Barefoot Contessa Swordfish Recipe

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WebMay 5, 2020 · 1 cup good mayonnaise 1 tablespoon grated lemon zest (2 lemons) 3 tablespoons freshly squeezed lemon juice Kosher salt and …

Rating: 5/5(29)
Category: Main-DishAuthor: Ina GartenDifficulty: Easy

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WebApr 29, 2015 · Directions WATCH Watch how to make this recipe. For the sauce, cook the onions and fennel in the oil in a large saute pan on …

Reviews: 75Difficulty: EasyCategory: Main-DishSteps: 21. For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
2. Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.

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WebAug 5, 2015 · Active: 40 min Yield: 4 servings Nutrition Info Save Recipe Ingredients Deselect All 3 tablespoons good olive oil, plus extra for …

Rating: 5/5(10)
Category: Main-DishAuthor: Ina GartenDifficulty: Easy1. For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
2. Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.

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WebSep 17, 2015 · Directions WATCH Watch how to make this recipe. Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, …

Reviews: 123Steps: 3Category: Main-DishCalories: 381 per serving1. Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
2. Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
3. When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

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WebApr 27, 2018 · Teaspoon of salt, 3/4 of a teaspoon of pepper, and just stir it all together. So this is just going to simmer for about 15 minutes. I'm going to add a little bit of wine, about 2 tablespoons. 2 …

Author: Food NetworkViews: 1.2M

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WebJun 20, 2018 · Done. To a good processor add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. 3. Done. Place fish steaks in marinade, coat well on both sides, …

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WebDIRECTIONS Zest the lemon and then juice it reserving 2 tablespoons juice. Mix olive oil, lemon juice, oregano, lemon zest, rosemary, salt and pepper in a resealable plastic bag. …

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WebMay 29, 2014 · 3 T lemon juice salt and pepper Then you need about 6-8oz swordfish per person. A couple of stems of green onion, chopped 1 T olive oil 2 T capers lemon wedges for garnish

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WebSeason 1, Episode 3 Cooking Lite Patricia Wells has lost 30 pounds no easy task when you're a famous gourmet cook living in Paris surrounded by tempting french delights. The …

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WebMay 4, 2021 · pepper lemon wedges (for serving) Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram! …

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Web1 For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 …

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WebApr 30, 2019 · Ina makes grilled swordfish and serves it over a caper-tomato sauce with special guest Jennifer Garner!Subscribe http://foodtv.com/YouTubeGet the recipe

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Web1½ pounds swordfish, skin removed and 1-inch-diced. 1½ pounds (16- to 20-count) peeled and deveined shrimp (2 pounds in the shell) Zest and juice of 1 lime. Combine the curry …

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WebStep 1 Season the swordfish gently but evenly on both sides with salt and pepper. Step 2 Dredge the fish in the flour, patting off any excess. Step 3 In a cast-iron or nonstick skillet, heat

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WebDirections Preheat the oven to 375 degrees F. Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon

Author: Ina GartenSteps: 4Difficulty: Easy

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WebJan 3, 2017 · Add the butter to the skillet with the swordfish and cook until melted and frothy. Add the chicken stock, lemon juice, herbs, and minced garlic. Reduce heat to medium and cook until reduced slightly, about 5 …

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WebIn a large saute pan over medium-low heat, cook onions and fennel in the olive oil for about 10 minutes (until vegetables are soft.). Add garlic to vegetables and saute for about 30 …

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