Place the swordfish fillet in a fairly large baking dish, add the oil (1), marjoram leaves (2), and the grated zest of one ...

2. Heat olive oil in a large skillet over medium-high heat until hot. #3. Generously season the swordfish fillets on both ...

Get ready to add swordfish to your regular dinner rotation ... Javier Cabral of the chile sauce that coats these swordfish fillets. It's a garlicky blend that includes toasted dried ancho ...

Open the bag and put the swordfish fillets inside with the marinade. Seal the bag, eliminating any air, and gently move the swordfish fillets to coat them evenly. Put the bag inside a pan or ...

Dust the swordfish lightly with the dukkah mix. Cook lightly until browned on each side cooking the swordfish until medium rare, remove to a plate to rest. Take the asparagus and green beans and ...

overlapping to extend the length of the swordfish fillet. 2. Wrap the fillet with the pancetta and press firmly. Refrigerate for 15 minutes. 3. Heat the olive oil in a nonstick or stainless steel ...

Add swordfish fillets and refrigerate overnight in the mixture. Prepare smoker to 225 degrees, using your preferred wood (apple, oak and cherry work well). Remove fillets from brine, rinse and pat ...

Are you looking to adopt a healthy Mediterranean-style diet that incorporates more fish? Swordfish (Xiphias gladius) is a nutrient-rich source of lean protein widely available around the world.