8573 pan seared swordfish provencal Recipes

extra virgin olive oil, fresh swordfish steaks , about 6 to 8 oz each, flour , for dusting, salt and fresh ground black pepper, fresh garlic, minced, kalamata olives, artichoke hearts, quartered, white wine, chicken or fish stock, lemon wedges, for garnish

sea scallops, extra virgin olive oil, unsalted butter, pan searing flour

fresh swordfish steaks, 1 inch thick, redbone alley roasted garlic aioli

lime juice, extra virgin olive oil, divided, fresh ground pepper, divided, salt, swordfish steaks, onion, chopped (1/2 cup), garlic clove, minced, ground cumin, roasted diced tomatoes, water, olive, chopped

tilapia fillet, olive oil (divided ), italian seasoned breadcrumbs, dried parsley, dried basil, salt, pepper, olive oil, for pan (about 2 tblspns)

tomatoes, canola oil, kosher salt and freshly ground black pepper, bone-in, split chicken breast (1 1/2 to 2 lb), chicken broth, spicy brown mustard, chopped fresh oregano, unsalted butter , cut into pieces, canola oil, sausage links, any kind, cut into 1/2-inch-thick rounds, roasted tomato halves, from pan seared chicken with sauce, beans with bacon, from and bacon macaroni, recipe follows, chicken broth, unsalted butter, breadcrumbs, bacon, kosher salt, yellow onion, chopped, chopped garlic, tomatoes, chopped, two 15-oz cans red beans, drained and rinsed, chopped fresh parsley, freshly ground black pepper

pork tenderloin, cut diagonally into 4 pieces, pan searing flour, salt and pepper, smooth marinara sauce, olive oil, basting oil, butter, clean and cut butternut squash (1 inch dice), granny smith apples (i inch dice ), basting oil, salt and pepper, lavender honey

swordfish steaks, about 1 inch thick, fresh ground pepper, vegetable oil, orange, peeled and cut into slices, red onion, peeled and thinly sliced, cilantro leaves, chopped, olive oil

swordfish fillets (4 fillets, each 50-70g), grapeseed oil, artichokes, lemon juice (to acidulate the water), salt , to taste, wakame seaweed , each about 2 inches by 3 inches, soy sauce, mirin, olive oil, black olive paste, minced garlic clove, chicken stock, leaves arugula (rocket), parsley, finely chopped, spring onion , julienned (scallions), tomatoes, peeled and diced

two 1-inch-thick swordfish steaks , each about 6 oz, unsalted butter, olive oil, shallots, sliced thin, dry white wine, balsamic vinegar, drained capers, chopped, water, chopped fresh parsley leaves (wash and dry before chopping)

garlic clove, minced, coarse salt, red wine vinegar, extra virgin olive oil , plus, extra virgin olive oil, fresh ground black pepper, tender green beans (1 cup), red new potatoes, diced red bell pepper (1 inch pieces), red onion , slivered lengthwise, drained tiny capers, loosely packed slivered fresh basil leaf, fresh lemon juice, swordfish steaks, hard-boiled egg, coarsely chopped (10mins), chopped parsley

extra virgin olive oil, divided use, garlic cloves, peeled and lightly smashed with the back of a knife, crushed red pepper flakes, coarse sea salt or kosher salt, fresh ground black pepper, broccoli rabe, leaves removed , thicker stems peeled, cut into 1-inch lengths, and kept separate (about 2 lb), dry white wine, pitted black olives , such as kalamata, lemon , juice of, freshly squeezed, swordfish steaks (1 inch thick )

whole lobsters, lemongrass-lobster stock, juice of 1/2 a lemon, salt and white pepper to taste, canola oil to cook, uncooked lobster heads, sliced fennel, sliced red onion, sliced carrot, stalk celery, stalks lemongrass, white part only, pounded, ginger, chardonnay, tomato paste, bay leaf, whole green peppercorn, water, canola oil to cook, minced ginger, minced garlic, butter, chopped bok choy, lobster stock, lobster knuckle meat from 4 lobsters, salt and black pepper to taste, in a hot saute pan , saute garlic and ginger in butter. add bok choy, stock and lobster meat., season and cook until soft. check for seasoning .

leeks, boneless, skinless chicken breasts, salt and freshly ground black pepper, turns around the pan ) extra-virgin olive oil, dry white wine, turn around the pan in a slow stream ) extra-virgin olive oil, butter, shallot, finely chopped, grain rice, dry white wine, a few sprigs fresh thyme, leaves stripped and chopped , about 1 tbsp, chicken broth or stock, water, handful flat-leaf parsley, chopped, lemon , zested, almonds, toasted, for garnish, a couple of handfuls from produce bins ) fresh wax beans, a couple of handfuls from produce bins ) fresh green beans, yellow squash , julienne cut into strips, red bell pepper , cut into thin strips, scallions , cut into on a diagonal, baby spinach or arugula leaves, shredded, dijon mustard, a couple of splashes ) white wine or tarragon vinegar, lemon, juiced, extra-virgin olive oil, chopped fresh tarragon and/or fresh parsley, salt and pepper

bamboo skewers, jumbo deveined, peeled shrimp, sea scallops, salt and pepper, sweet paprika , 1/3 palmful, crushed red pepper flakes , eyeball it, lemon zested and juiced, chopped flat leaf parsley , a handful, extra virgin olive oil , 1 turn of the pan

mango nectar, canola oil, balsamic vinegar, ground nutmeg, ground ginger, crushed red pepper flakes, kosher salt, fresh ground pepper, canned tropical mixed fruit, well drained, fresh cilantro, chopped, green onions, finely chopped, lime , juice of, jalapeno, seeded and minced, kosher salt, swordfish steaks, canola oil

mango nectar, canola oil, balsamic vinegar, ground nutmeg, ground ginger, crushed red pepper flakes, kosher salt and freshly ground black pepper, tropical fruit salad, drained, fresh cilantro leaves, scallions, finely chopped, lime, juiced, jalapeno, seeded and minced, kosher salt, swordfish steaks, canola oil

russet or baking potatoes, peeled (3 to 4 potatoes), olive oil, plus more for the pan (optional), herbes de provence, crumbled, fleur de sel, freshly ground black pepper