Swordfish recipe collection

Handmade swordfish ravioli stuffed with chopped swordfish, tomato sauce, scallions, and fresh basil, then tossed in a rich black olive pesto with butter and extra-virgin olive oil. Ready in 40 minutes.

This cinnamon-orange marinade, characteristic of Balkan cooking, is a specialty of Georgia in south-central Russia.The tabaka marinade is usually used with chicken and game hen, but it also goes nicely with swordfish.

Swordfish escabeche features golden-crusted swordfish bathed in a tangy red wine vinegar sauce spiced with toasted oregano, cumin, allspice, and cinnamon. Served at room temperature with sweet onion rings and red chilies.

This is really easy and quick to prepare. Only used one skillet. I added asparagus while sauteing the onions. This was delicious.

Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.

Baked swordfish steaks in citrus barbecue sauce at high heat until flaky and tender. A simple two-ingredient recipe that works with salmon too, ready in 30 minutes.

Barbequed swordfish with a spicy tomato glaze and a Mediterranean black olive, cucumber, and plum tomato salad. A composed summer plate finished with a Dijon-chive vinaigrette for restaurant-level dinner party plating.

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.

Charbroiled swordfish steaks topped with a fresh citrus salsa made from ruby red grapefruit, oranges, limes, lemon, bell peppers, and a splash of tequila. Bright, healthy, and grill-ready.

Grilled swordfish steaks marinated in soy sauce, fresh ginger, dry sherry, garlic, and lemon zest. An Asian-inspired marinade with bold umami flavor and a quick grill.

Grilled swordfish sandwiches marinated in lemon and oregano, topped with a cool cucumber-yogurt sauce and peppery watercress on a crusty roll. A Greek-inspired summer dinner in 30 minutes.

Indian-spiced broiled swordfish marinated overnight in cumin, coriander, dry mustard, garam masala, and lemon juice. Bold, aromatic, and crispy-edged.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Mild coconut fish curry with mustard seeds, fenugreek, turmeric, tamarind, and grated coconut simmered with cubed fish. A South Indian-style curry that's fragrant without the heat.

Pan-seared peppered swordfish with a fresh orange, red onion, and cilantro salsa. Bold black pepper crust meets bright citrus salsa in a 30-minute light dinner.

Pan seared peppered swordfish with a bright red onion, orange, and cilantro salsa. Peppercrust-forward seafood ready in under 15 minutes with a fresh citrus topping.