CREOLE SWORDFISH
The recipe was an "in store" cooking demonstration at my local Hannaford supermarket. It was quite tasty, and seemed so easy to prepare. I think it would be lovely served over rice. I also think you could successfully substitute salmond. Posted here for safekeeping.
Provided by JackieOhNo
Categories Creole
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat the oil over medium high heat. Cook the onion, green pepper, and celery until the vegetables are tender. Stir in the tomatoes, tomato sauce, chili powder and salt. Simmer uncovered for about 5 minutes.
- While the vegetables are simmering, cut the swordfish into 1-inch cubes. Stir in the fish, cover, and simmer until fish is cooked; about 20 minutes.
BAKED SWORDFISH STEAKS
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F.
- Give the mushrooms a quick rinse; dry them thoroughly and then slice thinly.
- Peel the onion, cut it in half and slice thinly .
- Dice the celery.
- Slice the bell pepper in half lengthwise; remove the seeds and white ribs and dice half of it. Wrap and refrigerate the remaining half for another use.
- Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and onion along with the diced celery and bell pepper. Cook, stirring, for 8 to 10 minutes, or until the vegetables are tender.
- To the sautéed vegetables, add the lemon juice and some salt, and pepper, to taste. Stir to combine the ingredients.
- Spray a large shallow baking pan with nonstick cooking spray or lightly grease the pan with vegetable oil. Spread half of the sautéed mushroom and onion mixture over the bottom then arrange swordfish steaks on top.
- Sprinkle the swordfish steaks with the Creole seasoning. Place a piece of bay leaf on each steak.
- Slice the grape tomatoes in half. If using large tomatoes, slice them thickly. Scatter the tomatoes over the swordfish steaks. Sprinkle remaining mushroom and onion mixture over the fish and drizzle with the water or broth.
- Cover the pan tightly with foil and bake in the preheated oven for about 20 to 25 minutes, or until the fish registers 145 F on an instant-read thermometer inserted into the center of a thick steak.
Nutrition Facts : Calories 412 kcal, Carbohydrate 13 g, Cholesterol 133 mg, Fiber 3 g, Protein 43 g, SaturatedFat 4 g, Sodium 377 mg, Sugar 6 g, Fat 21 g, ServingSize 1 1/2 pounds (4 servings), UnsaturatedFat 0 g
BLACKENED SWORDFISH
Blackened swordfish is a quick, easy and healthy dinner made with swordfish steaks. This 10-minute fish recipe is perfect for busy weeknights, and is packed with both flavor and nutrients.
Provided by Tonje
Categories Dinner Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Use a paper towel to wipe off any excess moisture from the swordfish fillets.
- Combine the seasoning in a bowl, and sprinkle seasoning across the fish on both sides.
- Heat up some oil in a skillet or grill pan on medium to high heat.
- Pan sear the swordfish steaks for about 3 minutes on each side, or until the fish is cooked through, and has a rich dark color on the surface.
Nutrition Facts : Calories 267 kcal, Carbohydrate 1 g, Protein 34 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 112 mg, Sodium 429 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CAJUN-STYLE GRILLED SWORDFISH
Swordfish steaks at 10oz are about 1 inch thick, so for any fish it should be cooked 10 minutes per 1 inch of thickness.
Provided by The Range Rover
Categories Cajun
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a medium-hot grill.
- Brush the steaks with the oil.
- In a small bowl, combine the remaining ingredients and mix well.
- Coat the steaks evenly on all sides with the spice mixture.
- Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.
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SWORDFISH WITH CREOLE RELISH | READY SET EAT
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Servings 4Total Time 20 minsCategory Main DishCalories 166 per serving
- Preheat broiler. Place tomatoes and bell peppers in blender container; cover. Blend until almost smooth; set aside.
- Add oil to small nonstick skillet; heat over medium heat 1 minute. Add celery, onions, 1 teaspoon lemon juice and the garlic; cook 7 minutes, or until vegetables are crisp-tender, stirring frequently. Add tomato mixture, oregano, basil, thyme, sugar and salt; mix well. Season with hot pepper sauce to taste, if desired. Cook 4 minutes, or until thickened, stirring frequently. Remove from heat; cover to keep warm.
- Cut each fish steak crosswise in half. Spray broiler pan and rack with cooking spray. Place fish on rack; sprinkle evenly with the remaining 3 teaspoons lemon juice.
- Broil, 4 to 6 inches from heat, 4 to 6 minutes, or until fish flakes easily with fork. Top each fish piece with about 2 tablespoons of the tomato mixture. Serve with the lemon wedges, if desired.
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