Swordfish With Lemon Parsley Sauce Recipe 445

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SWORDFISH WITH LEMON PARSLEY SAUCE RECIPE - (4.4/5)

Provided by GratefulSea

Number Of Ingredients 10



Swordfish with Lemon Parsley Sauce Recipe - (4.4/5) image

Steps:

  • Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper. Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally. Place oven rack in uppermost position and preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over (consider adding capers at this point). Sprinkle lightly with fleur de del (aka salt). Garnish with lemon wedges and serve.

3/4 cup minced fresh Italian parsley
1 tablespoon grated lemon
1 1/2 teaspoons minced garlic
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon fine sea salt or other salt
4 8-ounce swordfish steaks (each about 3/4 inch thick)
Fleur de sel or other salt
1-2 Tablespoons capers (optional)
Lemon wedges

GRILLED SWORDFISH WITH PRESERVED LEMON GREMOLATA

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 21



Grilled Swordfish with Preserved Lemon Gremolata image

Steps:

  • For the swordfish: Preheat a grill to medium-high heat. Add the onion, garlic, parsley, oregano, lemon zest and juice and paprika to a bowl. Season with salt and pepper and whisk in the oil. Add to a resealable bag along with the swordfish steaks and allow to marinate for 20 minutes at room temperature.
  • For the gremolata: Combine the oil, parsley, Preserved Lemon, olives, oregano, basil and garlic in a food processor with and process until smooth.
  • Grill the swordfish steaks until just cooked through, 3 to 5 minutes per side. To serve, spoon the gremolata over the warm fish.
  • Rub the lemons with the salt in a bowl. Combine the lemons, salt and bay leaf in a mason or canning jar and press the lemons to release their juice. Top with water to cover. Seal and age in the refrigerator for at least 3 days and up to 2 weeks.

1 small white onion, minced
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoons chopped fresh oregano
Zest and juice of 1/2 lemon
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Two 10- to 12-ounce swordfish steaks
1/2 cup extra-virgin olive oil
1/2 cup fresh flat-leaf parsley leaves
3 tablespoons minced Preserved Lemon, store-bought or recipe below
3 tablespoons minced pitted kalamata olives
1 tablespoon fresh oregano leaves
Handful fresh basil leaves
2 cloves garlic, peeled and minced
4 Meyer lemons, halved
1/3 cup salt
1 bay leaf
Water or freshly squeezed lemon juice, to cover

SWORDFISH STEAKS WITH LEMON-PARSLEY SAUCE

Categories     Garlic     Broil     Marinate     Low Carb     Low/No Sugar     Lemon     Spring     Parsley     Swordfish     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9



Swordfish Steaks with Lemon-Parsley Sauce image

Steps:

  • Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper.
  • Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally.
  • Preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over. Sprinkle lightly with fleur de sel. Garnish with lemon wedges and serve.

3/4 cup minced fresh Italian parsley
1 tablespoon grated lemon
1 1/2 teaspoons minced garlic
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon fine sea salt or other salt
4 8-ounce swordfish steaks (each about 3/4 inch thick)
Fleur de sel or other salt
Lemon wedges

POACHED SWORDFISH WITH LEMON-PARSLEY SAUCE RECIPE

Provided by Lulubelle

Number Of Ingredients 10



Poached Swordfish with Lemon-Parsley Sauce Recipe image

Steps:

  • Use the butter to grease the bottom and halfway up the side of the slow cooker. Arrange the onion slices over the bottom of the slow cooker, pressing them into the butter so that they stay in place. Pour in the water. Cover and cook on high for 30 minutes Place a swordfish steak over each onion slice. Thinly slice the lemon; discard the seeds and place the slices over the fish. Cover and cook on high for 45 minutes or until the fish is opaque. Transfer the (well-drained) fish to individual serving plates or to a serving platter Add the oil,lemon juice, mustard and pepper, if using, to a bowl; whisk to combine. Immediately before serving the swordfish, fold in the parsley. Evenly divide the sauce between the swordfish steaks. For a Swordfish Salad: Triple the amount of lemon-parsley sauce and toss 2/3 of it together with 8 cups of salad greens. Arrange 2 cups of greens on each serving plate. Place a hot or chilled swordfish steak over each plate of the dressed greens. Spoon additional sauce over the fish.

1 Tbsp Butter
4 thin sliced sweet onion
2 cups water
4 ) 6oz Swordfish steaks
Sea Salt, to taste
1 Lemon
2 Tbsp extra virgin olive oil
2 tsp fresh lemon juice
1/4 tsp Dijon Mustard
1 Tbsp fresh flat-leaf Parsley, minced

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