Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mediterranean swordfish. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Mediterranean Swordfish is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Mediterranean Swordfish is something that I have loved my entire life. They are fine and they look fantastic.
Grouper makes a terrific substitute, but it will cook more quickly than swordfish. Swordfish is a mild-tasting white fish with a meaty and firm texture. It's found in Atlantic, Pacific and Mediterranean waters.
To begin with this recipe, we have to first prepare a few ingredients. You can cook mediterranean swordfish using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mediterranean Swordfish:
- Prepare 2 swordfish steaks 3/4” thick (8-10 oz. each)
- Get 1/2 cup olive oil, divided
- Get Dash salt, pepper, and thyme
- Get 1 cup fennel bulb, chopped
- Make ready 1 medium onion, sliced, 2” pieces
- Make ready 1 garlic clove, peeled and smashed
- Get 1 can (14.5 oz.) chopped tomatoes, juices drained
- Prepare 1 can (6 oz.) black pitted olives, drained, halved
- Make ready 1 tbs. capers, drained (optional)
- Prepare Dash tarragon, coriander, & oregano
- Get 2 tbs. fresh basil leaves, cut or snipped into thin threads
That is this Mediterranean Swordfish recipe for me. If I can squeeze in an extra few days of vacation, I like to stop through Europe on the way back to the States. Background The Mediterranean swordfish stock is overfished and considered not correctly managed. Elucidating the patterns of the Mediterranean swordfish population structure constitutes an essential prerequisite for effective management of this fishery resource.
Steps to make Mediterranean Swordfish:
- Preheat an outdoor grill to medium – high heat.
- Place the swordfish steaks on a plate and drizzle with olive oil. Season the steaks and place in the refrigerator for 15 minutes.
- In a large frying pan (with a lid), heat the olive oil and sauté the fennel and onion on medium heat until soft. Add garlic and heat for 30 seconds.
- Add the tomatoes, black olives, capers, and herbs. Reduce the heat and simmer.
- Place the swordfish steaks on the well-oiled grill grates and sear for 2 minutes per side.
- Remove from the grill and add the steaks to the pan on the stove and cover. Simmer this for 15 minutes per side.
- Swordfish steaks are done when you can slightly flake with a fork or internal temp is ~125˚.
- Carefully transfer the steaks (using a spatula) directly to serving plates on top of a bed of rice. Add the pan ingredients on top and serve with a side of sauté garlic flavored green vegetables.
To date, few studies have investigated intra-Mediterranean swordfish population structure, and their conclusions are controversial. Season swordfish generously with salt and pepper. Sauté until browned on both sides. Place swordfish in a small baking dish and marinate with olive oil, lime, herbs de provence, salt and pepper for ½ hour in the refrigerator. Pat swordfish dry with paper towels.
So that is going to wrap this up with this special food mediterranean swordfish recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
