How to Cook Yummy Mediterranean Swordfish

Mediterranean Swordfish. Meanwhile, combine the olive oil with the chopped parsley. Drizzle the oil over the swordfish steaks when they are done, and serve. Heat oil in large heavy skillet over high heat.

Mediterranean Swordfish Swordfish is a mild-tasting white fish with a meaty and firm texture. It's found in Atlantic, Pacific and Mediterranean waters. Stir together butter, shallots, basil and garlic in a small bowl. You can cook Mediterranean Swordfish using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mediterranean Swordfish

  1. It's 2 of swordfish steaks 3/4” thick (8-10 oz. each).
  2. Prepare 1/2 cup of olive oil, divided.
  3. You need Dash of salt, pepper, and thyme.
  4. You need 1 cup of fennel bulb, chopped.
  5. You need 1 of medium onion, sliced, 2” pieces.
  6. Prepare 1 of garlic clove, peeled and smashed.
  7. You need 1 can (14.5 oz.) of chopped tomatoes, juices drained.
  8. You need 1 can (6 oz.) of black pitted olives, drained, halved.
  9. It's 1 tbs. of capers, drained (optional).
  10. You need Dash of tarragon, coriander, & oregano.
  11. You need 2 tbs. of fresh basil leaves, cut or snipped into thin threads.

Season lightly with salt and pepper then. A comparison of the parasites of swordfish in the Atlantic and in the Mediterranean indicated that some parasites, particularly Anisakis spp. larvae identified by genetic markers, could be used as biological tags and support the existence of a Mediterranean swordfish stock. Fully adult swordfish have few natural predators. This swordfish steak stuffed with spinach and feta cheese can be grilled or broiled.

Mediterranean Swordfish step by step

  1. Preheat an outdoor grill to medium – high heat..
  2. Place the swordfish steaks on a plate and drizzle with olive oil. Season the steaks and place in the refrigerator for 15 minutes..
  3. In a large frying pan (with a lid), heat the olive oil and sauté the fennel and onion on medium heat until soft. Add garlic and heat for 30 seconds..
  4. Add the tomatoes, black olives, capers, and herbs. Reduce the heat and simmer..
  5. Place the swordfish steaks on the well-oiled grill grates and sear for 2 minutes per side..
  6. Remove from the grill and add the steaks to the pan on the stove and cover. Simmer this for 15 minutes per side..
  7. Swordfish steaks are done when you can slightly flake with a fork or internal temp is ~125˚..
  8. Carefully transfer the steaks (using a spatula) directly to serving plates on top of a bed of rice. Add the pan ingredients on top and serve with a side of sauté garlic flavored green vegetables..

Swordfish is, in my opinion, 'the food of the gods.' This quick and simple recipe serves to. Due to their impressive size, strength, and speed, Mediterranean swordfishes have long held the fascination of sports fishermen. Known for their distinctive "swords," which protrude from their heads, this feature is used to slash and injure prey rather than spear it. Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about ½.


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