Spicy Grilled Swordfish Recipes

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GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST



Grilled Swordfish Recipe with a Mediterranean Twist image

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

6 to 12 garlic cloves, peeled
1/3 cup extra virgin olive oil
2 tbsp fresh lemon juice, more for later
1 tsp coriander
3/4 tsp cumin
1/2 to 1 tsp sweet Spanish paprika
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 swordfish steaks, about 5 to 6 ounces each, from sustainable sources
Crushed red pepper, optional

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

SPICY GRILLED SWORDFISH



Spicy Grilled Swordfish image

Easy, quick dinner recipe that goes well with grilled veggies..

Categories     Fish     Other     Other Fish     Low Carb     Low Carb Fish     Dinner     Fish Dinner

Yield 2

Number Of Ingredients 11

1/2 lb swordfish, thick steak
1-2 tsp crushed garlic depending on your liking
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/4 tsp turmeric powder
1 tsp cumin powder
1 tbsp coriander leaves
1/4 cup lemon juice
salt
pepper
1 tsp olive oil

Steps:

  • combine all the ingredient (except the oil) in a mortar pestle, and grind them coarsely to a paste. test the salt and lemon juice and adjust accordingly,
  • coat the swordfish (rub in it well using your hands).
  • finally lightly coat with olive oil, this helps sealing in the marinade and keeping it moist.
  • heat up a grill (I like to use George Foreman's grilling machine) and grill for about 4-5 min until lightly charred.
  • serve immediately

Nutrition Facts : Nutritional Info Servings Per Recipe 2 Amount Per Serving Calories

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 STEAKS WITH CUCUMBER SAUCE



Grilled Swordfish Steaks with Cucumber Sauce image

This wonderful, tangy sauce really compliments the flavor of grilled swordfish steaks. Serve with the cucumber sauce, and the combination of flavors are wonderful. This is my favorite way to have swordfish. You may add some diced hot peppers or spices if you would prefer some heat. Enjoy!

Provided by Cat Lady Cyndi

Categories     Seafood     Fish

Time 35m

Yield 8

Number Of Ingredients 15

1 cucumber - peeled, seeded, and minced
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest
salt to taste
2 tablespoons olive oil
½ cup minced onion
2 cloves garlic, minced
1 cup tomato-based chili sauce
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
⅛ teaspoon ground black pepper
2 pounds swordfish steaks, cut 1 1/2-inches thick
2 teaspoons olive oil
1 lemon, thinly sliced

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.
  • Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 14.2 g, Cholesterol 57 mg, Fat 15.3 g, Fiber 1.5 g, Protein 24.8 g, SaturatedFat 5.7 g, Sodium 589.3 mg, Sugar 5 g

GRILLED SWORDFISH WITH SPICY TROPICAL SAUCE



Grilled Swordfish With Spicy Tropical Sauce image

A meaty cut of swordfish steak, topped with a tangy sauce that is both sweet and spicy...a blend of crushed pineapple and orange, tomato, garlic and hot pepper flakes. Serve the swordfish with either plain rice or rice that has been cooked with a pinch of cayenne pepper and some shredded unsweetened coconut.

Provided by GREG IN SAN DIEGO

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 orange
1 small red onion
2 tablespoons chopped scallion tops
1 (8 ounce) can crushed pineapple, packed in juice
3 tablespoons tomato paste
3 garlic cloves, minced
2 teaspoons cornstarch
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon hot pepper flakes
1 pinch cayenne pepper
2 lbs swordfish

Steps:

  • Peel the orange, removing all the bitter white pith and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside.
  • In a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. Bring to a boil over medium heat. Keep stirring as to not burn. Cook uncovered, for about 10 minutes. Keep stirring.
  • Reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes.
  • Cut the swordfish into four steaks.
  • Top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork.
  • Note: You can prepare the sauce in advance.

