GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST
Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don't even need to leave it in the marinade too long! Just a few minutes while your grill is heating!
Provided by Suzy Karadsheh
Categories Fish and Seafood
Time 23m
Number Of Ingredients 10
Steps:
- In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth marinade.
- Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.
- Preheat a gas grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once and grill on the other side for 3 minutes or so (the fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).
- Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat. Enjoy!
Nutrition Facts : Calories 474 calories, Sugar 0.5 g, Sodium 600.6 mg, Fat 32.3 g, SaturatedFat 5.9 g, TransFat 0.1 g, Carbohydrate 5 g, Fiber 0.7 g, Protein 40 g, Cholesterol 130.9 mg
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
PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)
Provided by GratefulSea
Number Of Ingredients 9
Steps:
- Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.
DIJON GRILLED SWORDFISH
Make and share this Dijon Grilled Swordfish recipe from Food.com.
Provided by Zetty66
Categories Very Low Carbs
Time 20m
Yield 1 steak, 8 serving(s)
Number Of Ingredients 4
Steps:
- Pat fish dry and brush with lemon juice.
- Spread one side of fish with mustard and add a slice of butter.
- Grill fish, marinade side up until just opaque-about 12-15 minutes.
- Do not turn the fish.
Nutrition Facts : Calories 333.6, Fat 15.2, SaturatedFat 6.2, Cholesterol 103.8, Sodium 350.2, Carbohydrate 1.4, Fiber 0.3, Sugar 0.5, Protein 45.4
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.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 6.2 g, Cholesterol 86.4 mg, Fat 14.2 g, Fiber 0.1 g, Protein 46.2 g, SaturatedFat 3.4 g, Sodium 1621.5 mg, Sugar 5.3 g
GRILLED DIJON FISH
This mild dish is ideal for a quick summer meal. The simple marinade has just enough flavor to compliment the fish without overwhelming its delicate taste. Phyllis Schmalz of Kansas City, Kansas shares the recipe
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, melt butter. Remove from the heat; stir in the lemon juice, mustard and salt. Remove 2 tablespoons; set aside. Pour remaining marinade into a large resealable plastic bag; add the fillets. Seal bag and turn to coat; set aside for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes or until fillets flake easily with a fork., To serve, arrange fish on a plate. Drizzle with reserved marinade; sprinkle with paprika.
Nutrition Facts : Calories 235 calories, Fat 13g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 366mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
CAJUN-STYLE GRILLED SWORDFISH
Swordfish steaks at 10oz are about 1 inch thick, so for any fish it should be cooked 10 minutes per 1 inch of thickness.
Provided by The Range Rover
Categories Cajun
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a medium-hot grill.
- Brush the steaks with the oil.
- In a small bowl, combine the remaining ingredients and mix well.
- Coat the steaks evenly on all sides with the spice mixture.
- Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.
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