Best Spicy Swordfish Recipes

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ARGENTINEAN-STYLE GRILLED SWORDFISH WITH A SPICY-ORANGE CHIMICHURRI, PAN-ROASTED PEPPERS AND CHARRED SWEET POTATO CHIPS



Argentinean-Style Grilled Swordfish with a Spicy-Orange Chimichurri, Pan-Roasted Peppers and Charred Sweet Potato Chips image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 30

1 1/4 cups extra-virgin olive oil
6 tablespoons red wine vinegar
1 large orange, zested
1 large lemon, zested
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons minced garlic
2 tablespoons minced shallots
1 cup chopped fresh Italian flat-leaf parsley, firmly packed
1/2 cup chopped fresh basil leaves, firmly packed
1/2 cup chopped cilantro leaves, firmly packed
2 tablespoons chopped fresh oregano leaves
2 large jalapenos; stemmed, ribs and seeds removed, and minced
1 teaspoon crushed red pepper flakes
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/8 teaspoon cayenne pepper
2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 very large red bell peppers, seeds and ribs removed, cut into large julienne
2 very large yellow bell peppers, seeds and ribs removed, cut into large julienne
2 large cloves garlic, sliced thin
1/2 cup toasted pine nuts
1 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh oregano leaves
4 (8 to 10-ounce) swordfish steaks, 1-inch thick
Garnishes: orange zest, very thinly sliced jalapeno, 4 thin orange slices (then sliced in the middle to twist).
Warmed sourdough baguette slices

Steps:

  • To prepare the chimichurri, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hours before serving, to allow to come to room temperature.
  • Preheat your grill pan (or outdoor grill) over medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill for 3 to 4 minutes per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to grill in 2 batches. Place on a baking sheet, wrap with foil and place in a preheated to 200 degree F oven.
  • Next, in a large saute pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. When hot add the bell peppers and season generously with salt and pepper. Saute until caramelized, about 5 to 6 minutes. Add the garlic and saute for an additional 2 minutes. Turn the heat off, toss in the toasted pine nuts, basil and oregano and add a pinch more salt and pepper. Stir to combine and keep warm on the stovetop.
  • For the swordfish, again heat your grill pan (or outdoor grill) over medium-high heat. Brush both sides of the swordfish generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill until just cooked through, but still moist, about 3 to 4 minutes per side (being careful not to overcook the fish.)
  • To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top potatoes with a drizzle of extra-virgin olive oil and a tiny pinch of salt. Next, top the sweet potatoes, with 1/4 of the bell pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish. To garnish, top the chimichurri with a tiny sprinkling of orange zest, then just a few very thinly sliced pieces of jalapeno, and a twisted orange slice. Serve with warmed sourdough baguette slices and the additional chimichurri on the side. Enjoy!!

GRILLED SWORDFISH, GREEN BEANS AND SPICY TOMATO SALSA



Grilled Swordfish, Green Beans and Spicy Tomato Salsa image

Chef Jamie Oliver hit a home run with this delicious meal. Fantastic flavor combinations. I highly recommend you give this meal a try. Simple elegance! The tomato salsa if fantastic served over tuna, too.

Provided by LifeIsGood

Categories     Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

4 (6 -8 ounce) swordfish steaks (1/2 inch thick)
2 tablespoons olive oil
salt & freshly ground black pepper, to taste
3/4 lb green beans, cooked until tender (about 3-5 minutes)
1 (15 ounce) bag lettuce (I use spring mix)
2 tablespoons fresh lemon juice
5 tablespoons olive oil
salt & freshly ground black pepper, to taste
3 -4 plum tomatoes, seeded and chopped
2 tablespoons capers, drained
1/2 cup red onion, chopped
1 garlic clove, chopped
1/2 cup flat leaf parsley, chopped
1 -2 tablespoon balsamic vinegar (to taste)
6 -8 tablespoons olive oil (to taste)
1/4-1/2 teaspoon crushed red pepper flakes (to taste)
1/2 cucumber, peeled, seeded and diced
salt & freshly ground black pepper, to taste

Steps:

  • Make the salad dressing by whisking the olive oil into the lemon juice, then adding the salt and pepper. Set aside.
  • Make the salsa by mixing all ingredients together, season to taste. Set aside.
  • Rub the swordfish steaks with some olive oil and sprinkle with salt and pepper.
  • Put the swordfish on a pre-heated grill (or ridged griddle), medium flame, and cook for 2-4 minutes on each side. Remove from heat.
  • Lightly dress the beans and salad greens with the olive oil and lemon juice dressing.
  • Place the swordfish on top of a pile of dressed greens.
  • Spoon the tomato salsa on top of the swordfish.
  • Enjoy!

Nutrition Facts : Calories 705, Fat 55.8, SaturatedFat 8.9, Cholesterol 112.3, Sodium 309.8, Carbohydrate 15.7, Fiber 5, Sugar 7, Protein 37.6

SPICY GRILLED SWORDFISH



Spicy Grilled Swordfish image

Here's a swordfish marinade made with items that I had on hand, and it has a nice zing to it as well!