Nutrition Facts : Calories 353.7, Fat 9.3, SaturatedFat 2.5, Cholesterol 88.4, Sodium 592, Carbohydrate 19.9, Fiber 2.2, Sugar 14.4, Protein 46.3

ARGENTINEAN-STYLE GRILLED SWORDFISH WITH A SPICY-ORANGE CHIMICHURRI, PAN-ROASTED PEPPERS AND CHARRED SWEET POTATO CHIPS



Argentinean-Style Grilled Swordfish with a Spicy-Orange Chimichurri, Pan-Roasted Peppers and Charred Sweet Potato Chips image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 30

1 1/4 cups extra-virgin olive oil
6 tablespoons red wine vinegar
1 large orange, zested
1 large lemon, zested
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons minced garlic
2 tablespoons minced shallots
1 cup chopped fresh Italian flat-leaf parsley, firmly packed
1/2 cup chopped fresh basil leaves, firmly packed
1/2 cup chopped cilantro leaves, firmly packed
2 tablespoons chopped fresh oregano leaves
2 large jalapenos; stemmed, ribs and seeds removed, and minced
1 teaspoon crushed red pepper flakes
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/8 teaspoon cayenne pepper
2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 very large red bell peppers, seeds and ribs removed, cut into large julienne
2 very large yellow bell peppers, seeds and ribs removed, cut into large julienne
2 large cloves garlic, sliced thin
1/2 cup toasted pine nuts
1 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh oregano leaves
4 (8 to 10-ounce) swordfish steaks, 1-inch thick
Garnishes: orange zest, very thinly sliced jalapeno, 4 thin orange slices (then sliced in the middle to twist).
Warmed sourdough baguette slices

Steps:

  • To prepare the chimichurri, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hours before serving, to allow to come to room temperature.
  • Preheat your grill pan (or outdoor grill) over medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill for 3 to 4 minutes per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to grill in 2 batches. Place on a baking sheet, wrap with foil and place in a preheated to 200 degree F oven.
  • Next, in a large saute pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. When hot add the bell peppers and season generously with salt and pepper. Saute until caramelized, about 5 to 6 minutes. Add the garlic and saute for an additional 2 minutes. Turn the heat off, toss in the toasted pine nuts, basil and oregano and add a pinch more salt and pepper. Stir to combine and keep warm on the stovetop.
  • For the swordfish, again heat your grill pan (or outdoor grill) over medium-high heat. Brush both sides of the swordfish generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill until just cooked through, but still moist, about 3 to 4 minutes per side (being careful not to overcook the fish.)
  • To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top potatoes with a drizzle of extra-virgin olive oil and a tiny pinch of salt. Next, top the sweet potatoes, with 1/4 of the bell pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish. To garnish, top the chimichurri with a tiny sprinkling of orange zest, then just a few very thinly sliced pieces of jalapeno, and a twisted orange slice. Serve with warmed sourdough baguette slices and the additional chimichurri on the side. Enjoy!!

SICILIAN GRILLED SWORDFISH



Sicilian Grilled Swordfish image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons freshly squeezed lemon juice
1/4 cup good olive oil
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
4 ounces baby arugula
Grated zest of 1 lemon

Steps:

  • Light a charcoal grill or preheat a gas or stovetop grill until very hot.
  • For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
  • When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
  • When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

CAJUN-STYLE GRILLED SWORDFISH



Cajun-Style Grilled Swordfish image

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

4 (10 ounce) swordfish steaks
2 tablespoons peanut oil
1 teaspoon fresh ground black pepper
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoonlemon, zest , grated
1 teaspoon onion powder
1 teaspoon paprika

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.

