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Swordfish With Mango-Tomatillo Relish

Servings: 2
Ingredients:

1    Mango – peeled and diced
1 md Tomatillo – husked, washed
-
1/2    Red bell pepper – seeded
And minced
2 tb Fresh cilantro – minced
2 tb Lime juice
2/3 lb Swordfish
Ground black pepper – to
Taste
And diced

Combine the mango, tomatillo, bell pepper, cilantro and lime juice. Setaside. Place the fish on a rack in a baking pan or use a broiler pan andsprinkle fish with pepper. Bake in a preheated 450-dregree oven for 12minutes per inch of thickness. Serve with the relish on the side.
Recipe By : [...]

Swordfish With Grapefruit And Rosemary Butter

Servings: 2
Ingredients:

Typed by Manny Rothstein
2    6-oz swordfish steaks – 1
To 1 1/2 inchs thi
Salt and ground pepper
1 tb Butter
—–ROSEMARY BUTTER SAUCE–
2    Shallots – minced
1 ts Dried rosemary – crumbled
3/4 c  Fresh grapefruit juice
2 tb (1/4 stick) unsalted butter
Fresh parsley sprigs

Season fish with salt and pepper. Melt 1 tb butter in heavy medium skilletover medium heat. Add fish and cook until just opaque, about 9 minutes perinch of thickness, turning once. Transfer fish to warm platter. Tent withfoil to keep warm.
Pour off all but film of butter from skillet. [...]

SWORDFISH BOLOGNESE

Servings: 4
Ingredients:

2 lb Swordfish
2    Onion
2    Celery stalk
2    Carrot, small
1    Garlic clove; mashed
1 tb Capers; mashed
1    Clove
1    Bay leaf
1    Parsley root; 2 inches
1/4 c  Olive oil
1 c  Wine, white
Salt; to taste
Pepper; to taste

Approx. Cook Time: 0:25
Saute all vegetables and seasonings in olive oil until vegetables aretender. Stir in wine, correct seasoning and boil for 2-3 minutes. Cutswordfish into finger size pieces and add to the sauce. Cook for 15minutes stirring very carefully. Serve in a ring of buttered noodles.
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INDIAN BROILED FISH WITH MANY SPICES

Servings: 4
Ingredients:

2 tb Lemon juice
2 tb Dry mustard
2 ts Ground cumin
1 ts Ground coriander
1 ts Salt
1/4 ts Garam masala
-(optional, See NOTE)
4    Swordfish or halibut steaks,
- 1-inch thick (about 2 lb)
2 tb Melted margarine or butter

The fragrant brushing of spices called for here willadd a piquant flavor redolent of Indian cooking tofish steaks, whether swordfish or halibut. Mixtogether all ingredients except fish and margarine.Spread mixture evenly on both sides of fish. Placefish in shallow glass or plastic dish. Cover andrefrigerate at least 12 hours. [...]

BROILED SWORDFISH STEAKS

Servings: 6
Ingredients:

Seasoning mix
1 tb Cayenne pepper
1 tb Salt
1 1/2 ts Garlic powder
1 1/2 ts Onion powder
1 1/4 ts Fennel seed; ground
1 ts Anise seed; ground
1 ts Ground cinnamon
1 ts Ground cloves
1 ts Ground ginger
3/4 ts Black pepper
1/2 ts White pepper
—————————-
6    Swordfish steaks; at room te
4 tb Unsalted butter; melted

Recipe by: Chef Paul Prudhomme’s Fiery Foods That I LovePreparation Time: 15:0Combine the seasoning mix ingredients in a small bowl.Place the broiler rack in the middle position and preheat thebroiler.Dip each steak in melted butter, coating both sides. Sprinkle oneside of each steak with 3/4 teaspoon of the seasoning mix andplace seasoned [...]

