Swordfish With Lemon Parsley Sauce Recipe 445 Recipes

LEMON PARSLEY SWORDFISH

Steps:

• Preheat oven to 425°. Place fish in a greased 13x9-in. baking dish; sprinkle with salt. In a small bowl, combine 1/4 cup parsley, oil, lemon juice, garlic and pepper flakes; spoon over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, basting occasionally, 15-20 minutes. Sprinkle with remaining parsley.

SWORDFISH PICCATA

Steps:

• Season the swordfish gently but evenly on both sides with salt and pepper.
• Dredge the fish in the flour, patting off any excess.
• In a cast-iron or nonstick skillet, heat grapeseed oil until just smoking over medium-high heat. Add in 2 tablespoons of the butter until melted and bubbling, about 30 seconds.
• Place the swordfish in the pan and cook, turning once, until browned on both sides, about 3-4 minutes each side. Work in batches if necessary to avoid overcrowding the pan.
• Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.
• While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook until soft and cooked through, being careful not to brown. About 30 seconds.
• Deglaze the pan with the white wine, and reduce by half.
• Add the capers and lemon juice, and cook for 1 minute.
• Take the pan off the heat, and add in the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.
• Add in the minced parsley, and season to taste.
• Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.

HOT SMOKED SWORDFISH WITH WHITE CLAM-GARLIC-PARSLEY SAUCE

Steps:

• For the swordfish: Stir together 8 cups water, the salt, sugar and peppercorns in a deep pot. Bring to a boil just to dissolve the salt and sugar; cool completely. Submerge the swordfish in the brine. Refrigerate for 12 hours.
• Remove the swordfish from the brine and rinse well under cold water. Pat dry and allow to air dry for at least 1 hour. The exterior of the fish should feel sticky to the touch before smoking.
• Prepare a smoker with maplewood chips and to an internal temperature of 200 to 225 degrees F.
• Brush the fish very lightly with canola oil and sprinkle with salt and pepper. Smoke the fish for about 2 hours, adding chips through the first hour as necessary. You can keep adding chips the second hour if you prefer a much smokier flavor. Transfer the smoked fish to a large platter.
• For the clam sauce: Remove the meat from half the clams and chop roughly. Heat the canola oil in a medium saucepan over high heat. Add the garlic and chile and cook for a few seconds. Add the chopped clams and cook, stirring, for another minute. Add the wine, bring to a simmer and cook until reduced by half.
• Add the whole clams, cover the saucepan and cook, shaking the pan occasionally, until the clams open, 5 to 10 minutes. Stir in the butter. Remove from the heat and stir in the chopped parsley and lemon zest. Taste, and season with salt and pepper. Pour the sauce over and around the smoked swordfish, and scatter the parsley leaves on top.

POACHED SWORDFISH WITH LEMON-PARSLEY SAUCE RECIPE

Steps:

• Use the butter to grease the bottom and halfway up the side of the slow cooker. Arrange the onion slices over the bottom of the slow cooker, pressing them into the butter so that they stay in place. Pour in the water. Cover and cook on high for 30 minutes Place a swordfish steak over each onion slice. Thinly slice the lemon; discard the seeds and place the slices over the fish. Cover and cook on high for 45 minutes or until the fish is opaque. Transfer the (well-drained) fish to individual serving plates or to a serving platter Add the oil,lemon juice, mustard and pepper, if using, to a bowl; whisk to combine. Immediately before serving the swordfish, fold in the parsley. Evenly divide the sauce between the swordfish steaks. For a Swordfish Salad: Triple the amount of lemon-parsley sauce and toss 2/3 of it together with 8 cups of salad greens. Arrange 2 cups of greens on each serving plate. Place a hot or chilled swordfish steak over each plate of the dressed greens. Spoon additional sauce over the fish.

PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER

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.

SWORDFISH WITH LEMON AND FENNEL

Steps:

• Using a sharp knife, cut the skin off the swordfish, then cut the fish into 1-inch cubes. Season fish cubes generously with salt and pepper.
• Using a mortar and pestle or the flat side of a heavy knife, lightly crush the fennel seeds to release their flavor.
• In a skillet large enough to hold all the fish cubes in one layer, heat the olive oil and butter over medium heat until the butter melts. Add the fish to the pan and let cook, turning the fish and basting with the oil and butter, for 3 minutes. Stir in the garlic, fennel seeds, lemon zest and chile flakes and continue to cook, stirring gently so as not to break up the fish cubes, until the fish is just cooked through, about 2 minutes longer. Gently stir in the lemon juice. Taste and add more salt and chile flakes if desired. Garnish with fennel fronds and lemon wedges.

SWORDFISH WITH LEMON DILL WINE SAUCE

Steps:

• Season swordfish with pepper and broil for 5 mins each side. Remove and keep warm.
• In a medium skillet over medium heat, melt butter. Add lemon juice and white wine and dill. Season with pepper to taste.
• remove some of the liquid and let cool. Add the cornstarch to cooled liquid and mix together until smooth. Add this back into skillet and simmer, stirring until slightly thickened.
• Remove swordfish steaks and place on plates. Spoon sauce over each steak and garnish with dill sprigs.

SWORDFISH STEAKS WITH LEMON-PARSLEY SAUCE

Steps:

• Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper.
• Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally.
• Preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over. Sprinkle lightly with fleur de sel. Garnish with lemon wedges and serve.