Top Rated Swordfish Recipes

Swordfish and Bacon Kebabs
Chef Ming Tsai  is a huge fan of grilling (even year round in Massachusetts) so this kebab dish is a natural go-to of his. Adding lemongrass to a traditionally Italian gremolata is his East/West contribution to the recipe.  Adapted from "Food Network South Beach Food & Wine Festival Cookbook" by Lee Schrager and Julie Mautner.  Click here to see 15 Easy Fish Recipes for Summer.
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Grilled Swordfish over Sweet Corn Succotash with Corn Brûlée
This delicious and healthy meal from chefs Jeff McInnis and Janine Booth at Root & Bone will have you cooking like a pro in no time. Make this recipe even easier by making the corn sauce and succotash in advance and then reheating them when you’re ready to cook the fish.Looking for more recipes and tips for cooking with corn this summer? Click here for ideas from Sunshine Sweet Corn.
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Rigatoni with Swordfish, Tomato, and Eggplant Fries
The first time my wife Megan and I went to Rome together was in 2007. We ate pasta for three days straight. On our last night, we swore there would be no pasta. We went to a fish restaurant named Pierluigi to seal the deal. They had a beautiful display of fresh fish on ice, and we picked our fish for the mixed grill and waited. As we were talking at the table, the waiter brought over a pasta dish with swordfish and eggplant fries on top — still in the pan. He placed it in the middle of the table and gave us each a dish. "Excuse me, but we didn't order this," I said to him. He looked at us and said, "You need to start your meal with something. You can't just have the fish." So we started eating the pasta anyway. We didn't stop eating it until we were fighting over the last bite. It was the best pasta dish of the entire trip. When I got home, I started experimenting immediately. Click here to see 15 Easy Fish Recipes for Summer.  
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Paella de Marisco
In order to prepare an authentic paella, there are seven essential ingredients: the paella pan, bomba rice (always), saffron, sofrito, extra-virgin olive oil, passion, and love. Sofrito is an important part of the paella.  It is a concentrate of vegetables that will bring flavor to the rice. You can add 4 quartered small artichoke hearts, or roasted red peppers, cut into strips, with the rice.   Some people use the pulp of 1 or 2 dried and soaked ñora peppers, instead of pimentón.
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