Fish sword cooking. Fried swordfish
There are foods that are better not to cook at all, just so as not to spoil their unique taste. I also include swordfish among such products. Its tender natural meat is sometimes eaten raw with various marinades. And well-known culinary specialists prefer to stew, fry, bake and grill swordfish fillets. If you are lucky enough to buy fresh in the market or in the store!!! fillet, I suggest using my quick recipe for its preparation, the main thing is that the thickness of the fish steak is at least 3 cm.
Ingredients:
swordfish fillet - 350 gr.
olive oil - 30 ml.
sea salt to taste
ground black pepper to taste
nutmeg to taste
greens (chervil, parsley)
Cooking:
Heat the olive oil in a skillet over medium heat. Sprinkle swordfish steaks on each side with black pepper, a pinch of sea salt and nutmeg, then put the steaks in hot olive oil and fry over high heat for no more than 3-4 minutes on each side, 
because overcooked fish from juicy and tender in taste can turn into a hard sole. 
You can serve swordfish with fresh herbs and homemade hummus as a side dish.
In general, many Italians believe that fish should be eaten only where it is caught - on the coast. It is on the coast, not even 15 or 20 kilometers from it. They are not convinced by the argument that now refrigeration technologies are so advanced that fresh fish and seafood can be eaten in Florence, and even somewhere in Umbria, they stubbornly insist that fresh is only immediately from the fishermen, maximum - in coastal restaurants. That's so categorical :)
Be that as it may, I want to tell you about what kind of fish and reptiles you definitely need to try in Sicily. It often happens that our compatriots do not speak Italian and cannot explain what they would like, they order at random and are disappointed. But impressions from the kitchen are often just the right choice. It is best to try seafood and fish in non-tourist places by asking the chef or the owner of the establishment: what, dear, do you have fish today? Usually in such places they cook what the fishermen brought them today. After all, day after day does not happen, but there are also bad days when the fishermen simply did not go out to sea because of the storm. 
So, fish and seafood on the island can serve as appetizers(antipasti) and first courses(with pasta, rice or couscous), and of course, second, main dishes. Best ordered as an appetizer. antipasti di pesce. In a good restaurant or trattoria, they will bring you a whole assortment of various snacks, both purely fish and fish and vegetable. If you eat a little, believe me, you will fill up with this already :) Well, pasta lovers can order pasta with mussels, anchovies or sea urchins. As a main course, you should try swordfish/pesce spada or tuna. It is red mediterranean tuna. 
Oyster lovers - this is not your case. Oysters are sold and served in restaurants on the island, but they are all imported goods, mainly from the north of France. One can only guess about its freshness. There are practically no oyster farms in the Mediterranean, not their natural conditions. Therefore, for oysters it is better in Calais, and in Sicily from shellfish, you need to try mussels, which are dense, large and fresh here - in the waters of Syracuse there are several large farms for growing mussels at once. Be sure to try the sea urchins. As a rule, in the markets, fishermen clean out the bright orange insides right in front of you and sell them in plastic cups. The taste is very unusual and quite strong. In restaurants, you can order pasta with hedgehogs, although this is not always the case. This is a delicacy. Everyone has heard about vongole- these are classic small shells, with which they cook everything that is possible: pizza, pasta. From the same family telline, shells are narrower in shape, slightly elongated and more delicate. There are also small trumpeter shells and “razors”, but this is much rarer. They are not grown artificially and meeting them in restaurants is a great success. 
Of the fish you will meet here and the traditional sea bream, and sea bass, and fresh mackerel, and red mullet, and turbot. In stores, fish differs significantly in price. You can see the same sea bream for 5 euros per kilo, or you can see it for 15. Why? Look closely at the price tag. There will be tick marks: either “pescato fresco” or “allevamento”. The first is the caught “free” fish :), and the second is the farmed one. Under Italian law, the seller is required to mark this on the price tag. It is clear that the fish from the hatchery will cost less. The kings of the local waters, as I wrote above, are swordfish, a huge big-nosed fish with delicious tender meat and red Mediterranean tuna. Their excellent meat can be bought at the market or in the supermarket in the fish department and cooked by yourself. You will immediately recognize them - by the size and color of the meat. It is better not to cook swordfish on the grill, it will be dry. It is ideal to stew it - with vegetables, steamed. Dietary, dense, tender meat. Tuna is very good in any form, including grilled. It is often called a sea cow: its meat is so dense and nutritious. His main season on the island is from May to August. There are a huge number of types of tuna in the world, but it is this Mediterranean tuna that is valued, it is also called bluefin. The population of this magnificent and valuable fish is drastically decreasing from year to year, but more on that another time ... In addition to tuna meat, bottarga, or dried tuna milk, is quite popular on the island. Order pasta with bottarga, you won't regret it.
