Baked swordfish ? various recipes, diverse tastes

The abundance of baked swordfish recipes allows us to experiment over this dish preparation, making it either light or hot, flagrant with various spices or leaving its natural taste and flavor with a minimal usage of spices. Prepare it as you want, however, consider the most common ingredients of baked swordfish, examined by culinary masters through the years and regarded as the best appropriate choices for this dish preparation.

Baked swordfish has a number of preparation methods, when the method of baked swordfish preparation, ingredients and spices' choice determines the taste and flavor of the fish. Lemon is the major baked swordfish ingredient due to which the fish becomes juicier and more flagrant. The oil, which you use for the baked fish preparation should be olive; you may use any other type as well, but the result will be different. The main greens, added to baked swordfish are parsley.
The US traditional recipe of baked swordfish is the following:
Ingredients: 4 swordfish steaks, 4 tbsp chopped parsley, 4 tbsp chopped dill, 1 bunch spring onions, chopped juice of 2 lemons, 2 tomatoes, diced salt and pepper, flour for dusting, olive oil.
The instructions: Season the fish with salt and pepper and lightly dust with flour.
Place in a hot pan with a little oil and color both sides.
Place the sealed fish in a casserole dish and evenly distribute spring onions, herbs, tomatoes, lemon juice, salt and pepper on and around the fish.
Place in a moderate oven (without the lid) for fifteen-twenty minutes or until cooked.
Serve with steamed snow peas and boiled new potatoes.

Another baked swordfish recipe permits to prepare a spicier dish than the previous one.
Baked Swordfish Castilian:

Ingredients: 4 green peppers, shredded, olive oil, salt, freshly ground black pepper, 1 teaspoon lemon juice, 3 medium onions, chopped, 3 cloves garlic, chopped, 2 cups stewed or canned tomatoes, 1 teaspoon oregano, 1 teaspoon chili powder, 2 tablespoons chopped parsley, Fresh coriander or cilantro, 1 thick swordfish steak, butter.
Preparation method: Sauté the peppers in the oil, season to taste and add the lemon juice. Sauté the onions and garlic in oil. Add the tomatoes, oregano, chili powder, parsley, and coriander (or cilantro), if available. Simmer for twenty five minutes.
Place the steak in an oiled baking dish. Dot it with butter and season with salt and pepper, bake in the oven until ready. Pour the sauce over the fish, top it with the green peppers, and return it to the oven for five minutes to blend thoroughly. Serve with rice and sautéd eggplant.
We would like to recommend you to experience cooking swordfish steaks baked, with mushrooms, onions, green bell pepper, lemon, olive oil, dill weed and tomatoes.
Ingredients: 4 ounces sliced mushrooms, 1 cup sliced onion, 2 tablespoons chopped green bell pepper, 2 tablespoons lemon juice, 2 tablespoons olive oil, salt and pepper, 1/4 teaspoon dried dill weed, 4 swordfish steak portions, about 1 1/2 pounds total, 2 small bay leaves, cut in half, 2 tomatoes.
Preparation: In a bowl combine mushrooms, sliced onions, green bell pepper, lemon juice, olive oil, salt, pepper and dill weed.
Line a shallow baking pan with foil. Spread half of the mushroom and onion mixture over the bottom, then arrange swordfish steaks on top.
Sprinkle swordfish steaks with salt and pepper; place a piece of bay leaf on each.
Cut tops and stem ends off tomatoes and slice each tomato into 4 thick slices; place 2 slices on each swordfish steak. Sprinkle remaining mushroom and onion mixture over the fish.
Cover a pan with foil and bake at 400° for 45 to 55 minutes or until fish flakes easily with a fork.
Baked swordfish steaks recipe serves four.
It is worth mentioning that baked swordfish is better served with potatoes or rice; white wine is the most preferable option.

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