Swordfish Recipes

Ingredients:

18 slices bacon

6 thin swordfish fillets (each 6 oz.), skin removed

1/4 cup chicken broth

1/4 cup dry white wine

6 tablespoons extra-virgin olive oil, plus more if needed

1 large clove garlic, bruised

Salt and freshly ground black pepper to taste

12 slices whole-grain or peasant bread, lightly toasted

About 1/2 cup mayonnaise

6 slices large ripe tomato, cut 1/4 inch think

2 bunches arugula (about 12 oz. total), tough stems removed, washed, and patted dry

Preparation:

Place as many slices of bacon as will fit in a large skillet over medium heat , and cook until crisp. Transfer bacon to a paper towel lined baking sheet to drain. Pour off the fat and repeat with the remaining bacon slices. Set the baking sheet aside.

Place the swordfish fillets between two pieces of waxed paper, and use the back of a metal spatula to flatten then until they are 1/2 inch thick. Combine the broth, wine, 4 tablespoons of the olive oil, garlic, and salt and pepper in a large bowl. Add the swordfish fillets and coat them well with the marinade. Let rest for 15 minutes. Heat the remaining 2 tablespoons olive oil in a large non-stick skillet over medium-low heat. Add the fish, in batches if necessary, and cook until seared, 1 1/2 minutes per side. If necessary add an extra tablespoon of oil between batches. transfer the swordfish to a plate.

To assemble the sandwiches, spread one side of each piece of toast with the mayonnaise. Lay a swordfish fillet on 6 of the toasts. Top each fillet with 3 bacon slices. Cover with a tomato slice and a few arugula leaves. Cover each sandwich with the top piece of toast and press down slightly. Cut them in half and serve immediately. Serves 6.

Recipe courtesy of Shiela Lukins.

Ingredients:

2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tbsp. anchovy paste
2 tsp. Dijon mustard
1 cup good mayonnaise
1 tbsp. grated lemon zest (2 lemons)
3 tbsp. freshly squeezed lemon juice
kosher salt and freshly ground black pepper
3 pounds swordfish steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, white and green parts (4 scallions)
2 tbsp. good olive oil
3 tbsp. drained capers
lemon wedges

Preparation:

Preheat the oven to 500º.  Line a sheet pan with aluminum foil.

For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in a food-processor bowl fitted with a steel blade and pulse until the garlic is minced.  Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pulse to make a smooth sauce.

Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper.  Set aside one third of the sauce to serve with the cooked fish.  Spread the fish on one side with half of the remaining sauce, and the rest of the sauce on the other side. Sprinkle with the scallions and let stand for 10 minutes.

Roast the fish for 10-12 minutes, until the center is barely cooked.  Cover the fish with foil and allow to rest on the pan for 10 minutes.

Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30-60 seconds, until they pop and are a little crisp.  Serve the swordfish with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

Recipe obtained from Barefoot Contessa: How Easy is That? by Ina Garten