Best Paleo Mediterranean Marinated Swordfish Recipes

Sicilian Grilled Swordfish image

Provided by Ina Garten

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons freshly squeezed lemon juice
1/4 cup good olive oil
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
4 ounces baby arugula
Grated zest of 1 lemon

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.

Mediterranean Swordfish With Tomatoes and Olives image

Provided by MISSIB

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 1/2-2 lbs swordfish steaks, cut into 4 - 6 portions
salt & freshly ground black pepper
2 -4 garlic cloves, finely chopped
2 (15 ounce) cans tomatoes, with liquid
1/2 cup black olives or 1/2 cup green olives
1/4 cup chopped parsley
3 tablespoons capers, drained
hot red pepper flakes (optional)

Steps:

Heat oil in large heavy skillet over high heat.
Season swordfish generously with salt and pepper.
Sauté until browned on both sides.
Transfer fish to a platter.
Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.

Nutrition Facts : Calories 358.5, Fat 19.3, SaturatedFat 3.6, Cholesterol 66.4, Sodium 504.2, Carbohydrate 10.5, Fiber 3.5, Sugar 5.7, Protein 36.1

Swordfish Au Poivre Recipe - (1/5) image

Provided by á-170456

Number Of Ingredients 4

2 swordfish steaks, 1" thick (6 to 8 oz ea)
1 1/2 tablespoons whole white peppercorns
1 tablespoon olive oil
Salt (fine or coarse) to taste

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.

Paleo Mediterranean Marinated Swordfish Recipe - (2.6/5) image

Provided by mack

Number Of Ingredients 6

MARINADE:
2 pounds swordfish steaks
1/2 cup olive oil
1/4 cup lemon juice or balsamic vinegar
1 tablespoon minced garlic
2 tablespoons minced fresh basil

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.