Lacquered Swordfish With Green Onions Recipes

PAN SEARED PEPPERED SWORDFISH WITH RED ONION CITRUS SALSA

Steps:

• Rub the pepper into the swordfish steaks and let sit for 5 minutes.
• Meanwhile, combine the orange slices, onion, cilantro and olive oil in a bowl. Heat the vegetable oil in a heavy, large skillet over medium-high heat. Add the swordfish steaks and cook until well browned, about 3 minutes per side. Serve the fish with the salsa.

LACQUERED SWORDFISH WITH GREEN ONIONS

Steps:

• To make the onions, stir the sesame seeds in a heavy small dry skillet over medium heat until brown. Place in a small dish and set aside. Heat the peanut and sesame oils with the ginger in the skillet over medium-high heat. Add the green onions and stir-fry until almost tender, about 1 minute. Add the water and soy sauce and stir-fry until tender, but still crunchy, about 1 minute more.
• To make the swordfish, mix the sugar and pepper in a large soup plate. Dip one side of each steak in the mixture. Heat the oil in 1 very large or 2 smaller nonstick skillets over medium-high heat (you will need more oil if using 2 skillets). Add the swordfish, coated side down, and cook until the bottom is browned and caramelized, about 3 minutes. Pour the soy sauce in the skillet(s), cover and cook until the fish is glazed and just opaque throughout, about 1 to 2 minutes.
• If necessary, rewarm the onions by stirring over medium-high heat. Place 1 swordfish steak on each of 4 plates, top with the onions and sprinkle with the reserved sesame seeds. Serve immediately.

SEARED SWORDFISH WITH CAPER-ONION SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 1 minute. Add the capers and sauté until the onions are just barely translucent, about 2 minutes. (Be careful when you add the capers; they may spit in the hot oil.) Push the vegetables to the side of the pan with a spatula.
• Sprinkle both sides of each swordfish steak with a pinch each of salt and pepper. Lay the swordfish in the middle of the frying pan, leaving the onions pushed to the side. Cook the swordfish for 2 minutes. While the swordfish cooks, stir the vegetable mixture to prevent it from burning. Reduce the temperature to medium and flip the swordfish. Spoon the vegetable mixture on top of the swordfish. Cook the swordfish for 1 1/2 more minutes, or to desired level of doneness. For medium rare, a meat thermometer inserted in the thickest part of the swordfish will read 145˚F. For medium to well done, cook the fish to 155˚F. or higher. Remove the pan from the heat and transfer the swordfish to a serving platter, leaving the onion mixture in the pan.
• Add the garlic, lemon juice, white wine, sugar, and a pinch each of salt and pepper to the onion mixture and stir. Bring to a boil over high heat and reduce the liquid to 1/4 cup, about 5 minutes. Remove from the heat, add the basil, and whisk in the butter until it melts.
• Spoon the sauce over the swordfish and serve.

GRILLED SWORDFISH WITH WHITE HOT SAUCE

Steps:

• Crush the habanero and kosher salt into a fine paste with a mortar and pestle before whisking in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
• Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
• Preheat a charcoal grill until coals are very hot.
• Coat filets on both sides with olive oil and season with salt.
• Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
• Plate fish as desired and top with white hot sauce and green onions.