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
GRILLED MARINATED SWORDFISH
Steps:
- In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 5.6 g, Cholesterol 52.3 mg, Fat 12.3 g, Fiber 1 g, Protein 27.6 g, SaturatedFat 2.4 g, Sodium 708 mg, Sugar 0.8 g
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 SWORDFISH FOR TWO
Make and share this Grilled Swordfish For Two recipe from Food.com.
Provided by MizzNezz
Categories Very Low Carbs
Time 2h25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pat the fish dry.
- Mix all marinade ingredients in bowl.
- Mix well.
- Put the fish in the marinade.
- Let marinate for 1 hour.
- Grill fish on high heat 4 minutes.
- Turn and grill another 4 minutes.
- Don't overcook, the fish will get dry!
GRILLED SWORDFISH
Delicious grilled swordfish steaks seared over fire on your outdoor barbecue grill. Prepared with a simple lemon and garlic marinade, this light seafood dinner recipe is ready in under an hour.
Provided by Ben
Categories Dinner Main Course
Time 40m
Number Of Ingredients 6
Steps:
- In a small bowl, add the marinade ingredients (minced garlic, virgin olive oil, lemon juice, kosher salt, and ground black pepper). Whisk until thoroughly combined.
- Pour the marinade into a large ziplock bag. Add the swordfish steaks and cover well. Place in refrigerator and leave to marinate for 30 minutes.
- Fire up grill to high, about 450°F (230°C). Allow to heat up for 5-10 minutes.
- Remove swordfish steaks from marinade and pat dry with paper towels.
- Place swordfish steaks on grill grates directly over heat. Grill for 5 minutes, then flip over and cook for 3 further minutes. When ready to serve, the swordfish should be flaky but firm, and internal temperature should be 130-135°F (54-57°C).
GRILLED SWORDFISH WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
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.
GRILLED SWORDFISH WITH CORN SALAD
Swordfish is one of the easiest fish to grill. Because it's firm and thick, it can be cooked over hot coals for a while to pick up their smoky flavor, and it doesn't fall apart when flipped. Serve with anything you'd eat with a steak or pork chop, like a bright and crunchy corn salad. Here, raw corn is mixed with long pieces of chives and cilantro in a move inspired by lao hu cai, or tiger salad, a Dongbei salad of cilantro and scallions, and buchu muchim, or Korean chive salad. When the salad is piled onto the fish, the rice vinegar and sesame oil dressing seasons the fish, and the corn and herbs soften slightly from the heat. The result is all at once fragrant, crunchy, juicy and satisfying.
Provided by Ali Slagle
Categories dinner, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip.)
- While the grill's heating, pat the fish dry and make the salad: In a medium bowl, combine the rice vinegar, 3 tablespoons neutral oil, sesame oil and corn. Season with salt and pepper. Add the chives and cilantro on top (don't stir them in), and season with salt and pepper.
- When you're ready to grill, pat the fish dry again, then drizzle with 1 teaspoon salt and lightly coat with oil. Take the fish, salad, a tightly folded paper towel soaked with oil, tongs, a fish spatula and a serving platter to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
- Transfer to the platter. Toss the salad to combine, then top the fish right away with the salad, spooning extra dressing over the fish. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and sesame oil.
GRILLED SWORDFISH RECIPE BY TASTY
Here's what you need: extra virgin olive oil, lemons, lemons, fresh oregano leaf, kosher salt, freshly ground black pepper, swordfish fillets, lemon
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a 9x13-inch (22x33 cm) baking dish, whisk together the olive oil, lemon juice and zest, oregano, salt, and pepper.
- On a cutting board, pat the swordfish fillets dry with paper towels.
- Add the swordfish to the dish with the marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the grill to 350°F (180°C).
- Arrange the lemon slices on the grill over indirect heat so that they're touching each other and the entire surface is larger than the fish.
- Place the swordfish on top of the lemon slices and close the lid of the grill. Grill for 8 minutes, until the fish is just cooked through.
- Serve the fish with your favorite accompaniments with the grilled lemon slices squeezed over.
- Enjoy!
Nutrition Facts : Calories 271 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 4 grams, Protein 26 grams, Sugar 3 grams
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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