Best 8 Creole Swordfish Recipes

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Creole swordfish is a classic dish of the Louisiana Creole cuisine, prized for its bold flavors and unique preparation methods. This dish combines the delicate, buttery flavor of swordfish with a vibrant Creole sauce, creating a harmonious balance of flavors and textures. Whether you're a seasoned cook or just starting your culinary journey, preparing Creole swordfish can be a rewarding and flavorful experience. In this article, we will guide you through the process of creating this delectable dish, from selecting the right ingredients to mastering the cooking technique. So, gather your cooking essentials and prepare to embark on a culinary adventure as we explore the secrets of making the ultimate Creole swordfish.

Here are our top 8 tried and tested recipes!

BEST GRILLED SWORDFISH RECIPE



Best Grilled Swordfish Recipe image

Grilled Swordfish is one of the best ways to cook swordfish. You can find more options above for more delicious swordfish recipes.

Provided by Izzy

Number Of Ingredients 7

4 swordfish steaks ((about 5 oz each))
1/4 cup olive oil
1 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
1 teaspoon lemon zest
3/4 teaspoon minced garlic
salt and pepper (to taste)

Steps:

  • In a medium-sized bowl, add oil, honey, soy sauce, lemon zest, garlic, salt, and pepper. Mix well.
  • Add swordfish to the marinade. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 8 hours.
  • Preheat the grill over medium-high heat.
  • Remove the fish from the marinade and shake off any excess. Place the swordfish steaks onto the grill and cook for 5-6 minutes on each side or until the fish is opaque throughout. Serve and enjoy!

Nutrition Facts : Calories 322 kcal, Carbohydrate 7 g, Protein 34 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 112 mg, Sodium 515 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

SWORDFISH CALABRIAN-STYLE



Swordfish Calabrian-Style image

This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.

Provided by Salvatore

Categories     Italian Recipes

Time 40m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil, divided
1 tablespoon fresh lemon juice
salt and ground black pepper to taste
1 ¼ pounds fresh swordfish, cut into chunks
1 small onion, chopped
1 teaspoon all-purpose flour
1 ½ cups dry white wine
1 (19 ounce) can fava beans, drained
1 bunch fresh parsley, chopped

Steps:

  • Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
  • Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
  • Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

Nutrition Facts : Calories 452.8 calories, Carbohydrate 26.3 g, Cholesterol 52.7 mg, Fat 18.7 g, Fiber 5.9 g, Protein 28 g, SaturatedFat 3.4 g, Sodium 440.4 mg, Sugar 1.9 g

SWORDFISH WITH SCALLIONS AND CRACKED PEPPERCORNS



Swordfish With Scallions and Cracked Peppercorns image

This is the sort of dish to cook in the early days of spring when, as Florence Fabricant put it, "freshness, greenery and a touch of peppery spice are the most tempting." Ms. Fabricant brought the recipe to The Times in a 1991 review of "Cooking for All Seasons," by Jimmy Schmidt, then chef and owner of the Rattlesnake Club and Tre Vite Restaurants in Detroit.

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 cup fish stock
1 cup dry white wine
1 1/2 cups heavy cream
1 bunch scallions, green part only, chopped
1 tablespoon whole black peppercorns, cracked
1 tablespoon whole white peppercorns, cracked
1/4 cup Sichuan peppercorns, cracked
4 swordfish steaks, 6 to 8 ounces each, trimmed of skin and fat
Salt to taste
1/4 cup snipped fresh chives
4 red radishes, thinly sliced

Steps:

  • Preheat broiler.
  • In a medium-sized saucepan, combine the stock and the wine. Bring to a simmer over high heat and cook until reduced to one-half cup, about eight minutes. Add the cream and cook until reduced to one cup, about 10 minutes longer. Remove from heat, add the scallion greens and set aside for five minutes.
  • Transfer the cooled mixture to a blender and purée until smooth. Strain into a clean saucepan.
  • Mix the peppercorns together in a small bowl, then divide them among the swordfish steaks, pressing them into the surface of the fish on one side. Place the fish, pepper side up, on a lightly oiled broiling pan and broil it to the desired degree of doneness, about four to six minutes, or longer, depending on the thickness of the fish and the heat of the broiler. Do not turn the fish.
  • While the fish is cooking, return the sauce to a simmer and reduce it for about two minutes, until it is thick enough to coat the back of a spoon. Add salt to taste.
  • To serve, spoon some of the sauce on each four warm plates. Sprinkle the chives and radish slices over the sauce, then place a swordfish steak on top. Serve immediately.

