Best 3 Baked Swordfish With Olive Relish Nuwave Oven Flavorwave Recipes

Swordfish, a firm-textured fish with a mild flavor, takes well to bold flavors. In this recipe, it's coated in a flavorful marinade of olive oil, lemon juice, garlic, and herbs, then baked until flaky and tender. The olive relish, made with briny olives, capers, and red onion, adds a salty, tangy contrast to the richness of the fish. This simple yet elegant dish is perfect for a weeknight meal or a special occasion.

The article also includes recipes for:

* **Seared Swordfish with Salsa Verde:** Pan-seared swordfish is topped with a bright and herbaceous salsa verde made with fresh parsley, mint, capers, and anchovies.
* **Grilled Swordfish with Lemon-Butter Sauce:** Grilled swordfish is served with a classic lemon-butter sauce, made with melted butter, lemon juice, and fresh parsley.
* **Baked Swordfish with Tomato-Basil Sauce:** Swordfish is baked in a flavorful sauce made with tomatoes, basil, and garlic.
* **Swordfish Piccata:** Swordfish is dredged in flour and pan-fried, then finished with a tangy sauce made with lemon juice, butter, and capers.

Whether you're looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, you're sure to find a swordfish recipe in this article that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS

Swordfish Baked in Foil with Mediterranean Flavors image

Provided by Tyler Florence

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 fresh baby artichokes, trimmed and quartered
2 tomatoes, coarsely chopped
1 lemon, sliced thin
1/2 cup black olives
1/2 bunch fresh basil
8 sprigs fresh thyme
4 teaspoons extra-virgin olive oil
4 fish fillets, about 6 ounces each
Kosher salt and freshly ground black pepper

Steps:

Preheat oven to 350 degrees F.
In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.

BAKED SWORDFISH WITH OLIVE RELISH - NUWAVE OVEN - FLAVORWAVE

Baked Swordfish With Olive Relish - Nuwave Oven - Flavorwave image

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

Ingredients

1/3 cup oil-cured green olives, chopped pitted
1/3 cup oil-cured black olive, chopped pitted (such as Kalamata)
1/4 cup roasted red pepper, from jars, chopped
1 tablespoon parsley, minced fresh
2 anchovy fillets, minced
2 teaspoons capers, drained
1 teaspoon red wine vinegar
1 large garlic clove, minced
3 tablespoons olive oil

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

BAKED SWORDFISH WITH OLIVE RELISH

Baked Swordfish with Olive Relish image

Categories Fish Olive Bake Bell Pepper Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 10

Ingredients

1/3 cup chopped pitted green brine-cured olives (such as Greek or Italian)
1/3 cup chopped pitted black brine-cured olives (such as Kalamata)
1/4 cup chopped roasted red peppers from jar
1 tablespoon minced fresh parsley
2 anchovy fillets, minced
2 teaspoons drained capers
1 teaspoon red wine vinegar
1 large garlic clove, minced
3 tablespoons olive oil
4 6-ounce swordfish steaks (about 3/4 inch thick)

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.

Tips:

Choose a thick swordfish steak. This will ensure that the fish cooks evenly and stays moist.
Make sure the olive relish is well-drained. Otherwise, the relish will water down the sauce and make it too thin.
Use a light hand when seasoning the fish. Swordfish is a delicate fish, so too much seasoning can overpower the natural flavor.
Be careful not to overcook the fish. Swordfish is best when cooked to medium-rare or medium.
Serve the swordfish immediately. This dish is best enjoyed hot off the grill.

Conclusion:

Baked swordfish with olive relish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The swordfish is cooked to perfection in the NuWave Oven Flavorwave, and the olive relish adds a bright and flavorful touch. This dish is sure to please everyone at the table.