Best Swordfish Baked In Foil With Mediterranean Flavors Recipes

Swordfish Baked in Foil With Mediterranean Flavors image

Provided by Vicki in Kansas Bro

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 fresh baby artichokes, trimmed and quartered
2 tomatoes, coarsely chopped
1 lemon, thinly sliced
1/2 cup black olives
1/2 bunch fresh basil
8 sprigs fresh thyme
4 teaspoons extra virgin olive oil
4 (6 ounce) fish fillets, about
kosher salt
fresh ground black pepper

Steps:

Preheat oven to 350°F.
In large bowl combine the artichokes, tomatoes, lemon, olives, and herbs.
Drizzle with olive oil, season with salt and pepper, and toss together.
Take an 18-inch piece of aluminum foil and fold in half crosswise.
Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch.
Repeat for 3 more pouches.
Season the fillets with salt and pepper and place 1 into each pouch.
Add 1/4 artichoke mixture to each pouch.
Fold over a 1-inch strip of the top twice to seal.
Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on thickness of your fish.
Carefully open the pouches and place fish and vegetables onto warm plates.
Spoon any juices that have accumulated over the fish.
Serve immediately.

Nutrition Facts : Calories 299.2, Fat 8.1, SaturatedFat 1.2, Cholesterol 93.5, Sodium 373.3, Carbohydrate 16.4, Fiber 7.7, Sugar 1.6, Protein 43

Baked Swordfish with Tapenade and Orange image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 20

4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel)
Salt and pepper
1/2 cup green tapenade (available at specialty food stores)
1 orange, juiced
1/4 cup dry white wine
2 to 3 tablespoons unsalted butter
orange slices
minced parsley
Tomatoes Provencale, recipe follows
4 to 6 firm, ripe plum tomatoes
Salt
1 clove garlic, minced
2 tablespoons minced shallots
3 tablespoons minced fresh basil
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1/2 cup dry white bread crumbs

Steps:

Preheat oven to 400 degrees F. Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.
Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.
Yield: 4 servings
Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes