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By SippitySup

Rate this recipe 4.5/5 (4 Votes)
Grilled Swordfish with Sautéed Grapes and Sweet Onions 1 Picture
Details

Servings 4
Preparation time 20
Cooking time 20

  • 1/4 cup kosher salt (optional)
  • 2 cup water (optional)
  • 4 cup ice (optional)
  • 4 (6 oz) swordfish steaks
  • 1/4 cup extra-virgin olive oil (separated)
  • 2 sweet onions (such as Walla Walla or Vidalia) thinly sliced
  • 2 clove garlic (peeled and smashed)
  • 2 sprigs fresh rosemary (plus more as garnish)
  • 2 tablespoon red wine vinegar
  • 2 teaspoon honey
  • sea salt and freshly cracked black pepper (as needed for seasoning)
  • 2 cup seedless red grapes

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This quick grilled swordfish dish takes hardly more effort than a turning on the grill

Top rated Swordfish recipes

By

1. Sprinkle the garlic with a generous pinch of salt; finely mince and place in a large shallow bowl with the vineg...

  • 1 large clove of garlic
  • Coarse salt, to taste
  • 2 1/2 tablespoons red-wine vinegar
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • 4 red new potatoes
  • 8 ounces tender green beans, ends snapped, halved diagonally and blanched
  • 1/2 cup diced (1/4 inch) red bell pepper
  • 1/2 small red onion, slivered lengthwise
  • 1/4 cup pitted Niçoise olives
  • 1 tablespoon drained tiny capers
  • 1/4 cup loosely packed slivered basil leaves
  • 2 tablespoons fresh lemon juice
  • 4 swordfish steaks (about 6 ounces each)
  • 1 hard-cooked egg, sliced
  • 2 tablespoons chopped flat-leaf parsley
4.4/5 (7 Votes)

By

Prepare grill to medium-high heat

  • 1 Orange
  • 2 Cups basil leaves
  • 4 Tablespoons olive oil, divided
  • 2 garlic cloves, peeled
  • 1 1/2 lbs swordfish, cut into 1 inch chunks
4/5 (2 Votes)

By

Pulse the fish cubes in a food processor until finely chopped

  • 1 1/2 pounds skinless tuna or swordfish steaks, trimmed of any dark-colored meat and cut into 2-inch cubes
  • 4 cloves garlic, grated or finely chopped
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and pepper
  • 1 lemon
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 1/2 cups panko breadcrumbs
  • EVOO (extra-virgin olive oil) or vegetable oil, for shallow fying and drizzling.
  • 2 vine-ripened or plum tomatoes, seeded and chopped
  • 3 tablespoons capers
  • 1/4 cup finely chopped red onion
  • A small handful of basil leaves, thinly sliced
  • 4 ciabatta rolls or other crusty rolls, split
4.1/5 (8 Votes)

By

A little kick of cayenne and flavorful herbs add zing to versatile swordfish steaks

  • 1 pound 1 pound swordfish steak, 1 1/2-inches thick
  • 1 teaspoon 1 teaspoon dried rosemary
  • 2 tablespoons 2 tablespoons olive oil
4/5 (2 Votes)

By

Sweet and Sour Vegetables In a bowl, combine all the ingredients

  • Sweet and Sour Vegetables
  • 2 stalks celery, cut into julienne
  • 1/2 English cucumber, unpeeled, cut into julienne
  • 1/3 cup (75 ml) pineapple, diced
  • 3 tablespoons (45 ml) rice vinegar
  • 2 tablespoons (30 ml) mirin
  • 1/4 teaspoon (1 ml) coriander seeds, crushed
  • 1/4 teaspoon (1 ml) black pepper, crushed
  • 1/4 teaspoon (1 ml) wasabi or
  • 1/2 teaspoon (2.5 ml) sambal oelek
  • Salt and pepper
  • Tuna
  • 4 steaks yellowfin tuna
  • 1 teaspoon (5 ml) celery salt
  • 2 tablespoons (30 ml) olive oil
5/5 (1 Votes)

By

You’ve probably never seen smoked swordfish before, but you probably weren’t looking

  • 1 morita chile, seeds removed
  • 2 plum tomatoes, divided
  • 2 tablespoons finely chopped hoja santa or 1 finely chopped fresh basil with 1 finely chopped fennel fronds
  • 1 leek, white and pale-green parts only, halved lengthwise, divided
  • 1/3 cup olive oil
  • 1 small onion, finely chopped
  • 1 large carrot, finely chopped
  • Kosher salt
  • 1 garlic clove, finely chopped
  • 8 ounces smoked swordfish, shredded
  • 2 teaspoons Sherry vinegar or red wine vinegar
  • 8 corn tortillas, preferably blue
  • 1 cup vegetable oil
  • Avocado Cream
  • A lighter, smoother, more grown-up guacamole.
  • 2 ripe avocados, pitted, peeled
  • 1/2 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped fresh cilantro, plus leaves for serving
  • 2 tablespoons finely chopped fennel fronds, plus more coarsely chopped for serving
  • Kosher salt
5/5 (1 Votes)

By

Heat oil in a 12" skillet over medium-high

  • 2 tbsp. canola oil
  • 4 (8-oz.) boneless, skinless swordfish steaks
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. minced herbs, such as oregano, rosemary, and thyme
  • 2 tbsp. unsalted butter
  • 2 tsp. fresh lemon juice
  • Mashed potatoes and sautéed vegetables, for serving (optional)
5/5 (1 Votes)

By

Pan-Seared Swordfish with Creamy Dijon-Caper Sauce is the perfect recipe for weeknight meals or dress this dish up ...

