Type what you have

Ingredients

• ✓ swordfish
• cherry tomato
• balsamic vinegar
• olive oil
• basil
• cayenne pepper
• salt
• black pepper
• bread
• olive oil
• grapeseed oil

Instructions

1. 1 Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
3. 3 Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
4. 4 Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
5. 5 Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
6. 6 Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.

By John Mitzewich

Ingredients

• ✓ swordfish
• butter
• creole seasoning

Instructions

1. 1 Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in.
2. 2 Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.

By bobthebaker

Ingredients

• ✓ swordfish
• orange juice
• ginger
• sesame oil
• soy sauce
• cornstarch
• water

Instructions

1. 1 In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
2. 2 Prepare an outside grill with an oiled rack set 6 inches above the heat source.
3. 3 Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
4. 4 In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

By Robyn Webb

Ingredients

• ✓ swordfish
• white wine
• soy sauce
• dijon mustard
• ginger root
• garlic
• sesame oil
• olive oil
• lemon juice
• arugula
• olive oil
• lemon juice
• tomato

Instructions

1. 1 Rinse and pat dry swordfish. Place fish in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and 1/4 cup lemon juice. Pour sauce over fish, cover and refrigerate for several hours or overnight.
2. 2 Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.
3. 3 In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks.
4. 4 Place marinade in a small saucepan and cook over high heat until reduced by half.
5. 5 Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.

By STORMYSCARLETT

Ingredients

• ✓ swordfish
• orange
• pineapple
• mango
• jalapeno pepper
• orange juice
• red bell pepper
• sugar
• cilantro
• orange juice
• olive oil
• pineapple juice concentrate
• cayenne pepper

Instructions

1. 1 Make the salsa: Mix orange, pineapple, mango, jalapeños, orange juice, bell pepper, sugar, and cilantro together in a medium bowl until well combined. Cover and refrigerate until needed.
2. 2 Marinate the swordfish: Whisk orange juice, oil, pineapple juice concentrate, and cayenne together in a large glass or ceramic bowl. Add swordfish and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove swordfish from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill on the preheated grill until opaque in the center, 6 to 8 minutes per side. Serve with the salsa.

By Robyn Webb

Ingredients

• ✓ swordfish
• olive oil
• lemon juice
• salt
• black pepper
• onion
• flour
• white wine
• fava bean
• parsley

Instructions

1. 1 Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
2. 2 Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
3. 3 Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

By Salvatore