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. Set
aside. Place the fish on a rack in a baking pan or use a broiler pan and
sprinkle fish with pepper. Bake in a preheated 450-dregree oven for 12
minutes per inch of thickness. Serve with the relish on the side.

Recipe By : Rozanne Gold

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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 skillet
over medium heat. Add fish and cook until just opaque, about 9 minutes per
inch of thickness, turning once. Transfer fish to warm platter. Tent with
foil to keep warm.

Pour off all but film of butter from skillet. Add shallots and rosemary and
stir over medium heat until shallots soften, about 2 minutes. Add
grapefruit
juice. Increase heat and bring to boil, scraping up any browned bits. Add
any
juices from the fish platter. Boil until sauce is syrupy, 5 to 8 minutes.
Remove from heat and swirl in 2 tb butter, 1 tb at a time. Season sauce
with
salt and pepper. Spoon over fish. Garnish with parsley.

Source: ‘The Weekday Cook, Bon Appetit Fast and Easy Favorites’. Pub 1989.
This
book is a collection of recipes taken from ‘The Weekday Cook’ column in
‘Bon
Appetit’. The recipes were published in the months when the featured
ingredients were best. This recipe is for March.

Recipe By :

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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 are
tender. Stir in wine, correct seasoning and boil for 2-3 minutes. Cut
swordfish into finger size pieces and add to the sauce. Cook for 15
minutes 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 will
add a piquant flavor redolent of Indian cooking to
fish steaks, whether swordfish or halibut. Mix
together all ingredients except fish and margarine.
Spread mixture evenly on both sides of fish. Place
fish in shallow glass or plastic dish. Cover and
refrigerate at least 12 hours. Set oven control to
broil or 550F. Arrange fish on rack in broiler pan and
drizzle with melted margarine. Broil with tops about 4
inches from heat until light brown, about 7 minutes.
Turn. Drizzle with melted margarine. Broil until fish
flakes easily with fork, 5 to 7 minutes longer. NOTE:
Garam masala is a blend of ground spices with many
variations. It is available in Indian markets and at
some supermarkets.

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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 Love
Preparation Time: 15:0
Combine the seasoning mix ingredients in a small bowl.
Place the broiler rack in the middle position and preheat the
broiler.
Dip each steak in melted butter, coating both sides. Sprinkle one
side of each steak with 3/4 teaspoon of the seasoning mix and
place seasoned side down on a broiler-proof pan. Season the
other side of each steak with 3/4 teaspoon seasoning mix. Broil
until the tops are browned but not burned, about 4 minutes.
Serve immediately.

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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 over
medium heat. Add the garlic and cook just until it starts to sizzle; do
not brown. Add the herbs, juice, stock and peper and bring to a boil.
Reduce heat to low and simmer for 3 minutes. Set aside.

To make the couscous, combine the stock, pepper, herbs and oil in a small
saucepan and bring to a boil. Add the couscous, mix well and remove from
the heat. Cover tightly and allow to stand for at least 5 minutes, or
until all of the liquid has been absorbed. Set aside.

Wash the swordfish and pat it dry. Rub the surface with a little olive
oil and sprinkle with salt, freshly ground black pepper and herbs, if
desired. Cook over a charcoal grill or under a broiler just until it
turns from translucent to opaque, about 3 to 4 minutes per side. Do not
overcook or the fish will become tough.

To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top
with a piece of grilled swordfish. Spoon the minestrone around each
serving, dividing it equally. Garnish each serving with a sprig of fresh
thyme or rosemary, if desired.

—–

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 a
bowl 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 broil for 3 minutes. Pour the seasoned
lemon, oil and oregano mixture over the fish and cook for 3 to 4 minutes
more (until fish is cooked through and lightly browned.) Immediately
transfer fish to a warmed serving dish.

You may need to reduce the sauce slightly by boiling vigorously and
stirring for 2 minutes more. Pour sauce over fish and serve.

NOTES:

* Swordfish steaks cooked with sweet red peppers — This recipe was handed
out to people buying swordfish at my local fishmonger; I tried it and it
was delicious. It is also very quick and simple to make.

* I served fresh asparagus with this, but any light vegetable would be
fine. Boiled new potatoes would be nice, too.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: no need to measure.

: Marcus G Hand
: ATandT Information Systems, Holmdel, NJ.
: {ihnp4!}mtuni!mgh

: Copyright (C) 1986 USENET Community Trust

—–

SWORDFISH ESCABECHE

Servings: 2
Ingredients:

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

———————————-MARINADE———————————-
1/4 c Juice, lime, fresh
1 1/2 c Water
1 ts Salt

———————————–SAUCE———————————–
3/4 ts Oregano, toasted *
2 ea Bay leaves
2 ea Allspice, whole
1/3 ts Peppercorns, black
1/2 ts Cumin seeds
1 ea Clove
1 ea Cinnamon, stick
1 lg Garlic, clove, peeled
1/2 ts Sugar
1 ea Garlic clove, minced,
– toasted **

———————————-ASSEMBLY———————————-
3/4 c Vinegar, red wine
1/4 c Oil, olive
1/2 md Onion, sweet, sliced into
– thin rings
2 ea Chilies, red, sliced into
– thin rings

* Toast just until the odor of the oregano is noticeable, do not burn.
Oregano will begin to smoke lightly when ready.

** Mince the garlic, and saute it quickly in a very hot pan with as
little olive oil as possible. Toast it until it’s slightly browned. Remove
from heat and reserve.

Marinate the steaks in lime juice, water, and salt for 1 hour.

Sauce:
======

In a grinder or mortar, put the toasted oregano, bay leaves, allspice,
peppercorns, cumin seeds, whole clove, salt, coriander, cinnamon stick,
fresh garlic clove, and sugar. Grind thoroughly then add toasted garlic.

Put the ground mixture in a saute pan and add 3/4 of a cup of water,
1/2 cup of red wine vinegar, and simmer for 15 minutes.

Assembly:
=========

Meanwhile, remove the steaks from the marinade, take off their skins,
cube, then pat dry.

Heat another saute pan, then add olive oil. Put the swordfish into
the pan and saute until it has a light, golden crust.

Reserve the swordfish on a serving dish.

Pour the oil from the pan and deglaze the pan with 1/4 cup red wine
vinegar. Add herb and vinegar sauce to deglazed pan and bring to a boil.
Add a touch of water if sauce becomes too thick.

Spoon sauce over fish and garnish with sweet onions and red chilies.
Serve at room temperature.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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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. Press
air out of bag; close top securely. Refrigerate 45 to 60 minutes; turn
bag over occasionally. Reserve marinade, cook fish on grill 4 inches from
hot coals 4 minutes. Turn fish over; brush with reserved marinade. Cook
3 to 4 minutes longer, or until fish flakes easily with fork. Sprinkle
with parsley. (OR, broil fish 4 to 5 inches from heat 4 minutes. Turn
fish over; brush with reserved marinade. Broil 3 to 4 minutes longer, or
until fish flakes easily with fork.)

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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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, TX
Preparation Time: 1:00
STEP ONE: Prepare the Citrus Salsa–
Mix all ingredients except swordfish, corn oil, salt, and pepper and let
marinate for a couple of hours.

STEP TWO: Grill the Swordfish–
Season the swordfish steaks with salt and pepper to personal taste. Brush
lightly with one tablespoon corn oil. Grill.

STEP THREE:
Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with
mint sprigs. Serve with saffron rice, fresh asparagus, and baby carrots.

—–