HEARTY SWORDFISH - Baked - Broiled - Grilled Recipes To Enjoy by Shadow Walker

[Dept of PMM Artists & things]

For you who enjoy Swordfish Baked - Broiled - or Grilled - Here are some hardy and tasty Recipes I hope that you will enjoy them all - Eat with my Blessings - Shadow Walker ( Jim )

NOTE: All Recipes From Cooks.com

HEARTY SWORDFISH

2 lbs. swordfish steaks
1 med. onion, thinly sliced
1 1/2 c. chopped fresh mushrooms
1 (15 oz.) can stewed tomatoes, partially drained
1/2 c. chopped green pepper
1/4 c. chopped parsley
1/2 c. dry white wine
2 tbsp. lemon juice
1 tsp. salt
1/4 tsp. dill weed
1/8 tsp. pepper

Thaw fish if frozen. Cut steaks into serving size portions. Arrange onion in bottom of a well greased baking dish, 12"x8"x2". Place fish on top of onion. Combine remaining vegetables and spread over top of fish. Combine wine, lemon juice and seasonings. Pour over vegetables. Bake at 350 degrees for 30 to 35 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges. This is a delicious change from grilled swordfish. Also great in the winter. Serves 4 to 6.

BROILED SWORDFISH STEAK WITH TOASTED ALMONDS

6 swordfish steaks, center cut, 6-7 oz. each
4 oz. Amaretto
2/3 c. white wine
1 c. crushed tomatoes
1/2 c. almonds
2 tbsp. olive oil
1/2 fresh lemon (juice)

Marinade swordfish in Amaretto, lemon juice and white wine for 1/2 hour in refrigerator. In baking dish (large enough to broil fish), spread crushed tomatoes. Remove swordfish from marinade and place on top of crushed tomatoes. Preheat oven on broiler. Season each steak with salt and pepper and lightly brush with olive oil. Broil for 10 minutes (half way cooked). Then pour Amaretto and white wine marinade on top and sprinkle with almonds. Continue baking for another 15 minutes at 350 degrees.

Serves 6.

BAKED SWORDFISH STEAKS

6 (4 oz.) swordfish steaks 3/4 to 1 inch thick

Marinate fish 4 hours in: 2 tbsp. lemon juice 1 tbsp. white wine 1 tbsp. water 1 tbsp. soy sauce 3 cloves minced garlic 1/4 tsp. ginger 1 tsp. grated lemon rind 1/4 tsp. black pepper

Preheat oven to 450 degrees. Bake 15 minutes. Serves 6.

GRILLED SWORDFISH KABOBS

MARINADE:

1/2 c. olive oil
3 tbsp. fresh lemon juice
1 sm. onion, minced
1 tbsp. chopped parsley
1/2 tsp. salt
f.g. pepper

24 fresh bay leaves 2 lb. swordfish, 1" thick, cut into 1 1/2" cubes 4 wooden skewers, 12" long and soaked in water

Mix marinade in a shallow glass dish, stir in 4 bay leaves. Add fish; stir to coat. Cover dish and refrigerate 1 - 2 hours. Fifteen minutes before cooking thread 5 bay leaves and 5 pieces of fish on each skewer. Reserve marinade. Lightly oil cooking grill and place 4 - 6 inches above coals. Arrange skewers on grill and cook 10 to 12 minutes turning once and brushing with reserved marinade until fish is just barely opaque in center when tested with knife.

JAPANESE GRILLED MARINATED SWORDFISH

1/2 c. sesame oil
1 c. soy sauce
1/2 c. lime juice
1/4 c. mirin (sweet cooking sake)
2 tbsp. minced garlic
2 tbsp. minced fresh ginger
3 tbsp. crushed red pepper flakes
4 (1-inch thick) swordfish steaks, about 8 oz. each
Vegetable oil

Marinade the fish steaks for at least 1/2 hour. Remove from marinade and lightly dip them in the vegetable oil. Set the steaks on the grill and cook them 5-7 minutes on each side. Brush with the marinade and serve.

TERIYAKI-GRILLED SWORDFISH OR SALMON

2/3 c. soy sauce (med. salt)
1/2 c. med.-dry sherry
1 tbsp. sugar
1 garlic clove, crushed
2 tsp. ginger
2 lbs. swordfish or salmon

In a saucepan, combine soy sauce, sherry, sugar, garlic, and ginger. Bring to boil over moderate heat. Place in a shallow glass pan. Marinate fish for about 30 minutes, turning several times.

Cook on well-oiled grill, 10 minutes per inch of thickness and brush frequently with marinade. Use marinade as a dipping sauce or pour over rice for good flavor.

GRILLED SWORDFISH WITH GARLIC BUTTER

4 tbsp. sweet butter
1/3 c. extra virgin olive oil
2 tbsp. Balsamic vinegar
1 tsp. oregano
2 lg. swordfish steaks, about 1-inch thick (1 1/2 lbs. to 2 lbs.)
2 cloves garlic, crushed
1 tsp. dried parsley
Pepper to taste

One day in advance, soften the butter with a wooden spoon and mix in the crushed garlic. Using a piece of waxed paper, roll into a log and return to the refrigerator until firm.

In a small bowl mix the olive oil, Balsamic vinegar, parsley, oregano, and vinegar. Liberally brush the olive oil mixture on one side of the swordfish and place brushed side down on preheated medium grill. Brush olive oil on the other side and cook for about 5-10 minutes.

Turn swordfish over, brush more olive oil, and cook an additional 5-10 minutes or until fish flakes easily and is cooked to desired doneness. DO NOT overcook.

Remove fish from the grill and place a piece of garlic butter on top of each piece of fish. Makes 4 servings.

Note: Tuna or Mahi Mahi can be substituted for the swordfish. If using a broiler rather than a grill, use a lower rack setting and brush the olive oil on both sides of the fish before putting under the broiler.

GRILLED SWORDFISH STEAKS

Swordfish steaks frozen and thawed. Rinse with water. Sprinkle each steak lightly with cajun seasoning spice on both sides. Then sprinkle each side of steaks with lemon pepper seasoning. Let steaks sit for 20 minutes before grilling on bar-b-que.

Lightly baste each steak with melted butter and lemon juice while cooking. Swordfish steaks take about 5-10 minutes on each side over hot coals or on the gas grill. They will be tender when tested with a fork.