GRILLED SWORDFISH ON HERBED COUSCOUS W/VEGETABLE MINESTRONE

Servings: 4
Ingredients:

VEGETABLE MINESTRONE:
1 tb Olive oil
1    Clove garlic, pressed or
Minced
2 c  Finely diced vegetables
(such as yellow squash,
Zucchini, onion, red bell
Pepper)
1 1/2 tb Chopped fresh basil leaves
1 ts Chopped fresh thyme leaves
1 ts Chopped fresh rosemary
Leaves
1    11.5 oz can V-8 juice
1/4 c  Fat-free chicken stock
1/4 ts White pepper
HERBED COUSCOUS:
1 1/2 c  Fat-free chicken stock
1/4 ts Freshly ground black pepper
1    Bay leaf
1 ts Chopped fresh thyme leaves
1/2 ts Chopped fresh rosemary
Leaves
1 ts Olive oil
1 c  Couscous
SWORDFISH:
1 1/2 lb Fresh swordfish (4 6-oz
Pieces)
Sprigs of fresh thyme or
Rosemary, for garnish (opt.)

To make the vegetable minestrone, heat the oil in a large saucepan overmedium heat. Add the garlic and cook just until it starts to sizzle; donot brown. Add the herbs, juice, stock and peper and bring to a boil.Reduce heat to low and simmer for 3 minutes. Set [...]

RED PEPPER SWORDFISH

Servings: 6
Ingredients:

6    Swordfish steaks
-(each about 1/2 lb
-and about 1 inch thick)
1 lg Sweet red pepper
2    Lemons
3 tb Oregano, fresh
1 c  Olive oil
1 ts Salt
1/2 ts Black pepper,
-fresh ground
White wine, dry

Remove seeds and ribs from pepper and cut into 1/4 inch cubes. Put in abowl and mix well with the juice of the two lemons, the olive oil, salt,pepper and the oregano.
Heat broiler and pour wine to a depth of about 1/8 inch in a broiler pan.Lay swordfish steaks in wine and [...]

SWORDFISH ESCABECHE

Servings: 2
Ingredients:

2 lg Swordfish, steaks,
– (about 8 oz each)

———————————-MARINADE———————————-1/4 c Juice, lime, fresh1 1/2 c Water1 ts Salt
———————————–SAUCE———————————–3/4 ts Oregano, toasted *2 ea Bay leaves2 ea Allspice, whole1/3 ts Peppercorns, black1/2 ts Cumin seeds1 ea Clove1 ea Cinnamon, stick1 lg Garlic, clove, peeled1/2 ts Sugar1 ea Garlic clove, minced,– toasted **
———————————-ASSEMBLY———————————-3/4 c Vinegar, red wine1/4 c Oil, olive1/2 md Onion, sweet, [...]

GRILLED KEY WEST FISH STEAKS

Servings: 4
Ingredients:

1/4 c  Teriyaki Marinade and Sauce
– (Lite, Kikkoman)
1/2 ts Grated lime peel
1 tb Orange juice
2 ts Lime juice
4 sm White fish steaks
– (about 1-1/2 lbs.),
– 3/4 inch thick
– (halibut, grouper,
– sea bass, or swordfish)
Minced fresh parsley (opt.)

Combine first 4 ingredients; pour over fish in large plastic bag. Pressair out of bag; close top securely. Refrigerate 45 to 60 minutes; turnbag over occasionally. Reserve marinade, cook fish on grill 4 inches fromhot coals 4 minutes. Turn fish over; brush with reserved marinade. Cook3 to 4 minutes longer, [...]

CHARBROILED SWORDFISH WITH CITRUS SALSA

Servings: 4
Ingredients:

4    5-oz swordfish steaks (cente
1    Ruby red grapefruit; peeled
2    Oranges; peeled and sectioned
2    Limes; peeled and sectioned
1    Lemons; peeled and sectioned
1 c  Red, green, and yellow bell
1 md Red onion; finely diced
1 tb Cilantro; chopped
1 tb Mint; chopped
1 oz Tequila
1 tb Corn oil
1 ds Salt
1 ds Black pepper

Recipe by: Elmar Prambs of the Riverside Cafe, Austin, TXPreparation Time: 1:00STEP ONE: Prepare the Citrus Salsa–Mix all ingredients except swordfish, corn oil, salt, and pepper and letmarinate for a couple of hours.
STEP TWO: Grill the Swordfish–Season the swordfish steaks with salt and pepper to personal taste. Brushlightly with one [...]