Best Swordfish With Creamy Lemon Dill Wine Sauce Recipes

BAKED SWORDFISH IN A WHITE WINE SAUCE

Steps:

• Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
• Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

EASY LEMON-BUTTER SWORDFISH

Steps:

• Pat the swordfish dry and season with salt and pepper.
• Heat olive oil in a skillet over medium high until shimmering and very hot. Add the swordfish and cook for six minutes. Flip and cook an additional six minutes. The swordfish should be at about 135ºF at this point.
• Add the butter to the skillet with the swordfish and cook until melted and frothy. Add the chicken stock, lemon juice, herbs, and minced garlic. Reduce heat to medium and cook until reduced slightly, about 5 minutes. Once the fish reaches 145ºF, turn off the heat.
• Add the fish to a serving plate and spoon the sauce over top. Garnish with two slices of lemon. Enjoy!

SIMPLY SWORDFISH

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.
• Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.

SWORDFISH WITH HERB SAUCE

Steps:

• Combine mayonnaise, lemon juice, garlic, basil, thyme, tarragon and dill in a small bowl. Season with salt and pepper. (Herb sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Butter 8-inch square baking dish. Spread each side of swordfish steaks with 1 tablespoon herb sauce. Place in prepared dish and chill 30 minutes.
• Preheat oven to 400°F. Pour wine over swordfish. Bake until fish is just cooked through, about 17 minutes. Transfer to plates. Serve, passing remaining herb sauce separately.

PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)

Steps:

• Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.

SWORDFISH WITH CREAMY LEMON DILL WINE SAUCE

Steps:

• Season swordfish steaks with pepper to taste and broil 5 minutes on each side. Remove and keep warm.
• In a medium skillet over medium heat melt butter. Add lemon juice, white wine, and dill. Add cream cheese a little at a time stirring constantly until smooth and creamy.
• Place swordfish steaks on plates and spoon sauce over each steak. Garnish with dill sprigs and serve.