Mediterranean Swordfish. This Mediterranean Swordfish recipe is sure to make your stomach smile…and your heart, too, because you'll be eating Mediterranean. The Commission has approved a proposal to transpose into EU legislation stronger measures to help the recovery of the Mediterranean swordfish. BackgroundUnique genetic stockSome mixing with the N.
The Mediterranean spearfish (Tetrapturus belone) is a species of marlin native to the Mediterranean Sea where it is particularly common around Italy, although there is a probable record of one caught off Madeira. Taking into consideration the biology of swordfish (Xiphias gladius) and the characteristics of Mediterranean fisheries that On the reduction of juvenile swordfish catches in the Mediterranean. Every recipe on Mediterranean Living that contains the ingredient, swordfish. You can have Mediterranean Swordfish using 11 ingredients and 8 steps. Here is how you cook it.
Ingredients of Mediterranean Swordfish
- It's 2 of swordfish steaks 3/4” thick (8-10 oz. each).
- Prepare 1/2 cup of olive oil, divided.
- You need Dash of salt, pepper, and thyme.
- It's 1 cup of fennel bulb, chopped.
- You need 1 of medium onion, sliced, 2” pieces.
- You need 1 of garlic clove, peeled and smashed.
- Prepare 1 can (14.5 oz.) of chopped tomatoes, juices drained.
- Prepare 1 can (6 oz.) of black pitted olives, drained, halved.
- Prepare 1 tbs. of capers, drained (optional).
- It's Dash of tarragon, coriander, & oregano.
- Prepare 2 tbs. of fresh basil leaves, cut or snipped into thin threads.
Pat swordfish dry with paper towels. Easy grilled swordfish recipe with a Mediterranean twist! Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. A simple and utterly delicious fish supper.
Mediterranean Swordfish instructions
- 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..
Swordfish steaks are baked with a sauce made with tomatoes, raisins, pine nuts, olives and capers. Lightly oil the swordfish all over and season generously with salt and pepper. The varieties most at risk in our seas and oceans are swordfish, bluefin tuna, and some species of shark. Swordfish: Holiday-makers favourite dish in decline. ONE of the favourite dishes of British tourists enjoying a fine dining experience under the Mediterranean sun is in danger of disappearing.
