CAESAR-ROASTED SWORDFISH
Steps:
- Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
- For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
- Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
- Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
- Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.
QUICK AND EASY PECAN-CRUSTED FISH FILLETS RECIPE
Pecan-Crusted Fish Fillets cooked to flaky perfection is my new favorite seafood dish. With fresh grouper fillets coated in crunchy, buttery pecans and crispy panko, this easy recipe delivers maximum flavor with minimum effort.
Provided by Sharon Rigsby
Categories Dinner
Time 21m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Place the pecans in a food processor and pulse until they are finely chopped. Do not over-process or you will end up with pecan meal or pecan butter.
- Add the finely chopped pecans and the panko crumbs to a shallow dish or pie plate and stir to combine. Set aside.
- Add the mayonnaise and creole seasoning to a small bowl and stir to combine. Set aside.
- Season both sides of the fillets with salt and pepper.
- Evenly spread a thin layer of the mayonnaise mixture on all sides of the fillets.
- Dredge each fillet in the nut mixture, making sure to coat all sides evenly.
- Heat a large, 12-inch, non-stick oven-proof or cast-iron skillet over medium-low heat. Add the vegetable oil. When the oil is hot, add the fillets and cook for three minutes. Turn the fillets over and cook three minutes on the other side.
- Transfer the skillet to the oven and let the fish finish cooking. This should take about five minutes, depending on the thickness of the fillets.
- The fish is done when it is opaque and flakes easily when pierced with a fork.
- Serve immediately.
Nutrition Facts : Calories 384 kcal, Carbohydrate 5 g, Protein 3 g, Fat 41 g, SaturatedFat 5 g, Cholesterol 12 mg, Sodium 760 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
PECAN SWORDFISH
A delicious blend of sweet pecans tender swordfish and a hint of lemon (The nutrition information is way off because it makes a bunch of extra pecans. you can scale it down if you want but there really good by themselves)
Provided by Food Frenzy
Categories One Dish Meal
Time 1h2m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Beat egg white until frothy add Water and salt beat together. Stir in pecans halves. Coat mixture with Sugar and cinnamon. Pour in buttered cake pan Bake 30 minutes stiring every 10 minutes. bake in 350 degree oven makes extra.
- place in plastic bag and crush then set aside.
- cut swordfish into 1 inch square cubes.
- coat fish with syrup.
- roll fish in pecans.
- bake at 350 for 15 to 17 minute until fully cooked.
- while cooking mix honey lemon zest lemon juice and pepper together bring to a simmer lighty drizzle on swordfish.
- enjoy.
Nutrition Facts : Calories 1553.7, Fat 102.6, SaturatedFat 16.9, Cholesterol 118.9, Sodium 452.6, Carbohydrate 117.8, Fiber 11.7, Sugar 100.6, Protein 56.6
PECAN-CRUSTED FISH FILLETS
Turn the catch of the day into delicious dinner in only 25 minutes. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
- Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
- Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.
Nutrition Facts : Calories 350, Carbohydrate 10 g, Cholesterol 105 mg, Fat 3, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg
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