Apricot Glazed Swordfish
Apricot Glazed Swordfish
Ingredients
- 4 5-ounce portions of swordfish
- 1 cup apricot preserves
- 4 cups orange juice
- 2 teaspoons fresh ginger, minced
- 1 cinnamon stick
- White pepper, to taste
- Kosher salt, to taste
- Olive oil, as needed
Directions
In a small saucepot over medium high heat, add orange juice, ginger, and cinnamon stick. Reduce mixture by 70%. Whisk in apricot preserves making sure to melt out any lumps. Strain through a fine mesh sieve into a bowl and reserve for future use. Preheat oven to 375 degrees. Heat a large skillet over medium high heat. Season swordfish on both sides with salt and white pepper. Add oil to pan. When pan generates a small amount of smoke, place filets face side down into pan. When swordfish has achieved proper browning flip over and continue to cook for 20 seconds. Place swordfish on a greased sheet pan face side up and liberally coat them with the apricot glaze. Place swordfish in the oven to finish cooking. About one minute before the swordfish is finished, apply another coat of the apricot glaze to the swordfish and place back in oven until finished.
Grilled Florida Swordfish with Mango Chutney
Grilled Florida Swordfish with Mango Chutney
Grilled Swordfish
- 2-3 (6-ounce) Florida swordfish steaks
- 1 tablespoon olive oil
- 1 tablespoon all-purpose seasoning (your favorite)
- 1 tablespoon fresh herbs (such as parsley or thyme)
- Sea salt and fresh ground pepper, to taste
- Prepare grill (gas or charcoal). Drizzle 1 tablespoon olive oil on swordfish and season with salt, pepper, fresh herbs, and all-purpose seasoning. Place fish on grill (or in grill pan) over direct heat and cook for 3-4 minutes (depending on thickness). Turn over and cook for additional 3 minutes or until cooked through. Remove from heat and set aside.
Mango Chutney
- 2 Florida mangoes, diced small
- 1/2 cup Florida bell peppers, diced fine
- 2 tablespoons Florida Key lime juice
- 1 tablespoon Florida Orange Blossom honey
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/3 cup onion, diced fine
- 1 tablespoon white vinegar
- 1/4 cup sweet chili sauce
- 1/4 teaspoon red pepper flakes (or more, to taste)
- 1/2 teaspoon fresh ginger, grated
- 1/2 teaspoon curry powder
- Sea salt and fresh ground pepper, to taste
- On hot grill or stove top, preheat small pan over medium heat. Add 1 ½ tablespoons olive oil and remaining chutney ingredients. Bring to boil, reduce heat to simmer and cook for 6-8 minutes. Remove from heat and set aside for 5 minutes. Spoon over swordfish and serve immediately.
Recipe courtesy of Fresh from Florida, Florida Department of Agriculture and Consumer Services
Parmesan Crusted Swordfish
Parmesan Crusted Swordfish
Ingredients
- 2 swordfish steaks, 5 oz. each
- 2 tablespoons flour and 2 tablespoons water
- Parmesan crust: mix 1 tablespoon Parmesan cheese, ½ teaspoon oregano, 4 tablespoons Japanese-style bread crumbs, 1 teaspoon granulated garlic
- 3 tablespoons extra virgin olive oil
Sauce
- Olive oil for sautéing
- 2 tablespoons prosciutto ham, diced
- 2 cloves fresh garlic, sliced
- 2 tablespoons red onions, small dice
- ½ cup chicken stock
- 1 tablespoon butter
- 2 cups fresh spinach, trimmed
- 2 tablespoons golden raisins
- 3 tablespoons ripe tomato, diced
- Salt and pepper to taste
Mashed Potatoes
- 2 fresh rosemary sprigs, 1 lemon wedge, and chopped fresh parsley for garnish
Mix two tablespoons of flour and the water to make a “slurry” the consistency of heavy cream. Brush swordfish with flour slurry and encrust on both sides with the Parmesan breading mixture. Sear the Parmesan-crusted swordfish in hot oil until golden brown and bake in oven until medium. While the fish is baking, sauté garlic, onions, and prosciutto in oil until lightly brown. Add chicken stock and stir in butter to thicken. Add raisins and tomatoes and lightly toss in the spinach. Quickly season with salt and pepper and remove from heat to ensure the spinach stays bright green.
To serve: Place swordfish over bed of mashed potatoes, top with sauce, and garnish.
Note: Other types of firm-fleshed fish may be substituted, such as tuna or mahi-mahi.
Rob Reper
Virginia Beach, VA
Recipe from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science.
Swordfish Skewers
Swordfish Skewers
Ingredients
- 1 lb swordfish loin
- 1 cup mayonnaise
- 1/2 cup lemon juice
- 1 tsp salt
- 2 tsp black pepper
- 2 tsp chopped garlic
- 1/2 cup chopped flat leaf parsley
Directions
- Mix mayonnaise, lemon juice, salt, pepper, and garlic in a medium mixing bowl.
- Cut swordfish into 2 ounce strips, marinate in mayonnaise and lemon juice mixture overnight. Soak eight 6-inch bamboo skewers in beer or water overnight.
- Skewer each strip and grill, bake, or pan fry for approximately two minutes per side over medium heat.
- Sprinkle with parsley and serve.
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