Hefty, hearty swordfish recipes for when you're craving a meaty meal
The only reason I haven't completely sworn off red meat is my affinity for thick steaks and hearty burgers. And if you're like me, I bet you wouldn't believe a fish could replicate the texture and taste of your beef favorites. Well, think again, because the cow may have just been replaced with a finned and gilled contender.
Next time you're craving a thick, juicy steak or want to wrap your fingers around a big burger, skip the beef aisle, and hit the fish counter instead for some swordfish. These amazing recipes will change your perspective on fish and will probably make becoming a pescatarian just a smidge easier.
1. Italian swordfish burger recipe
- 1-1/2 pounds swordfish steaks
- 2 garlic cloves, minced
- 1/2 cup chopped parsley
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 cup panko breadcrumbs
- 1/3 cup cooked quinoa
- Salt and pepper
- 2-3 tablespoons extra-virgin olive oil
- 1 tomato, sliced
- 4 hamburger buns
- 4 slices cooked bacon
- Your favorite sauce
- Cut the fish into cubes, and then pulse them in a food processor with garlic and parsley until they are fully chopped. Remove from the food processor, and scoop into a large bowl.
- Mix in the chili powder, Italian seasoning, panko, quinoa, salt and pepper.
- In a large skillet over medium heat, add the olive oil. Form the mixture into patties, and once the oil is hot, place them into the skillet.
- Cook the patties for about 6 minutes on each side or until fully cooked and golden brown.
- To assemble the burgers, place a patty on each bun, and top with lettuce, tomato, one slice of bacon and your favorite sauce.
2. Cajun swordfish BLT salad recipe
- 2 (5 ounce) swordfish steaks
- 2 teaspoons Cajun seasoning
- Salt and pepper
- 3 cups chopped iceberg lettuce
- 1/2 cup sliced yellow cherry tomatoes
- 2 slices bacon, chopped
- 1/2 an avocado, chopped
- Fresh cilantro
- 4 tablespoons ranch dressing
- Spray a grill pan with nonstick cooking spray. Pat the swordfish steaks with paper towels to absorb the extra liquid.
- Liberally coat the steaks with Cajun seasoning (about 1 teaspoon each), salt and pepper. Grill on each side for about 5 to 6 minutes or until fully cooked and the steaks have grill marks. Remove from the heat.
- Separate the lettuce into 2 large bowls. Add 2-1/2 tablespoons of sliced tomatoes over the lettuce. Add in 1 slice of chopped bacon, 1/4 of an avocado and some cilantro.
- Slice the swordfish steaks into thick slices, and top them with the salad. Drizzle each salad with ranch dressing, and serve.
3. Swordfish steaks with spicy quinoa recipe
- 4 (5 ounce) swordfish steaks, patted dry
- 2 teaspoons sea salt
- 1 teaspoon cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 a yellow onion, chopped
- 1 small habanero or jalapeño pepper, seeded and chopped
- 1 teaspoon ground coriander
- 2 tablespoons Sriracha sauce or other spicy paste
- 1-1/2 cups chicken broth
- 2 cups cooked quinoa
- 1/3 cup roughly chopped cilantro or curly parsley
- 1 tomato, chopped
- Liberally add salt and pepper to the swordfish steaks on both sides. Spray a grill pan with nonstick cooking spray, and heat over medium-high heat. Add the swordfish steaks, and cook for about 5 minutes on each side or until fully cooked with grill marks. Remove from the heat. Let the steaks rest for a minute, and then slice them.
- In another skillet, heat the olive oil. Add the onions and habanero or jalapeño, and cook until softened, about 4 minutes. Mix in the coriander and Sriracha sauce, heating another minute until the spice darkens. Add in the chicken broth. Increase the heat to medium-high, and bring the mixture to a simmer. Cook, stirring occasionally, for about 10 minutes. Stir in the cooked quinoa, and heat for another 3 to 4 minutes or until the liquid is mostly absorbed.
- Divide the quinoa into 4 bowls (1/2 cup per bowl), and top with the swordfish steaks.