swordfish
swordfish- is caught in the Pacific, Indian and Atlantic oceans. Commercial weight 15 kg, length reaches 5-6 m, weight up to 500 kg. The meat of the swordfish is divided into dark and light. The content of moisture, protein and especially fat varies greatly depending on the habitat: for example, fat 0.9-26%, protein 14.7-19.5%.
Australian swordfish
Ingredients:
- 500 g swordfish fillet
- 2 tbsp. tablespoons softened butter
- 1 cup fresh or 1/2 cup dried figs
- 1 red bell pepper
- 2 tbsp. spoons of flour
- 2 cups chicken broth
- 2 bananas
for the sauce:
- 20 g butter
- 1/2 cup flour
- 2 cups chicken or fish broth
- 1/2 cup sour cream
- 1 bunch green onions
Cooking method: Cut dried or washed fresh figs into small cubes. Rinse sweet pepper, remove seeds and cut into small pieces. In a large frying pan, heat the butter, drop the diced fish, peppers and figs into it and, stirring, fry over high heat until they are soft. Then sprinkle with flour and continue cooking for 2 minutes. After that, add hot broth and simmer the fish until the liquid thickens. At this time, prepare the sauce: melt the butter, grind it with sifted flour, dilute it with broth, boil for 5-10 minutes, add sour cream, chopped green onions, salt and let it boil for 2-3 minutes.
Add peeled and chopped bananas to the pan with fish, mix and put everything in 4 molds with a diameter of 10 cm. Pour over the prepared sauce, put in an oven preheated to 250 degrees and bake for 5-6 minutes. The finished dish is immediately served to the table with a side dish of rice.
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Recipe for swordfish with ginger. Have you tried this dish yet? Definitely try it, I recommend it. Bon Appetit!
Preparation description:
1) In a large bowl, combine teriyaki sauce, dry sherry, garlic, ginger and sesame oil. Put on a slow fire, bring the marinated mixture to a boil. Set aside and let cool for 10 minutes. Place the swordfish steaks on a shallow baking sheet. Pour half of the marinated mixture over the fish. Flip over and pour over the rest of the mixture. Refrigerate the fish for 1 1/2 hours and turn frequently in the marinade.2) Grill fish over medium heat for about 4 minutes. Flip the fish to the other side and fry for another 4 minutes. The fish should be brittle when touched with a fork.
Serve hot.
- teriyaki sauce - 3/4 cup
- dry sherry - 2/3 cup
- garlic - 2 teaspoons
- freshly ground ginger root - 2 teaspoons
- sesame oil - 1 teaspoon
- fish steaks - 6 Pieces
Servings: 6
Swordfish with oil "Tartar"
Ingredients for "Swordfish with oil "Tartar"":
- Fish (Swordfish steaks) - 4 pcs
- Butter (1 tbsp. - for fish, 3 tbsp. - for tartar butter) - 4 tbsp. l.
- Spices (salt, pepper - to taste)
- Garlic (for oil) - 1 tooth.
- Shallots (for oil) - 1 pc.
- Capers (for oil) - 1 tbsp. l.
- Gherkins (for oil) - 1 tbsp. l.
- Parsley (for oil) - 1 tbsp. l.
- Sauce (Tabasco, 3 drops for oil)
Cooking time: 20 minutes
Servings: 4
Recipe "Swordfish with oil "Tartar"":
For oil "Tartar": rub the oil with minced garlic, onion, capers, gherkins, parsley and tabasco. Season with salt and pepper.
Form a sausage, wrap with baking paper and put in the freezer for 20 minutes.
Preheat the grill, heat a small skewer or knitting needle on it and use it to apply a mesh on 2 sides of the steak.
Season the steaks with salt and pepper. Brush the fish on both sides with melted butter and grill on both sides for 5 minutes, brushing with butter occasionally.
