Best Curried Swordfish With Tomatoes Greens And Garlic Toast Recipes

CURRIED SWORDFISH WITH TOMATOES, GREENS AND GARLIC TOAST

Curried Swordfish With Tomatoes, Greens and Garlic Toast image

For a decade, swordfish was dangerously overfished. Over time, the North Atlantic swordfish stock has been rebuilt, and swordfish caught by American vessels are now sustainably fished. One thing hasn't changed: Handled incorrectly, swordfish can be tough or dry. Searing, then steaming with the moisture that comes from braising greens and ripe, on-the-vine tomatoes, yields a moist and succulent steak. Make sure to use small grape or cherry tomatoes. When the tomatoes burst, the juices meld with the curry powder and the fat (ghee or oil) for a flavorful, spoonable sauce. Drizzle any extra over garlicky bread with a generous squeeze of lemon. If you don't have ghee, cook the fish in a mixture of butter and vegetable oil, which will give you all the high-heat flexibility of ghee with the rich, flavorful finish of butter.

Provided by Sarah Copeland

Categories dinner, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons ghee or olive oil
1 tablespoon Madras curry powder
2 teaspoons sweet paprika
1 1/4 teaspoon coarse sea salt
1/2 teaspoon black pepper
4 (8-ounce) swordfish steaks
1 small bunch mustard greens or other braising greens, like kale or chard (about 6 ounces), stemmed and torn into big bite-size pieces
10 ounces grape or cherry tomatoes
1 ciabatta loaf or baguette, sliced
1 large garlic clove, peeled
1 lemon, cut into wedges

Steps:

Heat the ghee or oil in a large cast-iron skillet over medium-high heat until melted. Stir together the curry, paprika, salt and pepper. Pat the swordfish dry, and season on both sides with the spice mixture. Cook one side of the fish without moving it, until it is golden and releases easily, about 3 minutes.
Flip the fish, add the greens and tomatoes (on the vine), scattering evenly over the top of the fish. Cover with a lid, reduce the heat and cook over medium heat until greens are wilted, tomatoes have burst and fish is just cooked through but still very moist, 4 to 5 minutes.
Meanwhile, toast the bread: While warm, rub each piece vigorously with the garlic clove.
Remove the fish from the heat and serve immediately, with toasted garlic bread, spooning the juices from the pan over each portion. Squeeze lemon over the top.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 24 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 5 grams, Sodium 1025 milligrams, Sugar 6 grams, TransFat 0 grams

SWORDFISH WITH TOMATOES AND CAPERS

Swordfish with Tomatoes and Capers image

Provided by Ina Garten

Categories main-dish

Time 57m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
28 ounces canned plum tomatoes, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 tablespoons good dry white wine
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves

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.

Nutrition Facts : Calories 596 calorie, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 195 milligrams, Sodium 900 milligrams, Carbohydrate 14 grams, Fiber 4.5 grams, Protein 58 grams, Sugar 4 grams

HERBY BROILED SWORDFISH WITH ROASTED CHERRY TOMATOES

Herby Broiled Swordfish With Roasted Cherry Tomatoes image

For this delectable seafood dinner, Martha puts fresh swordfish steaks in a citrusy, herby marinade before cooking them under the broiler. For an extra lovely presentation, use cherry tomatoes on the vine.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 45m

Number Of Ingredients 8

Ingredients

3 tablespoons chopped fresh herbs, such as parsley or dill, or a combination
6 tablespoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
3 cups cherry tomatoes (1 1/2 pints)
2 cloves garlic, minced (2 teaspoons)
Pinch of red-pepper flakes
3 swordfish steaks (each 1 inch thick; about 1 1/2 pounds total)

Steps:

Preheat oven to 425°F, with a rack 6 inches from heating element. Stir together herbs, 1/4 cup oil, and lemon zest and juice; season with salt and pepper.
Toss tomatoes with remaining 2 tablespoons oil; season with salt and pepper. Arrange tomatoes in a shallow nonreactive baking dish and roast, stirring once halfway through and breaking up some with back of spoon, until burst and beginning to collapse, 15 to 20 minutes. Stir in garlic and red-pepper flakes; roast 5 minutes more. Remove from oven and cover; switch oven to broil.
Meanwhile, season swordfish with salt and pepper and rub half of herb oil over both sides. Let stand 15 minutes. Arrange fish on a broiler-safe pan and broil, flipping halfway through, until cooked through and browned in places, 6 to 8 minutes total. Transfer to dish with tomatoes, slice, and serve, drizzled with remaining herb oil.