**Lemon Thyme Swordfish with Asparagus: A Delightful Culinary Creation**
Prepare to tantalize your taste buds with an exquisite culinary experience as we present the tantalizing Lemon Thyme Swordfish with Asparagus. This delectable dish combines the vibrant flavors of lemon and thyme with the tender texture of swordfish and asparagus, creating a symphony of flavors that will leave you craving more. From the zesty lemon marinade to the roasted asparagus spears, each element of this recipe is carefully crafted to deliver a delightful dining experience. Whether you're a seasoned chef or a home cook looking to impress your guests, this dish is sure to become a favorite in your kitchen. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that will leave you utterly satisfied.
**Additional Recipes to Explore:**
* **Lemon Thyme Swordfish:** Savor the simplicity of swordfish fillets marinated in a zesty blend of lemon, thyme, olive oil, and garlic. Grilled to perfection, this dish captures the natural flavors of the fish while imparting a delightful citrusy aroma.
* **Roasted Asparagus with Lemon and Thyme:** Experience the vibrant flavors of roasted asparagus spears tossed with a mixture of lemon zest, thyme, olive oil, and salt. This simple yet elegant side dish complements the swordfish perfectly, adding a touch of freshness and color to the plate.
* **Lemon Thyme Vinaigrette:** Elevate your salads and vegetables with a refreshing and flavorful lemon thyme vinaigrette. Made with a combination of lemon juice, thyme, olive oil, and Dijon mustard, this dressing adds a zesty and herbaceous touch to any dish.
SWORDFISH STEAKS WITH ASPARAGUS AND FRISéE SALAD
This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.
Provided by Andy Baraghani
Categories Asparagus Swordfish Herb Mustard Vinegar Lemon Lettuce Cucumber Onion One-Pot Meal Quick & Easy Quick and Healthy Fish Spring Summer Dinner Seafood
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 Tbsp. oil in a large skillet over medium-high. Add asparagus and cook, shaking pan occasionally, until tender and charred in spots, 3-5 minutes. Transfer asparagus to a large bowl, season with 1/2 tsp. salt, and toss to combine.
- Season swordfish all over with 1 1/2 tsp. salt. Heat 2 Tbsp. oil in same skillet over medium-high. Working in batches if needed, cook swordfish, turning occasionally, until cooked through (fish will feel firm when pressed), about 6 minutes. Transfer to a platter.
- Pour off any excess oil in pan. Pour in remaining 1/4 cup oil, then add herbes de Provence (no need to warm up the pan again). Add mustard and vinegar and whisk until sauce is creamy. Finely grate zest from lemon into sauce, then squeeze in juice lemon. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Let cool slightly.
- Pour three-quarters of dressing over asparagus. Add frisée, cucumbers, and onion to bowl; season with remaining 1 tsp. salt and 1/2 tsp. pepper and toss to coat.
- Mound salad on platter next to swordfish. Spoon remaining dressing over.
SAUTEED ASPARAGUS WITH GARLIC AND THYME
Come springtime, when stalks of asparagus shoot up from the ground (as if they're celebrating with us!), there isn't much to do to make this easy side dish shine. First, a sauté in the skillet with olive oil, garlic, and thyme coaxes out the natural sweetness of the asparagus, while finishing it with a quick steam until the stalks are crisp-tender locks in vitamins like A and C.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Serves 2 to 3
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium-high. Add garlic and thyme sprigs. Cook, stirring, until fragrant, about 1 minute. Add asparagus; season with salt and pepper. Cook, tossing to coat in oil, 1 minute.
- Arrange asparagus in a single layer in skillet, add 1/4 cup water, and cover. Reduce heat to medium-low and cook, shaking pan occasionally, until asparagus is crisp-tender and most of water has evaporated, 2 minutes.
SWORDFISH WITH LEMON AND FENNEL
This dish is truly clever weeknight cooking - sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks, and then is sautéed in olive oil, butter or, for the best results, a combination of the two. The fat protects the fish from the heat of the pan, preventing the fish from drying out. It also provides lots of flavor, as do fennel seeds, garlic, lemon zest and red pepper flakes, which are added to the pan after the fish has cooked for a few minutes. Fennel fronds are a nice garnish, offering their light anise flavor and feathery texture, though you could use chopped fresh basil, parsley or cilantro instead. Cumin or coriander seeds can stand for the fennel seeds, or you can leave them out altogether and double the chile.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Using a sharp knife, cut the skin off the swordfish, then cut the fish into 1-inch cubes. Season fish cubes generously with salt and pepper.