Transfer the steaks to plates, put a circle of frozen butter on top and serve with a salad or potatoes.
An original but simple recipe for a very spicy swordfish. We look and remember how to cook fried swordfish.
Preparation description:
Swordfish belongs to the shark family. But, if you have tried shark meat, you will find that swordfish are nothing like sharks. Like other marine fish, it is practically boneless. The shops sell both ready-made steaks and whole carcasses of fresh fish. To cook fried swordfish, we need a steak. Its thickness is very important - 2-3 cm.Ingredients:
- Balsamic sauce - 2 tbsp. spoons
- Lemon - 0.5 pieces
- Swordfish - 400 Grams
- Olive oil - 2 tbsp. spoons
- Butter - 20 Grams
- Salt, pepper - to taste
Servings: 3-4
How to cook Fried Swordfish
Prepare the ingredients.
Heat up a pan with olive oil.
Fry the fish steak over high heat in order: 3 minutes on each side, while salt and pepper (a mixture of peppers). And then another 2 minutes until cooked, do not reduce the fire.
Slice the lemon.
When the fish was turned over for the last time, grease the pan with butter. Serve fried swordfish without garnish, with lemon and balsamic sauce. Bon Appetit!
Steak "Swordfish"
Recipe for exotic fish dishes for dinner. Served with mashed potatoes mixed with spinach and seasoned with white truffle oil.
Preparation description:
Fish preparation:1. Combine paprika, garlic powder, salt, cayenne pepper, tarragon, sage, thyme and oregano. Cut the fish into 4 equal steaks. Roll the pieces in the seasoning mixture.
2. Put the pan on medium heat. Add butter. Fry fish on both sides until done.
3. Put the fish in a bowl.
Side dish preparation:
1. Boil potatoes in salted water until tender. Put in a bowl.
2. Scald the spinach with boiling water left over from the potatoes.
3. Boil milk in a small saucepan. Gradually add butter, truffle oil and milk to potatoes. Mix the puree with a wooden spoon.
4. Add salt to taste. Mix thoroughly with spinach.
Ingredients:
- swordfish - 700 grams (ingredients for fish)
- paprika - 1 teaspoon
- garlic powder - 1/4 teaspoon
- salt - 1/4 teaspoon
- cayenne pepper - 1 pinch
- dried tarragon - 1 pinch
- dried sage - 1 pinch
- dried thyme - 1 pinch
- dried oregano - 1 pinch
- butter - 2 tbsp. spoons
- potatoes - 900 grams (ingredients for garnish)
- spinach - 125 grams
- milk - 250 milliliters
- oil - 2 Art. spoons
- white truffle oil - 1 teaspoon
- salt - 2 teaspoons
Servings: 4
Swordfish with spicy orange seasoningPrepare the marinade: In a shallow, non-metallic dish, combine olive oil, orange and lemon juices and garlic, season with salt and pepper. Flip the swordfish steaks in the marinade, cover and leave to marinate in the refrigerator for about 1 hour. Make the spicy orange seasoning: Combine the oranges, olive oil and basil in a bowl and season with salt and pepper to taste. Remove the swordfish from the marinade, reserving the marinade. Place the steaks under a hot grill, 7 cm from a heat source, and grill, basting once or twice with the marinade, 5 minutes each side, or until the fish is white and flakes easily. Serve hot with seasoning. |
Swordfish with sauce
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1. Turn on the oven with the "grill" function to preheat to the maximum temperature, set the grate to the highest position. 2. Put the fish fillet in a large non-metal bowl. In another bowl, mix together the oil, minced garlic, red pepper flakes, half the parsley, lemon juice, and ground black pepper. Pour the fish with this marinade, mix well with your hands. 3. Heat the butter in a large skillet over medium heat. Reduce fire to minimum. Cook butter until golden brown, about 2 minutes. Put the garlic, cut into slices, into the oil, cook for about 2 minutes, until golden, but not brown. Add capers and bell peppers to the pan and stir. 4. Sprinkle the fish on all sides with salt and pepper, put on a baking sheet, place under the grill, cook for about 5 minutes on each side. Transfer the fish to a serving plate. 5. Heat the sauce over medium heat. Add balsamic vinegar, remaining parsley and ground black pepper to taste. Pour the sauce over the fish and serve immediately. |
