swordfish

Grilled Marinated Swordfish Steaks

Salt and pepper

olive oil

soy sauce

red-wine vinegar

rosemary

garlic

coriander

cumin

lemon rind

red pepper flakes

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter recipe | Epicurious.com

(1/2 stick) butter, room temperature

parsley

garlic clove,

mixed peppercorns,

(packed) grated lemon peel

Swordfish And Spaghetti With Citrus Pesto

spaghetti pasta (recommended: Barilla)

basil,

pine nuts

salt

black pepper

Parmesan

Salt and black pepper

Swordfish and Spaghetti with Citrus Pesto

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.

Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.

Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.

YUM!  I am currently pregnant and am staying away from fish with high mercury content, such as swordfish.   The citrus pesto sounded so yummy, that I decided to make the recipe in an alternate way and used a pound of peeled, deveined shrimp instead of the swordfish.  This definitely did not disappoint.  Very easy and delicious and would be a nice, light pasta dish to eat during the summer months, too.  Thanks for another great recipe, Giada! 

Absolutely perfect!!! LOVE the citrus, do not scrimp, it really make this dish special and different. I can see this even better with scallops. 

This recipe is fabulous!!  We've made so many versions of it.  We first tried it as an appetizer entree on Christmas Day and it was so delicious that even my family members who never tried swordfish said it was delicious.  Since then, we've tried many different variations by adding chicken to the recipe, shrimp and even just serving the pasta on the side with the citrus pesto sauce.  It has become a staple when entertaining and it is always a hit.  Definitely a keeper!

Easy, delicious and different.  I have found over 90% of Giada's dishes I would make.  She is not a person consumed with "jalapeno" everything or putting "dijon" mustard in everything.  Not everyone wants to eat six alarm food!  Bravo, Giada!

Very good! I didn't have pine nuts so I just left them out, I think next time I'll definitely use them or walnuts. The pesto was a little runny without them. I didn't make it with pasta, we had asparagus and mashed potatoes on the side. I was really impressed with this, we were in tihe need of something fresh and light tasting!!

Loved the pesto!  Delicious and easy to prepare.

made this tonight after going through giada's collection of cookbooks i own.  this was so fresh, easy to prepare, everything on hand !!  basil straight from my garden.  i followed it exactly, pine nuts roasted turned out perfect !!!  i used chicken instead of the swordfish, great recommendation giada !!!!  will be making this over and over again for sure, whole family loved it !!!  thank you !!!!!

This recipe is wonderful..  so easy to make.  Refreshing and healthy.  It?s great with roasted shrimp and use as a dipping sauce.  We have found so many ways to serve this pesto.  It?s a staple on our summer table.  Giada you have done it again!!  

This pesto is so fresh and fragrant, a great change from the "usual"...we often make fish without the pasta and serve the pesto on the fish with roasted vegetables!   Amazing!!!

My husband and i wanted to eat something fresh and new for dinner, found this recipe and both loved it! i didn't have the pine nuts so i omitted them, and it was still awesome. we will defiantly make this again, maybe even try with the nuts this time. we would highly recommend it to anyone! we also got fresh pasta from the store which i think made it over the top! Great dish!

This basic recipe for grilled swordfish steaks will ensure great results every time.

Grilled Swordfish Steaks Recipe

Vegetable, canola, or other neutral oil,

Kosher salt

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Dry swordfish steaks well with paper towels and lightly brush them all over with oil.

Season swordfish steaks all over with salt and, if desired, pepper, then set over hot side of grill. Cook swordfish until first side is well seared and the fish releases from the grill grate, about 5 minutes. If the fish sticks, try to gently lift it from below using a thin metal spatula or the tines of a carving fork inserted down between the grill grates. Turn fish and repeat on second side.

Cook swordfish steaks until an instant-read thermometer registers 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140 to 145°F (60 to 63°C) for well-done. If the exterior is well seared before the interior of the fish reaches its final doneness, move steaks to cooler side of grill to finish cooking, flipping and rotating every minute or so for even cooking. Serve.

Sicilian Grilled Swordfish

lemon juice

oregano leaves oregano

salt and black pepper

baby arugula

lemon

Light a charcoal grill or preheat a gas or stovetop grill until very hot.

For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.

When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.

When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm. 

Fish swordfish from the market. I cut lengthwise to achieve 1/2 thickness. I followed the directions and let the swordfish rest for over 5 minutes. My husband loved it and wanted more. For me, simply delicious!!! 

