Best Pecan Swordfish Recipes

PECAN & NUTMEG CRUSTED SWORDFISH WITH CORN & BACON RISOTTO

PECAN & NUTMEG CRUSTED SWORDFISH WITH CORN & BACON RISOTTO image

Categories Fish

Yield serves 8 people

Number Of Ingredients 15

Ingredients

8 swordfish fillets
1/2 cup extra virgin olive oil
1 cup jumbo pecan halves
1/2 tsp nutmeg
Salt & pepper to taste
RISOTTO:
2 Tbsp unsalted butter
1 onion, chopped
1 1/2 cups arborio rice
4 cups white wine
2 cups cooked corn kernels
1 cup cooked bacon, crumbled
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
2 Tbsp fresh basil, chopped

Steps:

Brush swordfish filets on one side with olive oil. Set aside. Roast pecan halves on a sheet pan for 10 minutes in a hot oven (450 F). Cool and puree in a food processor with nutmeg until finely chopped. On a flat working surgace, press the oiled side of filet onto the pecans. Set aside and refridgerate. RISOTTO: Heat butter in a heavy 4 qt. saucepan over low heat. Add onions and saute until translucent. Add the rice and stir with a wooden spoon until coated with butter (be careful not to brown rice). Add wine 1/2 cup at a time, stirring frequently after each addition, allowing the rice to almost completely absorb the wine before adding more. After approximately 45 minutes when all of the wine has been absorbed, add corn, bacon, cheese, heavy cream, basil, and salt to taste. --------------------------------------- Saute each filet in a cast iron skillet with a little olive oil, pecan side down over low heat, until the pecans are lightly browned. Turn and continue cooking until just cooked through. Serve fish over corn and bacon risotto.

PECAN SWORDFISH

Pecan Swordfish image

A delicious blend of sweet pecans tender swordfish and a hint of lemon (The nutrition information is way off because it makes a bunch of extra pecans. you can scale it down if you want but there really good by themselves)

Provided by Food Frenzy

Categories One Dish Meal

Time 1h2m

Yield 4-5 serving(s)

Number Of Ingredients 13

Ingredients

32 ounces swordfish
1 lb pecans
1 egg white
1 tablespoon water
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
1 tablespoon lemon juice
3 teaspoons lemon zest
4 tablespoons butter
1/2 cup honey
1 tablespoon red pepper flakes
3/4 cup maple syrup (use the real stuff)

Steps:

Beat egg white until frothy add Water and salt beat together. Stir in pecans halves. Coat mixture with Sugar and cinnamon. Pour in buttered cake pan Bake 30 minutes stiring every 10 minutes. bake in 350 degree oven makes extra.
place in plastic bag and crush then set aside.
cut swordfish into 1 inch square cubes.
coat fish with syrup.
roll fish in pecans.
bake at 350 for 15 to 17 minute until fully cooked.
while cooking mix honey lemon zest lemon juice and pepper together bring to a simmer lighty drizzle on swordfish.
enjoy.

Nutrition Facts : Calories 1553.7, Fat 102.6, SaturatedFat 16.9, Cholesterol 118.9, Sodium 452.6, Carbohydrate 117.8, Fiber 11.7, Sugar 100.6, Protein 56.6

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