Lemon Thyme Swordfish With Asparagus Recipes

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SWORDFISH STEAKS WITH ASPARAGUS AND FRISéE SALAD



Swordfish Steaks with Asparagus and Frisée Salad image

This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.

Provided by Andy Baraghani

Categories     Asparagus     Swordfish     Herb     Mustard     Vinegar     Lemon     Lettuce     Cucumber     Onion     One-Pot Meal     Quick & Easy     Quick and Healthy     Fish     Spring     Summer     Dinner     Seafood

Yield 4 servings

Number Of Ingredients 12

3 Tbsp. plus 1/4 cup extra-virgin olive oil
1 lb. asparagus, trimmed, cut into 2 1/2" pieces
3 1/2 tsp. kosher salt, divided
4 (1"-thick) swordfish steaks (about 1 1/2 lb. total)
1 Tbsp. herbes de Provence
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
1/2 lemon
3/4 tsp. freshly ground black pepper, divided
8 cups torn frisée
3 medium Persian cucumbers, thinly sliced into rounds
1/2 small white onion, very thinly sliced into rings, rinsed

Steps:

  • Heat 1 Tbsp. oil in a large skillet over medium-high. Add asparagus and cook, shaking pan occasionally, until tender and charred in spots, 3-5 minutes. Transfer asparagus to a large bowl, season with 1/2 tsp. salt, and toss to combine.
  • Season swordfish all over with 1 1/2 tsp. salt. Heat 2 Tbsp. oil in same skillet over medium-high. Working in batches if needed, cook swordfish, turning occasionally, until cooked through (fish will feel firm when pressed), about 6 minutes. Transfer to a platter.
  • Pour off any excess oil in pan. Pour in remaining 1/4 cup oil, then add herbes de Provence (no need to warm up the pan again). Add mustard and vinegar and whisk until sauce is creamy. Finely grate zest from lemon into sauce, then squeeze in juice lemon. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Let cool slightly.
  • Pour three-quarters of dressing over asparagus. Add frisée, cucumbers, and onion to bowl; season with remaining 1 tsp. salt and 1/2 tsp. pepper and toss to coat.
  • Mound salad on platter next to swordfish. Spoon remaining dressing over.

LEMON THYME SWORDFISH



Lemon Thyme Swordfish image

I like to swing by my fish guy and pick up the steaks, then zoom home, marinate and grill (or broil) for a nice, after work treat! YUM! We like these with rice and steamed broccoli. Prep time includes marinate time

Provided by Hey Jude

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

6 (6 ounce) swordfish steaks, 1/2 inch thick,skin removed
2 lemons, juice of
2 shallots, thinly sliced
2 cloves garlic, crushed
2 tablespoons coarse grain mustard
1/4 cup extra virgin olive oil
3 -4 sprigs fresh thyme, minced
fresh ground black pepper

Steps:

  • Place the swordfish in a shallow bowl.
  • Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl; season with the pepper.
  • Pour over the swordfish.
  • Marinate, covered, at room temperature for 30 minutes, or in the fridge for several hours.
  • Set up your gas or charcoal grill and brush the grill rack with oil.
  • Arrange the swordfish on the rack; grill for 3-4 minutes on each side, or until seared on the outside and cooked through.

ROASTED ASPARAGUS WITH THYME



Roasted Asparagus With Thyme image

This is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner. -Sharon Leno Keansburg, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 5

3 pounds fresh asparagus, trimmed
3 tablespoons olive oil
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper. , Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender.

Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER



Asparagus and Mushrooms in Lemon-Thyme Butter image

Out of thyme? No worries, the beauty of this dish is in its versatility. Try using another herb instead. -Sarah Reid, Oshawa, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 tablespoon butter
1 teaspoon olive oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

LEMONY SALMON FILLETS WITH ASPARAGUS, SWEET BEET SAUCE, AND LEMON-THYME RICE



Lemony Salmon Fillets with Asparagus, Sweet Beet Sauce, and Lemon-Thyme Rice image

Categories     Sauce     Rice     Side     Lemon     Salmon     Asparagus     Beet     Thyme     Simmer     Boil

Yield 4 servings

Number Of Ingredients 15

6 tablespoons EVOO (extra-virgin olive oil)
4 garlic cloves, 1 crushed, 3 finely chopped
Zest and juice of 1 lemon
1 teaspoon dried thyme, 1/3 palmful
Salt and black pepper
1 1/2 cups white rice
3 cups chicken stock
4 salmon fillets
1 pound pencil-thin asparagus, tough ends trimmed, spears cut into 2-inch pieces
1 softball-size red beet
1 small onion, chopped
1/2 cup white wine
1 cup fresh basil, 20 leaves, chopped or torn
2 tablespoons cold unsalted butter
1/4 cup fresh flat-leaf parsley, a generous handful, chopped

Steps:

  • Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Add the crushed garlic clove, the lemon zest, thyme, and a little salt and pepper and cook, stirring, for about 1 minute. Add the rice and stir it to coat it in the oil. Add 2 1/2 cups of the chicken stock and bring to a boil, then cover the pot and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
  • In a shallow dish, combine the lemon juice, 1 tablespoon of the EVOO, and about 1/2 teaspoon of freshly ground black pepper. Add the salmon fillets and turn them around in the mixture until all the fillets are completely coated. Let the salmon sit while you prepare the beets and get the asparagus going.
  • Fill a large skillet with about a 1/2 inch of water. Place the skillet over high heat with a lid or some aluminum foil on top to bring it up to a boil faster. Once it is boiling, add a little salt and the trimmed asparagus. If you have pencil-thin asparagus about 2 minutes will do the trick; if you have thick asparagus then 3 to 4 minutes. You want them to be tender but to remain bright green and keep a bite to them. Once cooked, drain and run them under cold water to stop the cooking. Reserve the asparagus.
  • While the asparagus is cooking, with a paring knife, peel the skin from the beet. You might want to place some paper towels on your cutting board to avoid beet-juice stains. Once the beet is peeled give your knife, your cutting board, and the peeled beet a rinse to make it a no-stray-grit zone. Using the large hole side of a box grater, grate the beet over a plate. Or, use the grating attachment on your food processor. (I can't find mine.)
  • Preheat a nonstick skillet over medium high with 2 tablespoons of the EVOO. Remove the salmon from the lemon mixture and season it with a little salt. Add the salmon to the hot skillet and cook it on each side for 3 to 4 minutes, or until just cooked through.
  • While the salmon is cooking, return the skillet you cooked the asparagus in to the stove over medium-high heat, add the remaining 2 tablespoons of EVOO, and when the oil is hot add the grated beets, chopped garlic, and onions. Season with a little salt and pepper. Cook for about 4 to 5 minutes, or until the beets are sneaking up on getting tender, stirring frequently. Add the white wine and cook for 1 minute. Add the remaining 1/2 cup of chicken stock and bring it up to a bubble, then simmer for 2 to 3 minutes, or until you only have about 1/2 cup of liquids left in the skillet. Add the reserved cooked asparagus and heat through. Turn the heat off and add the basil and the butter, then stir it until the butter melts.
  • Add the chopped parsley to the rice. Using a fork, fluff the rice. While you are fluffing, keep your eyes peeled for the clove of garlic, fish it out, and discard.
  • To serve, arrange the salmon fillets on 4 serving plates and top them with some of the beet sauce and asparagus. Serve the rice alongside.

LEMONY FRESH ASPARAGUS WITH THYME



Lemony Fresh Asparagus With Thyme image

It's amazing how something so simple can be so good! Fresh asparagus spears sauteed in extra virgin olive oil with garlic, lemon thyme, Dijon mustard, and fresh lemon. Delicious! I will never go back to plain old steamed asparagus. Serve either hot, cold, or at room temperature. This is a great make-ahead dish.

Provided by BecR2400

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 lb asparagus spear, washed and trimmed
1/2 teaspoon fresh lemon thyme leaves, finely chopped
1/2 teaspoon Dijon mustard
1/4 teaspoon lemon zest, finely chopped
1/2 lemon, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon lemon juice, freshly squeezed

Steps:

  • Warm the olive oil in a large saucepan over medium heat. Add the garlic and saute for 3 minutes.
  • Add the asparagus, thyme, Dijon mustard, lemon zest, lemon slices, and salt & pepper; stir to combine.
  • Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
  • Arrange on serving platter and squeeze with fresh lemon juice.
  • Serve hot, cold, or at room temperature.

LEMON AND THYME GRILLED ASPARAGUS



Lemon and Thyme Grilled Asparagus image

A delicious side dish for your meal. Fresh thyme is a MUST, so this is a great recipe for those with herb gardens.

Provided by Chef RayRay

Categories     Vegetable

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 bunch asparagus
1 lemon
2 tablespoons olive oil
2 medium garlic cloves
1 teaspoon chopped fresh thyme
salt and pepper

Steps:

  • Mix olive oil, garlic, thyme, salt and pepper in a shallow pan.
  • Toss aparagus in the mixture and coat thoroughly. Cook immediately, or for more flavorful asparagus, let sit in fridge for twenty minutes.
  • Fire up the grill and cook until asparagus are browned or until desired.
  • Serve immediately.

Nutrition Facts : Calories 187.8, Fat 14.2, SaturatedFat 2.1, Sodium 36, Carbohydrate 16.7, Fiber 7.5, Sugar 3.1, Protein 6.6

GRILLED SWORDFISH STEAKS WITH WHOLE-LEMON DRESSING



Grilled Swordfish Steaks With Whole-Lemon Dressing image

Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.

Provided by Rebecca Firkser

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 (4-6-oz.) swordfish steaks (1"-1½" thick)
7 Tbsp. plus 1½ tsp. extra-virgin olive oil, divided; plus more for grill
Kosher salt
1 large lemon
5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped
2 garlic cloves, finely grated
1 Tbsp. capers (not drained)
2 tsp. ground coriander
1 tsp. sugar
½ tsp. crushed red pepper flakes (optional)
Freshly ground black pepper

Steps:

  • Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
  • Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
  • Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
  • Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

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