- Using a mortar and pestle or the flat side of a heavy knife, lightly crush the fennel seeds to release their flavor.
- In a skillet large enough to hold all the fish cubes in one layer, heat the olive oil and butter over medium heat until the butter melts. Add the fish to the pan and let cook, turning the fish and basting with the oil and butter, for 3 minutes. Stir in the garlic, fennel seeds, lemon zest and chile flakes and continue to cook, stirring gently so as not to break up the fish cubes, until the fish is just cooked through, about 2 minutes longer. Gently stir in the lemon juice. Taste and add more salt and chile flakes if desired. Garnish with fennel fronds and lemon wedges.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 448 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED ASPARAGUS WITH THYME
This is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner. -Sharon Leno Keansburg, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper. , Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GRILLED SWORDFISH STEAKS WITH WHOLE-LEMON DRESSING
Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.
Provided by Rebecca Firkser
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
- Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
- Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
- Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
LEMON THYME SWORDFISH
I like to swing by my fish guy and pick up the steaks, then zoom home, marinate and grill (or broil) for a nice, after work treat! YUM! We like these with rice and steamed broccoli. Prep time includes marinate time
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the swordfish in a shallow bowl.
- Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl; season with the pepper.
- Pour over the swordfish.
- Marinate, covered, at room temperature for 30 minutes, or in the fridge for several hours.
- Set up your gas or charcoal grill and brush the grill rack with oil.
- Arrange the swordfish on the rack; grill for 3-4 minutes on each side, or until seared on the outside and cooked through.
LEMONY FRESH ASPARAGUS WITH THYME
It's amazing how something so simple can be so good! Fresh asparagus spears sauteed in extra virgin olive oil with garlic, lemon thyme, Dijon mustard, and fresh lemon. Delicious! I will never go back to plain old steamed asparagus. Serve either hot, cold, or at room temperature. This is a great make-ahead dish.
Provided by BecR2400
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Warm the olive oil in a large saucepan over medium heat. Add the garlic and saute for 3 minutes.
- Add the asparagus, thyme, Dijon mustard, lemon zest, lemon slices, and salt & pepper; stir to combine.
- Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
- Arrange on serving platter and squeeze with fresh lemon juice.
- Serve hot, cold, or at room temperature.
LEMON THYME SWORDFISH WITH ASPARAGUS
The creamy lemon and thyme sauce accents the flavor of the swordfish. If desired, garnish with lemon slices and sprigs of thyme.
Provided by dakota kelly
Categories Fish Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a blender or food processor, process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl, and stir in the milk, 1 1/2 teaspoons of the lemon juice, parsley, basil, and 1/2 teaspoon of the dried thyme. Cover and chill in the refrigerator.
- Preheat oven to 350 degrees F (175 degrees C).
- Place the fish in an 8x8 inch baking dish. Pour the water and the remaining lemon juice into the dish. Place the bay leaf in the water, and sprinkle the remaining 1/2 teaspoon of dried thyme over the fish. Cover the dish with foil.
- Bake in a preheated oven for 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
- Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- When fish is done, transfer to a serving platter and arrange the asparagus next to the fish. Serve with the cottage cheese sauce.
Nutrition Facts : Calories 191 calories, Carbohydrate 7.2 g, Cholesterol 46.1 mg, Fat 5.2 g, Fiber 2.6 g, Protein 29 g, SaturatedFat 1.6 g, Sodium 221.6 mg, Sugar 2.8 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Choose fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, seasonal produce and seafood.
- Don't overcook the swordfish: Swordfish is a delicate fish that can easily be overcooked. Cook it just until it is opaque in the center, about 3-4 minutes per side.
- Use a light touch with the lemon-thyme sauce: The lemon-thyme sauce should be light and flavorful, not overpowering. Add the lemon juice and thyme leaves gradually, tasting as you go.
- Serve the swordfish immediately: Swordfish is best served hot, right out of the pan.
Conclusion:
This lemon-thyme swordfish with asparagus is a delicious and elegant dish that is perfect for a special occasion. The swordfish is cooked to perfection and the lemon-thyme sauce is light and flavorful. The asparagus is a great addition that rounds out the dish. If you are looking for a new way to cook swordfish, this recipe is a great option.
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