Grilled Swordfish Recipes With Mayonnaise

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GRILLED VEGETABLE AND SWORDFISH KEBABS



Grilled Vegetable and Swordfish Kebabs image

Provided by Geoffrey Zakarian

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 cup olive oil, plus more for oiling the grill grates
1 tablespoon grated garlic
1 tablespoon grated ginger
Zest of 1 lemon
Salt and freshly ground black pepper
2 pounds swordfish, cut into 1-inch cubes
4 to 6 mini bell peppers of varying colors
1 medium red onion, cut into 1-inch pieces, ends kept on
1 medium zucchini, cut into 3/4-inch-thick rounds
1 cup cherry tomatoes
Juice of 1 lemon
1 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 teaspoons minced garlic
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
1/2 teaspoon hot sauce
8 pieces pita or naan, toasted on the grill
Chopped fresh cilantro, for garnish
Chopped fresh parsley, for garnish

Steps:

  • For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
  • For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
  • When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
  • Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
  • Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
  • To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.

GRILLED SWORDFISH



Grilled Swordfish image

A quick and simple swordfish recipe perfect for any night of the week.

Provided by BKATBSC

Categories     Seafood     Fish

Time 32m

Yield 4

Number Of Ingredients 4

4 (8 ounce) swordfish steaks
½ cup teriyaki sauce
2 tablespoons margarine, softened
1 teaspoon garlic powder

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 MARINATED SWORDFISH STEAKS



Grilled Marinated Swordfish Steaks image

Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 center-cut swordfish steaks, about 6 ounces each, one-inch thick
Salt and freshly ground pepper to taste
3 tablespoons olive oil
2 teaspoons soy sauce
1 tablespoon red-wine vinegar
4 sprigs rosemary or 1 teaspoon dried
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons grated lemon rind
1/4 teaspoon red pepper flakes

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.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams

CAESAR-ROASTED SWORDFISH



Caesar-Roasted Swordfish image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
1 cup good mayonnaise
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 pounds center-cut swordfish steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, white and green parts (4 scallions)
2 tablespoons good olive oil
3 tablespoons drained capers
Lemon wedges, for serving

Steps:

  • Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
  • For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
  • Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
  • Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
  • Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

GRILLED SWORDFISH RECIPE BY TASTY



Grilled Swordfish Recipe by Tasty image

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

¼ cup extra virgin olive oil
2 lemons, juiced
2 lemons, zested
¼ cup fresh oregano leaf, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 swordfish fillets, 1 in (2 1/2 cm)
1 lemon, sliced

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

GRILLED SWORDFISH VERDE



Grilled Swordfish Verde image

Categories     Food Processor     Citrus     Fish     Herb     Marinate     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 10

Avocado mayonnaise
1 cup thinly sliced green onions
3/4 cup (packed) cilantro leaves
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1 1/2 tablespoons grated lime peel
1 1/2 tablespoons golden brown sugar
1 tablespoon coarsely chopped seeded jalapeño chili
6 8-ounce swordfish steaks (about 3/4 inch thick)
1 cup hickory smoke chips, soaked in water 30 minutes, drained

Steps:

  • Blend first 7 ingredients in processor until almost smooth. Season with salt and pepper. Pour marinade into 13x9x2-inch glass baking dish. Add swordfish, turning to coat. Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.
  • Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill fish until cooked through, basting often with marinade, about 4 minutes per side.
  • Serve fish with avocado mayonnaise.

SWORDFISH WITH MISO MAYONNAISE



Swordfish with Miso Mayonnaise image

I created this recipe when my girls were little so they would eat more fish. Kids will eat most anything with a sauce on it! It became a family favorite.

Provided by Chef Debbie

Categories     Japanese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

2 swordfish steaks
1/2 cup mayonnaise
2 -3 tablespoons shiro miso (white)
1 tablespoon sesame oil
2 -3 tablespoons sugar

Steps:

  • Broil swordfish steaks in oven.
  • While fish are cooking, mix remaining ingredients very well with a whisk and set aside.
  • Brush miso mayonaisse on fish for the last 3 or 4 minutes of broiling.
  • Watch carefully!
  • Brown the dressing but don't burn.
  • Serve with soy sauce and lemon juice dipping sauce.

CLASSIC NANTUCKET-STYLE GRILLED FISH STEAKS



Classic Nantucket-Style Grilled Fish Steaks image

Provided by Elizabeth Karmel

Categories     Fish     Quick & Easy     Backyard BBQ     Mayonnaise     Seafood     Halibut     Tuna     Summer     Grill/Barbecue     Swordfish

Yield Makes 4 servings

Number Of Ingredients 5

4 seafood steaks, such as yellowfin tuna, halibut, swordfish, or sea bass, about 10 ounces each, 1 inch thick
1/2 cup mayonnaise
Kosher salt
Freshly ground pepper
Lemon wedges, optional

Steps:

  • 1. Build a charcoal fire or preheat a gas grill.
  • 2. Coat the steaks on both sides with mayonnaise. Season to taste with salt and pepper.
  • 3. Place the fish on the cooking grate over direct medium heat. Cover and cook, turning once halfway through the cooking time, until the fish is opaque but still moist in the center, about 10 minutes.
  • 4. When done, let the fish rest for 3 to 5 minutes. Serve with additional salt, pepper, and lemon wedges, if desired.

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