine Coconut Ginger Soup Mix, mayonnaise and lemon juice in a small bowl. Mix together well. Spread Lemon-Ginger Aioli on swordfish. Broil swordfish 6 inches from heat for 8 minutes on each side.