Best 10 Swordfish With Artichokes And Onions Recipes

GRILLED SWORDFISH

Steps:

• Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl or resealable bag. Whisk to thoroughly combine.
• Reserve 1 tablespoon of the marinade for later use. Add the garlic to the marinade and stir.
• Add the swordfish to the marinade.
• Cover the bowl or seal the bag, then marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
• Remove the swordfish from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
• Preheat an outdoor grill or indoor grill pan over medium high heat. Add the swordfish steaks and cook for 5-6 minutes on each side or until swordfish is opaque throughout.
• Brush the reserved marinade over the fish, then serve immediately, with lemon wedges if desired.

SEARED SWORDFISH WITH CAPER-ONION SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 1 minute. Add the capers and sauté until the onions are just barely translucent, about 2 minutes. (Be careful when you add the capers; they may spit in the hot oil.) Push the vegetables to the side of the pan with a spatula.
• Sprinkle both sides of each swordfish steak with a pinch each of salt and pepper. Lay the swordfish in the middle of the frying pan, leaving the onions pushed to the side. Cook the swordfish for 2 minutes. While the swordfish cooks, stir the vegetable mixture to prevent it from burning. Reduce the temperature to medium and flip the swordfish. Spoon the vegetable mixture on top of the swordfish. Cook the swordfish for 1 1/2 more minutes, or to desired level of doneness. For medium rare, a meat thermometer inserted in the thickest part of the swordfish will read 145˚F. For medium to well done, cook the fish to 155˚F. or higher. Remove the pan from the heat and transfer the swordfish to a serving platter, leaving the onion mixture in the pan.
• Add the garlic, lemon juice, white wine, sugar, and a pinch each of salt and pepper to the onion mixture and stir. Bring to a boil over high heat and reduce the liquid to 1/4 cup, about 5 minutes. Remove from the heat, add the basil, and whisk in the butter until it melts.
• Spoon the sauce over the swordfish and serve.

GRILLED MARINATED SWORDFISH WITH FIRE ROASTED PEPPERS, ONIONS, MUSHROOMS AND HERB VINAIGRETTE

Steps:

• Combine all ingredients in the bowl of a food processor and pulse to combine. Use to marinate swordfish, salmon, tuna, or red snapper overnight.
• Fresh herb vinaigrette: 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 8 large fresh basil leaves 1/2 cup extravirgin olive oil Salt and freshly ground pepper to taste
• Combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend. Season with salt and freshly ground pepper to taste. This dressing will keep for up to 10 days in the refrigerator.
• 4 6 to 8 ounce swordfish steaks, at least 3/4 inch thick 2 large vidalia onions, peeled and sliced 1/4 inch thick slices 2 sweet red peppers, seeded and sliced into rings 2 sweet yellow peppers, seeded and sliced into rings 12 large shiitake mushroom caps 2 tablespoons olive oil Salt and pepper
• The night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight. The next day, prepare an outdoor grill for cooking. Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper. When the grill is hot, grill the swordfish until it is well colored on both sides and the interior is medium (about 3 to 4 minutes per side, total).When you have added the fish to the grill, spread the vegetables along the perimeter of the grill and carefully cook the vegetables without burning. Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve.

SWORDFISH ROLLS WITH SPRING ONIONS, ARTICHOKES, AND OLIVES

Steps:

• Slice the swordfish in half lengthwise, remove the skin, and clean the two fillets obtained.|On a wide sheet of parchment paper, place down half the slices of bacon, forming a rectangle to hold one of the fillets.|Place the fillet on top of the bacon and, using the paper, roll the bacon over so that it covers the swordfish. Using twine, tie everything together like a roast, adding 2 sprigs of thyme. Repeat with the other fillet to obtain two rolls.|Sear the rolls in a sizzling hot pan with a drizzle of oil and a clove of garlic until all sides are golden.|Trim the spring onions and slice them.|Place the rolls in a baking dish drizzled with oil; add a clove of garlic and the spring onions. Bake at 350°F for 30 minutes.|Trim the artichokes: remove the toughest leaves, set aside a portion of the stem, divide them in half, and remove the fuzzy choke. Slowly immerse them in water with lemon juice.|Braise the artichokes in a saucepan with a drizzle of oil, a sliced shallot, and a sprig of marjoram; add half a cup of white wine, then 2 tablespoons of olives; season with salt, cover with the lid, and cook for 5 minutes. Turn off the heat and leave it covered for another 5 minutes. Remove the rolls from the oven and serve them sliced with the artichokes, olives, spring onions, and marjoram leaves.

