BAKED TURBOT FISH RECIPES RECIPES

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BAKED SWORDFISH | EASY SWORDFISH RECIPES - FULTON FISH MARKET



Baked Swordfish | Easy Swordfish Recipes - Fulton Fish Market image

Fresh, meaty swordfish steaks really make this a standout meal. Not to mention it's a quick and easy swordfish recipe. Be careful not to overcook swordfish as it will dry out. Try this Fulton Fish Market favorite swordfish recipe for dinner tonight!

Provided by

Prep Time 010 minutes

Cook Time 015 minutes

Yield Serves 4 - 4

Number Of Ingredients 9

4 swordfish steaks
5 fresh plum tomatoes, diced
2 cloves garlic, minced finely
¼ cup flat leaf parsley, chopped
½ teaspoon dried oregano
1 Tablespoon brined capers, rinsed well
3 Tablespoons olive oil, divided
1 Tablespoon red wine vinegar
salt & pepper, to taste

Steps:

  • 1. Preheat oven to 425ºF. 2. Place the swordfish steaks in a greased baking dish. Brush the tops of the steaks with 1 Tablespoon of olive oil and sprinkle with salt and pepper to taste. 3. Bake, uncovered, for 12-15 minutes or until the fish flakes easily with a fork. 4. While the fish is baking, combine the tomatoes, garlic, parsley, oregano, capers, vinegar and 2 Tablespoons of olive oil in a bowl. Add pepper and just a sprinkling of salt. 5. Remove swordfish from the oven, plate and serve with the tomato mixture on top.

FISH EN PAPILLOTE RECIPE | MELISSA D'ARABIAN | FOOD NETWORK



Fish en Papillote Recipe | Melissa d'Arabian | Food Network image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Total Time 47 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 11

1/2 red onion, julienned
1 zucchini, julienned
1 large carrot, julienned
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 (4-ounce) sole fillets, hake, flounder or other white fish
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine

Steps:

  • Preheat oven to 375 degrees F.
  • In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

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