Best Paleo Mediterranean Marinated Swordfish Recipes

SWORDFISH A LA SICILIANA

Steps:

• Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
• Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

GRILLED MARINATED SWORDFISH STEAKS

Steps:

• Preheat a charcoal grill or broiler, or heat a grill pan.
• Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
• If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.

SICILIAN GRILLED SWORDFISH

Steps:

• 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.

GRILLED SWORDFISH WITH PEACH AND AVOCADO SALSA

Steps:

• Place your marinade ingredients in a shallow, mix together. Then put your swordfish in the marinade and flip on both sides to coat. Leave in fridge for a while to marinate. (I left mine for about 3 hours in the fridge, but you could settle for 1 hour).
• Now make your salsa. Mix all ingredients together in a large bowl. Place in fridge to chill.
• Once your swordfish has marinated, light your grill to medium heat.
• When your grill is nice on hot, place your swordfish on the grill to cook for about 3-5 minutes on each side.
• Top your swordfish off with the salsa and love life. OMG good.

PALEO MEDITERRANEAN MARINATED SWORDFISH RECIPE - (2.6/5)

Steps:

• Whisk together marinade ingredients and pour over swordfish in a shallow pan. Allow 15 to 30 minutes for marinating in the refrigerator, turning fish occasionally. Grill or broil 3 to 5 minutes per side to desired degree of doneness. Additions: Any of the following ingredients can be added if desired: 1 tablespoon olive paste, 1 tablespoon minced sun-dried tomatoes packed in oil, or 1 tablespoon tomato paste. This recipe yields 4 servings.

SWORDFISH AU POIVRE RECIPE - (1/5)

Steps:

• Seafood Alternatives: tuna Rinse the fish under cold water and pat dry with paper towels. With a mortar and pestle, crack the peppercorns until they are a coarsely and finely cracked mixture. Evenly coat both sides of the swordfish steaks with the crushed peppercorns. Heat the olive oil in a heavy skillet over medium high heat. Add the fish and immediately reduce the heat to medium. Season to taste with salt. Cook for 5 minutes, then turn and cook on the other side until the center of the fish is just opaque, 4 to 5 minutes longer. This recipe yields 2 servings. If you don't have a mortar and pestle, pour the peppercorns into a plastic bag, then slip the plastic bag into a paper bag. Place the bag on a hard surface and use a heavy skillet, a sturdy rolling pin or a heavy can to crush the peppercorns.

GRILLED MARINATED SWORDFISH

Steps:

• In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

HERB-MARINATED SWORDFISH

Steps:

• Heat a large nonstick skillet over medium-low. Rub 1 tablespoon of the oil all over the swordfish and season with salt. Add to skillet and cook until golden underneath, about 5 minutes. Flip and cook until golden underneath and medium throughout (flesh should be opaque, firm and flaky), about 5 minutes longer. Transfer fish to a shallow baking dish.
• To the skillet, add the remaining oil and the capers, and cook over medium-low, stirring occasionally, until capers are sizzling vigorously but not browned, about 2 minutes. Remove from heat and stir in caper brine, lemon juice, pepper, parsley and chives. Pour the caper-herb oil over the fish. Let marinate at room temperature, turning once or twice and occasionally spooning the caper oil over the fish, for 15 minutes.
• Divide fish among plates and drizzle with some of the caper oil. Serve warm or at room temperature, with lemon wedges and crusty bread.