Best 9 Swordfish With Blood Orange Stuffing Recipes

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**Swordfish with Blood Orange Stuffing: A Delightful Culinary Journey**

Prepare to embark on a tantalizing culinary adventure with our exquisite Swordfish with Blood Orange Stuffing. This dish is a symphony of flavors, textures, and colors that will captivate your senses. The succulent swordfish, expertly grilled or roasted, provides a firm and flaky base for the vibrant blood orange stuffing. The stuffing, a harmonious blend of sweet and tangy blood oranges, aromatic herbs, and toasted nuts, adds a burst of freshness and citrusy notes to each bite. Accompanied by a refreshing blood orange sauce, this dish promises an unforgettable dining experience.

In addition to the main recipe, our article offers a delightful collection of complementary recipes to elevate your culinary skills. Discover the secrets behind our delectable Blood Orange Vinaigrette, a versatile dressing that adds a zesty touch to salads, roasted vegetables, and grilled meats. Learn how to craft a flavorful Blood Orange and Fennel Salad, where the citrusy sweetness of blood oranges harmonizes perfectly with the earthy notes of fennel. And for a refreshing and invigorating treat, indulge in our Blood Orange and Ginger Fizz, a sparkling beverage that combines the tang of blood oranges with the warmth of ginger.

With its vibrant colors, tantalizing flavors, and ease of preparation, Swordfish with Blood Orange Stuffing is an exceptional dish that will impress any food enthusiast.

Let's cook with our recipes!

STUFFED SWORDFISH



Stuffed Swordfish image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons olive oil
1/2 teaspoon finely minced garlic
1/4 pound peeled and deveined finely chopped shrimp
1 to 2 tablespoons white wine
1/2 cup or so soft fresh bread crumbs
1/2 ounce grated or finely sliced mozzarella cheese
2 teaspoons rinsed capers, chopped
2 to 4 basil leaves, scissored into threads
Salt and pepper
12 ounces swordfish cut into 6 thin slices
Lemon wedges for garnish
4 pitted black olives, sliced

Steps:

  • In a small skillet heat the olive oil. Add the garlic and shrimp and saute for a minute or just until the shrimp turns opaque. Add the white wine and boil down until evaporated. Sprinkle on fresh bread crumbs enough to hold the mixture together. Transfer to a bowl and stir in cheese, capers and basil; season with salt and pepper.
  • Preheat a grill or the oven to 375 degrees. Place the swordfish slices down on a work surface and season with salt and pepper. Sprinkle the shrimp stuffing over the slices, to within 1/2 inch of edge and pat into the fish. Roll up and tie into rolls or secure with tooth picks. (If this is too hard to handle, then put stuffing over one slice, and top it with other half like a sandwich; secure with toothpicks.) Thread 3 rolls on a long bamboo skewer (or put "sandwiches" on a baking sheet) bake (on a cookie sheet) or grill for 10 to 15 minutes or until flesh is firm to the touch. Serve immediately garnished with lemon and olives.

SWORDFISH WITH BLOOD-ORANGE STUFFING



Swordfish With Blood-Orange Stuffing image

Provided by Oliver Schwaner-Albright

Categories     dinner, main course

Time 25m

Yield SERVES 6

Number Of Ingredients 9

Olive oil
1/2 cup coarsely chopped onion
3 cups fresh bread crumbs
1 tablespoon toasted pine nuts
1 tablespoon raisins
1/2 cup grated aged pecorino cheese
4 blood oranges
Salt and freshly ground black pepper
4 pounds swordfish, sliced thinly in to 12 compact-disc-size pieces

Steps:

  • In a small skillet over medium heat, combine 1 tablespoon olive oil and the onions, and sauté until tender. Scrape the onions into a large bowl, and add the bread crumbs, pine nuts, raisins and cheese. Finely grate the zest from the oranges and add to the bread crumbs. Squeeze in the juice of 1 orange (reserve remaining oranges for other use). Mix until it just starts to bind together. Season with salt and pepper.
  • Form a portion of the stuffing into a log about the width and length of a thumb, and then roll into a piece of swordfish. Repeat to make 12 rolls.
  • To serve, heat a large sauté pan over medium-high heat. Add just enough olive oil to coat the bottom of the pan. Season the swordfish rolls with a touch of salt and pepper, then add to the pan in batches, turning once or twice so all sides of the rolls are lightly browned. If desired, serve with mâche salad dressed with a vinaigrette of shallots, zinfandel vinegar and blood-orange-infused olive oil.

