Best Swordfish With Blood Orange Stuffing Recipes

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BAKED SWORDFISH WITH TAPENADE AND ORANGE



Baked Swordfish with Tapenade and Orange image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 19

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
For garnish: orange slices and minced parsley
Accompaniment, if desired: 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.
  • 4 servings
  • Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes

BAKED SWORDFISH WITH TAPENADE AND ORANGE



Baked Swordfish with Tapenade and Orange image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 8

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
For garnish: orange slices and minced parsley
Accompaniment, if desired: Tomatoes Provencale, recipe follows

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.

SWORDFISH WITH ORANGE, HONEY AND SOY



Swordfish with Orange, Honey and Soy image

Provided by James G. Nichols

Categories     Fish     Soy     Broil     Quick & Easy     Orange     Honey     Bon Appétit     Rhode Island

Yield Serves 4

Number Of Ingredients 8

1/2 cup orange juice
1/4 cup honey
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
1/2 teaspoon ground ginger
4 6-ounce swordfish steaks (each about 3/4 inch thick)
Cooked white rice

Steps:

  • Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. Add fish and turn to coat. Let marinate at room temperature 1 hour, turning occasionally.
  • Preheat broiler. Remove fish from marinade; place on broiler rack. Transfer marinade to small saucepan and boil 1 minute. Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side. Transfer fish to plates and serve with rice.

STUFFED SWORDFISH



Stuffed Swordfish image

Make and share this Stuffed Swordfish recipe from Food.com.

Provided by Chuck Hughes

Categories     Crab

Time 55m

Yield 1 serving(s)

Number Of Ingredients 18

1/2 teaspoon minced garlic, plus a pinch
1/2 teaspoon minced shallot
1/4 teaspoon crushed red pepper flakes
2 -3 cubes butter
2 ounces wild mushrooms, sliced (shiitake, oyster)
1 ounce raw shrimp, diced
3 -4 ounces dry white wine
1 teaspoon chopped scallion
1 ounce crabmeat
1 ounce toasted breadcrumb
salt and pepper
1 (7-ounce) piece swordfish
1/3 cup all-purpose flour
3 tablespoons clarified butter
2 -3 ounces fish stock
1 teaspoon lemon juice
1 teaspoon chopped fresh parsley
garlic mashed potatoes, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large skillet over medium-high heat, saute the garlic, shallots and red pepper flakes in the butter cubes for 5 minutes. Then add the mushrooms and shrimp and continue sauteing until the shrimp turns pink. Add 1 to 2 ounces of the wine and simmer a bit before adding the scallions. Add the crabmeat. Then add the breadcrumbs, to tighten up the stuffing, and season with salt and pepper. Let the mixture cool completely (3 to 5 minutes) before stuffing the swordfish portions.
  • Prior to cooking the swordfish, sprinkle it with salt and pepper and lightly dust with the flour. Then, once the stuffing is cool and the fish is seasoned, cut a 2-inch slit at the top of the fish and make a pouch with your fingers. Fill the pouch with the stuffing.
  • Saute the swordfish in a skillet over medium-high heat in the clarified butter. After lightly browning one side of the fish, about 3 minutes, flip it over and place in the oven to finish cooking, about 8 minutes.
  • Once the fish is done, take the pan out of the oven, add the pinch minced garlic to the pan and lightly brown over medium-high heat. Then deglaze the pan with the remaining wine. Add the fish stock and lemon juice to the pan and tighten up the sauce. Season the pan sauce with a little salt and add the parsley.
  • Take the swordfish out of the pan and place on a serving dish. Make any adjustments to the sauce before serving over the fish.
  • Serve on a bed of garlic mashed potatoes.

Nutrition Facts : Calories 1025.8, Fat 41.8, SaturatedFat 23.5, Cholesterol 139.7, Sodium 1291.1, Carbohydrate 115.3, Fiber 6.8, Sugar 9.1, Protein 31.5

SWORDFISH WITH ORANGE BASIL BUTTER



Swordfish With Orange Basil Butter image

Make and share this Swordfish With Orange Basil Butter recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
3/4 cup orange juice
2 tablespoons orange juice
1/4 cup chopped fresh basil
4 swordfish steaks
1/4 teaspoon salt
8 tablespoons butter
1 orange, zested

Steps:

  • Combine oil, ¾ cup orange juice, pepper and ¼ of the basil. Brush each side of fish with the mixture. Place on a plate, cover with plastic wrap and refrigerate for 1 hour.
  • Preheat broiler. Season fish with salt.
  • Broil 3-4 inches from heat, turning once, 8-10 minutes.
  • In a small bowl, beat butter until soft. Add remaining basil, orange zest and 2 tablespoons orange juice. Beat to just combine. Serve hot fish with cold butter.

Nutrition Facts : Calories 499.4, Fat 39, SaturatedFat 17.7, Cholesterol 150.8, Sodium 459.1, Carbohydrate 9.6, Fiber 0.9, Sugar 7.6, Protein 27.8

ORANGE GLAZED SWORDFISH



Orange Glazed Swordfish image

Tangy and delicious! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Seafood     Fish

Time 45m

Yield 6

Number Of Ingredients 7

1 ½ pounds swordfish steaks
½ cup fresh orange juice
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 tablespoons light soy sauce
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
  • Prepare an outside grill with an oiled rack set 6 inches above the heat source.
  • Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
  • In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 4 g, Cholesterol 44.3 mg, Fat 6.2 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 1.5 g, Sodium 279.6 mg, Sugar 1.8 g

SWORDFISH WITH BLOOD-ORANGE STUFFING



Swordfish With Blood-Orange Stuffing image

Provided by Oliver Schwaner-Albright

Categories     dinner, main course

Time 25m

Yield SERVES 6

Number Of Ingredients 9

Olive oil
1/2 cup coarsely chopped onion
3 cups fresh bread crumbs
1 tablespoon toasted pine nuts
1 tablespoon raisins
1/2 cup grated aged pecorino cheese
4 blood oranges
Salt and freshly ground black pepper
4 pounds swordfish, sliced thinly in to 12 compact-disc-size pieces

Steps:

  • In a small skillet over medium heat, combine 1 tablespoon olive oil and the onions, and sauté until tender. Scrape the onions into a large bowl, and add the bread crumbs, pine nuts, raisins and cheese. Finely grate the zest from the oranges and add to the bread crumbs. Squeeze in the juice of 1 orange (reserve remaining oranges for other use). Mix until it just starts to bind together. Season with salt and pepper.
  • Form a portion of the stuffing into a log about the width and length of a thumb, and then roll into a piece of swordfish. Repeat to make 12 rolls.
  • To serve, heat a large sauté pan over medium-high heat. Add just enough olive oil to coat the bottom of the pan. Season the swordfish rolls with a touch of salt and pepper, then add to the pan in batches, turning once or twice so all sides of the rolls are lightly browned. If desired, serve with mâche salad dressed with a vinaigrette of shallots, zinfandel vinegar and blood-orange-infused olive oil.

Nutrition Facts : @context http, Calories 812, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 33 grams, Fiber 5 grams, Protein 72 grams, SaturatedFat 8 grams, Sodium 1113 milligrams, Sugar 13 grams, TransFat 0 grams

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