113967 baked swordfish with twist Recipes

  • Baked Swordfish Manzanillo
    swordfish steaks, salt, pepper, olive oil and
    4 More
    swordfish steaks, salt, pepper, olive oil, sliced green onion, chopped parsley, chopped tomato, lime wedge
    25 min, 8 ingredients
  • Baking Flexibility
    everywhere you look , there is a lot of emphasis on cutti... and
    8 More
    everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.
    9 ingredients
  • Twisted Butter's Pumpkin Oatmeal Chocolate Chip Cookies
    twisted cinnamon honey and brown sugar butter, brown sugar and
    11 More
    twisted cinnamon honey and brown sugar butter, brown sugar, white sugar, pumpkin puree, egg, vanilla extract, all-purpose flour, quick-cooking oats, ground cinnamon, baking soda, baking powder, salt, chocolate chips
    25 min, 13 ingredients
  • Swordfish Steaks with Arugula and Basil Sauce
    swordfish steaks, salt and ground black pepper to taste and
    6 More
    swordfish steaks, salt and ground black pepper to taste, extra-virgin olive oil, garlic, crushed, chopped fresh parsley, fresh basil leaves, chopped, arugula, coarsely chopped, lemon juice
    35 min, 8 ingredients
  • Swordfish Kebobs
    swordfish , cut into 1 pieces, garlic , smashed and
    9 More
    swordfish , cut into 1 pieces, garlic , smashed, no-fat yogurt, curry powder, extra virgin olive oil, tomatoes, green bell pepper, cut in 1-inch squares, garlic , smashed, cumin, no-fat yogurt, fresh mint
    11 ingredients
  • Swordfish Peperonata
    swordfish steaks (7 oz each), extra-virgin olive oil and
    1 More
    swordfish steaks (7 oz each), extra-virgin olive oil, bell peppers, 2 red or orange and 2 yellow
    3 ingredients
  • Swordfish Kebabs
    swordfish steaks, cut into large cubes, olive oil and
    6 More
    swordfish steaks, cut into large cubes, olive oil, lemon , juice of, garlic, crushed, paprika, tomatoes, quartered, onions, cut into wedges, salt & freshly ground black pepper
    2 hour 20 min, 8 ingredients
  • Swordfish steaks with Tomato-Basil Sauce
    swordfish steaks, olive oil, salt and pepper and
    2 More
    swordfish steaks, olive oil, salt and pepper, ripe tomato, chopped, dried basil
    25 min, 5 ingredients
  • Swordfish With Savory Ginger Soy Sauce
    swordfish fillets, green onions, finely chopped and
    10 More
    swordfish fillets, green onions, finely chopped, fresh lemon rind, tomatoes , wedged, flour, vegetable oil, salt , to taste, pepper , to taste, butter, fresh ginger, peeled and thinly shredded, white wine, soy sauce
    25 min, 12 ingredients
  • Swordfish on the grill
    swordfish, unsalted butter and
    1 More
    swordfish, unsalted butter, salt-free all-purpose seasoning (onion, garlic, dill weed, lemon peel, dill seed, & jalapeno pepper)
    30 min, 3 ingredients
  • Baked Swordfish With a Twist Baked Swordfish With a Twist
    margaritaville margarita mix, lemon, cut into rings and
    4 More
    margaritaville margarita mix, lemon, cut into rings, lemon, cut into quarter pieces (squeezed ), paprika, cayenne, touch black pepper
    20 min, 6 ingredients
  • Baked Swordfish with Tapenade and Orange Baked Swordfish with Tapenade and Orange
    swordfish steaks (about 3/4-inch thick ) (or another firm... and
    18 More
    swordfish steaks (about 3/4-inch thick ) (or another firm fleshed fish such as: pacific halibut or mackerel), salt and pepper, green tapenade (available at specialty food stores), orange, juiced, dry white wine, unsalted butter, accompaniment, if desired: tomatoes provencale , recipe follows, firm, ripe plum tomatoes, salt, garlic, minced, minced shallots, minced fresh basil, fresh thyme or 1/2 tsp dried thyme, oregano, salt, freshly ground black pepper, olive oil, dry white bread crumbs
    20 min, 19 ingredients
  • Baked Swordfish with Olive Relish Baked Swordfish with Olive Relish
    chopped pitted green brine-cured olives (such as greek or... and
    9 More
    chopped pitted green brine-cured olives (such as greek or italian), chopped pitted black brine-cured olives (such as kalamata), chopped roasted red peppers from jar, minced fresh parsley, anchovy fillets, minced, drained capers, red wine vinegar, garlic clove, minced, olive oil, swordfish steaks (about 3/4 inch thick )
    10 ingredients
  • Baked Swordfish Steaks Baked Swordfish Steaks
    onion, thinly sliced, thick) swordfish steaks (about 2 lb) and
    11 More
    onion, thinly sliced, thick) swordfish steaks (about 2 lb), chopped fresh mushrooms, tomato, chopped, chopped green pepper, chopped fresh parsley, diced pimiento, drained, chablis or other dry white wine, lemon juice, salt, dried dill weed, pepper, lime wedges
    13 ingredients
  • Swordfish with Olive, Pinenut, and Parsley Relish Swordfish with Olive, Pinenut, and Parsley Relish
    swordfish steaks, dried crushed red pepper and
    7 More
    swordfish steaks, dried crushed red pepper, extra-virgin olive oil, divided, sliced shallots, garlic cloves, minced, pitted brine-cured green olives , quartered lengthwise, pine nuts, toasted, chopped fresh italian parsley, dry white wine
    35 min, 9 ingredients
  • Swordfish, Bacon, and Cherry Tomato Kebabs Swordfish, Bacon, and Cherry Tomato Kebabs
    swordfish steak (about 1/2-inch thick ) and
    6 More
    swordfish steak (about 1/2-inch thick ), garlic clove, minced, fresh lemon juice, olive oil, bacon, vine-ripened cherry tomatoes, lemon wedges as an accompaniment
    7 ingredients
  • Swordfish with Miso Mayonnaise Swordfish with Miso Mayonnaise
    swordfish steaks, mayonnaise, shiro miso (white ) and
    2 More
    swordfish steaks, mayonnaise, shiro miso (white ), sesame oil, sugar
    20 min, 5 ingredients
  • Swordfish in Spanish Sofrito Sauce Swordfish in Spanish Sofrito Sauce
    swordfish, olive oil and
    2 More
    swordfish, olive oil, sofrito sauce (or no-sugar-added tomato salsa), salt and pepper
    9 min, 4 ingredients




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