Best Marinated Swordfish Recipes

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SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC



Swordfish Marinated in Lemon, Rosemary and Garlic image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh rosemary, or 1 teaspoon dried leaves
1 garlic clove, crushed through a press
4 swordfish steaks, 3/4-inch thick (about 1/2 pound each)
Salt and freshly ground pepper to taste
1 tablespoon capers, rinsed and drained
Lemon wedges for garnish
4 strips (1/2 by 3-inches) lemon zest

Steps:

  • Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
  • Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

GRILLED MARINATED SWORDFISH WITH FIRE ROASTED PEPPERS, ONIONS, MUSHROOMS AND HERB VINAIGRETTE



Grilled Marinated Swordfish with Fire Roasted Peppers, Onions, Mushrooms and Herb Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4 cup olive oil
Juice of 3 limes (approximately 1/4 cup)
1 fresh jalapeno pepper, seeded and chopped
2 cloves garlic, peeled
1/4 cup fresh cilantro leaves, lightly packed
1 teaspoon cracked black pepper
4 tablespoons grated fresh ginger
1/4 cup unsweetened coconut milk

Steps:

  • Combine all ingredients in the bowl of a food processor and pulse to combine. Use to marinate swordfish, salmon, tuna, or red snapper overnight.
  • Fresh herb vinaigrette: 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 8 large fresh basil leaves 1/2 cup extravirgin olive oil Salt and freshly ground pepper to taste
  • Combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend. Season with salt and freshly ground pepper to taste. This dressing will keep for up to 10 days in the refrigerator.
  • 4 6 to 8 ounce swordfish steaks, at least 3/4 inch thick 2 large vidalia onions, peeled and sliced 1/4 inch thick slices 2 sweet red peppers, seeded and sliced into rings 2 sweet yellow peppers, seeded and sliced into rings 12 large shiitake mushroom caps 2 tablespoons olive oil Salt and pepper
  • The night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight. The next day, prepare an outdoor grill for cooking. Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper. When the grill is hot, grill the swordfish until it is well colored on both sides and the interior is medium (about 3 to 4 minutes per side, total).When you have added the fish to the grill, spread the vegetables along the perimeter of the grill and carefully cook the vegetables without burning. Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve.

HERB-MARINATED GRILLED SWORDFISH



Herb-Marinated Grilled Swordfish image

This is one of my and my husband's favorite recipes. The swordfish is so flavorful and colorful it will brighten your whole day!

Provided by Social Butterfly D

Categories     Swordfish Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

½ (12 ounce) bottle olive oil
¼ cup lemon juice
¼ cup soy sauce
2 tablespoons chopped fresh parsley
2 teaspoons minced garlic
1 teaspoon dried dill
ground black pepper to taste
2 pounds swordfish steaks

Steps:

  • Whisk olive oil, lemon juice, soy sauce, parsley, garlic, dill, and pepper together in a large glass or ceramic bowl. Add swordfish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours; the longer you marinate the fish, the stronger the flavor will be.
  • When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove swordfish from the marinade and shake off excess. Discard the remaining marinade.
  • Cook swordfish on the preheated grill until fish is tender and flakes easily with a fork, about 4 minutes per side. Swordfish cooks very quickly and your grill will flare up with this marinade!

Nutrition Facts : Calories 333.2 calories, Carbohydrate 1.6 g, Cholesterol 44.3 mg, Fat 25.8 g, Fiber 0.2 g, Protein 23.1 g, SaturatedFat 4.2 g, Sodium 554.3 mg, Sugar 0.3 g

GRILLED ITALIAN MARINATED SWORDFISH



Grilled Italian Marinated Swordfish image

This is an excellent way to prepare swordfish. The fish turns out flavorful and moist. I made this dish one night paired with my Skillet Italian Herbed Country Potatoes and fresh corn on the cob. A delicious summertime meal! Please note preparation time does not include time required to marinate.

