Swordfish
Grilled Marinated Tuna Steaks Rau
Can be prepared in 45 minutes or less but requires additional unattended time.
By Martha A. Rau
Grilled Swordfish with Eggplant, Anchovy and Green Olives
For dinner in a matter of minutes, try this Mediterranean-flavored main course.
Grilled Swordfish Verde
The verde on the succulent swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise. Start out with salsa and tortilla chips, and serve Mexican beer throughout the meal.
Swordfish with Balsamic Brown Butter Sauce
Easy, elegant fare from chef John Jones at Renato's in Palm Beach.
By John Jones
Escolar Fish with Mango and Shrimp Ravioli
This dish is a perfect example of Villaran Novoandina ("New Andean") style of cooking. Ingredients native to Peru, such as escolar, aji, and tropical fruit, are combined in whimsical, creative ways. The presentation is very contemporary, yet the bright, satisfying contrast of crisp fish, sweet fruit, and spicy sauce is true to Peruvian flavors.
By Emmanuel Piqueras Villaran
Grilled Swordfish with Mint-Cucumber Salsa
For accompaniments, buy your favorite potato salad and steam some zucchini. Have lemonade and brownies afterward.
Swordfish Steaks with Lemon-Parsley Sauce
Table salt works fine here, but teaming sea salt with fleur de sel adds a refined touch.
Pan-Seared Swordfish Steaks with Shallot, Caper, and Balsamic Sauce
Can be prepared in 45 minutes or less.
Baked Swordfish with Olive Relish
A piquant relish that is also a great sauce for pasta. To serve two people, simply double the sauce and toss it with eight ounces of freshly cooked pasta.
Swordfish with Herb Sauce
By Jane Bronk-Gorman
Grilled Halibut with Warm Tomato Compote
If you would rather use swordfish or sea bass, by all means do. Whatever the choice, grill some zucchini that have been quartered lengthwise, and toss egg noodles with butter and fresh black pepper. Then finish the meal with sliced strawberries topped with sour cream and brown sugar.
Can be prepared in 45 minutes or less.
Swordfish with Two-Squash, Potato and Tomato Sauté
Have more French bread on hand to serve with this colorful main course. A dry white wine is a good match.
Grilled Swordfish with Rosemary-White Wine Sauce
By Lisa Hardin
Swordfish with Orange, Honey and Soy
By James G. Nichols and Jr