Best 20 Lemon Thyme Swordfish With Asparagus Recipes

LEMON THYME SWORDFISH WITH ASPARAGUS

Steps:

• In a blender or food processor, process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl, and stir in the milk, 1 1/2 teaspoons of the lemon juice, parsley, basil, and 1/2 teaspoon of the dried thyme. Cover and chill in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the fish in an 8x8 inch baking dish. Pour the water and the remaining lemon juice into the dish. Place the bay leaf in the water, and sprinkle the remaining 1/2 teaspoon of dried thyme over the fish. Cover the dish with foil.
• Bake in a preheated oven for 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
• Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• When fish is done, transfer to a serving platter and arrange the asparagus next to the fish. Serve with the cottage cheese sauce.

LEMON THYME SWORDFISH

Steps:

• Place the swordfish in a shallow bowl.
• Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl; season with the pepper.
• Pour over the swordfish.
• Marinate, covered, at room temperature for 30 minutes, or in the fridge for several hours.
• Set up your gas or charcoal grill and brush the grill rack with oil.
• Arrange the swordfish on the rack; grill for 3-4 minutes on each side, or until seared on the outside and cooked through.

SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC

Steps:

• Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
• Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

LEMON THYME SWORDFISH WITH ASPARAGUS

Steps:

• In a blender or food processor, process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl, and stir in the milk, 1 1/2 teaspoons of the lemon juice, parsley, basil, and 1/2 teaspoon of the dried thyme. Cover and chill in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the fish in an 8x8 inch baking dish. Pour the water and the remaining lemon juice into the dish. Place the bay leaf in the water, and sprinkle the remaining 1/2 teaspoon of dried thyme over the fish. Cover the dish with foil.
• Bake in a preheated oven for 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
• Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• When fish is done, transfer to a serving platter and arrange the asparagus next to the fish. Serve with the cottage cheese sauce.

PAN-COOKED ASPARAGUS AND MIXED FISH

Steps:

• Get a really large frying pan, or 2 smaller ones, on the heat and add a glug of olive oil. Score the skin of your fish fillets all over, about 1/2-inch deep, and season. Put the fish fillets into the pan, skin side down, with the squid tentacles. Add the scallops. Run your knife down 1 side of each squid to open them out, then quickly and lightly score the inside in a crisscross fashion. Lay them in the pan, scored side down. Add the asparagus and gently shake the pan. Cook for a few minutes, then turn everything over and cook on the other side. Sprinkle over the thyme tips.
• You're the one in control of the pan, so if something looks cooked, take it out and keep it warm. Don't watch things burn! When the fish has crispy skin, the scallops are golden brown with caramelized edges and the squid has curled up and is nicely charred, remove the pan from the heat. Put the squid on a chopping board and roughly slice it into pieces at an angle, then return to the pan. Lay the fish fillets on each plate. Toss the asparagus, scallops and squid with half the chile, a good drizzle of good quality extra-virgin olive oil and the lemon juice. Lightly season and mix together. Divide on top of the plated fish. Sprinkle with the rest of the chopped chile and the fennel tops, and drizzle with extra-virgin olive oil.

SWORDFISH PANINI WITH ARUGULA AND LEMON AIOLI

Steps:

• For the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside.
• For the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish.
• Cut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread.
• Serve immediately.

LEMON SWORDFISH BROCHETTES

Steps:

• Remove skin from swordfish and cut into 1-inch cubes; set aside.
• Soak wooden skewers in water for 30 minutes
• In small bowl, stir together lemonade concentrate, garlic, vinegar, clam juice, lemon pepper, and parsley; set aside. Alternate fish and tomatoes on soaked skewers. Secure both ends with a wedge of lemon.
• Place skewers in a large resealable bag. Pour in marinade. Marinate in refrigerator for 1 to 2 hours.
• Remove skewers from refrigerator 30 minutes before cooking, to bring to room temperature.
• Light grill and preheat to medium-high. Brush and oil grate when ready to start cooking.
• Remove skewers from marinade and place on preheated, oiled grill. Discard marinade.
• Grill 3 to 4 minutes per side (about 12 to 16 minutes total). Serve hot.