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Swordfish with barbecue sauce
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1. Heat sunflower oil in a large skillet over medium heat. Pour the onions into the pan, cook, stirring, for about 10 minutes. Add garlic and chili pepper, cook, stirring, about 30 seconds. Then add Worcestershire sauce, sugar, vinegar, mustard and tomato juice. While stirring, bring the mixture to a boil. 2. Pour half of the sauce into the bowl of the slow cooker. Wash and dry the steaks on a paper towel, put in the sauce in one layer. Pour in the remaining sauce. 3. Close the slow cooker with a lid and turn on at full power. Cook fish for 2-3 hours, until soft. 4. Transfer the fish to serving plates, pour over the sauce and sprinkle with parsley on top. Serve fish with boiled rice and lemon wedges. |
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Swordfish with fennel, lemon and capers
Fennel, the most worthy vegetable in all respects and very much appreciated all over the world, is still, unfortunately, exotic for Russia. Meanwhile, nutritionists put fennel for its beneficial properties almost in first place among vegetables. And cooks use it in a huge number of recipes. Fennel goes especially well with fish. Cut the fish into 6 steaks 2.5 cm wide. Clean the fennel from damaged outer leaves and cut into thin pieces. Pour lemons with boiling water and cut into thin circles. Cut the garlic into slices. Dry the capers. Heat half the olive oil in a large skillet, add the fennel and cook over medium heat, stirring occasionally, 5 minutes. Transfer to a baking dish. Put pieces of fish, lemons and garlic there. Sprinkle with oregano, rosemary leaves, mint and capers. Drizzle with remaining oil, salt and pepper. Put in an oven preheated to 190 ° C for 15 minutes. Then pour in the wine and cook for another 5 minutes. Transfer to a serving platter, drizzle over the juices and serve immediately. The thick bulb-like stalk of fennel is the main indicator of its freshness. It should be dense, shiny and white. The yellowish hue of the upper layers is a sure sign that fennel has been waiting for its buyer for a very long time. |
Bacon-wrapped swordfish is a fantastic restaurant-grade appetizer. If you don’t know how to surprise your guests, then this recipe is what you need.
Preparation description:
Swordfish is not sold everywhere, so if you wish, you can safely replace its fillet with any other white fish. The recipe will not change significantly from this. At the end, you will get just an amazing fish, which I usually serve as a hot appetizer, but you can also serve it as a hot dish with some kind of side dish (rice, for example). Have a belly feast! :)Ingredients:
- Swordfish - 400 Grams
- Red bell pepper - 3 pieces
- Parma Ham - 5-6 Slices
- Salt/Pepper - To taste
Servings: 3-4
How to cook Bacon Swordfish
We clean the Bulgarian pepper from seeds and cut it in such a way as shown in the picture.
Lay slices of ham parallel on a cutting board, put the fish on top and season it with ground pepper.
Wrap the fish in ham and season again with ground pepper. We spread the bell peppers on a baking sheet parallel to each other, put the wrapped fish on top of the peppers. We put in the oven at 200 degrees, keep the fish for about 20 minutes, until fully cooked.
1. Preheat the grill or grill oven to medium heat. Soak 4 wooden skewers in cold water for 10 minutes before stringing the fillet on them (in this case they will not burn).
2. Mince basil leaves, olive oil, orange juice and garlic in a food processor or blender. Add 1/4 teaspoon salt and mix well.
3. With the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, sprinkle the fish fillets on all sides, mix gently. Thread fillet pieces onto prepared wooden skewers. Grill on/under the grill until cooked through, about 5-7 minutes.
Serve skewers with sauce. Garnish with orange zest.
