GRILLED SWORDFISH WITH SMOKY TOMATO-ANCHOVY SALSA
This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or snapper, is a suitable option. Tuna would also work, but for that matter, so would chicken breast, for those at your gathering who don't eat fish. Topped with an easily made salsa of cherry tomatoes, anchovy, hot pepper and smoky pimentón, the whole affair is rather salad-like, best accompanied by arugula or lettuce leaves. Serve with roasted potatoes or garlic toast for a casual picnic-style summer supper.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
- In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
- Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
- Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
- Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.
BROILED SWORDFISH WITH TOMATOES, ANCHOVIES, AND GARLIC
Categories Fish Tomato Broil Dinner Healthy Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Yield: 10 servings
Number Of Ingredients 8
Steps:
- 1. Cut the swordfish into ten 3 1/2 ounce portions. Refrigerate until needed.
- 2. Sweat the shallots and garlic in the wine until the shallots are translucent. Remove from the heat and stir in the tomatoes and anchovies.
- 3. For each serving : Brush 1 portion of swordfish with 1/4 teaspoon of the oil and broil until golden brown and cooked through, about 6 minutes.
- 4. While the swordfish is broiling, heat 3 ounces of the tomato mixture in a small saute pan. Remove from the heat and add about 1/2 teaspoon of the basil. Toss to combine. Serve with the swordfish.
- Any firm-fleshed fish suitable for broiling, such as halibut or tuna, may be substituted for the swordfish.
- Analysis per serving:
- Calories 160; total fat (g) 6; saturated fat (g) 1.5; cholesterol (mg) 40; sodium (mg) 170; total carbohydrate (g) 2; dietary fiber (g) 0; sugars (g) 1; protein (g) 21.
BROILED SWORDFISH STEAK WITH ROSEMARY
Provided by Moira Hodgson
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wipe the swordfish dry with paper towels. Combine two tablespoons olive oil with the lemon juice, thyme, salt and pepper. Brush the mixture on the swordfish and marinate for one hour.
- Preheat broiler to high.
- Meanwhile, soften the shallots in the remaining tablespoon olive oil over low heat and add the tomatoes and rosemary. Cook for three to four minutes, stirring occasionally. Set aside.
- Broil the swordfish for five to seven minutes, turn and broil for about three minutes longer. Place on a serving dish or individual warm plates and place the tomato-rosemary mixture on the side. Serve immediately.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 18 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 5 grams, Sodium 948 milligrams, Sugar 6 grams, TransFat 0 grams
BROILED SWORDFISH WITH CHICK PEAS AND TOMATOES
Steps:
- Preheat broiler. Spread the swordfish steaks on both sides with the creme fraiche. Set aside.
- Soften the onion with the garlic in the olive oil. Add the tomatoes, hot pepper flakes, rosemary, salt and pepper. Simmer gently for 15 minutes. Add the chick peas and cook another 10 minutes.
- Meanwhile, season the swordfish steaks with salt and pepper and broil, turning once, until medium rare. Serve with chick peas on the side.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 5 grams, TransFat 0 grams
HERBY BROILED SWORDFISH WITH ROASTED CHERRY TOMATOES
For this delectable seafood dinner, Martha puts fresh swordfish steaks in a citrusy, herby marinade before cooking them under the broiler. For an extra lovely presentation, use cherry tomatoes on the vine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F, with a rack 6 inches from heating element. Stir together herbs, 1/4 cup oil, and lemon zest and juice; season with salt and pepper.
- Toss tomatoes with remaining 2 tablespoons oil; season with salt and pepper. Arrange tomatoes in a shallow nonreactive baking dish and roast, stirring once halfway through and breaking up some with back of spoon, until burst and beginning to collapse, 15 to 20 minutes. Stir in garlic and red-pepper flakes; roast 5 minutes more. Remove from oven and cover; switch oven to broil.
- Meanwhile, season swordfish with salt and pepper and rub half of herb oil over both sides. Let stand 15 minutes. Arrange fish on a broiler-safe pan and broil, flipping halfway through, until cooked through and browned in places, 6 to 8 minutes total. Transfer to dish with tomatoes, slice, and serve, drizzled with remaining herb oil.
GRILLED HALIBUT/SWORDFISH WITH OLIVE AND TOMATO SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soften the onion in the olive oil with the garlic. Add the tomatoes and cook for five minutes, stirring frequently.
- Add the red wine, anchovies and olives. Cover and simmer for 10 to 15 minutes over medium heat.
- Meanwhile, broil the steaks until the fish flakes easily when pierced with a fork. Arrange on a serving dish. Spoon the sauce over, season with pepper and garnish with basil leaves.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 327 milligrams, Sugar 5 grams
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