This sauce is so fresh and tasty – and it would be great with any white fish.
2 swordfish fillets
1/4 c. olive oil
Juice from 1/2 lemon
Salt & pepper
Dried oregano or other dried herbs
Grill the fish fillets until done. Cook them quickly and don’t let them dry out.
While the fish is cooking, combine the rest of the ingredients in a bowl.
When the fish is done, remove it to a warm platter. Puncture it with a fork. Drizzle the sauce on top and serve.
I usually don’t like much fuss on my fish and so therefore don’t like any coatings or sauces. But I have to say that this way of cooking the swordfish was tasty and not fussy at all! Plus it really sealed in the moisture so the fish was not dry at all (which swordfish can be, at times).
1 lb. swordfish
1/2 c. mayonaisse
2 T. lemon juice
2 T. grated onion
1 T. soy sauce
Mix together everything except the fish. Place the fish and the sauce into a zip loc bag. Marinate it in the refrigerator for about 4 hours.
Preheat a skillet on the stove. Take the fish out of the bag, leaving behind the marinade. Place the fish on the hot skillet and cook for about 3 minutes. Turn it over and cook for another 3 minutes.
This swordfish can either be grilled or pan seared. I made it pan seared last night, and it was great! The secret is to get the pan really hot and let the fish sit on each side until it is well browned. You will need to use a lid to contain the splatter. Be careful not to overcook it, though!
2 swordfish steaks
4 T. butter, softened (or melted)
1/2 t. minced garlic
2 T. minced fresh basil
Salt & pepper to taste
Sprinkle lemon juice on each steak.
Place the butter, basil, lemon juice, lemon zest, garlic and salt in a bowl. Mix well and set aside.
Heat a pan or grill. Add the steaks and sear well on both sides. Cook slowly until it is done.
Spoon the sauce on top and serve.
This sauce is light and perfect for a summertime meal. It’s even great tossed on pasta or served with crackers.
2 minced garlic cloves
1 1/2 c. Italian parsley
3 T. basil
2 T. capers, drained
2 t. lemon juice
1 1/2 t. lemon zest
6 T. olive oil (I used Meyer Lemon flavored oil)
2 swordfish steaks
Put garlic, parsley, basil, capers, lemon juice and lemon zest in a blender. Pulse until chopped. Add olive oil to desired consistency.
Pat dry the swordfish steaks. Season with salt and pepper.
Grill on med/high for about 3-4 minutes per side. Brush on some of the sauce and cook again on both sides until the swordfish is cooked through.
With the left over sauce, you can pour it on some cooked spaghetti and serve it alongside the fish.