SWORDFISH WITH CRUSHED OLIVES AND OREGANO RECIPE - PUREWOW
Provided by PureWow Editors
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, combine the olives, vinegar, half the oregano leaves and � cup of the olive oil. Season with salt and pepper and let it sit while you cook the swordfish. 2. Season the swordfish with salt and pepper. Heat the remaining 2 tablespoons olive oil in a very large skillet over medium heat. Working in batches if necessary, add the swordfish steaks, making sure they've got a little space between one another. Cook until the steaks are a deep golden brown on one side, 5 to 7 minutes. Using a fish spatula or regular spatula, flip the steaks and cook until they are equally golden brown on the other side, another 4 to 6 minutes. 3. Transfer the fish to a large serving platter or baking dish. Add the garlic to the skillet and cook until just softened, 1 or 2 minutes. Add the olive mixture and remove from the heat. 4. Spoon some of the olive mixture over the swordfish and let it sit a few minutes to allow the sauce to marinate and really get to know that fish. 5. Scatter with the parsley and the remaining oregano, and serve with any extra olive mixture and the lemon halves for squeezing over.
Nutrition Facts : Calories 389 calories, CarbohydrateContent 5 grams carbohydrate, FatContent 28 grams fat, ProteinContent 30 grams protein, SugarContent 1 grams sugar
BUTTERFISH SATAY RECIPE | EASY BUTTERFISH RECIPES - FULTON ...
Your favorite satay flavors meet butterfish! The power of this butterfish satay recipe lies in the marinade, so give these little fish plenty of time to soak all the flavor up. Try these on the grill or under the broiler, and serve with your favorite peanut sauce.
Provided by
Prep Time 02 hours 40 minutes
Cook Time 010 minutes
Yield Serves 2 - 3
Number Of Ingredients 10
Steps:
- 1. Score the butterfish down to the bone on each side, and place in a large ziplock bag. 2. Cut the lemongrass and ginger into a small dice. Combine them with the remaining ingredients in a food processor, and blend until smooth. 3. Transfer the marinade into the ziplock bag with the fish, and massage to make sure the fish are coated. Let marinate in the fridge overnight, or at least 2 hours. 4. Remove the bag from the fridge and bring up to room temperature before cooking. Soak bamboo skewers in cold water for 30 minutes before using. Wipe excess marinade off of the fish. 5. If grilling, make sure the grill grates are well oiled, then get the grill going with high temperature. You’ll want to cook these with indirect heat, so try to heat one side of the grill fairly high, to create ambient heat. 6. If broiling, set the oven rack in the middle of the oven, preheat the broiler and line a baking sheet with foil. Brush some extra coconut oil on the foil. 7. To skewer, you’ll want to use 2 bamboo skewers per set of fish. Put one skewer through the belly cavity and up through the top of the fish. The second skewer should be between the cavity and the tail, also pushing up through the top of the fish. Push the fish down the skewers, then pierce another fish on top, repeating with a third fish if desired. Place no more than three fish per skewer. 8. Broil or grill for about 3-5 minutes each side, keeping an eye on the fish so they don’t burn, as the skin is delicate. Serve with your favorite peanut sauce.
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- 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.
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