Swordfish On The Grill Recipes

GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST

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!

GRILLED SWORDFISH WITH LEMON, MINT AND BASIL

Steps:

• Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
• Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

GRILLED ROSEMARY SWORDFISH

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.

GRILLED MARINATED SWORDFISH STEAKS

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.

SICILIAN GRILLED SWORDFISH

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.

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.

GRILLED SWORDFISH

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.

SWORDFISH ON THE GRILL

Steps:

• Take a piece of tin foil, 2 times the size of the fish, and flatten it out on the table.
• Put the Swordfish on it.
• Dot with butter and Seasonings.
• Fold up tin foil so it has an envelope at the center top.
• Then roll up the sides to keep the butter in.
• This allows air to escape, and turns the tin foil into a little oven.
• Place on VERY low flames on grill for 22-25 minutes per pound.
• Place cooked wrapped fish on platter.
• Unwrap foil, serve fish with a spatula, Toss foil, and enjoy!

CAJUN-STYLE GRILLED SWORDFISH

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 RECIPE BY TASTY

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!