Swordfish Stir Fry Recipes

Steps:

• Combine all ingredients, except swordfish, in a bowl and mix together well. Set aside.
• Preheat a grill to medium-high, using mesquite wood. Place swordfish on grill and quickly sear. Dredge swordfish in the white wine mixture and then return to the grill. Cook until desired doneness; fish should be opaque and a knife should slide in easily.
• Remove fish from the heat and serve with fresh vegetables and a starch of choice.

Steps:

• Cut swordfish into 1-inch pieces; place in a shallow dish.
• Combine soy sauce, sherry, garlic, and gingerroot, stirring well; pour over fish.
• Cover and marinate in refrigerator up to 4 hours.
• Combine the chicken broth and the next 5 ingredients; stir to combine; set aside.
• Remove fish from marinade, discarding marinade.
• Coat a wok or large nonstick skillet with cooking spray.
• Add in oil; heat at medium-high until hot.
• Add fish; stir-fry 3 minutes or until tender; remove from wok; set aside and keep warm.
• Coat wok with cooking spray; heat at med-high heat until hot.
• Add in onion; stir-fry 1 minute; add in carrot; stir-fry 1 minute.
• Add in snow peas, mushrooms, and green onions; stir-fry 2 minutes or until crisp tender.
• Add in broccoli; stir-fry 1 minute.
• Return fish to wok; stir in reserved broth mixture.
• Cook, stirring constantly, until mixture is thickened; serve over rice.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
• Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.
• Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.

Steps:

• Heat ghee in a large Dutch oven over medium. Add onions and sliced fennel and cook, stirring occasionally, until golden brown, about 15 minutes.
• Stir in tomato paste, cumin, and spice blend and cook until aromatic, 1 to 2 minutes. Add garlic and serrano and cook 5 minutes. Add tomatoes and 2 cups water and bring to a simmer. Season fish with salt and pepper and add to pot. Simmer, uncovered, until fish is cooked through, 8 to 10 minutes.
• Add lime juice and season with salt and pepper; gently stir to combine. Ladle stew into bowls; garnish with fennel fronds. Serve with lime wedges and flatbread, if desired.