Provided by MarthaStewartWanabe

Categories     Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

2 swordfish steaks (sliced no more than 1-inch thick)
4 tablespoons olive oil (reserve 1 tbs. for brushing grill rack)
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 garlic clove, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped fine
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper, freshly ground (or to taste)

Steps:

  • Place swordfish steaks in a zip-lock bag, leaving the bag unsealed.
  • In a small bowl, combine 3 tbs. olive oil and remaining ingredients to make marinade mixture.
  • Pour marinade into bag with fish, tossing fish with fingers until fully coated.
  • Seal bag, releasing as much air as possible.
  • Marinate in refrigerator for 3 to 4 hours.
  • Preheat grill to medium-high heat.
  • Once grill is searing hot, brush grill rack with remaining tablespoon of olive oil.
  • Grill fish for 3 to 5 minutes on each side or until center of steaks are cooked through, and fish flakes easily when forked.

MARINATED SWORDFISH



Marinated Swordfish image

Provided by Food Network Kitchen

Categories     main-dish

Time 31m

Yield 2 servings

Number Of Ingredients 7

1 lime, juiced
1 tablespoon ginger, chopped
2 cloves garlic, minced
1/2 onion, sliced
3 tablespoons olive oil
Salt and freshly ground black pepper
1 pound swordfish

Steps:

  • In a bowl combine juice of the lime, ginger, garlic and onion. Add olive oil and season with salt and pepper. Place swordfish steak in baking pan and pour marinade over fish. Coat and let sit for 15 to 30 minutes. Remove fish from pan and grill in cast iron pan or on grill for about 3 minutes per side.

GRILLED MARINATED SWORDFISH STEAKS



Grilled Marinated Swordfish Steaks image

My husband and I have been trying to incorporate more fish and seafood into our diet. We decided to give swordfish a try, and we're really glad we did. This is delicious!

Provided by Judy Garcia

Categories     Seafood

Time 25m

Number Of Ingredients 11

4 center-cut swordfish steaks, 6 oz. each, 1" thick
salt and pepper to taste
3 Tbsp olive oil
2 tsp soy sauce
1 Tbsp red wine vinegar
4 sprig(s) rosemary (or 1 tsp. dried)
1 Tbsp finely chopped garlic
2 tsp ground coriander
1 tsp ground cumin
2 tsp grated lemon zest
1/4 tsp crushed red pepper flakes, or to taste

Steps:

  • 1. Preheat a charcoal grill or broiler, or heat a grill pan.
  • 2. 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 zest and pepper flakes. Blend well.
  • 3. Place fish steaks in marinade, coating well on both sides. Cover with plastic wrap and let stand for 10-15 minutes. (I use a zipper-type plastic bag)
  • 4. If you are cooking the swordfish on a grill (or grill pan), place fish on preheated grill and cook for 3-4 minutes. Turn and cook for 3 minutes longer. Cook longer if you prefer your fish more done.
  • 5. If swordfish is to be cooked under a broiler, place fish on a rack and cook for 3-4 minutes on each side.

MANGO MARINATED SEARED SWORDFISH WITH TROPICAL FRUIT SALSA



Mango Marinated Seared Swordfish with Tropical Fruit Salsa image

Provided by Sandra Lee

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

1/4 cup mango nectar
3 tablespoons canola oil
2 tablespoons balsamic vinegar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (30-ounce) can tropical fruit salad, drained
1 tablespoon fresh cilantro leaves
4 scallions, finely chopped
1/2 lime, juiced
1/2 small jalapeno, seeded and minced
Kosher salt
4 (6 to 8-ounce) swordfish steaks
2 tablespoons canola oil

Steps:

  • For the marinade: In a small bowl, whisk together marinade ingredients. Pour into large resealable plastic bag and add swordfish. Seal and shake bag to completely coat steaks. Put in refrigerator and let marinate for at least 1 hour, turning occasionally.
  • For the salsa: Chop drained fruit into small pieces. Combine the fruit and remaining ingredients in a bowl and place in refrigerator to let flavors meld while fish is marinating.
  • In a large skillet heat canola oil over medium-high heat. Remove fish from marinade, pat dry and cook until done, about 5 minutes per side.
  • Serve topped with salsa.