Shrimps and swordfish in saffron sauce
Sweet pepper cut in half, free from seeds, wash. Cut into thin strips. Wash lettuce and pat dry. Also cut the leaves into narrow strips. Put on a large dish or in salad bowls, first the lettuce leaves, then the pepper. Peel the garlic and cut into thin strips. Cut the swordfish fillet into cubes of about 3 cm. Sprinkle with lemon juice, salt and pepper. Heat 3 tablespoons of olive oil in a non-stick frying pan. Put the chopped fish and shrimp, fry on all sides. Add garlic and saffron, as well as wine. Remove fish and shrimp from skillet and place over salad. Salt and pepper the liquid formed during frying to taste. Pour dressing over salad, fish and shrimp. Wash the parsley, divide into branches and shake off the water. Heat 2 tablespoons olive oil in a small heavy skillet. Lightly toast the parsley sprigs. Remove from pan, place on parchment paper to remove excess fat, and garnish salad with them. Fresh white bread goes well with this dish. |
Swordfish with olivesRoll the fish in flour and lightly fry in olive oil. Then transfer to an oven dish, salt and pepper. Top with tomato paste, chopped olives, capers, pine nuts, raisins and a few basil leaves. Drizzle with olive oil and place in a preheated oven at 200 degrees for about 20 minutes. Remove from oven, sprinkle with chopped basil and serve hot. |
Sword fish skewers with cherry tomatoes
Grilled salmon and swordfish kebab recipe with cherry tomatoes, garlic and basil.
Preparation description:
Heat the grill to high temperature. Cut the swordfish and salmon into 24 pieces (about 3.5 cm), thread onto 8 skewers, alternating fish with cherry tomatoes.In a blender, mix the basil, olive oil and garlic until smooth. Season with salt and pepper. Divide mixture in half.
Brush the skewers with half of the basil mixture, season with salt and pepper. Grill the skewers for 6 to 10 minutes, turning occasionally. Brush the skewers with the remaining basil mixture. Serve immediately.
Ingredients:
- swordfish without skin - 450 grams
- salmon - 450 Grams
- cherry tomatoes - 24 Pieces
- fresh basil - 1 cup
- garlic clove - 1 piece
- salt and pepper - to taste
For about 15 years, the swordfish remained for me something that exists exclusively in the work of Hemingway. After reading The Old Man and the Sea, I remembered that this noble-looking inhabitant of salt waters, oddly enough, is biologically related to sharks. Yes, from time to time I saw elegant outlines of heads with swords in the fresh fish departments of good supermarkets - but it never occurred to me in my life to either buy this fish or try it anywhere in a restaurant. All the time I thought: “Well, a shark ... Well, what is good about it?”
By the way, I tried shark meat - and remained indifferent to it. But for many years I was not interested in swordfish - until I got to Sicily and asked the waitress what she would recommend to me from their assortment. Since then, swordfish has become my favorite fish, and this method of preparation, in my opinion, is the crown of what can be made from it.
I warn you honestly: I haven’t seen this dish anywhere in Italy in this form: I crossed the Sicilian way of seasoning with roasting (I met it on the coast near Rome). In short, the dish is probably still the author's.
| Ingredients (14) |
|---|
| swordfish - 1 kg |
| sweet red pepper - 1 pc. |
| white bread - 0.5 loaf |
| almonds - 30 g |
| hazelnuts - 30 g |
| Show all (14) |
| Ingredients (13) |
|---|
| Pasta bavette 200 g |
| Swordfish 160 g |
| Cherry tomatoes 6 pieces |
| Pitted olives 50 g |
| Onion ½ head |
| Show all (13) |
| gastronomy.ru |
| gastronome |
| Ingredients (11) |
|---|
| 1 kg swordfish fillet |
| 5 fennel heads |
| 2 lemons |
| 3 garlic cloves |
| 100 g capers |
| Show all (11) |
| eda.ru |
| elpukhova |
| Ingredients (17) |
|---|
| Swordfish fillet 600 g |
| White mushrooms 600 g |
| Anchovy fillet 2 pieces |
| Ground white pepper to taste |
| Lemons 1 piece |
| Show all (17) |
| Ingredients (9) |
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| Swordfish 1 kg |
| Wheat flour 1.5 tablespoons |
| Corn oil 250 ml |
| Onion 2 heads |
| Sherry 2 tablespoons |
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| Swordfish 1 kg |
| Clams 250 g |
| King prawns 250 g |
| Wheat flour 40 g |
| Onion 1 head |
| Show all (10) |
| Ingredients (10) |
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| Dried minced garlic 1 tablespoon |
| Dried chopped onion 1 tablespoon |
| Ground white pepper 2 teaspoons |
| Ground black pepper 2 teaspoons |
| Oregano 2 teaspoons |
| Show all (10) |
| Ingredients (14) |
|---|
| Swordfish 1 kg |
| Lemons 3 pieces |
| Olive oil 4 tablespoons |
| Onion 1 head |
| Garlic 3 cloves |
| Show all (14) |
| Ingredients (12) |
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| Salt 2 teaspoons |
| Swordfish fillet 2 pieces |
| Ground black pepper pinch |
| Garlic 2 cloves |
| Red chili pepper 1 piece |
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| Natural yogurt ¾ cup |
| Jamaican spice blend 1 tablespoon |
| Lemon juice 1 tablespoon |
| Cumin (zira) ground 1 teaspoon |
| Dried minced garlic 1 teaspoon |
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| Swordfish 2 pieces |
| Extra virgin olive oil 5 tablespoons |
| Breadcrumbs 1 cup |
| Cherry tomatoes 2 cups |
| Pitted olives 8 pieces |
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| allrecipes.ru |
| CARLOSA |
| Ingredients (9) |
|---|
| 1/2 cup (100 ml) white wine |
| 5 garlic cloves, minced |
| 2 tsp chopped fresh rosemary |
| 4 swordfish steaks (100-150 g cross-cut pieces) |
| 1/4 tsp salt |
| Show all (9) |
Fried Swordfish Step by Step Recipe with photo.
