Swordfish With Achiote And Orange Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ORANGE GLAZED SWORDFISH

Tangy and delicious! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Seafood     Fish

Time 45m

Yield 6

Number Of Ingredients 7



Orange Glazed Swordfish image

Steps:

  • In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
  • Prepare an outside grill with an oiled rack set 6 inches above the heat source.
  • Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
  • In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 4 g, Cholesterol 44.3 mg, Fat 6.2 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 1.5 g, Sodium 279.6 mg, Sugar 1.8 g

1 ½ pounds swordfish steaks
½ cup fresh orange juice
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 tablespoons light soy sauce
1 tablespoon cornstarch
2 tablespoons water

BAKED SWORDFISH WITH TAPENADE AND ORANGE

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 19



Baked Swordfish with Tapenade and Orange image

Steps:

  • Preheat oven to 400 degrees F.
  • Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
  • Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.
  • Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.
  • 4 servings
  • Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes

4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel)
Salt and pepper
1/2 cup green tapenade (available at specialty food stores)
1 orange, juiced
1/4 cup dry white wine
2 to 3 tablespoons unsalted butter
For garnish: orange slices and minced parsley
Accompaniment, if desired: Tomatoes Provencale, recipe follows
4 to 6 firm, ripe plum tomatoes
Salt
1 clove garlic, minced
2 tablespoons minced shallots
3 tablespoons minced fresh basil
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1/2 cup dry white bread crumbs

BAKED SWORDFISH WITH TAPENADE AND ORANGE

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 8



Baked Swordfish with Tapenade and Orange image

Steps:

  • Preheat oven to 400 degrees F.
  • Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
  • Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.

4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel)
Salt and pepper
1/2 cup green tapenade (available at specialty food stores)
1 orange, juiced
1/4 cup dry white wine
2 to 3 tablespoons unsalted butter
For garnish: orange slices and minced parsley
Accompaniment, if desired: Tomatoes Provencale, recipe follows

BAKED SWORDFISH WITH TAPENADE AND ORANGE

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 20



Baked Swordfish with Tapenade and Orange image

Steps:

  • Preheat oven to 400 degrees F. Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
  • Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.
  • Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.
  • Yield: 4 servings
  • Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes

4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel)
Salt and pepper
1/2 cup green tapenade (available at specialty food stores)
1 orange, juiced
1/4 cup dry white wine
2 to 3 tablespoons unsalted butter
orange slices
minced parsley
Tomatoes Provencale, recipe follows
4 to 6 firm, ripe plum tomatoes
Salt
1 clove garlic, minced
2 tablespoons minced shallots
3 tablespoons minced fresh basil
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1/2 cup dry white bread crumbs

SKEWERED MARINATED SWORDFISH AND CUCUMBER

Provided by Food Network

Categories     main-dish

Time 1h30m

Number Of Ingredients 15



Skewered Marinated Swordfish and Cucumber image

Steps:

  • Cut the cucumbers in half lengthwise and then slice across the width into 1/2-inch half moons. Sprinkle with salt and let sit in a colander for 20 to 30 minutes. Combine the cilantro, Achiote, orange juice, lime juice, garlic and peppercorns in a blender. Puree until smooth. Cut the swordfish into 1 1/2-inch chunks and place in a nonreactive bowl. Pour over the cilantro marinade and let sit 20 to 30 minutes. Preheat the grill or broiler. Grill chard, transfer to a large bowl and toss with lime dressing. Thread alternating swordfish and cucumber chunks on skewers. Grill or broil about 1 1/2 minutes per side. Line a serving platter or plates with the chard. Top with the skewers and serve.
  • Whisk together the olive oil, lime juice, salt and pepper. Serve.

6 pickling cucumbers, ends trimmed and peeled
Salt
2 bunches cilantro, leaves only
3 ounces Achiote paste
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
8 garlic cloves, roughly chopped
1 1/2 tablespoons black peppercorns
2 pounds skinless Swordfish fillet
2 bunches red chard, stemmed, and cut into large pieces
1/2 cup Lime Olive Oil Dressing, recipe follows
1/2 cup olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

SWORDFISH WITH ACHIOTE AND ORANGE

An achiote rub is the classic Yucatan way of marinating fish. I tasted this rub for the first time in Isla Mujeres in the early 1970s, when you could still live on the beach in a palapa and hammock, eat great seafood, and drink cold beers for a few dollars per day. The fishermen would rub fish with an achiote-citrus paste and grill them on the beach over fires made from coconut husks. When I worked at Chez Panisse in the late 1970s, I duplicated this rub from my taste memory for some of their famous garlic festivals. The light citrus flavors of the achiote paste are a beautiful contrast to the oily texture of the swordfish. If you don't have swordfish, use another meaty ocean fish such as wahoo or mahi mahi.

