INDONESIAN GRILLED SWORDFISH
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
- Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
- When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.
Nutrition Facts : Calories 381 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 624 milligrams, Carbohydrate 3 grams, Protein 45 grams, Sugar 0 grams
ASIAN-INSPIRED GRILLED GINGER-LIME SWORDFISH
Steps:
- Gather the ingredients.
- Place fish in a large glass bowl or shallow baking dish.
- Combine marinade ingredients in a small bowl and pour over fish. (Make sure to coat fish evenly on both sides.) Cover dish with plastic wrap and place in refrigerator for 30 minutes to 1 hour.
- Preheat grill to medium-high heat.
- Lightly oil cooking grate.
- Remove fish from marinade, making sure to reserve marinade.
- Place fish on oiled grill and brush with reserved marinade. Allow to cook for 3 to 4 minutes, turn, and coat other side with marinade. Allow fish to cook for a remaining 5 minutes.
- Once fish is opaque in center, remove from heat and serve.
Nutrition Facts : Calories 477 kcal, Carbohydrate 32 g, Cholesterol 133 mg, Fiber 1 g, Protein 42 g, SaturatedFat 4 g, Sodium 1482 mg, Sugar 27 g, Fat 20 g, ServingSize 2 servings, UnsaturatedFat 0 g
GRILLED MARINATED SWORDFISH STEAKS
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a charcoal grill or broiler, or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams
SWORDFISH WITH GINGER BBQ SAUCE
Steps:
- Heat the oil in a skillet over medium low heat. Saute the onions until soft, about 5 to 7 minutes. Add the ginger and cook for 1 minute to release the aromas. Add the vinegar and simmer to reduce by half. Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Place the sauce in a blender and puree.
- Heat a grill. Brush swordfish steaks with olive oil and sprinkle with salt and pepper. Grill fish about 7 minutes, brushing with ginger barbecue sauce. Turn, brush with barbecue sauce and grill another 3 minutes, or until cooked through.
DOREEN'S ASIAN-INSPIRED SWORDFISH STEAKS
This is a delicious, easy way to grill fish....another family favorite! An Asian-style marinade goes perfectly with swordfish.
Provided by DOREENB
Categories World Cuisine Recipes Asian
Time 4h25m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.
Nutrition Facts : Calories 460 calories, Carbohydrate 2.7 g, Cholesterol 65.5 mg, Fat 34 g, Fiber 0.1 g, Protein 34.1 g, SaturatedFat 6.1 g, Sodium 872.3 mg, Sugar 0.3 g
GRILLED SWORDFISH STEAKS
Grilled swordfish is positively delicious and makes an incredible change from the regular carnivorous BBQ's. It can also be cooked on a rack or tray 4 inches below the heat source I the oven & broiled. Prep time includes marinading.
Provided by CountryLady
Categories Very Low Carbs
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place steaks in shallow pan or baking dish.
- Season with salt& pepper.
- Coat both sides with mustard.
- Combine juice with oil& pour over fish.
- Dot with leaves& dill; let marinade for at least an hour.
- Cook on hot coals for 8 minutes.
- Turn& baste with remaining marinade.
- Grill for another 6- 8 minutes or until cooked through.
- Garnish with lemon wedges.
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