Tunaswordfish Steaks With Thai Dressing Recipes

Steps:

• In a blender chop garlic cloves and then add next 8 ingredients (oil - salt), blending until smooth.
• Pour mariade over fish and let marinate for 2-4 hours.
• Discard marinade and grill fish and tomatoes for 5-10 minutes per side.
• Garnish with lime wedges if desired.

Steps:

• Prepare the tapenade: In a food processor, combine the olives, parsley, anchovies, capers and garlic and pulse until coarsely chopped.
• With the machine on, add the oil and vinegar in a steady stream.
• Season with cayenne, salt and pepper.
• (The tapenade can be made up to 1 week ahead, covered and refrigerated. Let return to room temperature before serving.) Prepare the swordfish and vegetables: Heat a large grill pan or skillet.
• Lightly brush the squash with olive oil and season with salt and pepper.
• Cook over medium-high heat, turning once, until lightly browned and slightly softened, about 3 minutes.
• Transfer to a plate.
• In a small bowl, gradually whisk the olive oil into the lemon juice and season well with salt and pepper.
• Pour 3 tblsps of the dressing into a medium bowl, add the fennel, and toss to coat.
• Stir the chopped plum tomato into the remaining dressing.
• Preheat the broiler.
• Brush the grill pan with olive oil and season the swordfish lightly with salt and pepper.
• Grill the swordfish over medium-high heat for 4 minutes.
• Turn the steaks over and spread with tapenade on top.
• Continue grilling until the fish is just firm to the touch, about 3 minutes longer.
• Sprinkle the tapenade with the bread crumbs and broil the swordfish for about 1 minute, until the bread crumbs are lightly browned.
• To serve: Fan the yellow squash in the center of each of 4 large plates.
• Mound the dressed fennel on the squash and set the swordfish on top.
• Spoon the tomato dressing around the fish and garnish with the sun-dried tomatoes.

Steps:

• Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
• Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
• Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
• Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Steps:

• In large skillet, heat Italian dressing and cook fish over medium heat, turning once, 8 minutes or until fish flakes.
• Remove to serving platter and keep warm.
• Into skillet, add wine, then pepper, dill and mustard.
• Bring to a boil, then simmer, stirring occasionally, 8 minutes.
• Stir in cream and heat 1 minute or until thickened.
• Serve over fish.
• Garnish, if desired, with baby vegetables.