Best 4 Baked Swordfish With Olive Relish Recipes
**Baked Swordfish with Olive Relish: A Mediterranean Delight**
Embark on a culinary journey to the Mediterranean with our delectable Baked Swordfish with Olive Relish. This dish combines the succulent flavors of the sea with the vibrant zest of the Mediterranean. The tender swordfish, flaky and moist, is perfectly complemented by the tangy and savory olive relish, made with a medley of briny olives, aromatic herbs, and a hint of citrus. Served alongside a bed of fluffy rice or roasted vegetables, this dish offers a delightful balance of flavors and textures, making it a perfect choice for a special occasion or a weeknight dinner.
**Additional Recipe Ideas:**
- **Lemon-Herb Swordfish:** Experience the classic combination of lemon and herbs in this simple yet flavorful dish. Swordfish fillets are marinated in a zesty blend of lemon juice, fresh herbs, and garlic, then baked to perfection.
- **Swordfish Puttanesca:** Indulge in the bold and spicy flavors of Italy with this popular pasta dish. Swordfish is paired with a rich tomato sauce, capers, olives, and anchovies, creating a symphony of flavors that will tantalize your taste buds.
- **Grilled Swordfish with Salsa Verde:** Enjoy the smoky, charred flavor of grilled swordfish complemented by a vibrant salsa verde. Made with fresh herbs, capers, and a touch of acidity, this sauce adds a burst of brightness to the succulent fish.
- **Swordfish Steaks with Mango Salsa:** Transport your taste buds to the tropics with this refreshing and flavorful dish. Grilled swordfish steaks are topped with a vibrant mango salsa, made with sweet ripe mangoes, red onion, and a hint of chili, creating a perfect balance of sweet, tangy, and spicy flavors.
SWORDFISH WITH OLIVE, PINENUT, AND PARSLEY RELISH
Provided by Bon Appétit Test Kitchen
Categories Fish Garlic Olive Low Cal Dinner Pine Nut Parsley Swordfish Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle fish with 1/2 teaspoon red pepper, salt, and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.
GRILLED SWORDFISH WITH OLIVE, PINE NUT AND GOLDEN RAISIN RELISH AND GRILLED ROMAINE SALAD WITH SUMAC HONEY VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Add the golden raisins to a small bowl. Cover with 1/4 cup boiling water and allow to sit for 10 minutes to rehydrate and plump. Remove the raisins but reserve the liquid.
- Heat a small saucepan over low heat with the butter. Add the shallots and cook until translucent, 3 to 4 minutes. Add the pine nuts and reserved raisins and stir to combine. Cook for another 2 minutes, then add 2 tablespoons of the reserved raisin liquid. Continue to cook until most of the liquid has reduced, about 5 minutes. Add the olives and chopped lemon, toss in the chives and season with salt. If the mixture gets too thick, you can add a little more of the liquid from the golden raisins. The relish should be thick and homogenous, but not too thin or saucy.
- Preheat a grill pan over high heat. Drizzle the swordfish steaks on both sides with oil and sprinkle with salt and pepper. Place the swordfish onto the grill and cook without moving the fish for 2 minutes. When the fish starts to pull away from the pan, you know it's ready to turn. Turn the fish 90 degrees to create a crosshatch. Grill for another 2 minutes. Flip the fish, then repeat on the other side. Remove the fish onto a sheet tray lined with a rack. Transfer into the oven and bake for 8 minutes.
- Drizzle the romaine lettuce with oil and sprinkle with salt and pepper. Place the lettuce onto the grill, cut side down, and grill for 2 to 3 minutes. Flip, then grill for another 2 minutes. Cut the grilled lettuce into 1-to 2-inch pieces and add to a large bowl along with the radishes and feta cheese.
- Add the white wine vinegar, lemon juice, 1/2 cup oil, honey and sumac to a small bowl. Whisk to combine until emulsified. Season with salt. Drizzle some of the vinaigrette over the grilled romaine salad. Gently toss to combine. There will be leftover vinaigrette - it can be stored in an airtight container for up to 2 weeks.
- To serve, top the grilled swordfish with some of the olive, pine nut and raisin relish. Drizzle with oil. Serve alongside the grilled romaine lettuce.
BAKED SWORDFISH WITH OLIVE RELISH
Steps:
- Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature. )
- Preheat oven to 400°F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 tablespoons olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon olive relish over swordfish and serve.
BAKED SWORDFISH WITH OLIVE RELISH - NUWAVE OVEN - FLAVORWAVE
Make and share this Baked Swordfish With Olive Relish - Nuwave Oven - Flavorwave recipe from Food.com.
Provided by Starfire aka Wendy
Categories Mahi Mahi
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 4 6-ounce swordfish steaks (about 3/4 inch thick).
- Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl.
- Stir in 1 tablespoon olive oil.
- Season with salt and pepper.
- Let stand 1 hour. (Can be made 1 day ahead. Cover and chill.
- Serve at room temperature. ).
- Place swordfish steaks on a 4" rack. Brush swordfish on both sides with remaining 2 tablespoons olive oil.
- Season with salt and pepper.
- Bake on HI just until fish is cooked through, about 5 minutes per side.
- Transfer to platter.
- Spoon olive relish over swordfish and serve.
Nutrition Facts : Calories 110.2, Fat 11.6, SaturatedFat 1.6, Cholesterol 1.7, Sodium 333.7, Carbohydrate 1.5, Fiber 0.6, Protein 0.9
Tips:
- Choose Thick Swordfish Steaks: Opt for swordfish steaks that are at least 1 inch thick to ensure they remain moist and flaky.
- Marinate the Swordfish: Marinating the swordfish in a mixture of olive oil, lemon juice, herbs, and spices enhances its flavor and keeps it moist during baking.
- Sear the Swordfish before Baking: Searing the swordfish in a hot skillet creates a flavorful crust and locks in the natural juices.
- Use a flavorful Olive Relish: The olive relish adds a tangy, savory, and aromatic element to the baked swordfish. Make sure to use a relish that contains a variety of olives, herbs, and spices.
- Bake at High Temperature: Baking the swordfish at a high temperature (400°F) for a short period of time ensures that it cooks evenly and remains tender and flaky.
Conclusion:
Baked swordfish with olive relish is a delicious and healthy seafood dish that is perfect for a special occasion or a weeknight meal. The swordfish is flaky and moist, while the olive relish adds a tangy and flavorful touch. This dish is sure to impress your friends and family, and it is also a great way to enjoy the health benefits of swordfish, such as its high levels of omega-3 fatty acids.
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