SWORDFISH PANINI WITH ARUGULA AND LEMON AIOLI

Steps:

• For the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside.
• For the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish.
• Cut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread.
• Serve immediately.

SWORDFISH WITH LEMON, OLIVES AND SUN-DRIED TOMATOES

Steps:

• Arrange lemon slices, overlapping slightly, in a microwave-safe, shallow baking dish.
• Put the swordfish on top of the lemon.
• Sprinkle with olives, tomato and scallions.
• Drizzle with oil.
• Cover the dish tightly with plastic wrap.
• Microwave at high power for 4 minutes.
• Remove the dish, cut a slit in the plastic wrap and let stand a few minutes.
• Check for doneness. Return to microwave for short time if needed.

SWORDFISH WITH HERB SAUCE

Steps:

• Combine mayonnaise, lemon juice, garlic, basil, thyme, tarragon and dill in a small bowl. Season with salt and pepper. (Herb sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Butter 8-inch square baking dish. Spread each side of swordfish steaks with 1 tablespoon herb sauce. Place in prepared dish and chill 30 minutes.
• Preheat oven to 400°F. Pour wine over swordfish. Bake until fish is just cooked through, about 17 minutes. Transfer to plates. Serve, passing remaining herb sauce separately.

LEMONY FRESH ASPARAGUS WITH THYME

Steps:

• Warm the olive oil in a large saucepan over medium heat. Add the garlic and saute for 3 minutes.
• Add the asparagus, thyme, Dijon mustard, lemon zest, lemon slices, and salt & pepper; stir to combine.
• Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
• Arrange on serving platter and squeeze with fresh lemon juice.
• Serve hot, cold, or at room temperature.

ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER

Steps:

• In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.

SWORDFISH STEAKS WITH ASPARAGUS AND FRISéE SALAD

Steps:

• Heat 1 Tbsp. oil in a large skillet over medium-high. Add asparagus and cook, shaking pan occasionally, until tender and charred in spots, 3-5 minutes. Transfer asparagus to a large bowl, season with 1/2 tsp. salt, and toss to combine.
• Season swordfish all over with 1 1/2 tsp. salt. Heat 2 Tbsp. oil in same skillet over medium-high. Working in batches if needed, cook swordfish, turning occasionally, until cooked through (fish will feel firm when pressed), about 6 minutes. Transfer to a platter.
• Pour off any excess oil in pan. Pour in remaining 1/4 cup oil, then add herbes de Provence (no need to warm up the pan again). Add mustard and vinegar and whisk until sauce is creamy. Finely grate zest from lemon into sauce, then squeeze in juice lemon. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Let cool slightly.
• Pour three-quarters of dressing over asparagus. Add frisée, cucumbers, and onion to bowl; season with remaining 1 tsp. salt and 1/2 tsp. pepper and toss to coat.
• Mound salad on platter next to swordfish. Spoon remaining dressing over.

LEMON THYME SWORDFISH WITH ASPARAGUS

Steps:

• In a blender or food processor, process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl, and stir in the milk, 1 1/2 teaspoons of the lemon juice, parsley, basil, and 1/2 teaspoon of the dried thyme. Cover and chill in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the fish in an 8x8 inch baking dish. Pour the water and the remaining lemon juice into the dish. Place the bay leaf in the water, and sprinkle the remaining 1/2 teaspoon of dried thyme over the fish. Cover the dish with foil.
• Bake in a preheated oven for 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
• Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• When fish is done, transfer to a serving platter and arrange the asparagus next to the fish. Serve with the cottage cheese sauce.

