SWORDFISH (OR HALIBUT) WITH A CUMIN CRUST
This aromatic spice rub cooks to a crust, sealing in the moisture of the succulent swordfish steaks. Other firm white fish steaks, such as halibut, also work well in this recipe. Make a large batch of the spice rub and keep in an airtight container for up to 1 month. Use as a rub for chicken breasts or lamb chops.
Provided by English_Rose
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler to medium or prepare the barbecue. To make the spice rub, roughly crush all the spices together in a pestle and mortar or in a bowl using the end of a rolling pin. Add a little salt if desired. Tip the spice mixture onto a flat plate and turn the swordfish steaks in it to coat each side thoroughly.
- Cook under the broiler or on the barbecue for 8-10 minutes on each side, or until the fish flakes and is just cooked and the outside is golden and crisp.
- Combine all the salsa ingredients in a bowl, cover and chill until needed. Serve the fish with a spoonful of salsa, a green salad, and lime wedges for squeezing over.
CUMIN-SEARED HALIBUT WITH SWEET CORN SAUCE
Northern Pacific halibut is my fish of choice to have in the warmer months. It is a flat fish and deserves special care when handling. Since it can be a little more expensive, I save it for special occasions. The sauce relies on corn, which is very important to Native American culture and recipes. Use blue corn if you can get ahold of it. Otherwise, sweet corn is a great go-to.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sweet corn sauce: In a medium heavy-bottomed saucepan, add the canola oil, onions, garlic, thyme, bay leaf, salt and pepper. Sweat on medium heat, stirring occasionally, until the onions are softened, 7 to 10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
- Add the corn kernels, reserved cobs and stock. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 10 minutes.
- For the halibut: Meanwhile, in a large plastic bag, combine 5 teaspoons of the canola oil, the cumin, lemon zest and juice, salt and pepper with the halibut fillets and allow to marinate in the refrigerator for 30 minutes.
- Discard the corn cobs, thyme and bay leaf from the sauce. Carefully pour the mixture into a blender and puree on high speed for 4 to 5 minutes. The natural starches will activate and thicken the sauce. Pour the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until it reduces by half, about 15 minutes.
- To finish the halibut, in a medium sauté pan, heat the butter and remaining 3 teaspoons canola oil over high heat until the butter melts and the oil is hot (a little smoke indicates it's ready). Place the halibut fillets in the pan skin-side up and cook until a nice crust forms on the bottoms, about 4 minutes. Carefully flip the fillets and cook 3 minutes more. Lower the heat and continue to cook until the internal temperature registers 140 degrees F, about 4 minutes. Let rest, covered with foil, for a few minutes. Serve topped with the sweet corn sauce.
GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST
Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don't even need to leave it in the marinade too long! Just a few minutes while your grill is heating!
Provided by Suzy Karadsheh
Categories Fish and Seafood
Time 23m
Number Of Ingredients 10
Steps:
- In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth marinade.
- Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.
- Preheat a gas grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once and grill on the other side for 3 minutes or so (the fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).
- Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat. Enjoy!
Nutrition Facts : Calories 474 calories, Sugar 0.5 g, Sodium 600.6 mg, Fat 32.3 g, SaturatedFat 5.9 g, TransFat 0.1 g, Carbohydrate 5 g, Fiber 0.7 g, Protein 40 g, Cholesterol 130.9 mg
PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER
Categories Roast Low/No Sugar Healthy Swordfish Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
- Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
GRILLED CUMIN MARINATED SWORDFISH
An excellent grilled fish recipe that I serve with other grilled vegetables and lemon rice pilaf. Yum! Marinate time is 30 minutes.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 42m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 10 ingredients in a pie plate or some other deep platter; stir well to blend.
- Add the fish steaks to the marinade; turn over to coat.
- Cover and marinate in the refrigerator for 30 minutes.
- Grill or broil the fish steaks about 3 inches from heat source for 5-7 minutes (time depends on how hot the heat source is), or until lightly browned on one side.
- Turn steak over and grill or broil for about 5 minutes.
- Check for doneness, insert the tip of a knife into the thickest part of the steak--fish is done when it changes color from translucent to opaque.
- Serve steaks on individual plates with lime wedge for garnish.
- I like to squeeze the lime wedge over the fish for extra POW.
BAKED SWORDFISH MANZANILLO
Pescado Espada Al Horno A La Manzanillo. Simple baked swordfish recipe from the Pacific Mexican town of Manzanillo in Colima. Manzanillo is a popular coastal town known for its swordfish and sailfish.
Provided by NcMysteryShopper
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Sprinkle swordfish with salt and pepper.
- Place fish in a single layer in a baking dish and brush with olive oil to coat heavily.
- Sprinkle green onions over the fish.
- Bake uncovered for about 20 minutes, or until fish flakes easily with a fork.
- Transfer to platter and sprinkle with parsley and garnish with tomato and lime wedges.
Nutrition Facts : Calories 509.8, Fat 35.4, SaturatedFat 6.4, Cholesterol 149.7, Sodium 1058.2, Carbohydrate 1, Fiber 0.3, Sugar 0.3, Protein 44.8
HARISSA-CRUSTED SWORDFISH
Steps:
- Heat broiler. Broil chiles on a foil-lined baking sheet, turning occasionally, until blackened all over, 6-8 minutes. Transfer to a bowl, cover with plastic wrap, and let sit 15 minutes. Peel and set aside.
- Toast coriander and cumin seeds in a dry small skillet over medium heat, tossing until fragrant, about 2 minutes. Transfer spices to a blender and let cool. Add preserved lemon peel, garlic, olive oil, tomato paste, and reserved chiles and blend until smooth. Transfer harissa to a small bowl; season with salt and pepper. Set 1/4 cup harissa aside for serving.
- Season swordfish with salt and pepper and place in a large baking dish. Coat with remaining harissa; cover and chill at least 1 hour and up to 1 day.
- Heat vegetable oil in a large nonstick skillet over medium. Working in batches if needed, cook swordfish until cooked through (fish will feel firm when pressed), about 3 minutes per side. Transfer to a platter and serve with reserved harissa.
SWORDFISH WITH ALMOND CRUST
This sounds wonderful! I love swordfish and this is certainly a recipe that celebrates the senses. Give it a try, you'll like it! I hope so, anyway. Note: Can be used with any firm fleshed fish like halibut, salmon, etc.
Provided by Darkhunter
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400°F Set aside fish and lemon slices. In bowl of food processor, fitted with steel blade, pulse on and off remaining ingredients until mixture forms a rough paste.
- Line a shallow baking pan with foil. Spray with non-stick spray. Place swordfish steaks in pan. Spread tops evenly with almond mixture.
- Bake in center of oven 12-15 minutes, until fish is opaque throughout. Remove from oven, plate and garnish with lemon slices.
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