Moroccan Rub Swordfish with Paprika Wine Sauce (4 servings)

Moroccan rub swordfish with paprika wine sauce

Moroccan rub swordfish with paprika wine sauce

Hello again, I’m excited to share my first recipe today.  This is a reasonably priced, easy meal you can make over the weekend.  The main reason I like swordfish is because of its firm, meaty texture that is almost steak-like.  The flavor is also mild and easy to complement with different sauces, like the one I’ll show here.  It’s also in season right now (late summer to early fall  is the best time for it), so it’s the perfect time to experiment with this type of fish….so get cooking!

Paprika wine sauce:

1 red bell pepper (diced)

2 garlic cloves(diced)

1/2 cup cooking white wine

2  teaspoon of paprika

2 tablespoon of whipped cream cheese

1 tablespoon of olive oil

Moroccan Rub:

1/2  cup  of butter (room temperature, or 72 F)

2 tablespoon of Mediterranean or Moroccan Rub*

*Note*  this could be purchased in any specialty store for condiments, or it can be substituted with your own combination such as cumin, dry garlic, paprika, turmeric, celery, lemon powder, and pepper to taste

Ingredients for the swordfish:

-4 6 or 8 az swordfish fillets

-2 large crowns of  broccoli

-1/4 tablespoon of butter

-salt & pepper to taste

– 3 oz of blue cheese

-4 berry capers (for garnish)

-1/2 cup dried coconut shavings


To make the rub, put the butter in a small bowl and add the rub, then  mix using a spoon or your hands (you can also use a food processor, too)  When it’s thoroughly mixed,  put the butter mixture in a medium-sized piece of  plastic wrap.  Roll the mixture up in the wrap like a small sausage about 6 x 2 inches long.  Put it in the freezer for about 45 minutes or until it is solid again.

To make the sauce, add the olive oil in a saute pan in med. high heat (make sure it is hot)  Add the garlic and saute until brown, constantly moving with a wooden spoon for about 30 seconds to 1 min, then add the red bell pepper, paprika and wine.  Reduce the heat to medium and cook for 5 minutes or until the wine is almost evaporated, then transfer to a blender.  Add the cream cheese and blend until creamy. Set aside and keep warm.

Making the side dish: You will cook the broccoli stems and the flowers separately.   Cut the stems into 1/2 inch pieces, add the butter to a medium sized pan, and melt it on med. high heat.  Add the stems  then cover and reduce to a  simmer for 10 minutes, then add the flowers and  water just enough to cover them.  Bring to a boil  and reduce the heat to  medium, stirring the crowns often for 5 minutes or until vibrant green (make sure you don’t over-cook them)  Place the drained broccoli into a food processor, add the blue cheese and a pinch of salt and mix until smooth. Keep warm.

Swordfish: Preheat oven to 400 F .

If you have a fresh piece of fish, you don’t need to add much, just salt and pepper and olive oil  into a pan on med. high heat.   Sear both sides for 3 minutes only (again make sure the oil is hot–this is very important!)  Once both sides are done,  transfer to a baking sheet and bake for 7 minutes.  This timing is for medium-well, but you can adjust it according to how you like your fish done.

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