Best Swordfish Steaks Grilled Recipes

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush both sides of swordfish with olive oil.
• Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
• Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

GRILLED SWORDFISH STEAKS WITH CUCUMBER SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.
• Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.

GRILLED SWORDFISH STEAKS

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.

GRILLED SWORDFISH STEAKS WITH ORANGE THYME SAUCE

Steps:

• Wipe the swordfish steaks dry with paper towels. Coat on both sides with two tablespoons olive oil. Set aside.
• Heat the remaining olive oil in a skillet with one tablespoon butter. Add the shallots and garlic and cook until soft. Add the tomatoes and thyme and cook for three minutes.
• Add the orange juice and white wine and reduce slightly, cooking for five more minutes. Season with salt and pepper and set aside until the fish is about to be grilled.
• Preheat coals for grilling. Cook the fish about five minutes on each side, depending on the thickness of the steaks. Meanwhile, bring the sauce to a boil. Off heat, stir in the remaining butter. Pour the sauce over the steaks and serve.

GRILLED MARINATED SWORDFISH STEAKS

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.

GRILLED SWORDFISH STEAKS WITH SALSA

Steps:

• Combine all the ingredients, except the swordfish and salsa, in a mixing bowl.
• Place the fish in a resealable container.
• Pour the marinade over the swordfish and move the fish around to make sure it is evenly covered.
• Marinate in the refrigerator for 6 to 8 hours.
• Start the coals in a charcoal grill or preheat a gas grill.
• Place the swordfish steaks on the grill and leave undisturbed until grill marks form.
• Then, rotate the fish 90 degrees to create a second set of marks.
• After about 4 minutes, turn the fish to cook on the other side for another 4 minutes, or until firm but still juicy.
• To serve: Place 1 steak on each plate and top with a generous spoonful of the salsa.

GRILLED SWORDFISH STEAKS WITH ASIAN BARBECUE SAUCE

Steps:

• Preheat grill.
• Combine plum sauce, hoisin sauce, chili paste, orange zest, orange juice, 2 tablespoons of the chopped coriander, 1 teaspoon of the minced ginger and the sesame oil. Brush some of this mixture lightly on the swordfish steaks, and set aside.
• Heat the chicken stock with the remaining ginger in a heavy saucepan. Add the greens, cover and steam just until they wilt, about 1 minute. Remove from heat, and stir in the scallions and remaining chopped coriander. Set aside.
• Brush the grill with peanut oil. Grill the swordfish steaks 2 to 3 minutes on each side, brushing with additional sauce mixture.
• Remove the greens from the saucepan, drain them well and place in the center of 4 shallow bowls. Place a swordfish steak on top of each. Add the remaining sauce mixture to the liquid in the saucepan, and quickly bring to a simmer. Drizzle it around the greens and swordfish. Sprinkle with sesame seeds, garnish with coriander sprigs and serve.

GRILLED MARINATED SWORDFISH STEAKS

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.

GRILLED SWORDFISH STEAKS IN CILANTRO-GINGER PESTO

Steps:

• Inn blender or food processor, combine oil, lime juice, soy sauce, honey, garlic, ginger, cilantro, curry powder, salt and pepper. Grind until fairly smooth. Pour into baking dish just large enough to hold swordfish steaks in 1 layer. Add swordfish and turn to coat well with marinade. Cover and refrigerate at least 30 minutes and up to 2 hours, turning once if marinating for more than 30 minutes. Prepare grill or broiler. Remove fish from marinade and cook 6 inches from heat source 7 minutes on on side. Turn and brush with remaining marinade. Cook second side 5 to 7 minutes until nicely browned and cooked through. Serve immediately. Note: To prepare in advance, make marinade in morning, cover and refrigerate until close to cooking time. Then combine with fish and follow recipe.

GRILLED SWORDFISH STEAKS WITH OLIVE PESTO

Steps:

• Arrange swordfish steaks in a shallow baking dish, season well with salt and pepper, and coat with 3 tablespoons olive oil. Let marinate at room temperature for up to 1 hour, until ready to grill. (Or marinate longer in the refrigerator, and return fish to room temperature before grilling.)
• Heat a grill or grill pan until very hot. Meanwhile, to make pesto, combine olives, garlic, arugula, parsley, oregano, and salt to taste in the bowl of a food processor. With machine on pulse, slowly add remaining 6 tablespoons olive oil. Add 1 1/2 tablespoons hot water, pulsing, until coarsely pureed. Set aside.
• Place fish and leeks on grill. Cook for about 5 minutes; remove leeks from grill, then turn fish. Cook fish for another 5 minutes or until nearly cooked through; remove from grill, and transfer to a shallow serving dish.
• Arrange leeks on a serving platter, and place fish on top. Spoon pesto over hot fish, turning fish to coat well. Pour juices over fish, and serve.

GRILLED SWORDFISH OR TUNA STEAKS

Steps:

• Combine marinade and place in Ziploc plastic bag.
• Add fish, seal and refrigerate overnight, occasionally turning bag to distribute marinade.
• Drain marinade.
• Grill fish on a rack, about 4 to 5 minutes on each side over hot coals or briquettes (center will be a little pink ) or as desired.
• Overcooking causes a dry fish.

GRILLED SHARK OR SWORDFISH STEAKS RECIPE - (4/5)

Steps:

• Combine all marinade ingredients. Marinate steaks 1 to 3 hours before grilling. Once the grill is heated, cook the steaks for about 4 to 5 minutes each side, longer if needed. This recipe yields 4 servings.

GRILLED SWORDFISH STEAKS

Steps:

• Prepare grill. While grill is heating, combine olive oil and lime juice in a wide, shallow glass pan. (Do not use metal). Coat both sides of fish in mixture. Sprinkle with pepper. Set fish aside and allow to marinate until the fire is ready.
• Grill swordfish steaks about 10 minutes, turning several times. Remove from heat and salt if desired.

SWORDFISH STEAKS - GRILLED

Steps:

• In a food processor, combine cilantro, parsley, garlic, the dried spices (reserving 1/4 tsp. paprika) & the juice. With the machine on, slowly add the olive oil to make a marinade paste. Put swordfish steaks in a resealable plastic bag & add the marinade. Work the marinade around to be sure it comes in contact with all surfaces of the fish. Marinate in the refrigerator for 1 - 2 hours. Remove the swordfish & sprinkle with remaining 1/4 tsp. paprika. Grill over high heat, about 4 minutes per side until nicely browned & just opaque throughout. Serve with rice & veggies.