• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sourced

The FreshDirect blog

  • Recipes
  • Our Partners
  • FreshDirect News
  • Sustainability
  • Eat With The Season
  • Shop

Swordfish Two Ways

· ·

Swordfish is a versatile, easy-to-work-with fish. Here are two recipes anyone can make.

braised swordfish 680x680

Because of its meaty texture, swordfish is great on the grill and is one of the few fish that can stand up to an intense blend of flavors. Try our steaks two ways: braised in a hearty, tomato stew, perfect for chilly nights or marinated and grilled with Moroccan spices, topped with cilantro for an afternoon cookout.

Braised Swordfish

What You’ll Need:
4 swordfish steaks
Flour
Salt and pepper
1/4 cup olive oil
2 red bell peppers, large diced
1 medium white onion, large diced
4 cloves garlic, sliced thin
1 cup dry white wine
4 cans of 14-ounce Italian peeled tomatoes, chopped
1/2 cup pitted olives, sliced
2 tablespoons capers, drained
Pinch of sugar
Crushed red pepper
1/2 cup chopped fresh basil

What to Do:
Liberally season swordfish steaks with salt and pepper and dust with flour.

In a dutch oven or large skillet, over medium high heat, add half the oil and sauté the swordfish for two minutes on each side until golden. If need be, sauté two pieces at a time.

Remove swordfish and turn heat to medium. Add remaining olive oil, peppers, onions and garlic and sauté until soft. Stirring occasionally.

Add wine. Scrape up any browning from the bottom of the pan and stir into the pot. Cook until wine has mostly evaporated, approximately 5 minutes.

Add tomatoes, olives, capers, sugar and chili. Bring to a simmer and cook for two minutes.

Return the swordfish to the pan and simmer for approximately 20 minutes on low heat until sauce starts to thicken.

Add basil and serve.

Grilled Moroccan-Style Swordfish

grilled swordfish 680x680


What You’ll Need:

4 boneless, swordfish steaks (ideally 1 1/4-inch thick)
2 tablespoons toasted cumin seed
2 tablespoons toasted cracked coriander seed
1 tablespoon harissa paste
1/2 cup olive oil plus more for serving
1/2 cup chopped cilantro, plus more for garnish
2 cloves garlic, peeled and chopped
1 teaspoon turmeric
Fine sea salt and freshly ground black pepper
Juice of 2 Meyer lemons or regular lemons

What to Do:
In a bowl, stir together the cumin, coriander, harissa, olive oil, cilantro, garlic, and turmeric.

Set the fish in a single layer in a glass baking dish.

Pour mixture over fish, cover, and let marinate in the refrigerator for 6 to 12 hours.

Prepare an outdoor grill for cooking, letting the coals burn until covered with white ash, or preheat an indoor grill or the broiler.

Remove the fish and shake gently to release any excess oil. Season with salt and pepper.

Grill or broil the fish for 8 to 10 minutes, turning once.

Finish steaks with lemon juice and a drizzle of olive oil, garnish with chopped cilantro.

About Harpoon-Caught Swordfish
For a few short weeks every summer, we are excited to offer sustainable swordfish caught using this century’s old catch method that still persists today for its unbeatable sustainability. These fish are targeted one at a time off the coast of Nova Scotia where they travel up from South America, chasing the warmer weather and the smaller fish along the way. The result is a higher-fat content that translates to the most tender, juicy swordfish steak you’ll eat all year. Just think of harpoon-caught swordfish as the prime rib of the sea.

Post written by our seafood buyer Brittney Bullock.

