Best 4 Fish For Crish Red Mole Swordfish Steaks With Pickled Shallots Recipes
**Savor the Exquisite Symphony of Flavors in Swordfish Steaks with Pickled Shallots, a Culinary Masterpiece**
Embark on a culinary journey to the vibrant land of Oaxaca, Mexico, where flavors dance and spices ignite the senses. Discover the delectable delight of Swordfish Steaks with Pickled Shallots, a dish that harmonizes the richness of swordfish with the tangy zest of pickled shallots. Immerse yourself in the intricate tapestry of flavors that unfold with each bite, where the smokiness of the chipotle peppers and the nuttiness of the sesame seeds intertwine with the sweetness of the tomatoes and the subtle hint of anise from the epazote leaves. This symphony of flavors reaches a crescendo with the vibrant pickled shallots, adding a crisp acidity that cuts through the richness of the swordfish, creating a tantalizing contrast. Prepare to be captivated by the culinary artistry of this dish, as it transports you to the heart of Mexican cuisine, where tradition and innovation blend seamlessly.
**Unraveling the Culinary Treasures: A Journey Through the Recipes**
1. **Swordfish Steaks with Pickled Shallots:** Dive into the detailed recipe for the main event, where you'll learn the art of preparing succulent swordfish steaks, marinated in a symphony of spices, and grilled to perfection. Alongside, discover the secrets to creating the tantalizing pickled shallots, adding a delightful tang to the dish.
2. **Chipotle Crema:** Embark on a culinary adventure with this versatile sauce, perfect for drizzling over the swordfish steaks or using as a dipping sauce for various appetizers. Learn how to blend chipotle peppers, crema, and a touch of lime juice to create a smoky, creamy delight.
3. **Pickled Shallots:** Delve into the art of pickling shallots, transforming them into a vibrant condiment that adds a burst of flavor to your dishes. Discover the simple steps to achieve perfectly pickled shallots, ready to enhance salads, sandwiches, and more.
4. **Fresh Salsa Roja:** Elevate your culinary repertoire with this classic Mexican salsa, bursting with the freshness of tomatoes, onions, cilantro, and serrano peppers. Learn how to balance the flavors and achieve the perfect consistency for this essential salsa.
5. **Refried Black Beans:** Embark on a culinary journey to create the ultimate comfort food: refried black beans. Discover the secrets to perfectly cooked black beans, mashed and seasoned to perfection, ready to accompany your swordfish steaks or serve as a delicious side dish.
6. **Mexican Rice:** Master the art of preparing fluffy and flavorful Mexican rice, a staple of many Mexican dishes. Learn the techniques for achieving the perfect texture and taste, making it the perfect accompaniment to your swordfish steaks.
PICKLED SHALLOTS AND RED ONIONS
Provided by Valerie Bertinelli
Categories condiment
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
GRILLED MARINATED SWORDFISH STEAKS
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a charcoal grill or broiler, or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams
BAKED SWORDFISH IN A WHITE WINE SAUCE
Baked swordfish in a white wine sauce.
Provided by jtate
Categories Swordfish Recipes
Time 1h25m
Yield 2
Number Of Ingredients 4
Steps:
- Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
- Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 16.9 g, Cholesterol 43.5 mg, Fat 4.6 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 118.5 mg, Sugar 5.2 g
PAN-SEARED SWORDFISH STEAKS WITH SHALLOT, CAPER, AND BALSAMIC SAUCE
Categories Sauté Quick & Easy White Wine Shallot Swordfish Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
- Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.
Tips:
- Select fresh swordfish steaks: Opt for swordfish steaks that are firm and have a mild, slightly briny odor. Avoid steaks that have a strong fishy smell or appear slimy.
- Marinate the swordfish: Marinating the swordfish in a mixture of olive oil, lime juice, garlic, and herbs not only infuses flavor but also helps to tenderize the fish.
- Use a hot skillet: When searing the swordfish steaks, make sure the skillet is hot enough to create a nice crust on the outside while leaving the inside moist and flaky.
- Don't overcrowd the skillet: To ensure even cooking, avoid overcrowding the skillet with swordfish steaks. Cook them in batches if necessary.
- Cook to the right internal temperature: The ideal internal temperature for cooked swordfish is 145°F (63°C). Use a meat thermometer to accurately measure the internal temperature.
- Make the pickled shallots ahead of time: The pickled shallots can be prepared up to 3 days in advance, allowing the flavors to develop and intensify.
- Serve immediately: Once cooked, serve the swordfish steaks immediately with the pickled shallots and any desired sides.
Conclusion:
This recipe for Swordfish Steaks with Pickled Shallots offers a delicious and versatile main course that is sure to impress your taste buds. The combination of the tender, flaky swordfish, the tangy and flavorful pickled shallots, and the vibrant salsa roja creates a harmonious and satisfying dish. Whether you are looking for a special occasion meal or a weeknight dinner, this recipe is sure to become a favorite. So, gather your ingredients, fire up your stove, and embark on a culinary journey that will tantalize your senses and leave you craving for more. Happy cooking!
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