  • 4 (6-ounce) swordfish steaks, about 0.75-inch thick
  • salt and black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 shallot, minced
  • 12-ounces cherry tomatoes, halved
  • 1/2 cup crème fraîche
  • 2 tablespoons Dijon mustard
  • 2 tablespoons capers, rinsed
  • 1 tablespoon fresh tarragon, chopped
4.8/5 (16 Votes)

By

STEP 1 Whisk together lime juice, sugar, ginger, and oil; season with coarse salt

  • 3 tablespoons fresh lime juice (from 2 to 3 limes)
  • 2 teaspoons sugar
  • 2 teaspoons finely grated peeled fresh ginger
  • 3 tablespoons safflower oil, plus more for brushing
  • Coarse salt and freshly ground pepper
  • 1 pound skinless swordfish steak, cut into 1 1/2-inch pieces
  • 4 large scallions, white and pale-green parts separated, dark-green parts thinly sliced
  • 1 head Bibb lettuce (about 8 ounces), leaves separated
  • 1/2 small seedless watermelon, rind removed, cut into 1/2-inch-thick wedges
  • 1 medium carrot, peeled into ribbons and julienned
  • Flaky sea salt, such as Maldon, for serving
4.8/5 (5 Votes)

By

These simple, Japanese-style swordfish steaks marinate in soy, sake and mirin before grilling

  • MISO SAUCE
  • Ice water
  • 2 ounces curly spinach, thick stems discarded (2 packed cups)
  • 1 tablespoon drained pickled ginger
  • 1/3 cup white miso
  • 1 1/2 tablespoons mirin
  • 1/2 tablespoon sansho powder (see Note)
  • Make Sugar-Soy-Marinated Pork Chops
  • SWORDFISH
  • 1/4 cup plus 2 tablespoons soy sauce
  • 3 tablespoons sake
  • 3 tablespoons mirin
  • Two 1-inch-thick swordfish steaks (1 1/2 pounds)
  • Canola oil, for greasing
  • Kosher salt
  • Pepper
  • Sesame seeds, for garnish
4.8/5 (5 Votes)

By

Gabrielle Hamilton's Swordfish Piccata is the most delicious dish you can make from prep to completion in 25 minute...

  • 1 (1.5-pound) 1 (1.5-pound) swordfish steak, cut into 3/4-inch slabs
  • salt and black pepper to taste
  • 1/2 cup 1/2 cup Wondra flour
  • 2 tablespoons 2 tablespoons grapeseed oil
  • 9 tablespoons 9 tablespoons butter
  • 1 tablespoon 1 tablespoon finely minced shallot
  • 1/6 cup 1/6 cup dry white wine
  • 2 tablespoons 2 tablespoons capers
  • juice of 1/2 lemon, plus 2 lemon “cheeks” for garnish
  • 1 tablespoon 1 tablespoon minced parsley, plus a sprig for garnish
4.7/5 (3 Votes)

By

Preheat the oven to 425 degrees

  • 2 pounds swordfish, skin and red parts removed, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 3/4 cup panko
  • 1/2 cup flat-leaf parsley
  • Zest of 1 large lemon
  • 2 large cloves garlic
  • 1 small plum tomato, seeded and finely chopped
  • 3 Tablespoons grated red onion
  • 2 Tablespoons EVOO
  • Lemon wedges
4.7/5 (3 Votes)

By

Courtesy of Giada De Laurentiis

  • 1/2 cup olive oil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh basil leaves
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • 4 (5 to 6-ounces each) swordfish steaks
  • Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-swordfish-with-lemon-mint-and-basil-recipe/index.html?oc=linkback
4.5/5 (16 Votes)

By

Chef Jonathan Waxman of NYC's Jams makes his rich, nutty romesco sauce with roasted vegetables, two kinds of nuts a...

  • 1 pint grape or cherry tomatoes
  • 1 medium onion, thinly sliced
  • 1 jalapeño, thinly sliced with seeds
  • 4 garlic cloves, crushed
  • 3 Calabrian chiles in oil, drained
  • 1 teaspoon smoked paprika
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 1/4 cup hazelnuts
  • 1/4 cup almonds
  • 2 tablespoons sherry vinegar
  • Four 6-ounce swordfish steaks
4.5/5 (4 Votes)

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