PLUS:
• Simple 7-Step Seasonal Fish Recipe
• Grilled Whole Dorade with Salsa Verde
• Alaska Sockeye Salmon with Herbs and Garlic
• Herb-Roasted Langoustines

Filed Under: Alcohol & Beverages, Dinner, Easy Entertaining, Eat With The Season, Lunch, Recipes, Valentine's Day Tagged With: fish, Fish Recipe, grilling, recipe, summer

Primary Sidebar

Search

Read More

Get Social With FreshDirect

Facebook
Twitter
YouTube
Instagram

@FreshDirect On Instagram

Okay, can we just talk about how easy Kelli's Krip Okay, can we just talk about how easy Kelli's Kripsy Kale Chips are to make? And you can support a woman owned brand at the same time @saturfarms 💚

📷: @kdhamptons
Here's a tip for #NationalCocktailDay: adding oliv Here's a tip for #NationalCocktailDay: adding olive oil into your cocktails is a way to experiment with flavors and aromas. It also adds depth to your cocktail, like with this @getgraza Gibson. Cheers 🍸

📷: @drinksbyevie
There's no better time to eat chili than whenever There's no better time to eat chili than whenever you want. Check out @feedyoursister's recipe for Turkey Chili

What you'll need::
• 3 tbsp olive or avocado oil
• 1 tsp pink salt
• 1 container of mirepoix (chopped onion, carrot and celery)
• 3 cloves garlic, chopped
• 1 jalapeno, seeded and chopped (optional)
• 2 red bell peppers, chopped
• 1 pound ground turkey/beef/chicken (you can also sub in crumbled tofu)
• 1 tbsp chili powder
• 1 tsp cayenne pepper (optional)
• 1 tsp cumin powder
• 2 cups chicken or vegetable stock
• 1 large can of diced tomatoes (28 oz)
• 2-3 cans of beans (Black, pinto, kidney, refried or aduki beans are great choices.)

What you'll do::
In a large pot, add in the first six ingredients and sauté over medium heat until the onions and peppers have a chance to sweat and soften, about 5-7 minutes.

Add in meat of choice or tofu. Stir around and crumble using a wooden spoon until all the meat is mostly cooked.

Add in chili powder, cayenne (if using) and cumin. Stir ingredients around in the pot to prevent burning.

Add in stock, diced tomatoes and beans. If you are adding in extra chopped veggies, add them in now as well. Mix to combine.

Let simmer for about 40 minutes.

Fill your bowl with whatever toppings you’d like and enjoy!
Our Chicken Marsala meal kit with Garlic Bread and Our Chicken Marsala meal kit with Garlic Bread and Hazelnut Arugula Salad is magnifico 🤌 so, we’ll try to save you some…but you should really get your own!

Click the #linkinbio to order!
The literal definition of eat, drink, and be Irish The literal definition of eat, drink, and be Irish. Happy St. Patty's Day! ☘️💚

📸: @charcuterie_n_things
#womenshistorymonth is all about empowering women, #womenshistorymonth is all about empowering women, so this month, we’re spotlighting some of our favorite women owned brands, like Talea Beer Co.

Founded by Tara and LeAnn, homebrewers who left the corporate world to create the change they wanted to see in the craft beer industry, @taleabeer is the only female-founded brewery in NYC. They’re on a mission to make craft beer more inclusive and approachable by offering a wide variety of easy-to-love beers that cater to the palettes of both craft newcomers to beer nerds.

Check out our link in bio to purchase!
Let the shenanigans begin ☘️ We've got Guinnes Let the shenanigans begin ☘️ We've got Guinness, baked goods, and everything needed to get into the #stpattysday spirit at FreshDirect.com!
We eat tacos on any day that ends in ‘y’… es We eat tacos on any day that ends in ‘y’… especially #fdambassador @chubbychinesegirleats’ juicy steak tacos
Happy International Women’s Day from FreshDirect Happy International Women’s Day from FreshDirect! This year we’re setting out to #EmbraceEquity by pushing for true inclusion and belonging. And you can, too! Advocate for challenging gender stereotypes, call out discrimination, draw attention to bias, and seek inclusion. 

Swipe to hear what it means to be a woman in food!
Follow @FreshDirect