Best 2 Baked Swordfish With Tapenade And Orange Recipes

**Baked Swordfish with Tapenade and Orange: A Mediterranean Delight**

Baked swordfish is a healthy and flavorful dish that can be enjoyed by people of all ages. This recipe uses fresh swordfish, a type of fish that is known for its mild flavor and firm texture. The fish is marinated in a mixture of olive oil, lemon juice, garlic, and herbs, then baked until it is cooked through. The tapenade, a Provençal condiment made from olives, capers, and anchovies, adds a salty and savory flavor to the dish. The orange segments provide a bright and citrusy contrast to the richness of the fish and tapenade. This recipe is sure to be a hit at your next dinner party or family gathering.

**Other Recipes in the Article:**

* **Swordfish with Lemon and Butter:** This simple but delicious recipe is perfect for a weeknight meal. The swordfish is cooked in a mixture of lemon juice, butter, and herbs, resulting in a light and flavorful dish.
* **Grilled Swordfish with Salsa Verde:** This recipe is a great way to enjoy swordfish during the summer months. The fish is grilled until it is cooked through, then topped with a salsa verde made from fresh herbs, capers, and anchovies.
* **Swordfish Piccata:** This classic Italian dish is a favorite for a reason. The swordfish is dredged in flour, then sautéed in butter and lemon juice until it is golden brown. The dish is finished with a sauce made from white wine, capers, and parsley.

Here are our top 2 tried and tested recipes!

BAKED SWORDFISH WITH TAPENADE AND ORANGE

Baked Swordfish with Tapenade and Orange image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel)
Salt and pepper
1/2 cup green tapenade (available at specialty food stores)
1 orange, juiced
1/4 cup dry white wine
2 to 3 tablespoons unsalted butter
orange slices
minced parsley
Tomatoes Provencale, recipe follows
4 to 6 firm, ripe plum tomatoes
Salt
1 clove garlic, minced
2 tablespoons minced shallots
3 tablespoons minced fresh basil
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1/2 cup dry white bread crumbs

Steps:

Preheat oven to 400 degrees F. Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.
Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.
Yield: 4 servings
Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes

ORANGE GLAZED SWORDFISH

Orange Glazed Swordfish image

Tangy and delicious! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories Seafood Fish

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

1 ½ pounds swordfish steaks
½ cup fresh orange juice
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 tablespoons light soy sauce
1 tablespoon cornstarch
2 tablespoons water

Steps:

In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
Prepare an outside grill with an oiled rack set 6 inches above the heat source.
Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 4 g, Cholesterol 44.3 mg, Fat 6.2 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 1.5 g, Sodium 279.6 mg, Sugar 1.8 g

Tips:

Choose the freshest swordfish possible. Look for fish that is firm to the touch and has a mild, briny smell.
Cook the swordfish until it is just opaque in the center. Overcooking will make the fish tough and dry.
Serve the swordfish with a flavorful sauce or relish. The tapenade and orange sauce in this recipe is a great option, but you can also use a simple lemon butter sauce or a salsa verde.
Swordfish is a versatile fish that can be cooked in a variety of ways. In addition to baking, you can also grill, pan-fry, or broil swordfish.

Conclusion:

Baked swordfish with tapenade and orange is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked to perfection and the sauce is flavorful and tangy. Serve it with your favorite sides and enjoy!