Good Dinner Mrs. Mellen

Swordfish is a wonderfully densely firm white fish easy to prepare absorbing the seasonings and flavoring perfectly. I love to roast, pan sear or grill swordfish it's so versatile. In this recipe I combined swordfish with another favorite - olive tapenade - then topped with petite tomatoes. Simply delicious! Roasted Swordfish with Olive Tapenade and Tomatoes for Two 1 lb. swordfish 1 lemon, juiced 1/2 teaspoon sea salt 1/4 teaspoon pepper olive tapenade 1 cup chopped petite tomatoes 2 tablespoon fresh basil, chopped Preheat oven to 400 F. Place swordfish in over proof dish. Pour lemon juice on top and season with salt in pepper. Let stand while preparing olive tapenade. Place tapenade over swordfish then top with tomatoes. Sprinkle  with fresh basil. Roast for 15 minutes. Serves 2. Olive Tapenade 1 cups pitted Kalamata olives 2 clove garlic, chopped 1 teaspoon capers rinsed and dried 1 teaspoon lemon juice 2 teaspoons olive oil Combine all ...

Grilled Moroccan Swordfish Kebabs  Ingredients     3 tablespoons extra-virgin olive oil     1 tablespoon fresh lemon juice     2 garlic cloves, minced     2 teaspoons ground cumin     1 teaspoons turmeric     1 tablespoon minced thyme     1/2 teaspoon crushed red pepper     2 pounds swordfish steaks sliced 1 1/2 inches thick, cut into 1 1/2-inch cubes     Salt     Instructions     In a large, shallow dish, combine the olive oil, lemon juice, garlic, cumin, turmeric, thyme and crushed red pepper. Add the swordfish and stir to coat with the marinade. Refrigerate for 1 hour.     Light a grill. Thread the swordfish onto 6-inch skewers. Season with salt. Grill the kebabs over a hot fire, turning once, until lightly charred and cooked through, about 8 minutes. Enjoy! gooddinnermrsmellen.com...

Swordfish is a mild white fish that is easily prepared, delicious when seasoned with all different flavors. I like to try different styles of preparing swordfish but one of my favorite is to just pan sear with great spices, lemon, capers, olives and tomatoes reminding me of dinning over looking the blue Mediterranean sea! Pan Seared Mediterranean Swordfish Ingredients: two 1-inch-thick swordfish steaks, each about 6 ounces 2 tablespoon olive oil 2 cloves garlic, chopped 1/2 teaspoon crushed red pepper 2 tablespoons fresh lemon juice 1 tablespoon drained capers, chopped 1 tablespoon water 1/4 cup sliced Kalamata olives 1/2 cup sliced cherry tomatoes 4 thin lemon slices Preparation: Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté garlic with crushed red pepper, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish ov...