Sesame Crusted Swordfish Recipes

Steps:

• In small bowl or food processor, combine vinegar, 1/4 C olive oil, juice of 1 lemon, minced onion, and mexican seasoning. Place swordfish steaks in flat baking dish and cover with marinade. Cover and refrigerate for 30 minutes to 1 hour.
• While fish is marinating, prepare sesame crumb mixture and cream sauce. In medium bowl combine cracker crumbs, sesame seeds, and salt and set aside.
• In medium pan saute garlic, onion, and jalapenos until onion is transparent over medium heat. Transfer to blender or food processor. Add vinegar and beans to blender and process until mixture is smooth. Force sauce through strainer to remove seeds and skins.
• Return mixtyre to pan with remaining olive oil and simmer over low heat, stirring occasionally until thickened. Add half and half to reach desired consistency and keep warm.
• Remove swordfish in egg mixture and turn to coat. In large skillet, heat butter and oil over medium high heat. Butter will tend to bubble. Once butter finishes bubbling, mix swordfish in sesame crumb mixture and place in skillet.
• Cook about 4 minutes on each side until crips and golden brown. Serve immediately and drizzle with jalapeno cream sauce and roaset red pepper strips.

Steps:

• In a shallow dish, combine all the ingredients except the swordfish and sesame seeds. Mix well. Add the swordfish and coat completely. Cover and marinate in the refrigerator for 2 hours, turning occasionally.
• Coat a grill pan with nonstick cooking spray and heat over medium-high heat.
• Remove the swordfish from the marinade; discard the marinade. Grill the fish for 4-5 minutes, turn the fish, sprinkle with sesame sees, and grill for 4-5 more minutes, or until it flakes easily with a fork. Serve immediately.

Steps:

• Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
• For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
• Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
• Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
• Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

Steps:

• Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
• Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

Steps:

• Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
• Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
• When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
• Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.