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Swordfish recipes - 19 recipes

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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

See this recipe

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 (5 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
4.5/5 (22 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

Swordfish is expensive, so be sure to check something like the Monterey Bay Aquarium's "Seafood Watch" before purch...

  • 3/4 cup minced fresh Italian parsley
  • 1 tablespoon grated lemon
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon fine sea salt or other salt
  • 4 8-ounce swordfish steaks (each about 3/4 inch thick)
  • Fleur de sel or other salt
  • 1-2 Tablespoons capers (optional)
  • Lemon wedges
4.4/5 (5 Votes)

By

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

  • 1 1/2 teaspoons 1 1/2 teaspoons dried thyme leaves
  • 1 1/2 teaspoons 1 1/2 teaspoons dried marjoram or dried oregano
  • 1 1/2 teaspoons 1 1/2 teaspoons cayenne pepper
  • 2 teaspoons 2 teaspoons salt
  • 1 teaspoon 1 teaspoon freshly ground black pepper
  • 2 2 (6- to 8-ounce) swordfish steaks, skinless, about 1/2 to 3/4-inch thick
  • 1/4 cup 1/4 cup extra-virgin olive oil, divided
3.5/5 (14 Votes)

By

Combine all marinade ingredients

  • MARINADE:
  • 4 shark or swordfish steaks
  • 1/3 cup low sodium soy sauce
  • 1 teaspoon grated lemon peel
  • 1 garlic clove minced
  • 2 teaspoons Dijon mustard
  • 1/4 cup lemon juice
  • 1 tablespoon olive oil
4/5 (2 Votes)

By

1. Mix butter. 2. Preheat broiler

  • Butter with herbs of your choice
  • 4 swordfish steams, 1 inch thick (6 ounces each)
4/5 (1 Votes)

By

Prepare the grill (medium-high heat)

  • 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 to taste
  • Freshly-ground black pepper to taste
  • 4 swordfish steaks - (5 to 6 oz ea)
4/5 (1 Votes)

By

Whisk together marinade ingredients and pour over swordfish in a shallow pan

  • MARINADE:
  • 2 pounds swordfish steaks
  • 1/2 cup olive oil
  • 1/4 cup lemon juice or balsamic vinegar
  • 1 tablespoon minced garlic
  • 2 tablespoons minced fresh basil
2.8/5 (4 Votes)

By

Seafood Alternatives: tuna Rinse the fish under cold water and pat dry with paper towels

  • 2 swordfish steaks, 1" thick (6 to 8 oz ea)
  • 1 1/2 tablespoons whole white peppercorns
  • 1 tablespoon olive oil
  • Salt (fine or coarse) to taste
1/5 (1 Votes)

By

The Big Book of Slow Cooker recipes

  • 1 Tbsp Butter
  • 4 thin sliced sweet onion
  • 2 cups water
  • 4 ) 6oz Swordfish steaks
  • Sea Salt, to taste
  • 1 Lemon
  • 2 Tbsp extra virgin olive oil
  • 2 tsp fresh lemon juice
  • 1/4 tsp Dijon Mustard
  • 1 Tbsp fresh flat-leaf Parsley, minced
0/5 (0 Votes)

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