Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Florida Swordfish and Vegetables Melange

Florida Swordfish and Vegetables MelangeRecipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

4 (6-ounce) swordfish steaks
1 large zucchini, sliced into strips
2 medium yellow squash, sliced into strips
1 red bell pepper, sliced into strips
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 teaspoons unsalted butter
1 lemon, quartered
Salt and ground black pepper to taste
4 large sheets parchment paper

Cooking Directions:

  1. To prepare the parchment packets, start with 4 (24-inch) long pieces of parchment paper. Fold the parchment paper sheet in half crosswise. With the parchment folded, draw half a heart shape on one side as you would if you were making a heart shaped cutout. Use a pair of scissors to cut out the heart shape along the drawn line. Open up the heart-shaped parchment paper.
  2. Preheat the oven to 375°F (190°C).
  3. Place one fourth of the veggies on the parchment heart, close to the crease. Season the vegetables lightly with salt and pepper. Make sure to leave about one-inch of room around the edges of the parchment heart. Lightly season both sides of the swordfish steaks with salt and pepper.
  4. Place a seasoned swordfish steak on top of the vegetables. Add 1 teaspoon of butter and 1 sprig each of the thyme and rosemary to the top of the swordfish steak. Seal up the parchment heart by folding the edges together in a series of small folds until the whole packet is sealed up. Repeat this process with the remaining ingredients until you have completed all four heart-shaped packets.
  5. Place all four swordfish packets on a large sheet pan, and place on the center rack in the oven. Bake the swordfish packets for around 20 minutes or until the swordfish is cooked throughout and the vegetables are tender. Remove the sheet pan from oven and let cool slightly.
  6. To Serve: Place the swordfish packets each on a plate. Using a knife carefully cut open the packets and garnish with the quartered lemon. Serve immediately.

Makes 6 servings.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.