GRILLED SWORDFISH WITH NORTH AFRICAN SPICE RUB



Grilled Swordfish with North African Spice Rub image

Categories     Fish     Yogurt     Spice     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Yogurt Sauce
1/2 cup plain nonfat yogurt
2 tablespoons chopped fresh cilantro
1 large garlic clove, minced
Spice Rub
1/2 cup chopped onion
2 garlic cloves, chopped
2 teaspoons caraway seeds
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
6-ounce swordfish steaks (about 3/4 to 1 inch thick)
1 tablespoon olive oil
Lime wedges

Steps:

  • For Yogurt Sauce:
  • Whisk yogurt, chopped cilantro and minced garlic in small bowl to blend. Season with salt and pepper.
  • For Spice Rub:
  • Combine chopped onion, chopped garlic cloves, caraway seeds, ground coriander and cayenne pepper in bowl of processor. Process until onion and garlic are very finely chopped and past forms.
  • Spread spice rub on each side of swordfish steaks, dividing equally. (Yogurt sauce and spice rub-coated fish can be prepared 4 hours ahead. Cover separately and refrigerate.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Brush grill or broiler pan and 1 tablespoon olive oil. Grill or broil swordfish steaks until fish is just cooked through, about 4 minutes per side. Transfer fish to plates. Top with dollop of yogurt sauce; garnish with lime wedges and serve.

GRILLED SWORDFISH WITH SWEET-AND-SOUR SAUCE



Grilled Swordfish With Sweet-and-Sour Sauce image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

12 ounces swordfish
Enough vegetable oil for light brushing of fish
2 tablespoons red-wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon sugar
1/2 cup plus 3 tablespoons water
1 1/2 teaspoons reduced-sodium soy sauce
1 cup chopped fresh pineapple
2 teaspoons cornstarch
2 or 3 tablespoons fresh cilantro leaves

Steps:

  • Brush swordfish lightly with vegetable oil and broil or grill until done. Use the Canadian rule: measure fish at the thickest part and cook 10 minutes to the inch.
  • Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well. Bring to boil; reduce heat and simmer 2 minutes.
  • Combine cornstarch with 1 tablespoon water to make smooth paste. Stir in remaining 2 tablespoons of water and stir well. Stir into sauce and cook briefly, stirring, just until mixture thickens. Spoon sauce over fish; sprinkle with cilantro and serve.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 267 milligrams, Sugar 15 grams, TransFat 0 grams