Provided by CMULLARK

Categories     Seafood     Fish

Time 52m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
¼ cup lemon juice
2 teaspoons Dijon mustard
2 teaspoons finely chopped onion
½ teaspoon ground black pepper
1 teaspoon Cajun seasoning
1 teaspoon chopped fresh cilantro
1 pinch cayenne pepper, or to taste
4 (8 ounce) swordfish steaks

Steps:

  • Combine olive oil, lemon juice, Dijon mustard, onion, black pepper, Cajun seasoning, cilantro, and cayenne pepper in a shallow glass baking dish. Add swordfish steaks, turning to coat with marinade. Cover and refrigerate for at least 30 minutes, turning occasionally.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Grill swordfish steaks for 5 to 6 minutes on each side until the fish flakes easily with a fork.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 2.5 g, Cholesterol 87.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 44.5 g, SaturatedFat 3.4 g, Sodium 383.2 mg, Sugar 0.4 g

SWORDFISH STEAKS WITH SPICY MARINADE



Swordfish Steaks With Spicy Marinade image

Make and share this Swordfish Steaks With Spicy Marinade recipe from Food.com.

Provided by ellie_

Categories     Refrigerator

Time 2h29m

Yield 4-6 serving(s)

Number Of Ingredients 12

12 garlic cloves
1/3 cup olive oil
6 tablespoons vinegar
1 pinch ground cloves
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1 teaspoon oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 lbs swordfish steaks
4 tomatoes, quartered
lime wedge, garnish (optional)

Steps:

  • In a blender chop garlic cloves and then add next 8 ingredients (oil - salt), blending until smooth.
  • Pour mariade over fish and let marinate for 2-4 hours.
  • Discard marinade and grill fish and tomatoes for 5-10 minutes per side.
  • Garnish with lime wedges if desired.

GRILLED SWORDFISH WITH SPICY TROPICAL SAUCE



Grilled Swordfish With Spicy Tropical Sauce image

A meaty cut of swordfish steak, topped with a tangy sauce that is both sweet and spicy...a blend of crushed pineapple and orange, tomato, garlic and hot pepper flakes. Serve the swordfish with either plain rice or rice that has been cooked with a pinch of cayenne pepper and some shredded unsweetened coconut.

Provided by GREG IN SAN DIEGO

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 orange
1 small red onion
2 tablespoons chopped scallion tops
1 (8 ounce) can crushed pineapple, packed in juice
3 tablespoons tomato paste
3 garlic cloves, minced
2 teaspoons cornstarch
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon hot pepper flakes
1 pinch cayenne pepper
2 lbs swordfish

Steps:

  • Peel the orange, removing all the bitter white pith and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside.
  • In a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. Bring to a boil over medium heat. Keep stirring as to not burn. Cook uncovered, for about 10 minutes. Keep stirring.
  • Reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes.
  • Cut the swordfish into four steaks.
  • Top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork.
  • Note: You can prepare the sauce in advance.

Nutrition Facts : Calories 353.7, Fat 9.3, SaturatedFat 2.5, Cholesterol 88.4, Sodium 592, Carbohydrate 19.9, Fiber 2.2, Sugar 14.4, Protein 46.3

GRILLED SWORDFISH WITH SPICY MAYONNAISE BALCHO



GRILLED SWORDFISH WITH SPICY MAYONNAISE BALCHO image

Categories     Sauce     Fish

Yield 4 people

Number Of Ingredients 10

1/4 cup mayonnaise
2 tablespoons ketchup
2 teaspoons Dijon-style mustard
1 teaspoon fresh lemon juice
2 teaspoons wine vinegar
1/2 teaspoon drainded bottled horseradish
6 drops of Tabasco or to taste
1/2 teaspoon worcestershire sauce
1 tablespoon minced fresh parsley leaves
4 swordfish steaks each 3/4 to 1 inch thick

Steps:

  • In a bowl whisk together the mayonnaise, the ketchup, themustard, the lemon juiced, the vinegar, the horseradish, the tabasco, the worcestershire sauce, the parsley and salt and pepper to taste. Brush one side of each steak generously with some of the sauce and grill the steaks, sauce side down, on a well oiled rack set 4 to 5 inches over glowing coals for 2 minutes. Brush the tops of the steaks with some of the remaining sauce, turn the steaks and grill them for 2 minutes more. Continue basting and turning the steaks in the same manner for a total grilling time of 8 to 10 minutes, or until they are just cooked through.

SPICY SWORDFISH



Spicy Swordfish image

A spicy Indian preparation of swordfish, with coconut, onion, ginger and mango. Serve hot with white rice.

Provided by MINIJOSH

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 7

1 cup unsweetened coconut milk
½ cup chopped fresh ginger root
½ cup chopped red onion
1 teaspoon chili powder
salt to taste
1 mango - peeled, seeded, and cubed
1 pound fresh swordfish, cut into chunks

Steps:

  • In a medium saucepan, blend coconut milk with ginger, red onion, chili powder, and salt. Mix in mango, and bring to a boil.
  • Place swordfish chunks into the coconut extract mixture, and reduce heat. Taking care not to break up the swordfish chunks, cook, stirring occasionally, 25 to 30 minutes, until the mixture is thickened and fish is easily flaked with a fork.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 14.7 g, Cholesterol 44.3 mg, Fat 17 g, Fiber 2.4 g, Protein 24.4 g, SaturatedFat 12 g, Sodium 119.5 mg, Sugar 8.8 g

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