BEST GRILLED SWORDFISH RECIPE
Grilled Swordfish is one of the best ways to cook swordfish. You can find more options above for more delicious swordfish recipes.
Provided by Izzy
Number Of Ingredients 7
Steps:
- In a medium-sized bowl, add oil, honey, soy sauce, lemon zest, garlic, salt, and pepper. Mix well.
- Add swordfish to the marinade. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 8 hours.
- Preheat the grill over medium-high heat.
- Remove the fish from the marinade and shake off any excess. Place the swordfish steaks onto the grill and cook for 5-6 minutes on each side or until the fish is opaque throughout. Serve and enjoy!
Nutrition Facts : Calories 322 kcal, Carbohydrate 7 g, Protein 34 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 112 mg, Sodium 515 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
GRILLED SWORDFISH WITH MUSTARD SAUCE
Steps:
- For swordfish: Prepare barbecue grill with very hot coals. Pat fish dry. Brush with lemon juice. Spread 1 side with mustard, dot with butter. Grill fish mustard side up until just opaque, about 29 minutes, do not turn. For sauce: Heat butter, lemon juice and mustard in heavy sauce pan Arrange fish mustard side down on plates. Spoon sauce over and serve
SWORDFISH MARINADE
Steps:
- Whisk together all the marinade ingredients in a small bowl. Arrange the swordfish, or another strongly flavored fish, such as mahi mahi or Spanish mackerel in a shallow dish or plastic container, pour the marinade over them, cover, and marinate for 12 to 15 minutes. Grill or broil to desired doneness, serve with lime wedges.;
SWORDFISH MOUTARDE
Steps:
- Preheat the broiler. Place the swordfish on an oiled cookie sheet lined with aluminum foil. Butter the swordfish with the 1 tablespoon of butter. Broil 6 inches away from the heat source until the fillets start to turn golden brown, 5 to 6 minutes. While the swordfish is cooking, in a small skillet add the mustard and the fish stock and bring to a boil. Add the heavy cream and 1/3 cup parsley ( I used less) and reduce until a thick sauce is formed. Remove from the heat, add salt and pepper to taste. When the fillets are cooked, arrange them on a dinner plate and spoon the sauce over the fillets. Garnish with the remaining chopped parsley.
SWORDFISH MARINADE
This is an easily prepared marinade which will insure that your fresh Swordfish Steaks come off the grill better than ever! Serve the Swordfish steaks with fresh corn on the cob, my pineapple coleslaw and garlic toast for a meal to remember! This meal is portable enough that it can be mostly prepared in advance and taken to the beach for grilling and serving. Enjoy!
Provided by GREG IN SAN DIEGO
Categories Sauces
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Whisk all ingredients together.
- Marinade Swordfish Steaks in the mixture for an hour, refrigerated.
- Grill Swordfish Steaks over medium direct heat, on an oiled bbq fish rack, until fish is cooked and easily flaked with a fork.
- Plate Swordfish Steaks and enjoy with other suggested menu items.
Nutrition Facts : Calories 90.6, Fat 6.9, SaturatedFat 1, Sodium 1070.6, Carbohydrate 5.7, Fiber 0.9, Sugar 2.7, Protein 2.6
SWORDFISH STEAKS WITH DILL-MUSTARD SAUCE
This one is pretty simple and pretty yummy. I can't get enough of any kind of dill sauce so I make it quite frequently.
Provided by pesce_gurl
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In large skillet, heat Italian dressing and cook fish over medium heat, turning once, 8 minutes or until fish flakes.
- Remove to serving platter and keep warm.
- Into skillet, add wine, then pepper, dill and mustard.
- Bring to a boil, then simmer, stirring occasionally, 8 minutes.
- Stir in cream and heat 1 minute or until thickened.
- Serve over fish.
- Garnish, if desired, with baby vegetables.
Nutrition Facts : Calories 643.1, Fat 42.2, SaturatedFat 17.9, Cholesterol 170.1, Sodium 877.2, Carbohydrate 7.4, Sugar 3.9, Protein 46.4
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SWORDFISH MOUTARDE - OR MUSTARD | GIANGI'S KITCHEN
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Cuisine FrenchCategory FishServings 4Total Time 15 mins
- Place the swordfish on an oiled cookie sheet lined with aluminum foil. Butter the swordfish with the 1 tablespoon of butter. Broil 6 inches away from the heat source until the fillets start to turn golden brown, 5 to 6 minutes.
- While the swordfish is cooking, in a small skillet add the mustard and the fish stock and bring to a boil.
- Add the heavy cream and 1/3 cup parsley ( I used less) and reduce until a thick sauce is formed.
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