Easy. Fresh. Light. Lemony. Flavorful. ❤️

Delicious until I realized the salt measurements were wrong. I assume it meant teaspoon. I will try again with a teaspoon salt and assume it will be amazing like all other Ina recipes. 

Really flavorful...easy to make...delicious!

Tasty recipe, easy to make.  I also thought the amount of salt was a bit much, I would start with one teaspoon instead of tablespoon in the sauce, and use judiciously after that.  You can always add more at the end.  I, too, used baby spinach (chiffonade) in place of the arugula, and it was very good.  Served it over rice, soaked up the sauce nicely.  

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!

Grilled Swordfish Recipe with a Mediterranean Twist

garlic cloves, peeled

extra virgin olive oil

tsp cumin

to 1 tsp sweet Spanish paprika

tsp black pepper

red pepper, optional

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!

Wow!  I’ve made a lot of swordfish over the decades, including a variety of grilling approaches, but this was by far the best recipe we’ve found.  My wife and were both knocked out by the flavors and the moistness.  I can’t imagine I’ll make it a different way in the future - unless you’ve got another swordfish recipe to try. ;-)  To accompany the swordfish I made your EVOO/mustard based potato salad which also knocked it out of the park (I’ll leave a review on that recipe) plus I grilled some EVOO-coated asparagus.  Heaven!  Thank you for providing these recipes for us.

This was so tasty and quick to make, thanks, my family loved it!

I finally got around to making this marinade for grilling  a couple of swordfish steaks on the barbecue, and it was exceptionally good! So very flavorful and easy to make. I'm glad I found this and I thank you so much for sharing it with the world (and me). 
A couple of notes. I pierced the fish with a fork before using the marinade, and for those using a probe thermometer (and you should be),  the ideal internal temperature for finishing the fish 130°-135°. Thanks again, Suzy.

Just made this for the first time. I have always wanted to find a great swordfish recipe and THIS IS IT! So flavorful and juicy. I only wish I had bought more swordfish to eat! I will definitely be making this for company.

Made it for my wife’s birthday.   It was a big success!    I was not brave enough to do 6-12 garlic cloves.  I used 3 big cloves and it was great.

It would be much better if you used a weight based system rather than volumetic measurements (cups etc) as it makes it really difficult to scale the recipe up and down.  I made this for two and didn't find it made the same thick sauce so I added some fresh parsley to the liquidiser and that seemed to do the job.  It tasted really fine but it did make a mess on my griddle pan.

Wonderful. I consider myself to be a good cook but this made me a 5 star chef

I don't use coriander much (not a huge fan)  and was nervous about cumin on fish, but this was delicious. Wouldn't change a thing, cooking was spot on.

I made it and I was disappointed, the spices in the marinade overpowered the fish. I will not make it again.

Yum! I used the marinade on shrimp, which I then skewered and grilled. Liked it even better than the swordfish.

I cooked swordfish for the first time tonight using this recipe. My whole family loved it, including my 7 and 9 year olds. I loved the mediterranean flavors and served it with boxed cous cous and frozen spinach (sauteed with garlic and butter) for some quick and simple sides. We get Costco sized minced garlic so I used 4 heaping spoonfuls. I used a grill pan on the stove and it worked great on med-high heat for the time as directed.
Will definitely make again!

The swordfish turned out great and cool times were spot on. I could not find sweet paprika and used Hungarian paprika. It was still great. I did not blend in the food processor. Only threw it all in a gallon freezer bag and marinate the fish in there for a half hour.

This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or snapper, is a suitable option. Tuna would also work, but for that matter, so would chicken breast, for those at your gathering who don’t eat fish. Topped with an easily made salsa of cherry tomatoes, anchovy, hot pepper and smoky pimentón, the whole affair is rather salad-like, best accompanied by arugula or lettuce leaves. Serve with roasted potatoes or garlic toast for a casual picnic-style summer supper.

Grilled Swordfish With Smoky Tomato-Anchovy Salsa

red-wine vinegar,

smoked Spanish paprika (Pimentón de la Vera)

tomato paste

red onion, diced small (about 1 cup)

sweet red pepper, diced (about 1 cup)

Fresno chiles, seeds removed and finely diced

anchovy fillets, chopped,

cherry tomatoes

oregano

Arugula leaves,

Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.

In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.

Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.

Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.

Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.

