Best Swordfish With Leek Cream Recipes

FOIL-BAKED SWORDFISH WITH CARROTS, LEEKS, AND GINGER BUTTER

Foil-Baked Swordfish with Carrots, Leeks, and Ginger Butter image

Categories Fish Ginger Onion Vegetable Bake Quick & Easy Wheat/Gluten-Free Winter Gourmet

Yield Serves 2

Number Of Ingredients 6

Ingredients

2 large carrots, cut into julienne strips (about 1 1/2 cups)
the white and pale green part of 2 small leeks, chopped fine, washed well, and drained (about 1 cup)
2 tablespoons unsalted butter, softened
1 1/2 teaspoons freshly grated lime zest
1 1/2 teaspoons grated peeled fresh gingerroot
two 6-ounces swordfish steaks (about 3/4 inch thick)

Steps:

In a heavy skillet cook the carrots and the leeks with salt and pepper to taste in 1 tablespoon of the butter over moderate heat, stirring, for 10 minutes, or until the carrots are crisp-tender, and keep the mixture warm. In a small bowl stir together the remaining 1 tablespoon butter, the zest, the gingerroot, and salt and pepper to taste. Fold 2 pieces of 20- by 12-inch foil in half by bringing the short ends together, unfold each piece, and arrange a swordfish steak, seasoned with salt and pepper, just to one side of each fold line. Top the swordfish with the vegetable mixture and dot it with the butter mixture. Fold the foil over the swordfish steaks with the vegetable mixture to enclose them, fold the edges of the foil together to form tightly sealed packets, and bake the packets on a baking sheet in a preheated 450°F. oven for 10 minutes. Open the packets carefully, transfer the swordfish steaks with vegetables mixture to plates, and pour the juices over them, discarding the foil.

SWORDFISH WITH LEMON AND FENNEL

Swordfish With Lemon and Fennel image

This dish is truly clever weeknight cooking - sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks, and then is sautéed in olive oil, butter or, for the best results, a combination of the two. The fat protects the fish from the heat of the pan, preventing the fish from drying out. It also provides lots of flavor, as do fennel seeds, garlic, lemon zest and red pepper flakes, which are added to the pan after the fish has cooked for a few minutes. Fennel fronds are a nice garnish, offering their light anise flavor and feathery texture, though you could use chopped fresh basil, parsley or cilantro instead. Cumin or coriander seeds can stand for the fennel seeds, or you can leave them out altogether and double the chile.

Provided by Melissa Clark

Categories dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds swordfish steaks, about 1-inch thick
Kosher salt and freshly ground black pepper
1/2 teaspoon fennel seeds
1 1/2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
Finely grated zest of 1/2 lemon
1/4 teaspoon crushed red chile flakes, more to taste
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh fennel fronds
Lemon wedges, for serving

Steps:

Using a sharp knife, cut the skin off the swordfish, then cut the fish into 1-inch cubes. Season fish cubes generously with salt and pepper.
Using a mortar and pestle or the flat side of a heavy knife, lightly crush the fennel seeds to release their flavor.
In a skillet large enough to hold all the fish cubes in one layer, heat the olive oil and butter over medium heat until the butter melts. Add the fish to the pan and let cook, turning the fish and basting with the oil and butter, for 3 minutes. Stir in the garlic, fennel seeds, lemon zest and chile flakes and continue to cook, stirring gently so as not to break up the fish cubes, until the fish is just cooked through, about 2 minutes longer. Gently stir in the lemon juice. Taste and add more salt and chile flakes if desired. Garnish with fennel fronds and lemon wedges.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 448 milligrams, Sugar 0 grams, TransFat 0 grams