Yield makes 8 tacos

Number Of Ingredients 17



Swordfish with Achiote and Orange image

Steps:

  • Mix all the ingredients except for the fish, oil, tortillas, and garnish in a large bowl. Toss the fish cubes in the mixture and marinate for at least 3 hours.
  • Remove the fish from the marinade, shaking off any excess liquid; discard the marinade. In a large, heavy skillet, heat the oil over medium-high heat and sauté the fish on all sides until cooked through, about 7 minutes.
  • To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the shredded lettuce and filling equally between the tortillas and top with salsa and a squeeze of fresh lime. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Add some shredded lettuce, spoon on some filling, and top with salsa and a squeeze of fresh lime. Fold, and eat right away.

1/2 cup fresh orange juice
2 teaspoons dried Mexican oregano, toasted and ground (page 161)
1 1/2 tablespoons chopped garlic
1 habanero chile, seeded and chopped
3 teaspoons achiote paste (page 149)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice, ground
1 tablespoon lemon-infused olive oil (page 162)
2 tablespoons chopped fresh cilantro leaves
1 Fresno chile, seeded and chopped
1 tablespoon fresh lime juice
1 tablespoon sugar
2 pounds boneless, skinless swordfish fillets, cut into 1-inch cubes
3 tablespoons vegetable oil
8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Shredded lettuce and lime wedges

SWORDFISH WITH BLOOD-ORANGE STUFFING

Provided by Oliver Schwaner-Albright

Categories     dinner, main course

Time 25m

Yield SERVES 6

Number Of Ingredients 9



Swordfish With Blood-Orange Stuffing image

Steps:

  • In a small skillet over medium heat, combine 1 tablespoon olive oil and the onions, and sauté until tender. Scrape the onions into a large bowl, and add the bread crumbs, pine nuts, raisins and cheese. Finely grate the zest from the oranges and add to the bread crumbs. Squeeze in the juice of 1 orange (reserve remaining oranges for other use). Mix until it just starts to bind together. Season with salt and pepper.
  • Form a portion of the stuffing into a log about the width and length of a thumb, and then roll into a piece of swordfish. Repeat to make 12 rolls.
  • To serve, heat a large sauté pan over medium-high heat. Add just enough olive oil to coat the bottom of the pan. Season the swordfish rolls with a touch of salt and pepper, then add to the pan in batches, turning once or twice so all sides of the rolls are lightly browned. If desired, serve with mâche salad dressed with a vinaigrette of shallots, zinfandel vinegar and blood-orange-infused olive oil.

Nutrition Facts : @context http, Calories 812, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 33 grams, Fiber 5 grams, Protein 72 grams, SaturatedFat 8 grams, Sodium 1113 milligrams, Sugar 13 grams, TransFat 0 grams

Olive oil
1/2 cup coarsely chopped onion
3 cups fresh bread crumbs
1 tablespoon toasted pine nuts
1 tablespoon raisins
1/2 cup grated aged pecorino cheese
4 blood oranges
Salt and freshly ground black pepper
4 pounds swordfish, sliced thinly in to 12 compact-disc-size pieces

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)

White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.

Provided by Chef Gaby Cervello

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 20



Pescado en Achiote (Mexican Fish in Annatto Sauce) image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
  • Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
  • Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
  • Serve fish and shrimp with achiote sauce and top with habanero sauce.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g

¾ cup water
¼ cup achiote paste
¼ onion
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1 clove garlic, peeled
1 teaspoon oregano
salt and ground black pepper to taste
6 (4 ounce) fillets white fish fillets
½ cup butter, melted
12 ounces uncooked medium shrimp, peeled and deveined
1 red onion, sliced
2 habanero chiles, sliced
1 cup water
½ orange, juiced
1 lime, juiced
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon dried Mexican oregano

SWORDFISH WITH ORANGE, HONEY AND SOY

Provided by James G. Nichols

Categories     Fish     Soy     Broil     Quick & Easy     Orange     Honey     Bon Appétit     Rhode Island

Yield Serves 4

Number Of Ingredients 8



Swordfish with Orange, Honey and Soy image

Steps:

  • Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. Add fish and turn to coat. Let marinate at room temperature 1 hour, turning occasionally.
  • Preheat broiler. Remove fish from marinade; place on broiler rack. Transfer marinade to small saucepan and boil 1 minute. Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side. Transfer fish to plates and serve with rice.

