Swordfish With Tomato Basil And Lemon Recipes

SWORDFISH WITH TOMATOES

Steps:

• Combine all ingredients except swordfish in a glass or ceramic dish (14 by 11 by 2 inches). Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
• Remove from oven, uncover and stir well. Arrange pieces of fish in the dish so that the skin is toward the edge of the dish. Spoon some of the tomatoes over the fish. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 10 minutes. Prick plastic to release steam.
• Remove from oven and uncover. With a large spatula pile fish on a platter and allow to stand, loosely covered for about 3 minutes. Meanwhile transfer tomato mixture to a blender and process until smooth.
• Serve sauce over fish.

SWORDFISH WITH TOMATOES AND CAPERS

Steps:

• For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
• Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.

EASY LEMON-BUTTER SWORDFISH

Steps:

• Pat the swordfish dry and season with salt and pepper.
• Heat olive oil in a skillet over medium high until shimmering and very hot. Add the swordfish and cook for six minutes. Flip and cook an additional six minutes. The swordfish should be at about 135ºF at this point.
• Add the butter to the skillet with the swordfish and cook until melted and frothy. Add the chicken stock, lemon juice, herbs, and minced garlic. Reduce heat to medium and cook until reduced slightly, about 5 minutes. Once the fish reaches 145ºF, turn off the heat.
• Add the fish to a serving plate and spoon the sauce over top. Garnish with two slices of lemon. Enjoy!

GRILLED SWORDFISH WITH LEMON, MINT AND BASIL

Steps:

• Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
• Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

SWORDFISH WITH TOMATO, BASIL AND LEMON

Steps:

• Preheat the broiler.
• In a small bowl, stir together first 7 ingredients.
• Place swordfish on foil lined baking sheet and brush them lightly with the basting sauce. Broil the fish four inches from the heat until opaque on top. 3-4 minutes.
• Coarsely chop tomato and parsley and add them to the remaining basting sauce.
• Turn the fish steaks and spoon the tomato-basting sauce mixture over them.
• Bake until fish is firm and just flakes when tested with a fork. 3-4 minutes longer.

SWORDFISH STEAKS WITH TOMATO-BASIL SAUCE

Steps:

• Salt and pepper the swordfish steaks.
• In a saute pan just large enough to hold the steaks, heat the oil, and quickly brown the swordfish on both sides, but not cooking completely.
• Remove them from the saute pan and set aside.
• In the same pan, add the tomatoes and the basil.
• Cook for a few minutes, until the tomatoes begin to break down.
• Return the fish to the pan, covering them with the sauce.
• Cover the pan, and cook at a low simmer for 4-5 minutes until they are done.
• Serve!

GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA

Steps:

• Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
• Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.