Swordfish is one of the easiest fish to grill. Because it’s firm and thick, it can be cooked over hot coals for a while to pick up their smoky flavor, and it doesn’t fall apart when flipped. Serve with anything you’d eat with a steak or pork chop, like a bright and crunchy corn salad. Here, raw corn is mixed with long pieces of chives and cilantro in a move inspired by lao hu cai, or <a href="https://cooking.nytimes.com/recipes/1013037-tiger-vegetable-salad">tiger salad</a>, a Dongbei salad of cilantro and scallions, and buchu muchim, or Korean chive salad. When the salad is piled onto the fish, the rice vinegar and sesame oil dressing seasons the fish, and the corn and herbs soften slightly from the heat. The result is all at once fragrant, crunchy, juicy and satisfying.

Grilled Swordfish With Corn Salad

rice vinegar

Neutral oil,

sesame oil,

corn, kernels

Kosher salt and black pepper

chives,

cilantro

Flaky salt,

Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip.)

While the grill’s heating, pat the fish dry and make the salad: In a medium bowl, combine the rice vinegar, 3 tablespoons neutral oil, sesame oil and corn. Season with salt and pepper. Add the chives and cilantro on top (don’t stir them in), and season with salt and pepper.

When you’re ready to grill, pat the fish dry again, then drizzle with 1 teaspoon salt and lightly coat with oil. Take the fish, salad, a tightly folded paper towel soaked with oil, tongs, a fish spatula and a serving platter to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)

Transfer to the platter. Toss the salad to combine, then top the fish right away with the salad, spooning extra dressing over the fish. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and sesame oil.

There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all these briny flavors, you need a touch of sweetness for balance.

Grilled Swordfish with Tomatoes and Oregano

Kosher salt, freshly ground pepper

red wine vinegar

Tbsp. drained capers, finely chopped

Tbsp. finely chopped oregano,

honey

large ripe heirloom tomatoes, halved, thickly sliced

We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano. There’s only a kiss of honey in there, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.

Bon Appétit

Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.

Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.

Meanwhile, whisk vinegar, capers, chopped oregano, honey, and ½ cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.

Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.

Fish and Vegetables

broccoli florets

green beans,

carrots,

herbs,

Place fish in the center of an oval dish 14 by 9 by 2 inches. Sprinkle with salt. Top with the mushrooms and broccoli. Arrange green beans and carrots around the fish.

Mix lemon juice, oil, pepper and herbs together in a small bowl. Pour over the fish and vegetables.

Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes, or until carrots are cooked. Prick plastic to release steam.

Swordfish with its slightly sweet flavour and meaty texture is the perfect fish for this creamy curry.

Coconut swordfish curry

vegetable oil

brown onion, finely chopped

tikka masala curry paste

brown mustard seeds

orange sweet potato, peeled, cubed

light coconut milk

swordfish note),

broccoli,

coriander,

Basmati rice, to serve

Serve swordfish steaks with this gorgeous red homemade pesto.

Swordfish with capsicum & macadamia pesto

(250 milliliters) white wine (preferably sweet)

coriander leaves

garlic cloves, crushed

tbsp light soy sauce

swordfish steaks

(400 grams) jasmine rice

coconut milk

leaf,

capsicums, roasted

macadamia nuts, toasted

tbsp chopped coriander leaves

tbsp chopped spring onion

tbsp chopped ginger

parmesan

red chilli, seeds removed

(60 milliliters) extra virgin olive oil

For a low-fat dinner, serve grilled swordfish with agrodolce, a traditional Italian sweet and sour sauce.

Swordfish with agrodolce

onions, halved, sliced

caster sugar

sultanas

canned chopped tomatoes

Wild rocket, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

Swordfish with agrodolce (low-fat)

tbsp caster sugar

tbsp chopped flat-leaf parsley

An aromatic blend of spices makes this easy chargrilled swordfish taste sensational.

Chargrilled swordfish with grape, almond & barley salad

(280 grams) pearl barley, rinsed

Italian herbs

swordfish fillets

tbs red wine vinegar

red seedless grapes, halved

(80 grams) roasted almonds, chopped

(60 grams) currants,

flat-leaf parsley, leaves picked

celery stalks, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981850743001&=domain=del

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Learning to build a pan sauce is the highest yielding 25 minutes you'll ever spend in a kitchen. Pay attention to the flame at each step. Use high heat to sear properly and develop fond in the pan, reduced heat to add acid and build flavor, and then no heat at all — turn the burner off! — to whisk in the cold butter and build up your elegant, emulsified, (life-altering) pan sauce.

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