Store Number: (508) 347-7778

 

Store Hours        

Tuesday to Friday 11a-6p

Saturday 11a-5p

Sunday (Order Pickups Only) 10a-11a

swordfish

Swordfish a la Siciliana

Ingredients

  • 3 ounces raisins
  • 5 tablespoons olive oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1/2 pound ripe tomatoes, diced
  • 10 green olives, pitted and minced
  • 2 ounces pine nuts
  • 1/4 cup capers
  • 2 pounds swordfish steaks
  • salt and pepper to taste

Directions

  1. Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
  3. Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

Marinated Swordfish

Ingredients

  • 3 tablespoons fresh lime juice
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried parsley
  • 1 teaspoon hot pepper sauce
  • 1 pinch cayenne pepper
  • 3 tablespoons vegetable oil
  • 2 fresh swordfish fillets

Directions

  1. In a medium bowl, stir together the lime juice, white wine vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. Place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours.
  2. Preheat broiler or an outdoor grill for high heat.
  3. Place fish onto the grill or a broiling pan. Discard marinade. Grill or broil fish about five minutes each side, until the fish flakes easily with a fork.

Grilled Stuffed Swordfish

Ingredients

  • 1 1/2 pounds swordfish steaks
  • 1/4 cup dry white wine
  • 1/4 cup soy sauce
  • 1 tablespoon prepared Dijon-style mustard
  • 1 teaspoon grated fresh ginger root
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 3 tablespoons olive oil
  • 1/4 cup fresh lemon juice
  • 4 cups coarsely chopped arugula
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 cup chopped fresh tomato

Directions

  1. Rinse and pat dry swordfish. Place fish in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and 1/4 cup lemon juice. Pour sauce over fish, cover and refrigerate for several hours or overnight.
  2. Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.
  3. In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks.
  4. Place marinade in a small saucepan and cook over high heat until reduced by half.
  5. Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.

Baked Mango- Ginger Swordfish

Ingredients

  • 2 pounds swordfish steaks
  • 2 tablespoons lemon juice
  • 1/2 cup dry sherry
  • 1 tablespoon minced fresh ginger root
  • 1 cup mango chutney

Directions

  1. Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork.