Stuffed Swordfish

This was seriously one of the most flavourful dishes I have made in a while. It was a little bit of a faff to make but it just was so so good. I served it with crushed potatoes and salad.

Stuffed Swordfish (from Cooking Channel)
(Serves 1)

1 clove garlic, chopped
1/4 tsp chilli flakes
2-3 cubes butter
60g wild mushrooms (shiitake, oyster), finely chopped
30g raw prawns, chopped
90ml white wine
1 tsp chopped spring onions
30g crabmeat
30g toasted breadcrumbs
salt and pepper
1 200g piece swordfish
40g plain flour
3 tbsp butter
60ml fish stock
1 tsp lemon juice
1 tsp chopped fresh parsley

Preheat the oven to 180C.

Heat the butter in a large frying pan over medium-high heat, add the garlic (minus a pinch) and red pepper flakes and sauté for 5 mins. Then add the mushrooms and prawns and continue sautéing until the prawns turns pink.

Add half the wine and simmer for a couple of mins before adding the spring onions. Add the crabmeat and the breadcrumbs, to tighten up the stuffing, and season with salt and pepper. Leave the mixture to cool for about 5 mins before stuffing the swordfish portions.

Sprinkle the swordfish steak with salt and pepper and lightly dust with the flour. Then, once the stuffing is cool, cut a slit in the side of the fish and make a pouch with your fingers. Fill the pouch with the stuffing.

Heat the remaining butter in a frying pan and saute the swordfish a over medium-high heat. Cook for 3 mins until lightly browned, then turn it over and put the frying pan in the oven for about 8 mins to finish cooking.

Once the fish is done, take the pan out of the oven, add the pinch of minced garlic to the pan and lightly brown over medium-high heat. Then deglaze the pan with the remaining wine. Add the fish stock and lemon juice to the pan and a knob of butter, stir until melted. Season the sauce with a little salt and add the parsley.

Take the swordfish out of the pan and place on a serving dish. Pour over the sauce and serve.

Swordfish Carib-Curry

This is actually a really yummy way to serve a very meaty fish, in a curry, and you can't go wrong with a curry!

Swordfish Carib-Curry
(Serves 3)

3 swordfish fillets
3 tbsp olive oil
3 tsp white sugar
pinch salt
1 1/2 tsp paprika
3/4 tsp cumin powder
1 1/2 tsp black pepper

For the sauce
2 tsp oil
4 cloves
2 bay leaves
2 cloves garlic, crushed
thumb size piece ginger, grated
1 onion, chopped
3/4 tsp cumin powder
2 tsp coriander powder
1/2 tsp red chilli powder or as per the spice level you want
1 400g can chopped tomato
1/4 tsp cinnamon powder
1/2 tsp garam masala
1 tsp sugar
125ml cup milk
Salt to taste

Add all the spices for the swordfish to a bag and mix well. Add the swordfish and mix so that the seasoning covers the swordfish. Put into the fridge to marinate for 1-2 hours.

About 10 mins before you want to cook the fish start the sauce. Heat the oil in a pan over a medium low heat. Add the cloves and bay leaves and let them sizzle for few seconds. Add the ginger and garlic and cook stirring for 1-2 mins. Now add the onions and let them cook until they start to soften, about 5-7 mins. Add the cumin, coriander powder and chilli powder and stir for about 30 secs. Now add the chopped tomatoes and cook on a medium-low heat for about 5-7 mins, stirring occasionally. Turn off the heat and leave to cool for 2-3 mins. Remove the cloves and bay leaves and blitz with a hand blender until it is smooth.

Add the cinnamon, sugar and salt. Stir and cook for 1-2 mins. Now slowly add the milk and cook it on low for 3-5 mins, then add the garam masala.

Heat a griddle pan and add the swordfish and cook on a medium-low heat for 3-4 mins, flip over and cook for another 3-4 mins.

Serve over rice with the curry sauce on top.

Grilled Swordfish with Goat's Cheese and Aubergine Caviar

I splashed out a couple of weeks ago and bought myself some swordfish steaks. I am trying to use up stuff I already have and I had aubergines from the garden and goat's cheese in the fridge so this was an easy choice. It was easy to make and not too bad, not the best things ever but I quite liked the combination of the aubergine and the fish. I served it with crushed new potatoes and green veg.

Grilled Swordfish with Goat's Cheese and Aubergine Caviar (from Leith's Fish Bible)
(Serves 4)

4 swordfish steaks
olive oil
110g goat's cheese, thinly sliced

For the aubergine caviar
4 medium aubergines
4 tbsp extra-virgin olive oil
4 garlic cloves
2tbsp chopped parsley
salt and pepper
1 tbsp olive oil
lemon juice

Preheat the oven to 190C.

Brush the aubergines with a little oil and bake for 20 mins, then add the garlic. Bake for 20-30 mins until soft. Remove from the oven. Allow to cool.

Skin the garlic and put into a food processor with the aubergine, parsley, salt and pepper. Whizz to a smooth puree. Gradually beat in the remaining oil and when the mixture is stiff, stir in the lemon juice to taste and season with salt and pepper.

Preheat the grill.

Brush the swordfish steaks with oil and season. Place on the grill rack and grill for 4 mins each side or until the fish is cooked.

Divide the goat's cheese between the swordfish steaks. Grill for a further 2 mins, cheese side up until the cheese has started to soften.

Serve the swordfish with the caviar.