GRILLED CUMIN MARINATED SWORDFISH



Grilled Cumin Marinated Swordfish image

An excellent grilled fish recipe that I serve with other grilled vegetables and lemon rice pilaf. Yum! Marinate time is 30 minutes.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 42m

Yield 4 serving(s)

Number Of Ingredients 12

5 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 garlic cloves, crushed through a press
1/4 red onions or 1/4 yellow sweet onion, cut into thin vertical slices
1/4 cup chopped fresh cilantro or 1/4 cup basil
1 tablespoon fresh oregano leaves or 1/2 teaspoon dried oregano
1 teaspoon fresh thyme leaves, stripped from stems or 1/4 teaspoon dried thyme
1/2 teaspoon salt
fresh ground pepper
4 swordfish steaks, 3/4-inch thick (each steak should be about 1/2 lb. each)
lime wedge (to garnish)

Steps:

  • Combine the first 10 ingredients in a pie plate or some other deep platter; stir well to blend.
  • Add the fish steaks to the marinade; turn over to coat.
  • Cover and marinate in the refrigerator for 30 minutes.
  • Grill or broil the fish steaks about 3 inches from heat source for 5-7 minutes (time depends on how hot the heat source is), or until lightly browned on one side.
  • Turn steak over and grill or broil for about 5 minutes.
  • Check for doneness, insert the tip of a knife into the thickest part of the steak--fish is done when it changes color from translucent to opaque.
  • Serve steaks on individual plates with lime wedge for garnish.
  • I like to squeeze the lime wedge over the fish for extra POW.

GRILLED MARINATED SWORDFISH STEAKS



Grilled Marinated Swordfish Steaks image

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

4 center-cut swordfish steaks, about 6 ounces each, one-inch thick
Salt and freshly ground pepper to taste
3 tablespoons olive oil
2 teaspoons soy sauce
1 tablespoon red-wine vinegar
4 sprigs rosemary or 1 teaspoon dried
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons grated lemon rind
1/4 teaspoon red pepper flakes

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 MARINATED IN LEMON, ROSEMARY AND GARLIC



Swordfish Marinated in Lemon, Rosemary and Garlic image

Make and share this Swordfish Marinated in Lemon, Rosemary and Garlic recipe from Food.com.

Provided by serpak

Categories     Beginner Cook

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices lemon zest (1/2 by 3-inches)
2 tablespoons extra virgin olive oil
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary
1 garlic clove, crushed through a press
4 (1/2 lb) swordfish steaks, 3/4-inch thick
salt
fresh ground pepper
1 tablespoon capers, rinsed and drained
lemon wedge (to garnish)

Steps:

  • Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinade in the refrigerator for 1 to 2 hours.
  • Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary on to the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

Nutrition Facts : Calories 336.5, Fat 15.9, SaturatedFat 3.4, Cholesterol 88.5, Sodium 268.4, Carbohydrate 0.4, Fiber 0.1, Protein 45.1

CITRUS-SOY MARINATED SWORDFISH



Citrus-Soy Marinated Swordfish image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 4

Number Of Ingredients 8

Four (6 to 8-ounce) swordfish steaks
Zest of 1/2 orange
1/4 cup (about 1 orange) fresh orange juice
Zest and juice of 1 lime
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 (3-inch) piece fresh ginger, peeled and finely grated
1 small shallot, finely chopped

Steps:

  • Place swordfish in a shallow baking dish or a resealable plastic bag. In a small bowl, stir together zests, juices, oil, soy sauce, ginger, and shallots. Pour marinade over; turn to coat. Let marinate, covered, in the refrigerator for 1 hour.

YOGURT-MARINATED SWORDFISH KEBABS



Yogurt-Marinated Swordfish Kebabs image

Tangy parsley-speckled yogurt marinade both flavors and tenderizes succulent grilled swordfish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

One pound 1-inch-thick swordfish steaks, rinsed and patted dry, cut into 24 cubes
Kosher salt and freshly ground black pepper
One 8-ounce container plain nonfat yogurt, 4 tablespoons reserved
2 tablespoons roughly chopped parsley
8 metal skewers
8 red cherry tomatoes
4 yellow cherry tomatoes
4 scallions, halved, then sliced

Steps:

  • Season the fish with salt and pepper. Combine the yogurt and 1 tablespoon parsley in a shallow baking dish and add the fish, turning to coat. Marinate the fish for 15 minutes at room temperature or for 1 hour in the refrigerator.
  • Meanwhile, combine the reserved yogurt and remaining parsley in a small bowl and mix well.
  • Thread the skewers, alternating the fish, tomatoes, and scallions.
  • Prepare a stove-top griddle or outdoor grill. Grill the kebabs 3 to 4 minutes per side, or until opaque. Serve with a dollop of the yogurt sauce.

