Best 4 Foil Baked Swordfish With Carrots Leeks And Ginger Butter Recipes

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Are you searching for a delectable and hassle-free meal that combines the richness of swordfish with a symphony of vegetables and a tantalizingly aromatic ginger butter sauce? Look no further than foil baked swordfish. This culinary masterpiece is a symphony of flavors, textures, and aromas, all coming together in perfect harmony. Imagine succulent swordfish, flaky and moist, nestled amidst a vibrant tapestry of roasted carrots and tender leeks, each infused with the warmth of ginger and the velvety caress of butter. The foil-baked method ensures that all the ingredients are cooked to perfection, while preserving their natural flavors and nutrients. Get ready to embark on a culinary journey that will leave your taste buds dancing with delight.

Let's cook with our recipes!

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS



Swordfish Baked in Foil with Mediterranean Flavors image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 fresh baby artichokes, trimmed and quartered
2 tomatoes, coarsely chopped
1 lemon, sliced thin
1/2 cup black olives
1/2 bunch fresh basil
8 sprigs fresh thyme
4 teaspoons extra-virgin olive oil
4 fish fillets, about 6 ounces each
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.

FOIL-BAKED SWORDFISH WITH CARROTS, LEEKS, AND GINGER BUTTER



Foil-Baked Swordfish with Carrots, Leeks, and Ginger Butter image

Categories     Fish     Ginger     Onion     Vegetable     Bake     Quick & Easy     Wheat/Gluten-Free     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 6

2 large carrots, cut into julienne strips (about 1 1/2 cups)
the white and pale green part of 2 small leeks, chopped fine, washed well, and drained (about 1 cup)
2 tablespoons unsalted butter, softened
1 1/2 teaspoons freshly grated lime zest
1 1/2 teaspoons grated peeled fresh gingerroot
two 6-ounces swordfish steaks (about 3/4 inch thick)

Steps:

  • In a heavy skillet cook the carrots and the leeks with salt and pepper to taste in 1 tablespoon of the butter over moderate heat, stirring, for 10 minutes, or until the carrots are crisp-tender, and keep the mixture warm. In a small bowl stir together the remaining 1 tablespoon butter, the zest, the gingerroot, and salt and pepper to taste. Fold 2 pieces of 20- by 12-inch foil in half by bringing the short ends together, unfold each piece, and arrange a swordfish steak, seasoned with salt and pepper, just to one side of each fold line. Top the swordfish with the vegetable mixture and dot it with the butter mixture. Fold the foil over the swordfish steaks with the vegetable mixture to enclose them, fold the edges of the foil together to form tightly sealed packets, and bake the packets on a baking sheet in a preheated 450°F. oven for 10 minutes. Open the packets carefully, transfer the swordfish steaks with vegetables mixture to plates, and pour the juices over them, discarding the foil.

FISH BAKED IN FOIL WITH LEEKS AND CARROTS



Fish Baked in Foil With Leeks and Carrots image

This is a recipe from Cooks Illustrated (I highly recommend the magazine). We used red snapper but the recipe calls for cod, haddock, halibut or sea bass as other options as long as the fillets are 1 to 1 1/4 inches thick.

Provided by EnjoyingLife

Categories     < 60 Mins

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter, softened
1 1/4 teaspoons fresh lemon zest, lemon cut into wedges
2 medium garlic cloves, minced
1 teaspoon fresh thyme leave, minced
table salt
ground black pepper
2 tablespoons fresh parsley leaves, minced
2 medium carrots, peeled and cut into matchsticks (about 1 1/2 cups)
2 medium leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups)
4 tablespoons vermouth or 4 tablespoons dry white wine
4 cod fish fillets, 1 to 1 1/4 inches thick (about 6 ounces each)

Steps:

  • Combine butter, 1/4 t zest, 1 t garlic, thyme, 1/4 t salt, and 1/8 t pepper in small bowl. Combine parsley, remaining t zest, and remaining t garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
  • Adjust oven rack to lower-middle position and heat oven to 450°Fs. Cut eight 12 inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 T vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in 1/2 inch fold, the fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary).
  • Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with parsley mixture. Served immediately, passing lemon wedges separately.

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS



Swordfish Baked in Foil With Mediterranean Flavors image

I got this recipe from Food Network's Tyler Florence. I used Black Grouper instead of swordfish and it came out great. Hope you enjoy as much as we did.

Provided by Vicki in Kansas Bro

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 fresh baby artichokes, trimmed and quartered
2 tomatoes, coarsely chopped
1 lemon, thinly sliced
1/2 cup black olives
1/2 bunch fresh basil
8 sprigs fresh thyme
4 teaspoons extra virgin olive oil
4 (6 ounce) fish fillets, about
kosher salt
fresh ground black pepper

Steps:

  • Preheat oven to 350°F.
  • In large bowl combine the artichokes, tomatoes, lemon, olives, and herbs.
  • Drizzle with olive oil, season with salt and pepper, and toss together.
  • Take an 18-inch piece of aluminum foil and fold in half crosswise.
  • Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch.
  • Repeat for 3 more pouches.
  • Season the fillets with salt and pepper and place 1 into each pouch.
  • Add 1/4 artichoke mixture to each pouch.
  • Fold over a 1-inch strip of the top twice to seal.
  • Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on thickness of your fish.
  • Carefully open the pouches and place fish and vegetables onto warm plates.
  • Spoon any juices that have accumulated over the fish.
  • Serve immediately.

Nutrition Facts : Calories 299.2, Fat 8.1, SaturatedFat 1.2, Cholesterol 93.5, Sodium 373.3, Carbohydrate 16.4, Fiber 7.7, Sugar 1.6, Protein 43

Tips:

  • Choose fresh swordfish steaks: Look for swordfish steaks that are firm to the touch, have a mild fishy smell, and are free of any discoloration.
  • Marinate the swordfish: Marinating the swordfish in a mixture of olive oil, lemon juice, herbs, and spices will help to enhance its flavor and keep it moist during cooking.
  • Use a variety of vegetables: This recipe calls for carrots, leeks, and ginger, but you can use any vegetables that you like. Some other good options include broccoli, asparagus, and zucchini.
  • Don't overcrowd the foil packets: Make sure to leave some space between the swordfish and the vegetables so that they can cook evenly.
  • Seal the foil packets tightly: To prevent the juices from leaking out, make sure to seal the foil packets tightly before baking.
  • Cook the foil packets until the fish is flaky: The swordfish is done cooking when it is opaque and flakes easily with a fork.

Conclusion:

This foil-baked swordfish recipe is a delicious and healthy way to enjoy this versatile fish. The swordfish is cooked to perfection in a flavorful marinade, and the vegetables are roasted until tender. This dish is sure to please everyone at your table.

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