Nutrition Facts : @context http, Calories 688, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 47 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 24 grams, Sodium 1061 milligrams, Sugar 4 grams, TransFat 0 grams

SWORDFISH WITH SWEET AND HOT PEPPERS



Swordfish With Sweet and Hot Peppers image

A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance. Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character. Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible. Eaten altogether, each bite is both hot and sweet, pungent from a touch of garlic, tart from a squeeze of lemon and faintly saline from the swordfish.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small white onion, thinly sliced
4 cups sliced sweet peppers (a mix of bell peppers, cubanelle and others, as many colors as possible)
1 tablespoon chopped fresh oregano
1 1/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter
1 1/2 pounds swordfish, skin removed, cut into 1 1/4-inch chunks
2 to 3 fresh chile de arbol or other hot chile peppers, seeded if desired, and thinly sliced
1 garlic clove, minced
Lemon juice, as needed
Chopped cilantro, as needed

Steps:

  • Heat a large skillet over medium heat. Add oil and let warm for 1 minute. Add onion and cook, tossing occasionally, until soft and golden brown, 7 to 10 minutes. Stir in sweet peppers and oregano; cook until very soft, about 10 minutes. Season with ¼ teaspoon each salt and pepper. Scrape vegetables into a bowl.
  • Melt butter in skillet. While butter melts, toss fish with remaining salt and pepper. Add half the chile peppers to skillet and cook until soft, 1 minute. Add garlic to skillet and stir quickly to coat with butter. Add fish and reduce heat to medium-low; cook gently until fish is just opaque, about 5 minutes. Return sweet peppers to pan and toss well. Sprinkle with remaining chile peppers and top with a squeeze of lemon and cilantro.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 9 grams, Sodium 733 milligrams, Sugar 5 grams, TransFat 0 grams

CREOLE SWORDFISH



Creole Swordfish image

The recipe was an "in store" cooking demonstration at my local Hannaford supermarket. It was quite tasty, and seemed so easy to prepare. I think it would be lovely served over rice. I also think you could successfully substitute salmond. Posted here for safekeeping.

Provided by JackieOhNo

Categories     Creole

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 small onion, diced
1 green pepper, diced
1/4 cup celery, thinly sliced
1 tablespoon olive oil
1 (8 ounce) can tomato sauce
1 cup stewed tomatoes
1 1/2 teaspoons chili powder
1/4 teaspoon salt
1 lb swordfish

Steps:

  • In a skillet, heat the oil over medium high heat. Cook the onion, green pepper, and celery until the vegetables are tender. Stir in the tomatoes, tomato sauce, chili powder and salt. Simmer uncovered for about 5 minutes.
  • While the vegetables are simmering, cut the swordfish into 1-inch cubes. Stir in the fish, cover, and simmer until fish is cooked; about 20 minutes.

SICILIAN SWORDFISH WITH SWEET-AND-SOUR VEGETABLES



Sicilian Swordfish with Sweet-and-Sour Vegetables image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
3/4 pound cipollini onions, peeled
1 bulb fennel, trimmed, cored and diced
2 teaspoons sugar
Kosher salt and freshly ground pepper
1/4 cup white wine vinegar
4 cloves garlic, minced
1 pound assorted small heirloom tomatoes
2 sprigs fresh oregano, leaves stripped and chopped
3 tablespoons brine-packed capers, plus 1 tablespoon brine
1/3 cup pine nuts
Zest and juice of 1 lemon
2 cups fresh parsley, chopped
Sea salt and freshly ground pepper
3 3/4-to-1-pound swordfish steaks (about 1 1/4 inches thick)
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling

Steps:

  • Prepare the vegetables: Heat the olive oil in a pot over medium heat. Add the onions and cook until golden, 3 to 4 minutes. Add the fennel and cook until slightly soft, 2 to 3 minutes. Stir in the sugar and season with kosher salt and pepper. Add the vinegar, garlic and 1 cup water; bring to a boil, stirring, then reduce the heat to medium low and simmer until the onions are tender, about 25 minutes.
  • Meanwhile, prepare the fish: Finely chop the pine nuts by hand. Mix the nuts, lemon zest, parsley, and sea salt and pepper to taste on a cutting board. Pat the swordfish dry and brush with olive oil on both sides. Press the fish into the nut mixture, turning to coat.
  • Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. When the oil shimmers, lay the fish in the pan and cook, undisturbed, until golden on the bottom, 4 to 5 minutes. Flip and cook until just golden on the other side, 3 to 4 more minutes. Using tongs, lay each swordfish steak on its side to sear the edges, 1 to 2 minutes. Reduce the heat to medium low. Turn the fish so the lighter side is down and cook until just firm to the touch, 6 to 8 more minutes. Transfer to a cutting board.
  • While the fish rests, finish the vegetables: Add the tomatoes, oregano, capers and brine to the onions and cook until the tomatoes soften, 5 to 8 minutes. Season with kosher salt and pepper.
  • Slice the fish and divide among plates. Spoon the vegetables and juices onto the plates. Drizzle with the lemon juice and olive oil.