E-Z MARINATED SWORDFISH



E-Z Marinated Swordfish image

The tantalizing marinade teams cayenne, hot pepper sauce, ginger and lime juice to give your tastebuds a good 'kicking'!

Provided by OZAHIRU

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 2

Number Of Ingredients 12

3 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
¼ teaspoon ground ginger
¼ teaspoon dried basil
⅛ teaspoon dried thyme
⅛ teaspoon dried parsley
1 teaspoon hot pepper sauce
1 pinch cayenne pepper
3 tablespoons vegetable oil
2 fresh swordfish fillets

Steps:

  • In a medium bowl, stir together the lime juice, white wine vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. Place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours.
  • Preheat broiler or an outdoor grill for high heat.
  • Place fish onto the grill or a broiling pan. Discard marinade. Grill or broil fish about five minutes each side, until the fish flakes easily with a fork.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 2.4 g, Cholesterol 53 mg, Fat 26 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 4.7 g, Sodium 1302.5 mg, Sugar 0.4 g

BASIL-MARINATED SWORDFISH



BASIL-MARINATED SWORDFISH image

Categories     Fish

Yield 8 servings

Number Of Ingredients 8

1/2 c. EVOO
3 T. Dijon mustard
3 T. lemon juice
3 large garlic cloves, minced
1 1/2 c. sliced fresh basil leaves
8 8-oz. swordfish steaks (1-inch thick)
Lemon wedges
Fresh basil sprigs

Steps:

  • Whisk olive oil, mustard, lemon juice and garlic in a bowl. Add basil. Arrange swordfish in a large shallow glass baking dish. Pour marinade over; cover and refrigerate 3 hours, turning occasionally. Grill fish until cooked through over med-high heat, about 7 minutes per side. Garnish with lemon wedges and basil sprigs. (June 1993)

GRILLED MARINATED SWORDFISH



Grilled Marinated Swordfish image

White wine, lemon juice, and soy sauce flavor this marinade for swordfish steaks cooked out on the grill.

Provided by MIKE T 007

Categories     Seafood     Fish

Time 22m

Yield 4

Number Of Ingredients 11

4 cloves garlic
⅓ cup white wine
¼ cup lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon pepper
4 swordfish steaks
1 tablespoon chopped fresh parsley
4 slices lemon, for garnish

Steps:

  • In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 5.6 g, Cholesterol 52.3 mg, Fat 12.3 g, Fiber 1 g, Protein 27.6 g, SaturatedFat 2.4 g, Sodium 708 mg, Sugar 0.8 g

SOY-GINGER MARINATED GRILLED SWORDFISH



Soy-Ginger Marinated Grilled Swordfish image

Soy, ginger, and lime give tons of flavor to the marinade. Great for swordfish, chicken, pork, or just about anything.

Provided by @MakeItYours

Number Of Ingredients 7

⅓ cup soy sauce, low sodium
2 Tbls Sesame Oil
1 lime, juiced
1 inch piece fresh ginger, grated
2 cloves garlic, grated
¼ tsp fresh black pepper
4 swordfish steaks (approx 1 pound)

Steps:

  • Combine all of the ingredients except for the swordfish in a resealable plastic bag. Add swordfish and lightly massage mixture into the fish. Let sit in the fridge for 30-45 minutes.
  • Preheat grill to medium high heat.
  • Remove swordfish from the marinade and grill for about 5 minutes per side, until fully cooked (depends on how thick your steaks are).
  • Remove from the grill and serve immediately.

GRILLED MARINATED SWORDFISH



Grilled Marinated Swordfish image

I discovered some really great recipes on the ALLI website since I started this new diet plan. Lost a few pounds and inches and now I can stay awake after lunch at work. LOL!yippee!!!

