Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mediterranean swordfish. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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.
Mediterranean Swordfish is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Mediterranean Swordfish is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook mediterranean swordfish using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mediterranean Swordfish:
- Prepare 2 swordfish steaks 3/4” thick (8-10 oz. each)
- Make ready 1/2 cup olive oil, divided
- Prepare Dash salt, pepper, and thyme
- Prepare 1 cup fennel bulb, chopped
- Take 1 medium onion, sliced, 2” pieces
- Prepare 1 garlic clove, peeled and smashed
- Prepare 1 can (14.5 oz.) chopped tomatoes, juices drained
- Take 1 can (6 oz.) black pitted olives, drained, halved
- Get 1 tbs. capers, drained (optional)
- Prepare Dash tarragon, coriander, & oregano
- Prepare 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.
Instructions 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. 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. Season swordfish generously with salt and pepper. Sauté until browned on both sides. Place the swordfish steaks on an Air Flow Rack.
So that is going to wrap it up with this special food mediterranean swordfish recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