1/2 cup orange juice
1/4 cup honey
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
1/2 teaspoon ground ginger
4 6-ounce swordfish steaks (each about 3/4 inch thick)
Cooked white rice

More about "swordfish with achiote and orange recipes"

MEXICAN-STYLE SWORDFISH RECIPE | EAT SMARTER USA
2020-04-28 Rinse and pat swordfish steaks dry; place in freezer bag. Add marinade, seal bag and turn to coat fish. Let marinate in the refrigerator for up to 4 hours. 3. Rinse tomatoes, wipe …
From eatsmarter.com
5/5 (1)
Total Time 4 hrs 40 mins
Category Lunch, Dinner, Main Course
Calories 330 per serving


SWORDFISH WITH ORANGE, OREGANO & CHARRED RADICCHIO RECIPE
3 oranges—2 tsp. grated zest, oranges peeled and sliced into disks. 2 tsp. lemon zest. 2 large cloves garlic, crushed or chopped. 1 tsp. crushed red pepper or 1 tbsp. Calabrian chili paste. 2 …
From rachaelray.com


18 DELICIOUS SWORDFISH STEAK RECIPES - COLESON FOODS, INC.
We have 18 fantastic swordfish steak recipes for you to choose from. You will be sure to find your new favorite recipe! Coleson Foods, Inc. Coleson Foods is a seafood distributer. Our fish …
From colesonfoods.com


ORANGE-ACHIOTE MARINADE RECIPE -SUNSET MAGAZINE
Orange-Achiote Marinade. Yields Makes about 1/3 cup, enough to marinate 1 to 2 pounds meat. Notes: Achiote paste is sold in reddish orange blocks in Latino markets; if it's unavailable, …
From sunset.com


SWORDFISH WITH ACHIOTE AND ORANGE RECIPES
In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes. Prepare an outside grill with an oiled rack set 6 …
From tfrecipes.com


RECIPE: SWORDFISH WITH ZUCCHINI AND ORANGE | WHOLE FOODS MARKET
Preheat the oven to 425°F. Cut 4 pieces of parchment paper, each about 12 inches square. Cut swordfish into 4 portions and place a piece of fish in the middle of each piece of paper; top …
From wholefoodsmarket.com


SWORDFISH RECIPES & MENU IDEAS | EPICURIOUS
Swordfish Steaks with Asparagus Salad. This satisfying seafood dinner comes together in as little as 20 minutes. Cooking the fish, then making the warm, herby mustard dressing in the …
From epicurious.com


12 BEST SWORDFISH RECIPES THAT ARE AMAZINGLY DELICIOUS
2022-03-30 Instructions. In a medium-sized bowl, add oil, honey, soy sauce, lemon zest, garlic, salt, and pepper. Mix well. Add swordfish to the marinade. Cover with plastic wrap and …
From izzycooking.com


SWORDFISH WITH ACHIOTE AND ORANGE TACOS RECIPE | EAT YOUR BOOKS
Save this Swordfish with achiote and orange tacos recipe and more from Tacos: 75 Authentic and Inspired Recipes to your own online collection at EatYourBooks.com
From eatyourbooks.com


FEAST OF THE SEVEN FISHES: SEARED SWORDFISH WITH CITRUS BALSAMIC …
2015-12-22 2 10 ounces fresh swordfish steaks; 2 tablespoons olive oil; salt and black pepper to taste; 6 tablespoons balsamic vinegar; 1 large orange 6 tablespoons fresh squeezed …
From homemadeitaliancooking.com


PACCHERI WITH SWORDFISH, CAPERS AND OLIVES | RACHAEL RAY | RECIPE ...
2022-09-16 For the sauce, heat EVOO, 3 turns of the pan, in a large skillet, combine capers, olives and onions and sweat a few minutes to soften. Add garlic, stir in wine and reduce by …
From rachaelrayshow.com


Related Search