Best Swordfish Steaks With Lemon Parsley Sauce Recipes

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LEMON PARSLEY SWORDFISH



Lemon Parsley Swordfish image

This dish looks impressive and is easy to prepare-a winner in my book! I like that it comes together fast enough for a family weeknight meal but is special enough to serve guests for Sunday dinner. -Nathan Leopold, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 swordfish steaks (7 ounces each)
1/2 teaspoon salt
1/2 cup minced fresh parsley, divided
1/3 cup olive oil
1 tablespoon lemon juice
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 425°. Place fish in a greased 13x9-in. baking dish; sprinkle with salt. In a small bowl, combine 1/4 cup parsley, oil, lemon juice, garlic and pepper flakes; spoon over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, basting occasionally, 15-20 minutes. Sprinkle with remaining parsley.

Nutrition Facts : Calories 390 calories, Fat 26g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 171mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.

PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER



Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter image

Categories     Roast     Low/No Sugar     Healthy     Swordfish     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

Steps:

  • Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
  • Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

GRILLED SWORDFISH STEAKS WITH WHOLE-LEMON DRESSING



Grilled Swordfish Steaks With Whole-Lemon Dressing image

Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.

Provided by Rebecca Firkser

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 (4-6-oz.) swordfish steaks (1"-1½" thick)
7 Tbsp. plus 1½ tsp. extra-virgin olive oil, divided; plus more for grill
Kosher salt
1 large lemon
5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped
2 garlic cloves, finely grated
1 Tbsp. capers (not drained)
2 tsp. ground coriander
1 tsp. sugar
½ tsp. crushed red pepper flakes (optional)
Freshly ground black pepper

Steps:

  • Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
  • Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
  • Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
  • Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

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