tablespoon butter

Melissa Clark Enjoy! This quick and simple recipe serves to complement it's natural flavor.

Finely grated zest of 1/2 lemon Serve with freshly cooked rice. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Also good served with a bearnaise sauce. Kosher salt and freshly ground black pepper Cumin or coriander seeds can stand for the fennel seeds, or you can leave them out altogether and double the chile.NYT Cooking is a subscription service of The New York Times. Evan Sung for The New York Times

Recipe by: MINIJOSH The fat protects the fish from the heat of the pan, preventing the fish from drying out. GRAPE/VARIETAL: Pinot Grigio Try new ways of preparing seafood with swordfish recipes and more from the expert chefs at Food Network. REGION/ORIGIN: Soave, Veneto Swordfish is, in my opinion, 'the food of the gods.'

Get Swordfish Spiedini Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.

garlic cloves, minced tablespoon fresh lemon juice

Toss together swordfish cubes and ¼ cup of the herb sauce in a medium bowl; let stand 15 minutes. teaspoon crushed red chile flakes, more to taste

Step 2 Preheat grill to medium-high (400°F to 450°F) or heat an oiled grill pan over medium-high.

This dish is truly clever weeknight cooking — sophisticated, fast, unfussy and wholly delicious.

~Elise Swordfish is a cornerstone food throughout the Mediterranean, and this Spanish recipe may be one of the finest ways to cook sword anywhere.

https://www.food.com/recipe/swordfish-with-lemon-garlic-and-olive-oil-387214

RECOMMENDED WINE #2: Inama Vin Soave Classico 2003

A delicious combination of coconut and mango in a savoury fish dish.

GRAPE/VARIETAL: Garganega

REGION/ORIGIN: Collio, Friuli tablespoons olive oil Cubes of swordfish are simmered in a delicious mixture of coconut milk, fresh ginger, red onion, chilli and fresh mango.

The information shown is Edamam’s estimate based on available ingredients and preparation. Get recipes, tips and NYT special offers delivered straight to your inbox.

Fennel fronds are a nice garnish, offering their light anise flavor and feathery texture, though you could use chopped fresh basil, parsley or cilantro instead. Lemon wedges, for serving

Our Favorite Videos Get Recipe » The meaty fish, smoked paprika, pine nuts, garlic and parsley all meld into a rich, savory dish that takes …

https://cooking.nytimes.com/recipes/1015721-swordfish-with-lemon-and-fennel teaspoon fennel seeds

Opt out or teaspoons chopped fresh fennel fronds It also provides lots of flavor, as do fennel seeds, garlic, lemon zest and red pepper flakes, which are added to the pan after the fish has cooked for a few minutes. pounds swordfish steaks, about 1-inch thick Swordfish recipes A firm, succulent and meaty fish whose texture can be compared to that of tuna. Swordfish is cut into chunks, which cook faster than steaks, and then is sautéed in olive oil, butter or, for the best results, a combination of the two. It should not be considered a substitute for a professional nutritionist’s advice.

2 pounds swordfish steaks (at least 1-inch thick), trimmed12 short, thick wooden skewers, soaked in water for at least 30 minutes12 thin slices pancetta (about 3 ounces), unrolled so that you have a stripRECOMMENDED WINE #1: Marco Felluga Pinot Grigio 2003 One of the best, and easiest ways to prepare swordfish, or any dense, meaty fish is this method by Simply Recipes contributor Hank Shaw.

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