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

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From northcoastseafoods.com
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GRILLED SWORDFISH - CULINARY HILL
2021-04-29 Step-by-step instructions. Preheat and oil grill. In a small bowl, whisk together dried basil, garlic powder, ground fennel, lemon pepper, cayenne pepper, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Arrange swordfish on a baking sheet or plate. Drizzle with olive oil, then rub to coat.
From culinaryhill.com
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EASY GRILLED SWORDFISH - SLENDER KITCHEN
2021-07-28 Mix together the olive oil, lemon juice, soy sauce, garlic, Italian seasoning, and black pepper. 2. Place the marinade in a shallow dish and add the fish. Turn to coat on both sides and let marinate for 15-20 minutes. 3. Preheat the grill or a …
From slenderkitchen.com
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SPICY SWORDFISH - GLUTEN FREE RECIPES
Spicy Swordfish requires around 50 minutes from start to finish. One serving contains 338 calories, 24g of protein, and 22g of fat. This gluten free, dairy free, and primal recipe serves 4. It works well as a main course. A mixture of chili powder, onion, mango, and a handful of other ingredients are all it takes to make this recipe so ...
From fooddiez.com
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GRILLED SWORDFISH SALMORIGLIO - A FAMILY FEAST®
2022-03-02 Remove the swordfish from the bag and brush off any garlic or zest and place the two pieces on the hot side of the oiled grill. Brush some of the liquid from the bag over the fish as it cooks. Cook two minutes and turn each piece one quarter turn to get cross hatch marks. Cook two more minutes then flip.
From afamilyfeast.com
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GRILLED SWORDFISH WITH SMOKED PAPRIKA AND HERBED FRUIT SALSA
2014-07-16 Lightly oil with olive oil and season with kosher salt and freshly ground black pepper. Preheat the grill to medium high for 10-15 minutes. Melt the butter in a small pan or dish and whisk in the smoked paprika with the rosemary sprigs. Place the swordfish steak on the grill and use the rosemary sprigs to brush on the smoked paprika butter.
From foodiecrush.com
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JUICY GRILLED ATLANTIC SWORDFISH RECIPE - FOOD | FOLLOW ANN
2019-07-18 Place the swordfish on a platter and sprinkle both sides liberally with olive oil, salt and pepper, Old Bay Seasoning and freshly-chopped basil. Cover and let sit in the refrigerator for an hour or two. The swordfish, minus the lemon zest …
From followann.com
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GRILLED SWORDFISH WITH PINEAPPLE & PAPAYA RECIPE - ROSEMARY
2022-02-08 Spray a large grill pan with non-stick cooking spray or lightly brush with olive oil. Set over medium-high heat and add the pineapple and papaya spears. Generously season the swordfish fillets with salt and black pepper and place swordfish steaks in the hot pan. Brush the garlic-chili sauce with a grill brush from one of the bowls over the top ...
From rosemaryandmaple.com
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GRILLED SWORDFISH BROCHETTES WITH CHARRED SERRANO CHIMICHURRI AND ...
2020-07-10 Indoor stovetop instructions: Heat a grill pan or cast iron skillet over medium heat.Sprinkle swordfish with salt and the pieces 2 minutes each side, without the skewers. Repeat with all pieces of swordfish.
From abouttosprout.com
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GRILLED SWORDFISH | THE COZY APRON
2022-04-01 This succulent grilled swordfish is marinated in lemon, garlic and olive oil, then finished off with a fresh and rustic tomato-olive salad! Category: Entree. Cuisine: Mediterranean. Yield: Serves 4. Nutrition Info: 560 calories per serving. Prep Time: 20 minutes.
From thecozyapron.com
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GRILLED SWORDFISH RECIPES MARINADE - COOKEATSHARE
Grilled Swordfish with Rosemary - All Recipes. White wine marinated grilled swordfish, topped with a drizzle of rosemary and lemon infused olive oil. Spicy Grilled Swordfish - All Recipes. Grilled fish is always great, and here's a delicious fiery lemon marinade for swordfish steaks to add to your recipe box. This marinade will work for any ...
From cookeatshare.com
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SPICY GRILLED SWORDFISH - GLUTEN FREE RECIPES
Spicy Grilled Swordfish is a gluten free, dairy free, and primal main course. This recipe serves 4. One portion of this dish contains approximately 45g of protein, 22g of fat, and a total of 396 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. Head to the store and pick ...
From fooddiez.com
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Top Asked Questions

What to make with Swordfish?
10 Grilled Swordfish Recipes To Make This Summer. 1 Grilled Marinated Swordfish. Credit: John Payne. View Recipe. Just because a recipe is simple, doesn't mean it's any less elegant. Here swordfish ... 2 Grilled Swordfish with Rosemary. 3 Citrus Swordfish With Citrus Salsa. 4 E-Z Marinated Swordfish. 5 Simply Swordfish. More items
How to cook Swordfish on the grill?
Whisk the swordfish marinade ingredients together. Let the swordfish marinate for 10 to 15 minutes, flipping it halfway through. Grill swordfish for 4 to 5 minutes per side, then remove it to a plate and let rest. Grill the lemon halves alongside the swordfish.
How long does it take to bake Swordfish?
This baked swordfish only takes 5 minutes to prep and about 20 minutes to cook. It comes out flaky, juicy, and absolutely bursting with flavor. Serve it with rice or salad for a filling dinner in under 30 minutes. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox! 3. Swordfish Souvlaki
What is swordfish and what does it taste like?
Swordfish's creamy white flesh and mild flavor lends itself so well to the grill. And because its flavor is so mild, it tends to take on the flavors of your marinade or seasonings. For summer-inspired meals, you'll find swordfish topped with mango salsa or bruschetta, or glazed in a tangy orange marinade.

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