LEMONY SALMON FILLETS WITH ASPARAGUS, SWEET BEET SAUCE, AND LEMON-THYME RICE

Steps:

• Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Add the crushed garlic clove, the lemon zest, thyme, and a little salt and pepper and cook, stirring, for about 1 minute. Add the rice and stir it to coat it in the oil. Add 2 1/2 cups of the chicken stock and bring to a boil, then cover the pot and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
• In a shallow dish, combine the lemon juice, 1 tablespoon of the EVOO, and about 1/2 teaspoon of freshly ground black pepper. Add the salmon fillets and turn them around in the mixture until all the fillets are completely coated. Let the salmon sit while you prepare the beets and get the asparagus going.
• Fill a large skillet with about a 1/2 inch of water. Place the skillet over high heat with a lid or some aluminum foil on top to bring it up to a boil faster. Once it is boiling, add a little salt and the trimmed asparagus. If you have pencil-thin asparagus about 2 minutes will do the trick; if you have thick asparagus then 3 to 4 minutes. You want them to be tender but to remain bright green and keep a bite to them. Once cooked, drain and run them under cold water to stop the cooking. Reserve the asparagus.
• While the asparagus is cooking, with a paring knife, peel the skin from the beet. You might want to place some paper towels on your cutting board to avoid beet-juice stains. Once the beet is peeled give your knife, your cutting board, and the peeled beet a rinse to make it a no-stray-grit zone. Using the large hole side of a box grater, grate the beet over a plate. Or, use the grating attachment on your food processor. (I can't find mine.)
• Preheat a nonstick skillet over medium high with 2 tablespoons of the EVOO. Remove the salmon from the lemon mixture and season it with a little salt. Add the salmon to the hot skillet and cook it on each side for 3 to 4 minutes, or until just cooked through.
• While the salmon is cooking, return the skillet you cooked the asparagus in to the stove over medium-high heat, add the remaining 2 tablespoons of EVOO, and when the oil is hot add the grated beets, chopped garlic, and onions. Season with a little salt and pepper. Cook for about 4 to 5 minutes, or until the beets are sneaking up on getting tender, stirring frequently. Add the white wine and cook for 1 minute. Add the remaining 1/2 cup of chicken stock and bring it up to a bubble, then simmer for 2 to 3 minutes, or until you only have about 1/2 cup of liquids left in the skillet. Add the reserved cooked asparagus and heat through. Turn the heat off and add the basil and the butter, then stir it until the butter melts.
• Add the chopped parsley to the rice. Using a fork, fluff the rice. While you are fluffing, keep your eyes peeled for the clove of garlic, fish it out, and discard.
• To serve, arrange the salmon fillets on 4 serving plates and top them with some of the beet sauce and asparagus. Serve the rice alongside.

ASPARAGUS WITH LEMON-HERB SAUCE

Steps:

• Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
• Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
• Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

ROASTED ASPARAGUS WITH THYME

Steps:

• Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper. , Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender.

LEMON AND THYME GRILLED ASPARAGUS

Steps:

• Mix olive oil, garlic, thyme, salt and pepper in a shallow pan.
• Toss aparagus in the mixture and coat thoroughly. Cook immediately, or for more flavorful asparagus, let sit in fridge for twenty minutes.
• Fire up the grill and cook until asparagus are browned or until desired.
• Serve immediately.

SWORDFISH WITH LEMON, GARLIC AND OLIVE OIL

Steps:

• In a bowl, combine the lemon juice and olive oil.
• Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste.
• Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly.
• Cover and refrigerate for 2 to 4 hours.
• Add the garlic and oregano to the remaining olive oil and lemon mixture.
• Set aside to use as a sauce.
• Preheat the broiler or fire up the barbecue.
• Cut the onion through the stem end into quarters and separate each quarter into individual pieces.
• Alternate the swordfish cubes with the onion pieces and bay leaves on skewers.
• Arrange the skewers on a broiler pan or on the grill rack.
• Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side.
• Serve hot, garnished with lemon slices and accompanied by the reserved sauce.

PAN-ROASTED ASPARAGUS WITH THYME

Steps:

• Melt butter with oil and thyme sprigs in heavy large skillet over medium-high heat. Add asparagus in single layer; using tongs, toss to coat. Sauté, turning often, until crisp-tender and beginning to brown in spots, about 8 minutes. Sprinkle with fleur de sel and pepper and serve.