Best Swordfish With Watermelon And Lime Ginger Citronette Recipes

Garlic-Lime Swordfish image

Provided by ChrisMc

Categories Fruit

Time 3h12m

Yield 4 serving(s)

Number Of Ingredients 9

Steps:

Ginger Lime Swordfish image

Provided by southerncook

Categories Healthy

Time 17m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons grated lime rind
1/2 cup fresh lime juice (about 2 limes)
1/4 cup honey
2 tablespoons bottled fresh ground ginger
2 tablespoons minced green onions
1 tablespoon low sodium soy sauce
2 teaspoons instant minced garlic
4 (6 ounce) swordfish steaks (about 3/4 inch thick)
cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Preheat broiler.
Combine first 7 ingredients in a small saucepan.
Dip each steak into lime mixture to coat.
Place fish on a broiling pan coated with cooking spray.
Sprinkle with salt and pepper.
Broil 10 minutes or until fish flakes easily when tested with a fork.
While fish cooks, place lime juice mixture over medium heat; cook until reduced by half (about 8 minutes).
Serve sauce with fish.

Swordfish with Lime-Ginger Glaze image

Yield Makes 2 servings

Number Of Ingredients 7

1/4 cup fresh lime juice
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon minced peeled fresh ginger
1/2 teaspoon grated lime peel
2 6-to-7 ounce swordfish steaks (each about 3/4 to 1 inch thick)
Lime wedges

Steps:

Whisk first 5 ingredients in glass pie dish to blend. Add fish; turn to coat with marinade. Refrigerate at least 3 hours or up to 6 hours, turning once.
Preheat broiler. Remove fish from marinade; reserve marinade. Place fish on broiler pan or baking sheet. Sprinkle with salt and pepper. Broil fish until opaque in center, about 3 minutes per side.
Meanwhile, transfer marinade to heavy small saucepan. Boil marinade until reduced to thin glaze, about 6 minutes. Spoon glaze over fish. Garnish with lime wedges and serve.

Swordfish with Watermelon and Lime-Ginger Citronette image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 11

3 tablespoons fresh lime juice (from 2 to 3 limes)
2 teaspoons sugar
2 teaspoons finely grated peeled fresh ginger
3 tablespoons safflower oil, plus more for brushing
Coarse salt and freshly ground pepper
1 pound skinless swordfish steak, cut into 1 1/2-inch pieces
4 large scallions, white and pale-green parts separated, dark-green parts thinly sliced
1 head Bibb lettuce (about 8 ounces), leaves separated
1/2 small seedless watermelon, rind removed, cut into 1/2-inch-thick wedges
1 medium carrot, peeled into ribbons and julienned
Flaky sea salt, such as Maldon, for serving

Steps:

Whisk together lime juice, sugar, ginger, and oil; season with coarse salt.
Preheat grill to medium. Thread swordfish and scallion whites onto skewers. Brush fish and scallions with oil and season with coarse salt and pepper. Grill, flipping occasionally, until fish is opaque throughout, about 7 minutes.
Divide lettuce and watermelon among plates. Top with skewers. Drizzle with dressing and top with scallion greens and carrot. Sprinkle with sea salt and serve immediately.