Swordfish Fiasco...?

Question

dont ask me how it happened but i screwed up and managed to buy 2 lbs of swordfish yesterday and there are only 2 of us... what the hell do i do with it? im prepared to eat swordfish for the next four days at every meal but i need recipes!! anyone have any ideas?

Answer 1

Here are a couple I like from around the world, japan, mexico and morrocco:

Grilled Japanese Swordfish

4 (8 ounce) swordfish steaks
1/2 cup tamari or soy sauce
1/2 cup water
1 tablespoon sherry wine or rice wine
1 tablespoon ginger, grated
1/2 cup scallions, minced
2 cloves garlic, minced (or more)
2 teaspoons sesame oil
2 teaspoons cider vinegar
2 teaspoons sugar

Whisk all ingredients together except swordfish.
Place in a plastic bag, add swordfish and refrigerate at least 5 hours.
Grill on a hot BBQ (or under your broiler) until just cooked, 5 minutes or less per side.

Baked Swordfish Manzanillo

4 (8 ounce) swordfish steaks
1 1/2 teaspoons salt
1/8 teaspoon pepper
6 tablespoons olive oil
1/2 cup sliced green onions
chopped parsley
chopped tomatoes
lime wedges

Preheat oven to 350 degrees.
Sprinkle swordfish with salt and pepper.
Place fish in a single layer in a baking dish and brush with olive oil to coat heavily.
Sprinkle green onions over the fish.
Bake uncovered for about 20 minutes, or until fish flakes easily with a fork.
Transfer to platter and sprinkle with parsley and garnish with tomato and lime wedges.

Swordfish With Chermoulla

3 garlic cloves, crushed
1 teaspoon cumin
1/2 teaspoon hot paprika
2 tablespoons cilantro, roughly chopped
2 tablespoons parsley, roughly chopped
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons lemon rind, finely grated
8 (150 g) swordfish steaks

Combine garlic, spices, herbs, oil, juice and rind in a large bowl; remove half the mixture and reserve. Place fish in bowl; toss to coat all over in remaining chermoulla. Cover fish mixure and reserved chermoulla seperately; refridgerate 3 hours or overnight.
Remove fish; discard marinade. Cook fish in large non stick frying pan til browned both sides and cooked as desired. Serve fish drizzled with reserved chermoulla.

Swordfish Kebabs

2 lbs swordfish steaks, cut into large cubes
3 tablespoons olive oil
1/2 lemon, juice of
1 clove garlic, crushed
1 teaspoon paprika
3 tomatoes, quartered
2 small onions, cut into wedges
salt & freshly ground black pepper

Place fish in a large dish.
Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
Pour over the fish.
Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.

Serve with Hummus, Pita and Salad!

Answer 2

Baked Swordfish Steaks
INGREDIENTS:
•4 ounces sliced mushrooms
•1 cup sliced onion
•1 green pepper, chopped
•2 tablespoons lemon juice
•2 tablespoons olive oil
•salt and pepper
•1/4 teaspoon dried dill
•4 swordfish steak portions, about 1 1/2 pounds total
•2 small bay leaves, cut in half
•2 tomatoes
METHOD:
In a bowl, combine mushrooms, sliced onions, green bell pepper, lemon juice, olive oil, salt, pepper, and dill.
Line a shallow baking pan with foil. Spread half of the mushroom and onion mixture over the bottom then arrange swordfish steaks on top.
Sprinkle swordfish steaks with salt and pepper, place a piece of bay leaf on each.
Cut tops and stem ends off tomatoes and slice each tomato into 4 thick slices; place 2 slices on each swordfish steak. Sprinkle remaining mushroom and onion mixture over the fish.
Cover pan with foil and bake at 400° for 45 to 55 minutes, or until fish flakes easily with a fork.
Baked swordfish steaks recipe serves 4.

Answer 3

Swordfish is my favorite cooked fish, and this is my favorite way to cook it. If you have leftovers, invite us, we'll take care of it. :-)

Swordfish with lime-ginger butter

Swordfish steaks
Fresh grated ginger (about 1 tablespoon per serving)
1/4 stick (1 oz) softened butter
Juice and grated zest (separated!) of 1 lime
Salt to taste

Salt the swordfish steaks, then brush with about half the lime juice. Grill or pan-broil normally (about 10 minutes per inch at the thickest point), turning about four times -- that is, put 'em on the fire, set your timer for 2-1/2 minutes; when it goes off, turn them and set the timer again, etc. till they've cooked for about 10 minutes per inch.

While they're cooking, mix softened butter, grated ginger, lime zest and the rest of the juice. When the fish are done, serve with a dollop of the ginger-lime butter and let it melt onto the surface of the fish.

Serve with a big chardonnay (Chalone, Far Niente, or Argyle Nut House) and enjoy...

Answer 4

grilled swordfish is Delicious, adding a touch of lemon pepper

Answer 5

Invite some friends over for dinner.