- National cuisine: Author's cuisine
- Dish type: Main dishes
- Recipe Difficulty: simple recipe
- Preparation time: 16 minutes
- Cooking time: 15 minutes
- Servings: 15 servings
- Amount of calories: 194 kilocalories
- Occasion: Banquet, Dinner, Lunch
For about 15 years, the swordfish remained for me something that exists exclusively in the work of Hemingway. After reading The Old Man and the Sea, I remembered that this noble-looking inhabitant of salt waters, oddly enough, is biologically related to sharks. Yes, from time to time I saw elegant outlines of heads with swords in the fresh fish departments of good supermarkets - but it never occurred to me in my life to either buy this fish or try it anywhere in a restaurant. All the time I thought: “Well, a shark ... Well, what is good about it?”
By the way, I tried shark meat - and remained indifferent to it. But for many years I was not interested in swordfish - until I got to Sicily and asked the waitress what she would recommend to me from their assortment. Since then, swordfish has become my favorite fish, and this method of preparation, in my opinion, is the crown of what can be made from it.
I warn you honestly: I haven’t seen this dish anywhere in Italy in this form: I crossed the Sicilian way of seasoning with roasting (I met it on the coast near Rome). In short, the dish is probably still the author's.
Ingredients for 15 servings
- Balsamic cream - sauce 2 tbsp. l.
- Lemon 0.5 pcs.
- Refined olive oil 2 tbsp. l.
- Butter 10 g
- Fish - sword 400 g
- Pepper mix 2 pinch
- Salt 2 pinch
step by step
- The most important thing for cooking a fish steak - a sword according to this recipe - is its thickness. In no case should it be less than 1.5 cm, ideally 2-3. The thicker, the tastier. The area and part of the cut does not play a role, it is the thickness that matters. Olive oil can be taken with a fairly intense taste, and neutral. A mixture of peppers is a separate issue. In Sicily, in recent years, this dish has been sprinkled with, among other things, chili flakes, but I prefer the calm version, where there is black, white, and pink pepper. 1/1 lemon pairs with balsamic cream; if balsamic vinegar is used, then 1/1 is enough. Butter is a secret ingredient: I noticed its use only once, but it tastes the best with it.
- Pour a generous amount of olive oil into the pan. In Sicily, swordfish is usually grilled, but I liked the fried one better. We heat the pan with oil over high heat until the hand over the pan begins to feel a decent heat. If several servings are being cooked at the same time, make sure that the pieces are not crowded, it is better to take several pans.
- We will fry the fish for a total of 10 minutes over high heat. 3 minutes on one side, turn over, salt and pepper. 3 on the other, turn over, salt and pepper. And another 2 minutes on each side. It is convenient to toss with a wide spatula.
- While the fish is fried, cut the lemon, you will have to serve quickly.
- After 10 minutes of frying, turn the fish over for the last time and spread a piece of butter on the hot surface.
- Already on a plate, water the fish with balsamic vinegar. No garnish is supposed to go with it, only lemon.