Swordfish Recipes

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Ingredients

Swordfish

2–3 (6-ounce) Florida swordfish steaks

1 tablespoon olive oil

1 tablespoon all-purpose seasoning (your favorite)

1 tablespoon fresh herbs (such as parsley or thyme)

Sea salt and fresh ground pepper, to taste

Mango Chutney

2 Florida mangoes, diced small

½ cup Florida bell peppers, diced fine

2 tablespoons Florida Key lime juice

1 tablespoon Florida Orange Blossom honey

1 tablespoon olive oil

1 tablespoon unsalted butter

⅓ cup onion, diced fine

1 tablespoon white vinegar

¼ cup sweet chili sauce

¼ teaspoon red pepper flakes (or more, to taste)

½ teaspoon fresh ginger, grated

½ teaspoon curry powder

Sea salt and fresh ground pepper, to taste

Directions

1. Preheat the grill (gas or charcoal). Drizzle 1 tablespoon olive oil on swordfish and season with salt, pepper, fresh herbs, and all-purpose seasoning. Place the fish on the grill over direct heat and cook for 3 to 4 minutes (depending on thickness). Turn over and cook for an additional 3 minutes or until cooked through. Remove from heat and set aside.
2. On a hot grill or stove top, preheat a small pan over medium heat. Add 1 ½ tablespoons olive oil and remaining chutney ingredients. Bring to a boil, reduce heat to simmer, and cook for 6 to 8 minutes. Remove from heat and set aside for 5 minutes. Spoon over swordfish and serve immediately.

Recipe courtesy of Fresh from Florida, Florida Department of Agriculture and Consumer Services.

Ingredients

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5 4-ounce swordfish filets, skin off

1 cup apricot preserves

4 cups orange juice

2 teaspoons fresh ginger, minced

1 cinnamon stick

White pepper and salt, to taste

Olive oil, as needed

Directions

1. In a small saucepan over medium-high heat, mix the orange juice, ginger, and cinnamon stick. Reduce mixture by 70 percent. Whisk in the apricot preserves, making sure to melt out any lumps. Strain through a fine mesh sieve into a bowl and set aside.
2. Preheat the oven to 375 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season swordfish filets on both sides with salt and white pepper. Add oil to the pan. When the pan generates a small amount of smoke, place the filets face side down into the pan. When the swordfish has achieved proper browning (approximately 1 minute), flip the filets over and continue to cook for 30 seconds.
3. Place the filets on a greased sheet pan face side up and liberally coast them with the apricot glaze. Place the swordfish in the oven to finish cooking. One minute before the swordfish is finished, apply another coat of the apricot glaze and place the swordfish back in the oven until finished.

Recipe adapted from Chef Edwin French, North Carolina Chef, 2005 Great American Seafood Cook-off

Ingredients

Sauce

Olive oil for sautéing

2 tablespoons prosciutto ham, diced

2 cloves fresh garlic, sliced

2 tablespoons red onions, small dice

½ cup chicken stock

1 tablespoon butter

2 cups fresh spinach, trimmed

2 tablespoons golden raisins

3 tablespoons ripe tomato, diced

Salt and pepper to taste

Swordfish Steaks

2 swordfish steaks, 5 ounces each

2 tablespoons flour and 2 tablespoons water

Parmesan crust: mix 1 tablespoon Parmesan cheese, ½ teaspoon oregano, 4 tablespoons Japanese-style bread crumbs, 1 teaspoon granulated garlic

3 tablespoons extra virgin olive oil

2 fresh rosemary sprigs, 1 lemon wedge, and chopped fresh parsley for garnish

Directions

Sauce

1. While the fish is baking, sauté garlic, onions, and prosciutto in oil until lightly brown. Add chicken stock and stir in butter to thicken. Add raisins and tomatoes and lightly toss in the spinach.
2. Quickly season with salt and pepper and remove from heat to ensure the spinach stays bright green.

Swordfish Steaks

1. Mix two tablespoons of flour and the water to make a “slurry” the consistency of heavy cream. Brush swordfish with the flour slurry and encrust on both sides with the Parmesan breading mixture. Sear the Parmesan-crusted swordfish in hot oil until golden brown and bake in the oven until medium.
2. To serve: Place swordfish over a bed of mashed potatoes, top with sauce, and garnish.

Note: Other types of firm-fleshed fish may be substituted, such as tuna or mahi-mahi.

Recipe from Rob Reper of Virginia Beach, VA for “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science.

Ingredients

1 pound swordfish loin

1 cup mayonnaise

½ cup lemon juice

1 teaspoon salt

2 teaspoons black pepper

2 teaspoons garlic, chopped

½ cup flat leaf parsley, chopped

Directions

1. Mix mayonnaise, lemon juice, salt, pepper, and garlic in a medium mixing bowl.
2. Cut swordfish into 2-ounce strips and marinate them in mayonnaise and lemon juice mixture overnight. Soak eight 6-inch bamboo skewers in beer or water overnight.
3. Skewer each strip and grill, bake, or pan fry for approximately 2 minutes per side over medium heat.
4. Sprinkle with parsley and serve.

Recipe credit: Davin Waite of Wrench & Rodent Seabasstropub, California

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