ORANGE GLAZED SWORDFISH
Steps:
- In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
- Prepare an outside grill with an oiled rack set 6 inches above the heat source.
- Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
- In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 4 g, Cholesterol 44.3 mg, Fat 6.2 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 1.5 g, Sodium 279.6 mg, Sugar 1.8 g
BAKED SWORDFISH WITH TAPENADE AND ORANGE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
- Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.
- Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.
- 4 servings
- Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes
BAKED SWORDFISH WITH TAPENADE AND ORANGE
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
- Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.
BAKED SWORDFISH WITH TAPENADE AND ORANGE
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F. Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
- Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.
- Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.
- Yield: 4 servings
- Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes
SKEWERED MARINATED SWORDFISH AND CUCUMBER
Steps:
- Cut the cucumbers in half lengthwise and then slice across the width into 1/2-inch half moons. Sprinkle with salt and let sit in a colander for 20 to 30 minutes. Combine the cilantro, Achiote, orange juice, lime juice, garlic and peppercorns in a blender. Puree until smooth. Cut the swordfish into 1 1/2-inch chunks and place in a nonreactive bowl. Pour over the cilantro marinade and let sit 20 to 30 minutes. Preheat the grill or broiler. Grill chard, transfer to a large bowl and toss with lime dressing. Thread alternating swordfish and cucumber chunks on skewers. Grill or broil about 1 1/2 minutes per side. Line a serving platter or plates with the chard. Top with the skewers and serve.
- Whisk together the olive oil, lime juice, salt and pepper. Serve.
SWORDFISH WITH ACHIOTE AND ORANGE
An achiote rub is the classic Yucatan way of marinating fish. I tasted this rub for the first time in Isla Mujeres in the early 1970s, when you could still live on the beach in a palapa and hammock, eat great seafood, and drink cold beers for a few dollars per day. The fishermen would rub fish with an achiote-citrus paste and grill them on the beach over fires made from coconut husks. When I worked at Chez Panisse in the late 1970s, I duplicated this rub from my taste memory for some of their famous garlic festivals. The light citrus flavors of the achiote paste are a beautiful contrast to the oily texture of the swordfish. If you don't have swordfish, use another meaty ocean fish such as wahoo or mahi mahi.
Yield makes 8 tacos
Number Of Ingredients 17
Steps:
- Mix all the ingredients except for the fish, oil, tortillas, and garnish in a large bowl. Toss the fish cubes in the mixture and marinate for at least 3 hours.
- Remove the fish from the marinade, shaking off any excess liquid; discard the marinade. In a large, heavy skillet, heat the oil over medium-high heat and sauté the fish on all sides until cooked through, about 7 minutes.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the shredded lettuce and filling equally between the tortillas and top with salsa and a squeeze of fresh lime. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Add some shredded lettuce, spoon on some filling, and top with salsa and a squeeze of fresh lime. Fold, and eat right away.
SWORDFISH WITH BLOOD-ORANGE STUFFING
Provided by Oliver Schwaner-Albright
Categories dinner, main course
Time 25m
Yield SERVES 6
Number Of Ingredients 9
Steps:
- In a small skillet over medium heat, combine 1 tablespoon olive oil and the onions, and sauté until tender. Scrape the onions into a large bowl, and add the bread crumbs, pine nuts, raisins and cheese. Finely grate the zest from the oranges and add to the bread crumbs. Squeeze in the juice of 1 orange (reserve remaining oranges for other use). Mix until it just starts to bind together. Season with salt and pepper.
- Form a portion of the stuffing into a log about the width and length of a thumb, and then roll into a piece of swordfish. Repeat to make 12 rolls.
- To serve, heat a large sauté pan over medium-high heat. Add just enough olive oil to coat the bottom of the pan. Season the swordfish rolls with a touch of salt and pepper, then add to the pan in batches, turning once or twice so all sides of the rolls are lightly browned. If desired, serve with mâche salad dressed with a vinaigrette of shallots, zinfandel vinegar and blood-orange-infused olive oil.
Nutrition Facts : @context http, Calories 812, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 33 grams, Fiber 5 grams, Protein 72 grams, SaturatedFat 8 grams, Sodium 1113 milligrams, Sugar 13 grams, TransFat 0 grams
PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)
White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.
Provided by Chef Gaby Cervello
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
- Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
- Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
- Serve fish and shrimp with achiote sauce and top with habanero sauce.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g
SWORDFISH WITH ORANGE, HONEY AND SOY
Provided by James G. Nichols
Categories Fish Soy Broil Quick & Easy Orange Honey Bon Appétit Rhode Island
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. Add fish and turn to coat. Let marinate at room temperature 1 hour, turning occasionally.
- Preheat broiler. Remove fish from marinade; place on broiler rack. Transfer marinade to small saucepan and boil 1 minute. Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side. Transfer fish to plates and serve with rice.
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