Stuffed Swordfish

Stuffed Swordfish Recipe from USA with Saffron, Peas, Pimento, and Mayonnaise

Region / culture: USA | Servings: 6

Introduction

Stuffed swordfish is a delicious and elegant dish that is perfect for a special dinner. The combination of tender swordfish steaks filled with a flavorful rice and vegetable stuffing is sure to impress your guests.

History

The origins of stuffed swordfish are not entirely clear, but it is likely that this dish has been enjoyed for many years by seafood lovers around the world. Swordfish is a popular choice for stuffing due to its firm texture and mild flavor, which pairs well with a variety of fillings.

Ingredients

1 can (5 oz or 142 g) of saffron or yellow rice mix, prepared according to package directions
0.75 cup of thawed frozen peas
0.33 cup of mayonnaise
1 jar (2 oz or 57 g) of diced pimento
6 swordfish steaks (5 to 6 oz or 170 g each)
2 tbsp of melted butter or margarine
0.5 tsp of salt
0.5 tsp of ground black pepper

How to prepare

Combine cooked rice, peas, mayonnaise, and pimentos.
Cut a pocket in each swordfish steak. Spoon 0.33 cup of stuffing into each steak.
Place the steaks on a greased baking sheet.
Brush them with melted butter and sprinkle with salt and butter.
Bake at 400°F (204°C) for 8 to 10 minutes or until they easily flake with a fork.
Cover and heat the remaining rice mixture in a baking dish until thoroughly heated.
Serve the swordfish with the heated rice mixture.

Variations

Try using different types of rice mixes, such as wild rice or quinoa, for a unique flavor.
Experiment with different seasonings and herbs to customize the stuffing to your taste preferences.

Cooking Tips & Tricks

Make sure to properly thaw the frozen peas before adding them to the stuffing mixture.

- Be careful not to overcook the swordfish steaks, as they can become dry and tough.

- Feel free to customize the stuffing with your favorite ingredients, such as diced bell peppers, onions, or herbs.

Serving Suggestions

Serve stuffed swordfish with a side of steamed vegetables or a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Baking is the preferred cooking method for stuffed swordfish, as it allows the fish to cook evenly and retain its moisture.

Ingredient Substitutions

If you prefer a lighter option, you can use Greek yogurt in place of mayonnaise in the stuffing mixture.

- Feel free to substitute the swordfish steaks with another firm white fish, such as halibut or cod.

Make Ahead Tips

You can prepare the stuffing mixture in advance and store it in the refrigerator until ready to use. Simply stuff the swordfish steaks and bake when you are ready to serve.

Presentation Ideas

Garnish the stuffed swordfish with fresh herbs, such as parsley or dill, for a pop of color and added flavor.

Pairing Recommendations

Stuffed swordfish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of stuffed swordfish contains approximately 350 calories.

Carbohydrates

Each serving of stuffed swordfish contains approximately 25 grams of carbohydrates.

Fats

Each serving of stuffed swordfish contains approximately 15 grams of fat.

Proteins

Each serving of stuffed swordfish contains approximately 30 grams of protein.

Vitamins and minerals

Stuffed swordfish is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains fish and mayonnaise, which are common allergens. Please check for any other allergens based on the specific brands of ingredients used.

Summary

Stuffed swordfish is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Stuffed swordfish is a sophisticated and flavorful dish that is perfect for a special occasion or a weeknight dinner. With a delicious rice and vegetable stuffing, tender swordfish steaks, and a variety of nutrition benefits, this recipe is sure to become a new favorite in your household.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Stuffed Swordfish. It was a warm summer day, and I had decided to spend the afternoon at the local fish market in search of fresh ingredients for dinner. As I perused the selection of seafood, my eyes landed on a beautiful swordfish, its firm flesh glistening in the sunlight. Suddenly, a memory from my childhood came rushing back to me.

I was just a young girl at the time, visiting my aunt in a small coastal village. She was known for her delicious seafood dishes, and I was always fascinated by the way she effortlessly prepared them. One evening, she surprised us with a stuffed swordfish that left me speechless. The combination of flavors and textures was simply divine, and I knew that I had to learn how to make it myself.

I approached the fishmonger and asked him if he had any tips for preparing swordfish. To my delight, he not only shared his family recipe with me but also invited me to watch as he cleaned and filleted the fish. I eagerly accepted his offer and followed him to the back of the market, where he showed me how to carefully remove the bones and skin from the swordfish. I watched in awe as he expertly sliced the fish open to create a pocket for the stuffing.

As he worked, the fishmonger shared stories of his own grandmother, who had taught him the art of seafood cooking. He spoke of the importance of using fresh ingredients and taking the time to prepare each dish with love and care. His words resonated with me, reminding me of my own grandmother and the countless recipes she had passed down to me over the years.

After the fishmonger had finished filleting the swordfish, he handed me a piece of paper with the recipe written out in his neat handwriting. I thanked him profusely and headed home, eager to try my hand at making stuffed swordfish for dinner.

The recipe called for a mixture of breadcrumbs, garlic, parsley, and lemon zest to be stuffed inside the swordfish before baking. I carefully seasoned the fish with salt and pepper, then spooned the stuffing into the pocket that had been created. As the swordfish baked in the oven, the aroma of garlic and herbs filled my kitchen, transporting me back to that summer day in the coastal village.

When the fish was finally ready, I eagerly sliced into it, revealing the perfectly cooked flesh and flavorful stuffing. I took a bite and closed my eyes, savoring the familiar taste that brought back memories of my aunt's delicious swordfish dish. I knew in that moment that this recipe would become a staple in my own repertoire of dishes.

Over the years, I have continued to perfect the recipe for stuffed swordfish, adding my own twists and variations to make it uniquely my own. Each time I prepare it, I am reminded of the fishmonger who shared his family recipe with me and the lessons he imparted about the importance of cooking with love and care.

As I sit down to enjoy a plate of stuffed swordfish, I can't help but feel grateful for the culinary journey that led me to this moment. The flavors of garlic, herbs, and lemon dance on my taste buds, bringing a smile to my face as I remember the stories of my grandmother and the joy of sharing a delicious meal with loved ones. This recipe will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.