E Z Marinated Swordfish Recipes

HERB-MARINATED SWORDFISH

Swordfish steaks are meaty in texture yet delicate in flavor and best when cooked to medium, so that the flesh is firm but still juicy. (Like many proteins, it can get tough if overcooked.) Rather than marinating in advance, here the fish is marinated after cooking: Cooked in a skillet until golden, the steaks are then left to soak up a piquant pan sauce while warm. The sauce imparts the punchy flavors of briny capers and citrus, while the olive oil keeps the steaks moist. Serve with a simple salad or with crusty bread for sopping up the juices.

Provided by Kay Chun

Categories dinner, easy, quick, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Herb-Marinated Swordfish image

Steps:

Heat a large nonstick skillet over medium-low. Rub 1 tablespoon of the oil all over the swordfish and season with salt. Add to skillet and cook until golden underneath, about 5 minutes. Flip and cook until golden underneath and medium throughout (flesh should be opaque, firm and flaky), about 5 minutes longer. Transfer fish to a shallow baking dish.
To the skillet, add the remaining oil and the capers, and cook over medium-low, stirring occasionally, until capers are sizzling vigorously but not browned, about 2 minutes. Remove from heat and stir in caper brine, lemon juice, pepper, parsley and chives. Pour the caper-herb oil over the fish. Let marinate at room temperature, turning once or twice and occasionally spooning the caper oil over the fish, for 15 minutes.
Divide fish among plates and drizzle with some of the caper oil. Serve warm or at room temperature, with lemon wedges and crusty bread.

Ingredients

3/4 cup extra-virgin olive oil
1 1/2 pounds (1-inch-thick) swordfish steaks (about 3 or 4)
Salt
3 tablespoons drained capers, plus 1 tablespoon caper brine
2 tablespoons lemon juice, plus wedges for serving
1 teaspoon freshly ground black pepper
1/4 cup coarsely chopped parsley
1/4 cup chopped chives
Crusty bread, for serving

GRILLED MARINATED SWORDFISH STEAKS

Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)

Provided by Pierre Franey

Categories dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Grilled Marinated Swordfish Steaks image

Steps:

Preheat a charcoal grill or broiler, or heat a grill pan.
Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

4 center-cut swordfish steaks, about 6 ounces each, one-inch thick
Salt and freshly ground pepper to taste
3 tablespoons olive oil
2 teaspoons soy sauce
1 tablespoon red-wine vinegar
4 sprigs rosemary or 1 teaspoon dried
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons grated lemon rind
1/4 teaspoon red pepper flakes

HERB-MARINATED GRILLED SWORDFISH

This is one of my and my husband's favorite recipes. The swordfish is so flavorful and colorful it will brighten your whole day!

Provided by Social Butterfly D

Categories Swordfish Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

Herb-Marinated Grilled Swordfish image

Steps:

Whisk olive oil, lemon juice, soy sauce, parsley, garlic, dill, and pepper together in a large glass or ceramic bowl. Add swordfish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours; the longer you marinate the fish, the stronger the flavor will be.
When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
Remove swordfish from the marinade and shake off excess. Discard the remaining marinade.
Cook swordfish on the preheated grill until fish is tender and flakes easily with a fork, about 4 minutes per side. Swordfish cooks very quickly and your grill will flare up with this marinade!

Nutrition Facts : Calories 333.2 calories, Carbohydrate 1.6 g, Cholesterol 44.3 mg, Fat 25.8 g, Fiber 0.2 g, Protein 23.1 g, SaturatedFat 4.2 g, Sodium 554.3 mg, Sugar 0.3 g

Ingredients

½ (12 ounce) bottle olive oil
¼ cup lemon juice
¼ cup soy sauce
2 tablespoons chopped fresh parsley
2 teaspoons minced garlic
1 teaspoon dried dill
ground black pepper to taste
2 pounds swordfish steaks