Swordfish Belly Bacon – a delicious recipe with Swordfish Belly, Maple Syrup, Paprika, Salt, Ground Black Pepper, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Mix together the spices in a small prep bowl. Pour the maple syrup into another small prep bowl and add 1 teaspoon of the spice mix and stir well. Set both prep bowls aside.
2
Place a large skillet on the stove over medium high heat.
3
With a very sharp knife, remove the skin from the swordfish belly. Place the fish on a cutting board with the formerly skin-covered side down. Cut the fish into 1/8-inch thick, rectangular-shaped slices. Lightly sprinkle each side of the fish slices with the remaining reserved spice mix.
4
Add just enough olive oil to the hot frying pan that a think film is created. Add 3 or 4 swordfish planks to the hot skillet, lightly drizzle some of the spiced maple syrup down the length of each plank, then turn and drizzle a little more syrup on each side and then very briefly flip again to caramelize the last syrup addition. The fish only needs about 30 seconds per side to cook through. Transfer to a warm plate and then repeat with remaining swordfish slices.
5
Serve immediately.
43
kcal
Calories
11
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound Swordfish Belly, 1/4 cup Maple Syrup, 1 teaspoon Smoked Paprika, 1 teaspoon Sea Salt (fine), and more.
Yes, Swordfish Belly Bacon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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