SWORDFISH WITH TOMATOES AND CAPERS

Steps:

• For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
• Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.

SWORDFISH WITH SWEET AND HOT PEPPERS

Steps:

• Heat a large skillet over medium heat. Add oil and let warm for 1 minute. Add onion and cook, tossing occasionally, until soft and golden brown, 7 to 10 minutes. Stir in sweet peppers and oregano; cook until very soft, about 10 minutes. Season with ¼ teaspoon each salt and pepper. Scrape vegetables into a bowl.
• Melt butter in skillet. While butter melts, toss fish with remaining salt and pepper. Add half the chile peppers to skillet and cook until soft, 1 minute. Add garlic to skillet and stir quickly to coat with butter. Add fish and reduce heat to medium-low; cook gently until fish is just opaque, about 5 minutes. Return sweet peppers to pan and toss well. Sprinkle with remaining chile peppers and top with a squeeze of lemon and cilantro.

GRILLED SWORDFISH WITH TOMATO ARTICHOKE SALSA

Steps:

• Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag.
• Marinate fish for 30 minutes turning frequently.
• In small bowl, combine tomatoes, artichoke hearts, onion, corn and cilantro.
• Add seasonings if desired.
• Set aside while swordfish is marinating.
• Remove swordfish from bag and discard remaining marinade.
• Grill for approximately 5 minutes per side.
• Top with salsa and serve.

GRILLED SWORDFISH WITH CARAMELIZED ONIONS (5 WW PTS)

Steps:

• Combine 1/4 cup maple syrup, teriyaki sauce, lemon juice and garlic in a large zipper bag. Add fish. Marinate in refrigerator for 20 minutes.
• Prehet grill. While fish marinates, coat one side of 12-in square of tin foil. Place onions on half of tin foil. Combine 2 T maple syrup and butter, stirring well. Drizzle syrup mixture over onions. Fold foil over onion and crimp edges to seal.
• Place foil packet on grill. Cover and grill for 20 minutes or until onion is tender and golden. Set aside and keep warm.
• Remove fish from marinade, reserving marinade. Place marinade in a small saucepan and bring to a boil. Set aside.
• Place fish on grill rack and grill 4-6 minutes on each side or until fishflakes easily with a fork, basting often with reserved marinade.
• Place fish on platter, top evenly with onions.

SEARED SWORDFISH WITH ARTICHOKE AND OLIVE

Steps:

• Preheat the oven to 275 dgrees F.
• In an oven-safe non-stick frying pan over high heat, add the grapeseed oil and then sear the swordfish fillets on both sides.
• Transfer the frying pan and fillets to the oven for a few minutes ONLY to help the fillets cook through -- ideally, you will remove the fish when they are medium-rare.
• Trim the artichoke, cut in half and remove the choke.
• Cut each half into half again, put into a pan containing water, the lemon juice and salt; and cook until tender.
• To make the sauce, put the soy sauce, mirin, olive oil, black olive paste, garlic and chicken stock into a saucepan, stir, and gently heat.
• Just before serving, wilt the rocket in the sauce and then remove with a slotted spoon onto a plate.
• To serve, warm 4 plates; place the wakame in the center, with the swordfish on top of it; place an artichoke quarter by the side of the fillet; garnish with parsley, scallions, rocket and tomato.
• You may dress the fillet with sauce or pass the sauce separately.

SWORDFISH WITH ARTICHOKES AND ONIONS

Steps:

• 1 Trim the artichokes down to the central cone of pale green leaves. With a small paring knife, peel the base and stems of the artichokes. Slice off the stem ends. Cut the artichokes in half lengthwise. Scoop out the chokes. Cut the hearts into thin slices. 2 In a large skillet, heat the oil over medium heat. Pat the swordfish dry and cook until browned on both sides, about 5 minutes. Sprinkle with salt and pepper. Remove the fish to a plate. 3 Add the onions and artichokes to the pan. Cook over medium heat, stirring frequently, until the onions are wilted, about 5 minutes. Stir in the anchovies, tomato paste, water, oregano, and salt and pepper to taste. Bring to a simmer and lower the heat. Cook 20 minutes or until the vegetables are tender, stirring occasionally. 4 Push the vegetables to the outside edge of the pan and return the fish to the skillet. Baste the fish with the sauce. Cook 1 to 2 minutes or until the fish is heated through. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.