Ginger Soy Grilled Swordfish Recipes

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SOY-GINGER GRILLED SWORDFISH



Soy-Ginger Grilled Swordfish image

This is one of my family's favorite recipes and also delicious with tuna or halibut steaks. I like to use concentrated frozen orange juice for a richer flavor. Marcy Hall - Visalia, California.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1 tablespoon ketchup
1 teaspoon minced fresh gingerroot
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 teaspoon olive oil
2 garlic cloves, minced
1-1/4 pounds swordfish steak

Steps:

  • In small bowl, combine the orange juice, soy sauce, parsley, lemon juice, ketchup, ginger, oregano and pepper. Set aside 2 tablespoons mixture for basting., Stir oil and garlic into remaining mixture. Place in a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, basting occasionally with reserved orange juice mixture.

Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 328mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

INDONESIAN GRILLED SWORDFISH



Indonesian Grilled Swordfish image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Yield 6 servings

Number Of Ingredients 9

1/3 cup soy sauce
1/4 cup canola or peanut oil, plus extra for brushing on the grill
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/4 cup minced or finely chopped ginger root
2 tablespoons minced garlic (4 cloves)
2 tablespoons Dijon mustard
Six 8-ounce, 1-inch thick swordfish steaks
Kosher salt

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

SWORDFISH WITH ORANGE, HONEY AND SOY



Swordfish with Orange, Honey and Soy image

Provided by James G. Nichols

Categories     Fish     Soy     Broil     Quick & Easy     Orange     Honey     Bon Appétit     Rhode Island

Yield Serves 4

Number Of Ingredients 8

1/2 cup orange juice
1/4 cup honey
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
1/2 teaspoon ground ginger
4 6-ounce swordfish steaks (each about 3/4 inch thick)
Cooked white rice

Steps:

  • Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. Add fish and turn to coat. Let marinate at room temperature 1 hour, turning occasionally.
  • Preheat broiler. Remove fish from marinade; place on broiler rack. Transfer marinade to small saucepan and boil 1 minute. Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side. Transfer fish to plates and serve with rice.

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

GINGER SOY GRILLED SWORDFISH



Ginger Soy Grilled Swordfish image

Make and share this Ginger Soy Grilled Swordfish recipe from Food.com.

Provided by Just Happy

Categories     Asian

Time 20m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 7

16 ounces swordfish steaks
3 tablespoons rice or 3 tablespoons white wine vinegar
1/2 cup tamari or 1/2 cup light soy sauce
1/2 teaspoon fresh gingerroot, grated
1 tablespoon dark sugar
1 garlic clove, chopped
1 teaspoon red chili pepper

Steps:

  • Combine vinegar, soy sauce, gingerroot, sugar, garlic, chili; pour over fish steaks; cover and refrigerate for 30 minutes.
  • Spray grill rack with cooking spray. Heat grill to 380°F Save the marinade; Place fish on grill and cook, skin side down, for 7 minutes, turning once and grilling 3 more minutes, or until fish flakes with fork.
  • Place marinade in saucepan and bring to boil.
  • When fish is ready, use marinade for dipping sauce.

Nutrition Facts : Calories 205.6, Fat 4.7, SaturatedFat 1.3, Cholesterol 44.2, Sodium 2113.3, Carbohydrate 12.8, Fiber 0.5, Sugar 3.8, Protein 26.9

SWORDFISH WITH SAVORY GINGER SOY SAUCE



Swordfish With Savory Ginger Soy Sauce image

DH and I made this for dinner a couple of nights ago and really enjoyed the combination of ginger and soy with the swordfish. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).

Provided by Dr. Jenny

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 pieces swordfish fillets
2 green onions, finely chopped
4 slices fresh lemon rind
2 small tomatoes, wedged
1/2 cup flour
4 tablespoons vegetable oil
salt, to taste
pepper, to taste
2 1/2 tablespoons butter
2 inches fresh ginger, peeled and thinly shredded
4 tablespoons white wine
2 tablespoons soy sauce

Steps:

  • To make the sauce, melt the butter in a small frying pan. Add the thinly shredded ginger and slowly saute over low heat. Add the white wine and soy sauce to complete the sauce.
  • Place the swordfish filets on a plate and sprinkle with salt and pepper on both sides. Lightly coat the filets with flour.
  • Heat the vegetable oil in a frying pan and place the swordfish filets in pan, frying until both sides are nicely browned and cooked through.
  • Serve on a plate with lemon rinds and finely chopped green onion on top. Pour the sauce on the fish. Serve with tomatoes on the side for garnish.

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