Provided by litldarlin

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons grated lime zest
1 teaspoon grated orange zest
1/4 cup fresh lime juice
1/3 cup fresh orange juice
1 small onion, peeled and chopped
1 garlic clove, peeled and minced
1 teaspoon olive oil
1 tablespoon honey
1/4 teaspoon salt
1/2 teaspoon ground black pepper
4 (4 ounce) swordfish fillets

Steps:

  • Mix zests, juices, onion, and garlic.
  • Stir in oil, honey, salt, and pepper.
  • Place fish in resealable plastic bag, add juice mixture, and coat well.
  • Marinate in refrigerator for 1 hour.
  • Bring to room temperature.
  • Lightly coat gas or charcoal grill grate with grilling spray; heat to medium-high.
  • Grill swordfish; brushing frequently with marinade for 5 minutes per side or until fish is opaque and flakes easily when tested with a fork.
  • Discard the remaining marinade.

Nutrition Facts : Calories 186.9, Fat 5.8, SaturatedFat 1.4, Cholesterol 44.6, Sodium 249.7, Carbohydrate 10.1, Fiber 0.5, Sugar 7.1, Protein 23.1

GINGER-LIME-MARINATED SWORDFISH STEAKS



Ginger-Lime-Marinated Swordfish Steaks image

Number Of Ingredients 8

1 1/2 pounds swordfish steaks, 3/4 to 1 inch thick
1/4 cup lime juice
2 tablespoons vegetable oil or olive
1 teaspoon finely chopped ginger root
1/4 teaspoon salt
dash of ground red pepper (cayenne)
1 clove garlic, crushed
lime wedges, if desired

Steps:

  • If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except lime wedges in shallow nonmetal dish or heavy-duty resealable plastic bag. Add fish, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 2 hours. Heat coals or gas grill. Remove fish from marinade reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.1 Serving: Calories 170 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 60mg Sodium 150mg Carbohydrate 1g (Dietary Fiber 0g) Protein 19g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ORANGE JUICE MARINATED SWORDFISH



ORANGE JUICE MARINATED SWORDFISH image

Categories     Fish     Grill/Barbecue

Yield serves 2 per steak

Number Of Ingredients 9

1 swordfish steak 1" thick
2 cups orange juice to fill marinating bowl halfway up the swordfish steak
1/4 tsp cajun spice divided
1/4 tsp white pepper divided
1/4 tsp red pepper divided
1/4 tsp rosemary divided
1/2 tsp chopped garlic divided
1 Tbs Worcestershire sauce divided
1 Tbs olive oil

Steps:

  • Mix dry spices in two separate bowls. Place swordfish steak(s) in a large bowl and fill with enough orange juice to cover halfway up. Sprinkle the top of the steaks with one of the dry spice mixtures and the separated garlic. Drizzle the Worcestershire and then the oil evenly as possible over the steaks and place in the refrigerator for 1-2 hours. When placing on a hot grill place the spiced side down and sprinkle the other spice mixture on top along with the worcestershire and oil. You can then also spoon 2 Tbs of the orange juice on top. Grill each side approx 3-4 minutes checking for doneness depending on thickness of your steaks.

PALEO MEDITERRANEAN MARINATED SWORDFISH RECIPE - (2.6/5)



Paleo Mediterranean Marinated Swordfish Recipe - (2.6/5) image

Provided by mack

Number Of Ingredients 6

MARINADE:
2 pounds swordfish steaks
1/2 cup olive oil
1/4 cup lemon juice or balsamic vinegar
1 tablespoon minced garlic
2 tablespoons minced fresh basil

Steps:

  • Whisk together marinade ingredients and pour over swordfish in a shallow pan. Allow 15 to 30 minutes for marinating in the refrigerator, turning fish occasionally. Grill or broil 3 to 5 minutes per side to desired degree of doneness. Additions: Any of the following ingredients can be added if desired: 1 tablespoon olive paste, 1 tablespoon minced sun-dried tomatoes packed in oil, or 1 tablespoon tomato paste. This recipe yields 4 servings.

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