Best Grilled Swordfish Steak Recipes

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

Steps:

• Preheat outdoor grill for medium heat.
• Marinate swordfish in teriyaki sauce for 5 minutes per side.
• Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve.

SICILIAN GRILLED SWORDFISH

Steps:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

GRILLED SWORDFISH WITH SALSA FRESCA

Steps:

• Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

INDONESIAN GRILLED SWORDFISH

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.

THE BEST GRILLED SWORDFISH

Steps:

• Put fish and empty entire bottle of dressing into a bowl. Cover and refrigerate for at least 3 - 4 hours (can do overnight).
• Fire up the grill and let preheat.
• Turn grill temperature down to medium-low.
• Remove fish from marinade. Place on grill.
• Grill until done, flip over halfway through (about 20-30 minutes, I just watch it carefully - cooking time depends upon the thickness of the steaks).
• Serve & enjoy!
• Preparation time includes marinating time.

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

Steps:

• In a small heavy pan, heat oil with annatto seeds or turmeric. Bring to a simmer and turn off heat. Allow to steep for 30 minutes.
• If using annatto seeds, strain and reserve for another use. If using turmeric, it will have settled to the bottom; do not disturb it. Arrange fish in shallow nonreactive pan. Pour oil over fish and turn to coat. (If using turmeric, pour carefully so turmeric stays in the pan.)
• Refrigerate at least one hour, turning the fish from time to time; for best color, refrigerate overnight.
• Prepare an outdoor or top-of-the-stove grill for moderate heat. Drain fish and season with pepper. Grill on both sides, following Canadian rule: measure fish at thickest point and cook 10 minutes to the inch. Serve the fish with the salsa and plantains, garnished with lime wedges.