Swordfish Stir Fry Recipes

SWORDFISH STIR-FRY

Steps:

• Cut swordfish into 1-inch pieces; place in a shallow dish.
• Combine soy sauce, sherry, garlic, and gingerroot, stirring well; pour over fish.
• Cover and marinate in refrigerator up to 4 hours.
• Combine the chicken broth and the next 5 ingredients; stir to combine; set aside.
• Remove fish from marinade, discarding marinade.
• Coat a wok or large nonstick skillet with cooking spray.
• Add in oil; heat at medium-high until hot.
• Add fish; stir-fry 3 minutes or until tender; remove from wok; set aside and keep warm.
• Coat wok with cooking spray; heat at med-high heat until hot.
• Add in onion; stir-fry 1 minute; add in carrot; stir-fry 1 minute.
• Add in snow peas, mushrooms, and green onions; stir-fry 2 minutes or until crisp tender.
• Add in broccoli; stir-fry 1 minute.
• Return fish to wok; stir in reserved broth mixture.
• Cook, stirring constantly, until mixture is thickened; serve over rice.

SWORDFISH CALABRIAN-STYLE

Steps:

• Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
• Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
• Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.