Nutrition Facts : Calories 484 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 129 milligrams, Sodium 547 milligrams, Carbohydrate 16 grams, Fiber 4.5 grams, Protein 43 grams, Sugar 7 grams

CAJUN-STYLE GRILLED SWORDFISH



Cajun-Style Grilled Swordfish image

Swordfish steaks at 10oz are about 1 inch thick, so for any fish it should be cooked 10 minutes per 1 inch of thickness.

Provided by The Range Rover

Categories     Cajun

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 (10 ounce) swordfish steaks
2 tablespoons peanut oil
1 teaspoon fresh ground black pepper
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoonlemon, zest , grated
1 teaspoon onion powder
1 teaspoon paprika

Steps:

  • Prepare a medium-hot grill.
  • Brush the steaks with the oil.
  • In a small bowl, combine the remaining ingredients and mix well.
  • Coat the steaks evenly on all sides with the spice mixture.
  • Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.

SWORDFISH WITH SOMALI CILANTRO AND GREEN CHILE PEPPER SAUCE



Swordfish with Somali Cilantro and Green Chile Pepper Sauce image

Hawa's company, Basbaas, is named for the Somali term for chile pepper, and her ready-made sauces are just like this one-an everyday condiment that makes everything it touches better. In fact, this cilantro and green chile pepper sauce that delivers spice and acid in big doses is a version of Basbaas's green sauce. Serve it on...anything. From scrambled eggs to grilled fish, tacos to roast chicken, a bowl of rice to a grilled steak, it's one of the most versatile recipes in the book. It is served here with a simple seared swordfish and shredded green cabbage.

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1/2 cup full-fat unsweetened coconut milk
3 tablespoons freshly squeezed lime juice, plus more as needed (about 2 limes)
2 tablespoons white vinegar or white wine vinegar
1/2 cup packed cilantro leaves
2 jalapeños, stemmed and coarsely chopped
2 large garlic cloves, minced
2 teaspoons granulated sugar
1 teaspoon kosher salt, plus more as needed
4 (6-ounce) skinless wild swordfish steaks, about 1/2 inch thick
Kosher salt
1 tablespoon extra-virgin olive oil
2 cups finely shredded green cabbage

Steps:

  • For the sauce: In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.
  • For the swordfish: Heat a large skillet over medium-high heat. Pat the swordfish dry and season with salt. Add the olive oil to the skillet. When the oil is hot, add the swordfish and cook until golden on the underside, about 2 minutes. Flip and cook until just cooked through, about 2 minutes more. To serve, mound the cabbage on serving plates and top with the swordfish. Drizzle with some of the cilantro and green chile sauce.

Tips:

  • Select the Right Swordfish: Choose a firm and fresh swordfish steak or fillet with a mild, slightly sweet aroma. Avoid any steaks that appear slimy or have an off odor.
  • Marinate Wisely: Marinating the swordfish in a flavorful mixture of herbs, spices, and citrus juices enhances its taste and makes it more tender. Experiment with different marinade recipes to find your favorite.
  • Cook to Perfection: Swordfish cooks quickly, so it's essential to pay close attention during the cooking process. Use a reliable meat thermometer to ensure that the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  • Pair with Accompaniments: Serve swordfish with a variety of side dishes to complement its delicate flavor. Grilled vegetables, roasted potatoes, or a refreshing salad are all excellent choices.

Conclusion:

Unlocking the culinary delights of swordfish requires careful selection, skillful preparation, and a touch of creativity. Whether grilled, baked, pan-fried, or seared, this versatile fish shines when paired with aromatic herbs, zesty citrus, and a hint of spice. Master the art of cooking swordfish, and you'll have an impressive dish that will tantalize taste buds and leave a lasting impression on your palate.

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