Swordfish And Wild Mushrooms
A flavorful combination of tender swordfish steaks glazed with lemon and topped with a savory wild mushroom and garlic sauce, perfect for elegant dinners and seafood lovers.
Ingredients
Instructions
- Soak dried shiitake mushrooms in 1 quart warm water for 30 minutes, then squeeze out excess water and remove stems. Chop mushrooms into quarters and save the soaking water.
- Brush a baking dish with olive oil. Lay swordfish steaks in the dish, season with salt and freshly ground black pepper to taste.
- Heat 1 tablespoon olive oil in a heavy-bottomed skillet over medium heat. Add minced garlic and sauté, stirring until golden.
- Add chopped mushrooms to the skillet and sauté for 2 minutes.
- Pour in white wine and stir until almost evaporated.
- Add the mushroom soaking liquid, thyme, and season with more salt and pepper if needed. Increase heat and cook until most liquid evaporates and mushrooms are glazed.
- Stir in 3 tablespoons parsley and remove from heat.
- Douse the fish with 1 tablespoon lemon juice and pour the mushroom mixture over the fish so they are covered.
- Top with remaining lemon juice, cover, and refrigerate for at least 1 hour, preferably 5 to 6 hours.
Tips & Substitutions
For a richer flavor, consider using a mix of wild mushrooms like cremini or oyster in addition to shiitake. If fresh thyme is unavailable, you can substitute with 1/8 teaspoon of dried thyme. Ensure the swordfish is at room temperature before cooking for even doneness. Pairing this dish with a light pasta salad, like Pasta With Olives And Basil, can complement the flavors nicely.
Serving Suggestions
Serve the swordfish over a bed of sautéed greens or alongside roasted vegetables for a complete meal. A light, crisp salad would also be a refreshing side. This dish pairs beautifully with a chilled glass of white wine to enhance the flavors. For a unique twist, consider serving it with a side of Blue Ribbon Potato Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the swordfish in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Be cautious not to overcook the fish to maintain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Swordfish And Wild Mushrooms contains roughly 231 calories, with 6g protein, 20g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (27% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1802mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh shiitake mushrooms instead of dried?
Yes, you can use fresh shiitake mushrooms. Use about 4 ounces of fresh mushrooms and skip the soaking step. Sauté them directly in the skillet until they are tender and golden before adding the wine.
How can I make this recipe gluten-free?
To make this recipe gluten-free, ensure that the white wine used is gluten-free. Most wines are naturally gluten-free, but it's always good to check the label. Additionally, avoid any sauces or seasonings that may contain gluten.
What can I substitute for swordfish?
If swordfish is unavailable, you can substitute with other firm fish such as tuna, halibut, or salmon. Adjust cooking times as necessary since different fish may vary in thickness and cooking duration.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).