Baked Swordfish Recipes Garlic Lemon

LEMON PARSLEY SWORDFISH

Lemon Parsley Swordfish image

This dish looks impressive and is easy to prepare-a winner in my book! I like that it comes together fast enough for a family weeknight meal but is special enough to serve guests for Sunday dinner. -Nathan Leopold, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 swordfish steaks (7 ounces each)
1/2 teaspoon salt
1/2 cup minced fresh parsley, divided
1/3 cup olive oil
1 tablespoon lemon juice
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes

Steps:

Preheat oven to 425°. Place fish in a greased 13x9-in. baking dish; sprinkle with salt. In a small bowl, combine 1/4 cup parsley, oil, lemon juice, garlic and pepper flakes; spoon over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, basting occasionally, 15-20 minutes. Sprinkle with remaining parsley.

Nutrition Facts : Calories 390 calories, Fat 26g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 171mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.

SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC

Swordfish Marinated in Lemon, Rosemary and Garlic image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh rosemary, or 1 teaspoon dried leaves
1 garlic clove, crushed through a press
4 swordfish steaks, 3/4-inch thick (about 1/2 pound each)
Salt and freshly ground pepper to taste
1 tablespoon capers, rinsed and drained
Lemon wedges for garnish
4 strips (1/2 by 3-inches) lemon zest

Steps:

Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

SWORDFISH WITH LEMON, GARLIC AND OLIVE OIL

Swordfish With Lemon, Garlic and Olive Oil image

This recipe is Italian but with the ingredients used, it could be part of a Greek menu as well. Use the maximum marinating time for the best flavour. From "Williams-Sonoma Italian Favourites".

Provided by Irmgard

Categories European

Time 4h6m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup fresh lemon juice
2/3 cup extra virgin olive oil
2 1/4 lbs swordfish fillets, cut into 1-1/2-inch cubes
salt
ground black pepper
1 tablespoon garlic, minced
2 teaspoons dried oregano
1 red onion, peeled and sliced
18 bay leaves (Slices of lemon may be substituted, if preferred)

Steps:

In a bowl, combine the lemon juice and olive oil.
Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste.
Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly.
Cover and refrigerate for 2 to 4 hours.
Add the garlic and oregano to the remaining olive oil and lemon mixture.
Set aside to use as a sauce.
Preheat the broiler or fire up the barbecue.
Cut the onion through the stem end into quarters and separate each quarter into individual pieces.
Alternate the swordfish cubes with the onion pieces and bay leaves on skewers.
Arrange the skewers on a broiler pan or on the grill rack.
Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side.
Serve hot, garnished with lemon slices and accompanied by the reserved sauce.

Nutrition Facts : Calories 432.7, Fat 30.9, SaturatedFat 5.2, Cholesterol 66.3, Sodium 154.5, Carbohydrate 3.8, Fiber 0.5, Sugar 1.1, Protein 34

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