Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mediterranean swordfish. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
This swordfish steak stuffed with spinach and feta cheese can be grilled or broiled. Best of all, no marination is required. This Mediterranean Swordfish recipe is sure to make your stomach smile…and your heart, too, because you'll be eating Mediterranean.
Mediterranean Swordfish is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Mediterranean Swordfish is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have mediterranean swordfish using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mediterranean Swordfish:
- Prepare 2 swordfish steaks 3/4” thick (8-10 oz. each)
- Make ready 1/2 cup olive oil, divided
- Take Dash salt, pepper, and thyme
- Get 1 cup fennel bulb, chopped
- Make ready 1 medium onion, sliced, 2” pieces
- Get 1 garlic clove, peeled and smashed
- Get 1 can (14.5 oz.) chopped tomatoes, juices drained
- Take 1 can (6 oz.) black pitted olives, drained, halved
- Prepare 1 tbs. capers, drained (optional)
- Make ready Dash tarragon, coriander, & oregano
- Take 2 tbs. fresh basil leaves, cut or snipped into thin threads
It is found in the eastern Atlantic of Europe and Africa as well as the Mediterranean, and is of minor interest to fisheries. A simple and utterly delicious fish supper. Swordfish steaks are baked with a sauce made with tomatoes, raisins, pine nuts, olives and capers. Pat swordfish dry with paper towels.
Instructions to make Mediterranean Swordfish:
- Preheat an outdoor grill to medium – high heat.
- Place the swordfish steaks on a plate and drizzle with olive oil. Season the steaks and place in the refrigerator for 15 minutes.
- In a large frying pan (with a lid), heat the olive oil and sauté the fennel and onion on medium heat until soft. Add garlic and heat for 30 seconds.
- Add the tomatoes, black olives, capers, and herbs. Reduce the heat and simmer.
- Place the swordfish steaks on the well-oiled grill grates and sear for 2 minutes per side.
- Remove from the grill and add the steaks to the pan on the stove and cover. Simmer this for 15 minutes per side.
- Swordfish steaks are done when you can slightly flake with a fork or internal temp is ~125˚.
- Carefully transfer the steaks (using a spatula) directly to serving plates on top of a bed of rice. Add the pan ingredients on top and serve with a side of sauté garlic flavored green vegetables.
Be the first to review this recipe. This swordfish steak stuffed with spinach an feta cheese can be grilled or broiled. View full nutritional breakdown of Mediterranean Swordfish calories by ingredient. Lightly oil the swordfish all over and season generously with salt and pepper. The estimated equations that are based on data from.
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