Best 3 Swordfish With Two Squash Potato And Tomato Sauté Recipes

**Discover a culinary journey with flavors that dance on your palate with our Swordfish with Two Squash, Potato, and Tomato Sauté.** This delectable dish presents a symphony of textures and tastes, featuring succulent swordfish fillets nestled amidst a medley of roasted butternut squash, sweet potato, and juicy tomatoes. Each bite offers a harmonious blend of sweet, savory, and tangy notes, complemented by the aromatic herbs and spices that infuse every ingredient with a delightful essence. Elevate your culinary skills with this tantalizing recipe, perfect for an impressive dinner party or a cozy family meal.

**Embark on a culinary adventure with our carefully curated collection of recipes:**

* **Swordfish with Two Squash, Potato, and Tomato Sauté:** Dive into the symphony of flavors with this showstopping main course.

* **Roasted Butternut Squash:** Discover the art of roasting butternut squash to perfection, creating a tender and flavorful side dish.

* **Sautéed Sweet Potatoes with Garlic and Herbs:** Elevate sweet potatoes with this simple yet flavorful sauté, adding a touch of garlic and aromatic herbs.

* **Easy Broiled Tomatoes with Garlic and Olive Oil:** Experience the vibrant flavors of tomatoes, infused with garlic and olive oil, in this effortless recipe.

* **Garlic Butter Sauce:** Master the art of crafting a rich and creamy garlic butter sauce, perfect for enhancing the flavors of your favorite dishes.

Indulge your taste buds and explore the culinary wonders that await within these recipes.

Let's cook with our recipes!

SWORDFISH WITH SAUTEED VEGETABLES

Swordfish with Sauteed Vegetables image

My husband says, "wow!" when I prepare swordfish this way.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1/2 cup olive oil
2 green onions, sliced
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons lime juice
2 tablespoons Dijon mustard
6 swordfish or halibut steaks (6 ounces each)
VEGETABLES:
2 small zucchini
2 small yellow summer squash
1/4 cup sliced green onions
1 to 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
3 tablespoons olive oil
1 pound small red potatoes, cooked and cut into 1/2-inch slices
2 cups halved cherry tomatoes
1/2 to 3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large resealable plastic bag, combine the first five ingredients; add swordfish. Seal bag and turn to coat; refrigerate for 30-45 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque., Cut zucchini and yellow squash lengthwise into 1/4-in. slices, then widthwise into 3-in. pieces. In a large skillet, saute the onions and rosemary in oil for 1-2 minutes or until onions are tender. Add squash; saute for 5-6 minutes or until crisp-tender. Add potatoes and tomatoes; cook just until heated through. Sprinkle with salt and pepper; toss to coat. Serve with swordfish.

Nutrition Facts : Calories 638 calories, Fat 35g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 630mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 5g fiber), Protein 52g protein.

SWORDFISH WITH TWO-SQUASH, POTATO AND TOMATO SAUTé

Swordfish with Two-Squash, Potato and Tomato Sauté image

Categories Fish Potato Vegetable Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 16

Ingredients

Fish
4 1-inch-thick swordfish steaks, about 8 ounces each
2 tablespoons Dijon or coarse-grained mustard
2 tablespoons fresh lime juice
1/2 cup olive oil
2 shallots, chopped
2 tablespoons chopped fresh rosemary or 1 1/2 teaspoons dried
Vegetables
1 pound baby red potatoes
3 tablespoons olive oil
3 large shallots, minced
2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried
2 zucchini squash, sliced
2 yellow crookneck squash, sliced
1 basket cherry tomatoes, stemmed
Fresh rosemary sprigs (optional)

Steps:

For Fish:
Place fish in glass baking dish. Combine mustard and lime juice in small bowl. Gradually whisk in oil. Add shallots, rosemary and generous amount of pepper. Spoon marinade over fish, turning to coat. Let stand at room temperature 30 minutes or chill 3 hours.
For vegetables:
Cook potatoes in large pot of boiling water until just tender. Drain. Cool. Slice potatoes. (Can be prepared 3 hours ahead. Cover and chill.) Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle fish with salt. Without removing marinade, grill fish until just cooked through, about 4 minutes per side. Place fish on platter.
Meanwhile, heat oil in large skillet over medium heat. Add shallots and rosemary; cook until shallots are tender, about 5 minutes. Add all squash; sauté until crisp-tender, about 8 minutes. Add potatoes and tomatoes; stir until heated through. Season with salt and pepper.
Spoon vegetables around fish. Garnish with rosemary sprigs, if desired.

SWORDFISH WITH TOMATOES

Swordfish With Tomatoes image

Provided by Barbara Kafka

Categories dinner, easy, quick, main course

Time 25m

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 large tomatoes, cored and coarsely chopped (about 4 cups)
1 cup fresh basil leaves (loosely packed), cut across into thin strips
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
3 pounds swordfish steak, cut into 8 pieces about 1 inch thick

Steps:

Combine all ingredients except swordfish in a glass or ceramic dish (14 by 11 by 2 inches). Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
Remove from oven, uncover and stir well. Arrange pieces of fish in the dish so that the skin is toward the edge of the dish. Spoon some of the tomatoes over the fish. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 10 minutes. Prick plastic to release steam.
Remove from oven and uncover. With a large spatula pile fish on a platter and allow to stand, loosely covered for about 3 minutes. Meanwhile transfer tomato mixture to a blender and process until smooth.
Serve sauce over fish.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose fresh, high-quality ingredients: This will ensure that your dish is flavorful and delicious. Look for swordfish that is firm and has a mild, briny smell. The squash should be firm and the potatoes should be free of blemishes.
Season your food well: Don't be afraid to use salt and pepper to taste. You can also add other spices and herbs, such as garlic, paprika, or cumin, to create a more complex flavor profile.
Don't overcook the swordfish: Swordfish is a delicate fish that can easily become dry and overcooked. Cook it over medium heat for just a few minutes per side, or until it is just cooked through.
Roast the squash and potatoes until they are tender and caramelized: This will give them a slightly sweet and nutty flavor. Toss the vegetables with olive oil and salt and pepper before roasting, and then cook them in a hot oven for about 30 minutes, or until they are tender.
Make the sauce while the swordfish and vegetables are cooking: This will save you time and ensure that everything is ready at the same time. Simply combine the tomatoes, onion, garlic, and white wine in a saucepan and simmer for about 15 minutes, or until the sauce has thickened.

Conclusion:

This swordfish with two squash, potato, and tomato saut is a delicious and healthy meal that is perfect for a weeknight dinner. The swordfish is cooked to perfection and the vegetables are roasted until they are tender and caramelized. The sauce is flavorful and tangy, and it perfectly complements the swordfish and vegetables. This dish is sure to please everyone at your table.