Swordfish Mediterranean Style
 
 
Author:
Recipe type: Fish and Seafood
Cuisine: Mediterranean Style
Yield: 2 Servings
Ingredients
Marinade:
  • ¼ cup olive oil
  • Juice of half a lemon
  • 1 Tbsp fresh chopped Italian parsley
  • 1 tsp fresh chopped basil (1/2 tsp dried)
  • 1 tsp fresh chopped Rosemary (1/2 tsp dried)
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 clove garlic, minced
  • ¼ tsp onion powder
  • 1 tsp honey
  • ½ tsp fine sea salt and ¼ tsp pepper
Dish:
  • 2 swordfish steaks, ¾" thick 5-6 oz each
  • 1 Tbsp olive oil and 1 Tbsp butter
  • ¼ cup sliced red onion
  • 12-15 grape tomatoes cut in quarters
  • 2 cups fresh baby spinach, roughly chopped
  • 2-3 Tbsp butter divided
  • ½ cup white wine, divided
  • Brown rice for serving
Instructions
  1. Prepare the marinade ingredients mixing together to combine.
  2. Rinse the swordfish in cold water and pat dry with paper towels. Very lightly season the fish with sea salt and pepper on both sides. Place the fish in a resealable plastic bag and pour marinade over. Squish around in the bag to coat the fish and squeeze out the air while zipping it closed. Place in the refrigerator for ½ hour – up to 1 hour.
  3. Preheat oven to 375 degrees.
  4. In an oven-proof skillet, add 1 Tbsp olive oil and 1Tbsp butter and heat over med-high until bubbly hot. Add the swordfish and sear 1½ minutes on one side. Flip and sear another minute on the other side.
  5. Add ¼ cup white wine and allow to bubble for 1 more minute. Transfer to preheated 375 degree oven and allow to roast for 7-9 minutes, depending on the size of your fillet. Remember it will continue to cook a bit once removed.
  6. Remove from oven and transfer fish to a plate and tent with foil. Put skillet back on medium heat and add the other ¼ cup wine. Allow to bubble for 1 minute then add the onion and tomatoes and sauté for about 2 minutes. Add 1 Tbsp butter and swirl around in pan while you add the spinach to wilt. After another minute add the other Tbsp of butter and as it melts turn off the heat. The sauce will be a nice consistency.
  7. Serve the fish over a bed of brown rice. Pour the pan sauce over the fish allowing the tomatoes , onions, and spinach to drizzle down the sides. Serve with a side of asparagus.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2015/03/swordfish-mediterranean-style.html