Best 6 Poached Swordfish With Lemon Parsley Sauce Recipes

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**Tantalize your taste buds with our exquisite poached swordfish, artfully prepared in a symphony of flavors.**

Dive into a culinary journey with our poached swordfish, a delicacy that embodies the essence of coastal living. This succulent fish is gently poached in a flavorful broth, resulting in a tender and flaky texture that melts in your mouth. Accompanying the swordfish is a medley of delectable sauces, each offering a unique taste sensation. The lemon-parsley sauce bursts with zesty brightness, while the garlic-herb sauce adds a savory depth of flavor. And for those who crave a touch of spice, the spicy tomato sauce delivers a vibrant kick. Whether you prefer a light and refreshing sauce or a bold and flavorful accompaniment, our recipes have something to satisfy every palate. Embark on this culinary adventure and experience the sheer delight of poached swordfish, a dish that is sure to become a favorite in your kitchen.

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

LEMON PARSLEY SWORDFISH



Lemon Parsley Swordfish image

This dish looks impressive and is easy to prepare-a winner in my book! I like that it comes together fast enough for a family weeknight meal but is special enough to serve guests for Sunday dinner. -Nathan Leopold, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 swordfish steaks (7 ounces each)
1/2 teaspoon salt
1/2 cup minced fresh parsley, divided
1/3 cup olive oil
1 tablespoon lemon juice
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 425°. Place fish in a greased 13x9-in. baking dish; sprinkle with salt. In a small bowl, combine 1/4 cup parsley, oil, lemon juice, garlic and pepper flakes; spoon over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, basting occasionally, 15-20 minutes. Sprinkle with remaining parsley.

Nutrition Facts : Calories 390 calories, Fat 26g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 171mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.

SWORDFISH WITH LEMON PARSLEY SAUCE RECIPE - (4.4/5)



Swordfish with Lemon Parsley Sauce Recipe - (4.4/5) image

Provided by GratefulSea

Number Of Ingredients 10

3/4 cup minced fresh Italian parsley
1 tablespoon grated lemon
1 1/2 teaspoons minced garlic
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon fine sea salt or other salt
4 8-ounce swordfish steaks (each about 3/4 inch thick)
Fleur de sel or other salt
1-2 Tablespoons capers (optional)
Lemon wedges

Steps:

  • Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper. Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally. Place oven rack in uppermost position and preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over (consider adding capers at this point). Sprinkle lightly with fleur de del (aka salt). Garnish with lemon wedges and serve.

SWORDFISH STEAKS WITH LEMON-PARSLEY SAUCE



Swordfish Steaks with Lemon-Parsley Sauce image

Categories     Garlic     Broil     Marinate     Low Carb     Low/No Sugar     Lemon     Spring     Parsley     Swordfish     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3/4 cup minced fresh Italian parsley
1 tablespoon grated lemon
1 1/2 teaspoons minced garlic
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon fine sea salt or other salt
4 8-ounce swordfish steaks (each about 3/4 inch thick)
Fleur de sel or other salt
Lemon wedges

Steps:

  • Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper.
  • Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally.
  • Preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over. Sprinkle lightly with fleur de sel. Garnish with lemon wedges and serve.

SWORDFISH WITH SALMORIGLIO SAUCE



Swordfish with Salmoriglio Sauce image

Categories     Citrus     Fish     Garlic     Herb     Broil     Quick & Easy     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons hot water
6 tablespoons chopped fresh parsley
2 large garlic cloves, finely chopped
1 tablespoon dried oregano
6 6-ounce swordfish fillets, each about 1 inch thick

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Whisk olive oil in top of double boiler over simmering water until heated through. Gradually whisk in fresh lemon juice, then 2 tablespoons hot water. Add chopped fresh parsley, chopped garlic and oregano and cook sauce 5 minutes to blend flavors, whisking frequently. Season sauce to taste with salt and pepper. Remove sauce from over simmering water.
  • Lightly brush swordfish on both sides with sauce. Season fish with salt and pepper. Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter. Spoon remaining sauce over and serve.

POACHED COD WITH LEMON-PARSLEY SAUCE



Poached Cod With Lemon-Parsley Sauce image

Provided by Jacques Pepin

Categories     dinner, weekday, main course

Time 10m

Yield 6 servings

Number Of Ingredients 8

2 1/2 tablespoons lemon juice (juice of 1 large or 2 small lemons)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons hot water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley
6 cups water
6 pieces codfish, preferably the thick, back fillets (about 1 3/4 pounds total, each 4 to 5 ounces and 1 inch thick)

Steps:

  • Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
  • At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
  • Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
  • Spoon the sauce over the fish. Serve immediately.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 330 milligrams, Sugar 0 grams

SWORDFISH WITH GREEN SAUCE



Swordfish With Green Sauce image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

10 to 15 anchovy fillets
1 1/2 cup parsley leaves, washed and left wet
2 cloves garlic
Zest and juice of 1 lemon
3 tablespoons extra virgin olive oil
2 tablespoons capers, with their liquid
1 1/2 to 2 pounds swordfish steak, skin on
Salt and pepper

Steps:

  • Prepare a charcoal grill or preheat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons oil. Process until puréed, adding a little bit of hot water (or more oil) if necessary to allow the machine to do its work. Stir the capers into the purée.
  • Cut swordfish steaks in half horizontally, leaving the skin attached as a hinge. Spread about half the parsley mixture on the inside, then close the steak with a couple of toothpicks. Brush with remaining oil, then sprinkle with salt and pepper.
  • Grill or broil 6 or 7 minutes a side, or until the swordfish is done (swordfish is best when it is still slightly pearly, or you can cook it until it is flaky and well done). Serve with remaining green sauce.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 25 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 734 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Choose the best swordfish: Look for swordfish steaks that are about 1 inch thick and have a firm, meaty texture. Avoid steaks that are thin or have a lot of dark spots.
  • Poach the swordfish gently: The key to perfectly poached swordfish is to cook it gently over low heat. This will help to prevent the fish from overcooking and becoming tough.
  • Use a flavorful poaching liquid: The poaching liquid is what will give the swordfish its flavor, so it's important to use a flavorful liquid. A good option is to use a combination of water, white wine, lemon juice, and herbs.
  • Don't overcook the swordfish: Swordfish is a delicate fish, so it's important to not overcook it. Cook the fish until it is just opaque in the center. Overcooked swordfish will be tough and dry.
  • Serve the swordfish with a flavorful sauce: A flavorful sauce can help to enhance the taste of the swordfish. A good option is to use a lemon-parsley sauce or a tomato-based sauce.

Conclusion:

Poached swordfish is a healthy and delicious seafood dish that is perfect for a weeknight meal. It is easy to make and can be served with a variety of sides. With its delicate flavor and flaky texture, poached swordfish is a sure-fire hit with everyone at the table. So next time you're looking for a quick and easy seafood dish, give poached swordfish a try!

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