Best Spanish Swordfish With Tomatoes In Herb Sauce Recipes

Grilled Swordfish With Smoky Tomato-Anchovy Salsa image

Provided by David Tanis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

4 (8-ounce) swordfish steaks, cut ¾-inch thick
Salt and pepper
Extra-virgin olive oil
3 tablespoons red-wine vinegar, or to taste
1 teaspoon smoked Spanish paprika (Pimentón de la Vera)
1 teaspoon tomato paste
2 small garlic cloves, smashed to a paste
1 medium red onion, diced small (about 1 cup)
1 sweet red pepper, diced (about 1 cup)
2 Fresno chiles, seeds removed and finely diced
4 anchovy fillets, chopped, plus 4 whole fillets for garnish
2 cups halved cherry tomatoes in different colors
Pinch of dried oregano
Arugula leaves, for garnish

Steps:

Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.

Grilled Swordfish with Salsa Fresca image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

2 heirloom tomatoes, small dice
1 jalapeño, minced (ribs and seeds removed if you'd like less heat)
1 small red onion, minced
1/4 cup chopped fresh cilantro
Juice of 2 limes
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
4 swordfish steaks, skin and bloodline removed

Steps:

Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

Swordfish in Spanish Sofrito Sauce image

Provided by kymgerberich

Categories Spanish

Time 9m

Yield 2 serving(s)

Number Of Ingredients 4

3/4 lb swordfish
2 teaspoons olive oil
1 cup sofrito sauce (or no-sugar-added tomato salsa)
salt and pepper

Steps:

Wash fish and pat dry with a paper towel. Heat oil in a medium-size nonstick skillet on medium-high heat and add fish.
Brown for 2 minutes. Turn and brown second side 2 minutes. Salt and pepper to taste.
Lower heat to medium, add sofrito, cover and simmer 5 minutes for 1" thick fish. Simmer 3 to 4 minutes for 3/4" thick fish.

Nutrition Facts : Calories 245.5, Fat 11.3, SaturatedFat 2.5, Cholesterol 66.3, Sodium 153.1, Protein 33.7

Spanish Swordfish With Tomatoes in Herb Sauce image

Provided by Stella Mae

Categories Spanish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 swordfish fillets
4 medium tomatoes, peeled and halved, seeded
1 tablespoon breadcrumbs
1 garlic clove, crushed
1 teaspoon fresh oregano leaves, chopped
2 -4 tablespoons olive oil
salt and pepper
4 -6 fresh basil leaves, chopped (as many as you prefer)
4 -6 fresh Italian parsley, chopped (as many as you prefer)
4 shallots, chopped (or one small yellow or white onion)
1/2 lemon, juice of
6 seedless spanish black olives, halved (optional)
4 sprigs Italian parsley (optional)
12 capers (optional)

Steps:

Preheat oven to 350 degrees F.
Place swordfish fillets on a plate and sprinkle with olive oil, if you like, or leave plain and cover with plastic wrap. Set aside.
To make the sauce heat 2 or more tbsp olive in a frying pan, add chopped basil and parsley, shallots (or small onion), salt and pepper to taste. Stir gently as it cooks.
When the shallots (or onion) is translucent, set aside.
In a bowl mix the crushed garlic, breadcrumbs, oregano and lemon juice, salt and pepper to taste.
Place the halved, prepared tomatoes on a baking tray and cover with the oil and garlic mixture.
Bake in the oven for about 10 minutes or until cooked through and a bit bubbly.
While sauce is baking, cook swordfish in 2 tablespoons olive oil on a hot griddle or in a non-stick frying pan until golden brown on both sides. You may add more olive oil, if necessary.
To serve, place the fish on pre-heated plates with the baked tomato halves in herb sauce either alongside or on top of each fillet, and sprinkle remaining herb sauce and juices over all.
Top each fillet with 3 black olive halves, 3 capers and a sprig of parsley.
Note: Roasted potatoes, a green salad and a glass of wine go well with this dish. Salut!