How To Grill Swordfish Steak Recipes

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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 SWORDFISH STEAKS



Grilled Swordfish Steaks image

Grilled swordfish is positively delicious and makes an incredible change from the regular carnivorous BBQ's. It can also be cooked on a rack or tray 4 inches below the heat source I the oven & broiled. Prep time includes marinading.

Provided by CountryLady

Categories     Very Low Carbs

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

2 swordfish steaks, about 1 inch thick
salt & freshly ground black pepper
Dijon mustard
4 tablespoons olive oil
1 fresh lemon, juice of
bay leaf
chopped dill
lemon wedge

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 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

GRILLED SWORDFISH



Grilled Swordfish image

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

2 swordfish steaks (trimmed and thawed)
4 cloves garlic (minced)
4 tbsp virgin olive oil
1 lemon (juice of)
½ tsp kosher salt
½ tsp ground black pepper

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



Grilled Swordfish image

How to cook moist grilled swordfish with a simple, flavorful lemon herb marinade. A quick, healthy meal great for weeknight dinner or company.

Provided by Erin Clarke / Well Plated

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 10

4 (6- to 8-ounce) swordfish steaks (1-inch thick)
3 tablespoons extra-virgin olive oil
1 tablespoon low sodium soy sauce
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon minced garlic (about 3 cloves)
1 teaspoon dried oregano
2 medium lemons (divided)
Chopped fresh parsley or cilantro (for serving)
Kosher salt (for serving)
Oil (for grilling)

Steps:

  • Pat the swordfish dry on both sides. In a shallow dish just large enough to hold the swordfish in a snug, even layer, place the olive oil, soy sauce, vinegar, garlic, and oregano. Zest in both of the lemons, then juice 1 of the lemons into the marinade. Whisk to combine. Slice the second lemon in half crosswise and reserve for grilling.
  • Add the swordfish steaks to the dish and turn to coat in the marinade. Let rest 10 to 15 minutes (do not let sit more than 20 minutes, or the acid will start to break down the fish). Halfway through, flip the swordfish over.
  • Heat a gas grill or charcoal grill to medium-high (about 375 to 400 degrees F; you can also cook the fish under the oven broiler). Scrape the grill grates very clean, then oil to prevent sticking. Grill the swordfish for 4 to 5 minutes per side, just until it registers 135 degrees F on an instant read thermometer and is no longer pink in the center. Transfer to a plate and cover. Let rest 10 minutes.
  • At the same time you are grilling the swordfish, grill the lemon halves by placing them cut-side down on the grill. Cook until char marks appear, about 6 minutes.
  • Sprinkle the rested swordfish with herbs and a pinch of kosher salt. Squeeze the grilled lemon over the top. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 4), Calories 361 kcal, Carbohydrate 6 g, Protein 35 g, Fat 22 g, SaturatedFat 4 g, TransFat 0.1 g, Cholesterol 112 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 16 g

GRILLED SWORDFISH OR TUNA STEAKS



Grilled Swordfish or Tuna Steaks image

Make and share this Grilled Swordfish or Tuna Steaks recipe from Food.com.

Provided by Dave5003

Categories     Tuna

Time 8h8m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup soy sauce (the sweet kind works well also)
1/2 cup orange juice
1 tablespoon dried parsley flakes
1 teaspoon dried oregano
4 tablespoons ketchup or 4 tablespoons tomato sauce
1 garlic clove, peeled and mashed
1 small lemon, juice of
salt and pepper
4 swordfish steaks (small to medium steaks) or 4 tuna steaks (small to medium steaks)

Steps:

  • Combine marinade and place in Ziploc plastic bag.
  • Add fish, seal and refrigerate overnight, occasionally turning bag to distribute marinade.
  • Drain marinade.
  • Grill fish on a rack, about 4 to 5 minutes on each side over hot coals or briquettes (center will be a little pink ) or as desired.
  • Overcooking causes a dry fish.

Nutrition Facts : Calories 220.4, Fat 5.7, SaturatedFat 1.5, Cholesterol 53, Sodium 2302.5, Carbohydrate 10.6, Fiber 0.7, Sugar 7, Protein 31.4

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