Nutrition Facts : @context http, Calories 812, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 33 grams, Fiber 5 grams, Protein 72 grams, SaturatedFat 8 grams, Sodium 1113 milligrams, Sugar 13 grams, TransFat 0 grams

BAKED SWORDFISH WITH TAPENADE AND ORANGE



Baked Swordfish with Tapenade and Orange image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 19

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
For garnish: orange slices and minced parsley
Accompaniment, if desired: 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.
  • 4 servings
  • Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes

BAKED SWORDFISH WITH TAPENADE AND ORANGE



Baked Swordfish with Tapenade and Orange image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 8

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
For garnish: orange slices and minced parsley
Accompaniment, if desired: Tomatoes Provencale, recipe follows

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.

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

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

SWORDFISH WITH ORANGE, HONEY AND SOY



Swordfish with Orange, Honey and Soy image

Provided by James G. Nichols

Categories     Fish     Soy     Broil     Quick & Easy     Orange     Honey     Bon Appétit     Rhode Island

Yield Serves 4

Number Of Ingredients 8

1/2 cup orange juice
1/4 cup honey
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
1/2 teaspoon ground ginger
4 6-ounce swordfish steaks (each about 3/4 inch thick)
Cooked white rice

Steps:

  • Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. Add fish and turn to coat. Let marinate at room temperature 1 hour, turning occasionally.
  • Preheat broiler. Remove fish from marinade; place on broiler rack. Transfer marinade to small saucepan and boil 1 minute. Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side. Transfer fish to plates and serve with rice.

GRILLED SWORDFISH STEAKS WITH ORANGE THYME SAUCE



Grilled Swordfish Steaks With Orange Thyme Sauce image

Provided by Moira Hodgson

Categories     dinner

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 swordfish steaks (about 2 to 2 1/2 pounds in all)
3 tablespoons olive oil
2 tablespoons unsalted butter
1 shallot, minced
1 clove garlic, minced
2 medium-ripe tomatoes, peeled, seeded and chopped
1/4 cup fresh thyme leaves
2/3 cup fresh orange juice
1/4 to1/2 cup dry white wine
Coarse salt and freshly ground pepper to taste

Steps:

  • Wipe the swordfish steaks dry with paper towels. Coat on both sides with two tablespoons olive oil. Set aside.
  • Heat the remaining olive oil in a skillet with one tablespoon butter. Add the shallots and garlic and cook until soft. Add the tomatoes and thyme and cook for three minutes.
  • Add the orange juice and white wine and reduce slightly, cooking for five more minutes. Season with salt and pepper and set aside until the fish is about to be grilled.
  • Preheat coals for grilling. Cook the fish about five minutes on each side, depending on the thickness of the steaks. Meanwhile, bring the sauce to a boil. Off heat, stir in the remaining butter. Pour the sauce over the steaks and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams

ROASTED FISH WITH BLOOD ORANGE AND FENNEL



Roasted Fish With Blood Orange and Fennel image

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 fennel bulbs
2 limes
4 whole, cleaned black bass or other mild, flaky fish (about 1 1/4 pounds each)
3 tablespoons plus 4 teaspoons extra-virgin olive oil, more for drizzling
1 teaspoon coarse kosher salt, more as needed
Black pepper, as needed
1 blood orange, thinly sliced
2 garlic cloves, thinly sliced

Steps:

  • Heat oven to 450 degrees. Line a large, rimmed baking sheet with foil; have ready a second rimmed baking sheet.
  • Trim the tops from the fennel bulbs and coarsely chop 1/4 cup of the fronds; discard the stalks. Remove the outer layers of the fennel and halve each bulb through the root end. Thinly slice each bulb. Thinly slice one of the limes and quarter the other.
  • Pat each fish dry and coat each lightly with a teaspoon oil. Generously season fish inside and outside with salt and pepper. Transfer fish to the foil-lined baking sheet. Stuff each cavity with slices of lime and orange, fennel fronds and garlic.
  • Toss sliced fennel with 3 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread on the remaining baking sheet. Transfer fish and fennel to the oven; roast fennel, tossing occasionally, until golden and tender, about 15 minutes. Bake fish until it is just opaque, 15 to 20 minutes. Serve fish drizzled with more olive oil and squeeze fresh lime juice on top. Serve with fennel on top or alongside.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 6 grams, Protein 103 grams, SaturatedFat 3 grams, Sodium 924 milligrams, Sugar 8 grams

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

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 right swordfish steaks. Look for steaks that are about 1 inch thick and have a mild, slightly sweet flavor.
  • Prepare the blood orange stuffing in advance. This will give the flavors time to meld.
  • Stuff the swordfish steaks just before cooking. This will help to prevent the stuffing from drying out.
  • Cook the swordfish steaks over medium-high heat. This will help to sear the outside of the fish and keep the inside moist.
  • Serve the swordfish steaks immediately. This is when they will be at their best.

Conclusion:

Swordfish with Blood Orange Stuffing is a delicious and elegant dish that is perfect for a special occasion. The blood orange stuffing adds a bright and citrusy flavor to the fish, and the crispy breadcrumb topping adds a nice crunch. This dish is sure to impress your guests.

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