Best Swordfish With Artichokes And Onions Recipes

SEARED SWORDFISH WITH ARTICHOKE AND OLIVE

Steps:

• Preheat the oven to 275 dgrees F.
• In an oven-safe non-stick frying pan over high heat, add the grapeseed oil and then sear the swordfish fillets on both sides.
• Transfer the frying pan and fillets to the oven for a few minutes ONLY to help the fillets cook through -- ideally, you will remove the fish when they are medium-rare.
• Trim the artichoke, cut in half and remove the choke.
• Cut each half into half again, put into a pan containing water, the lemon juice and salt; and cook until tender.
• To make the sauce, put the soy sauce, mirin, olive oil, black olive paste, garlic and chicken stock into a saucepan, stir, and gently heat.
• Just before serving, wilt the rocket in the sauce and then remove with a slotted spoon onto a plate.
• To serve, warm 4 plates; place the wakame in the center, with the swordfish on top of it; place an artichoke quarter by the side of the fillet; garnish with parsley, scallions, rocket and tomato.
• You may dress the fillet with sauce or pass the sauce separately.

SWORDFISH ROLLS WITH SPRING ONIONS, ARTICHOKES, AND OLIVES

Steps:

• Slice the swordfish in half lengthwise, remove the skin, and clean the two fillets obtained.|On a wide sheet of parchment paper, place down half the slices of bacon, forming a rectangle to hold one of the fillets.|Place the fillet on top of the bacon and, using the paper, roll the bacon over so that it covers the swordfish. Using twine, tie everything together like a roast, adding 2 sprigs of thyme. Repeat with the other fillet to obtain two rolls.|Sear the rolls in a sizzling hot pan with a drizzle of oil and a clove of garlic until all sides are golden.|Trim the spring onions and slice them.|Place the rolls in a baking dish drizzled with oil; add a clove of garlic and the spring onions. Bake at 350°F for 30 minutes.|Trim the artichokes: remove the toughest leaves, set aside a portion of the stem, divide them in half, and remove the fuzzy choke. Slowly immerse them in water with lemon juice.|Braise the artichokes in a saucepan with a drizzle of oil, a sliced shallot, and a sprig of marjoram; add half a cup of white wine, then 2 tablespoons of olives; season with salt, cover with the lid, and cook for 5 minutes. Turn off the heat and leave it covered for another 5 minutes. Remove the rolls from the oven and serve them sliced with the artichokes, olives, spring onions, and marjoram leaves.

ROSEMARY-CITRUS GRILLED SWORDFISH

Steps:

• Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with Roasted Artichoke Ragout.
• Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.
• Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter.

GRILLED SWORDFISH WITH TOMATO ARTICHOKE SALSA

Steps:

• Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag.
• Marinate fish for 30 minutes turning frequently.
• In small bowl, combine tomatoes, artichoke hearts, onion, corn and cilantro.
• Add seasonings if desired.
• Set aside while swordfish is marinating.
• Remove swordfish from bag and discard remaining marinade.
• Grill for approximately 5 minutes per side.
• Top with salsa and serve.

PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS

Steps:

• Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
• Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.

SWORDFISH WITH ARTICHOKES AND ONIONS

Steps:

• 1 Trim the artichokes down to the central cone of pale green leaves. With a small paring knife, peel the base and stems of the artichokes. Slice off the stem ends. Cut the artichokes in half lengthwise. Scoop out the chokes. Cut the hearts into thin slices. 2 In a large skillet, heat the oil over medium heat. Pat the swordfish dry and cook until browned on both sides, about 5 minutes. Sprinkle with salt and pepper. Remove the fish to a plate. 3 Add the onions and artichokes to the pan. Cook over medium heat, stirring frequently, until the onions are wilted, about 5 minutes. Stir in the anchovies, tomato paste, water, oregano, and salt and pepper to taste. Bring to a simmer and lower the heat. Cook 20 minutes or until the vegetables are tender, stirring occasionally. 4 Push the vegetables to the outside edge of the pan and return the fish to the skillet. Baste the fish with the sauce. Cook 1 to 2 minutes or until the fish is heated through. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.