PAN ROASTED SWORDFISH WITH CHERRY TOMATOES AND CAPERS
This flavorful fish dinner is cooked in under 30 minutes!
Provided by Lisa Grant
Categories Dinner Entree entree
Time 30m
Number Of Ingredients 12
Steps:
- Mix together the dressing and lemon juice. Season the swordfish on both sides with salt, pepper and Italian seasoning. Pour over the dressing and allow to marinate in the refrigerator for 1 to 6 hours.
- Preheat oven to 400 degrees.
- Heat oil in a heavy duty oven- proof skillet on medium high heat. Sear fish for about 2 to 3 minutes on each side or until there are nice grill marks on fish. Remove fish from pan.
- Add cherry tomatoes, capers, garlic, parsley, and broth. Cook for a few minutes or until tomatoes are wilted.
- Add swordfish to pan and top with some of the tomatoes and sauce. Place in oven and cook for about 7 minutes or until fish is cooked through.
- Remove from heat and serve fish with sauce spooned over it. Garnish with extra parsley.
Nutrition Facts : Calories 246 kcal, Carbohydrate 7 g, Protein 18 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 57 mg, Sodium 1036 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
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.
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
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS
Steps:
- Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
- Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.
HERB-MARINATED SWORDFISH
Swordfish steaks are meaty in texture yet delicate in flavor and best when cooked to medium, so that the flesh is firm but still juicy. (Like many proteins, it can get tough if overcooked.) Rather than marinating in advance, here the fish is marinated after cooking: Cooked in a skillet until golden, the steaks are then left to soak up a piquant pan sauce while warm. The sauce imparts the punchy flavors of briny capers and citrus, while the olive oil keeps the steaks moist. Serve with a simple salad or with crusty bread for sopping up the juices.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over medium-low. Rub 1 tablespoon of the oil all over the swordfish and season with salt. Add to skillet and cook until golden underneath, about 5 minutes. Flip and cook until golden underneath and medium throughout (flesh should be opaque, firm and flaky), about 5 minutes longer. Transfer fish to a shallow baking dish.
- To the skillet, add the remaining oil and the capers, and cook over medium-low, stirring occasionally, until capers are sizzling vigorously but not browned, about 2 minutes. Remove from heat and stir in caper brine, lemon juice, pepper, parsley and chives. Pour the caper-herb oil over the fish. Let marinate at room temperature, turning once or twice and occasionally spooning the caper oil over the fish, for 15 minutes.
- Divide fish among plates and drizzle with some of the caper oil. Serve warm or at room temperature, with lemon wedges and crusty bread.
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