Swordfish Steaks Recipes

Species Name: Swordfish (Xiphias gladius)

Source: Regulatory Fish Encyclopedia

Baked Swordfish Steaks with Tomatoes, Onions and Peppers

Ingredients:

1 (12 oz.) package
   Beacon Light^® Swordfish
2 oz. sliced mushrooms
1/2 cup sliced onion
1 tbsp. chopped green
   bell pepper

Makes 2 servings

1 tbsp. lemon juice
1 tbsp. olive oil
salt and pepper
1/4 tsp. dried dill
1 small bay leaf, cut in half
1 tomato

Directions:

Thaw seafood per instructions. Preheat oven to 400°F. In a bowl, combine mushrooms, sliced onions, green bell pepper, lemon juice, olive oil, salt, pepper, and dill. Line a shallow baking pan with foil. Spread half of the mushroom and onion mixture over the bottom then arrange swordfish steaks on top. Sprinkle swordfish steaks with salt and pepper and place a piece of bay leaf on each. Cut top and stem end off tomato and slice into 4 thick slices. Place 2 slices on each swordfish steak. Sprinkle remaining mushroom and onion mixture over the fish. Cover pan with foil and bake for 45 to 55 minutes, or until fish flakes easily with a fork.

Download a printable copy (Acrobat PDF - 182k)

Grilled Caesar Seafood

Ingredients:

1 (12 oz.) package
   Beacon Light^® Swordfish*
1/3 cup reduced calorie
   Caesar salad dressing
Vegetable cooking spray

Makes 2 servings

18 small Romaine
    lettuce leaves
1/4 cup freshly grated
    Parmesan cheese
2 tablespoons Caesar salad
    style croutons

Directions:

Thaw seafood per instructions. Place fish in a shallow dish. Pour salad dressing over fish. Cover and refrigerate 1 hour, turning once.

Coat grill with vegetable cooking spray. Preheat grill and cook fish on medium-high heat for 5 minutes. Turn and cook for an addtional 5 minutes or until fish flakes easily.

To serve, cut fish into serving-sized pieces. Arrange lettuce leaves on individual serving plates; place fish on lettuce. Sprinkle with dressing, Parmesan cheese and croutons.

*Also excellent with Halibut or Shark steaks

Download a printable copy (Acrobat PDF - 89k)

Grilled Swordfish Teriyaki

Ingredients:

1 (12 oz.) package
   Beacon Light^® Swordfish

Makes 2 servings

1/4 cup teriyaki sauce
1 tbsp. margarine, melted
1/2 tsp. garlic powder

Directions:

Thaw seafood per instructions. Preheat grill for medium heat. Marinate swordfish in teriyaki sauce for 5 minutes per side. Lightly oil grill. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder and serve.

Download a printable copy (Acrobat PDF - 182k)

Pan-Seared Swordfish with Red Onion

Ingredients:

1 (12 oz.) package
   Beacon Light^® Swordfish
fresh ground black pepper
2 tbsp. vegetable oil

Makes 2 servings

1 orange, peeled and cut into
   slices
1/2 red onion, peeled and
   thinly sliced
1/4 cup cilantro leaves,
   chopped
3 tbsp. olive oil

Directions:

Thaw seafood per instructions. Rub ground pepper into swordfish steaks and let sit for 5 minutes. In a medium bowl, combine orange slices, onion, cilantro and olive oil. Heat skillet over medium-high heat and add vegetable oil. Add swordfish steaks and cook on either side until well-browned, about 3 minutes per side. Serve with orange-onion mixture.

Download a printable copy (Acrobat PDF - 182k)