Mediterranean Swordfish is the first thing that appears to many people’s mind when it comes to a comfort dish. Today, we are going to provide you steps on serving a comforting Mediterranean Swordfish.
We hope you got benefit from reading it, now let’s go back to mediterranean swordfish recipe. To cook mediterranean swordfish you need 11 ingredients and 8 steps. Here is how you cook that.
First of all, here are the ingridients that you should ready to make Mediterranean Swordfish:
- Get 2 of swordfish steaks 3/4” thick (8-10 oz. each).
- Use 1/2 cup of olive oil, divided.
- Provide Dash of salt, pepper, and thyme.
- Get 1 cup of fennel bulb, chopped.
- You need 1 of medium onion, sliced, 2” pieces.
- You need 1 of garlic clove, peeled and smashed.
- Take 1 can (14.5 oz.) of chopped tomatoes, juices drained.
- Take 1 can (6 oz.) of black pitted olives, drained, halved.
- Prepare 1 tbs. of capers, drained (optional).
- Take Dash of tarragon, coriander, & oregano.
- Take 2 tbs. of fresh basil leaves, cut or snipped into thin threads.
After readying the ingridients, now we are set to make our yummy 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..
Heat a large nonstick skillet over medium-high heat. Pat swordfish dry with a paper towel. Pat swordfish dry with paper towels. Lightly oil the swordfish all over and season generously with salt and pepper. This is what the new Oceana video 'Feluche: artisanal fishermen as watchmen for the Mediterranean swordfish' shows.
Recipe : Mediterranean Swordfish
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