Lemon Swordfish Brochettes Recipes

Steps:

• Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
• Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

Steps:

• Mix all of the ingredients (but not the swordfish) in large bowl to blend. Add swordfish to yogurt mixture, gently toss Cover with plastic wrap and refrigerate at least 1 hr. (Can be made a day ahead, keep refrigerated) Prepare grill (medium high) or preheat broilerl Thread swordfish on skewers Grill or broil about 5 minutes, turning frequently

Steps:

• Preheat oven to 425°. Place fish in a greased 13x9-in. baking dish; sprinkle with salt. In a small bowl, combine 1/4 cup parsley, oil, lemon juice, garlic and pepper flakes; spoon over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, basting occasionally, 15-20 minutes. Sprinkle with remaining parsley.

Steps:

• Using a sharp knife, cut the skin off the swordfish, then cut the fish into 1-inch cubes. Season fish cubes generously with salt and pepper.
• Using a mortar and pestle or the flat side of a heavy knife, lightly crush the fennel seeds to release their flavor.
• In a skillet large enough to hold all the fish cubes in one layer, heat the olive oil and butter over medium heat until the butter melts. Add the fish to the pan and let cook, turning the fish and basting with the oil and butter, for 3 minutes. Stir in the garlic, fennel seeds, lemon zest and chile flakes and continue to cook, stirring gently so as not to break up the fish cubes, until the fish is just cooked through, about 2 minutes longer. Gently stir in the lemon juice. Taste and add more salt and chile flakes if desired. Garnish with fennel fronds and lemon wedges.

Steps:

• Put the bay leaves and 24 12-inch wooden skewers in warm water to soak.
• Put the swordfish cubes in a shallow dish. Mix the orange juice, garlic, oil, pepper flakes and salt together and pour over the swordfish, turning the fish to coat it. Refrigerate to marinate 30 minutes.
• Light a grill.
• Holding two skewers close together, thread each with alternating swordfish, bay leaf, orange wedge and another bay leaf, repeating the ingredients and ending with a piece of swordfish.
• Grill the brochettes about 10 minutes, until the swordfish is cooked through. Serve on a bed of rice seasoned with salt and pepper. Sprinkle with parsley.