Swordfish Baked in Foil with Mediterranean Flavors

Name: Swordfish Baked in Foil with Mediterranean Flavors
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 fresh baby artichokes, trimmed and quartered; 68 milliliters black olives; 4 fillets fish fillets, about 6 ounces each; 1 bunches fresh basil; 8 sprigs fresh thyme; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, sliced thin; 4 teaspoons extra-virgin olive oil; 2 tomatoes, coarsely chopped

Swordfish Baked in Foil with Mediterranean Flavors

Need Head to the store and pick up lemon, olives, thyme, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes. If you like this recipe, take a look at these similar recipes: Swordfish Baked in Foil With Mediterranean Flavors, Mediterranean Swordfish, and Mediterranean Stuffed Swordfish.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs.

Ingredients you will need

Artichoke

Tomato

Olives

Herbs

Lemon

Equipment you will use

Bowl

Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Aluminum Foil

Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal.

Ingredients you will need

Artichoke

Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish.

Ingredients you will need

Vegetable

Fish

Equipment you will use

Oven

Frying Pan

Serve immediately.

Equipment

Ingredients

Servings:

fresh baby artichokes, trimmed and quartered 68milliliters

black olives 4fillets

fish fillets, about 6 ounces each 1bunches

fresh basil 8sprigs

fresh thyme 4servings

Kosher salt and freshly ground black pepper 1

lemon, sliced thin 4teaspoons

extra-virgin olive oil 2

tomatoes, coarsely chopped

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Swordfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Argyle Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Argyle Pinot Noir

Argyle Pinot Noir is honest and unmingled. The 2012 vintage for Pinot Noir made itself. Fermented in small lots, and blended for purity, this year's blend croons of ripe, red raspberry, morello cherry and a hint of backwoods spice. No other word can describe the palate but lush. Gentle, slightly firm tannin beneath, the acid sings true and long. Enjoy early, or sit on it a few years for enhanced nuance.