GINGER SWORDFISH
This marinade is absolutely delicious on swordfish steaks. Try it out and enjoy!
Provided by Jessie
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
- Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
- Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!
Nutrition Facts : Calories 271 calories, Carbohydrate 10.4 g, Cholesterol 65.6 mg, Fat 7.6 g, Fiber 0.1 g, Protein 35.6 g, SaturatedFat 2 g, Sodium 1690.6 mg, Sugar 5.2 g
ASIAN-INSPIRED GRILLED GINGER-LIME SWORDFISH
Steps:
- Gather the ingredients.
- Place fish in a large glass bowl or shallow baking dish.
- Combine marinade ingredients in a small bowl and pour over fish. (Make sure to coat fish evenly on both sides.) Cover dish with plastic wrap and place in refrigerator for 30 minutes to 1 hour.
- Preheat grill to medium-high heat.
- Lightly oil cooking grate.
- Remove fish from marinade, making sure to reserve marinade.
- Place fish on oiled grill and brush with reserved marinade. Allow to cook for 3 to 4 minutes, turn, and coat other side with marinade. Allow fish to cook for a remaining 5 minutes.
- Once fish is opaque in center, remove from heat and serve.
Nutrition Facts : Calories 477 kcal, Carbohydrate 32 g, Cholesterol 133 mg, Fiber 1 g, Protein 42 g, SaturatedFat 4 g, Sodium 1482 mg, Sugar 27 g, Fat 20 g, ServingSize 2 servings, UnsaturatedFat 0 g
HOT SMOKED SWORDFISH WITH WHITE CLAM-GARLIC-PARSLEY SAUCE
Provided by Bobby Flay
Time 15h35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the swordfish: Stir together 8 cups water, the salt, sugar and peppercorns in a deep pot. Bring to a boil just to dissolve the salt and sugar; cool completely. Submerge the swordfish in the brine. Refrigerate for 12 hours.
- Remove the swordfish from the brine and rinse well under cold water. Pat dry and allow to air dry for at least 1 hour. The exterior of the fish should feel sticky to the touch before smoking.
- Prepare a smoker with maplewood chips and to an internal temperature of 200 to 225 degrees F.
- Brush the fish very lightly with canola oil and sprinkle with salt and pepper. Smoke the fish for about 2 hours, adding chips through the first hour as necessary. You can keep adding chips the second hour if you prefer a much smokier flavor. Transfer the smoked fish to a large platter.
- For the clam sauce: Remove the meat from half the clams and chop roughly. Heat the canola oil in a medium saucepan over high heat. Add the garlic and chile and cook for a few seconds. Add the chopped clams and cook, stirring, for another minute. Add the wine, bring to a simmer and cook until reduced by half.
- Add the whole clams, cover the saucepan and cook, shaking the pan occasionally, until the clams open, 5 to 10 minutes. Stir in the butter. Remove from the heat and stir in the chopped parsley and lemon zest. Taste, and season with salt and pepper. Pour the sauce over and around the smoked swordfish, and scatter the parsley leaves on top.
GRILLED SWORDFISH WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.
SWORDFISH WITH GREEN SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill or preheat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons oil. Process until puréed, adding a little bit of hot water (or more oil) if necessary to allow the machine to do its work. Stir the capers into the purée.
- Cut swordfish steaks in half horizontally, leaving the skin attached as a hinge. Spread about half the parsley mixture on the inside, then close the steak with a couple of toothpicks. Brush with remaining oil, then sprinkle with salt and pepper.
- Grill or broil 6 or 7 minutes a side, or until the swordfish is done (swordfish is best when it is still slightly pearly, or you can cook it until it is flaky and well done). Serve with remaining green sauce.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 25 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 734 milligrams, Sugar 1 gram, TransFat 0 grams
MEAN CHEF'S GRILLED SWORDFISH WITH BARBECUE SAUCE
This recipe was originally posted by Mean Chef, a great chef whose taste is impeccable! I've not yet tried this, so if you do, please review.
Provided by spatchcock
Categories Weeknight
Time 1h16m
Yield 1 swordfish, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place fish in single layer in shallow baking dish.
- Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic.
- Pour sauce over fish.
- Cover and refrigerate about 1 hour, turning fish once.
- Remove fish, reserving sauce.
- Use half of reserved sauce for brushing fish while grilling.
- Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf.
- Simmer about 20 minutes to blend flavors and thicken.
- Meanwhile, place fish on well-greased, hinged wire grills.
- (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes.
- Baste with reserved sauce.
- Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork.
- Brush fish with more sauce as needed during cooking.
- To serve, spoon hot barbecue sauce over fish.
Nutrition Facts : Calories 350, Fat 19.3, SaturatedFat 3.6, Cholesterol 99.7, Sodium 592.8, Carbohydrate 13.5, Fiber 0.4, Sugar 10.9, Protein 30.6
GRILLED SWORDFISH STEAKS WITH ASIAN BARBECUE SAUCE
Provided by Elka Gilmore
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill.
- Combine plum sauce, hoisin sauce, chili paste, orange zest, orange juice, 2 tablespoons of the chopped coriander, 1 teaspoon of the minced ginger and the sesame oil. Brush some of this mixture lightly on the swordfish steaks, and set aside.
- Heat the chicken stock with the remaining ginger in a heavy saucepan. Add the greens, cover and steam just until they wilt, about 1 minute. Remove from heat, and stir in the scallions and remaining chopped coriander. Set aside.
- Brush the grill with peanut oil. Grill the swordfish steaks 2 to 3 minutes on each side, brushing with additional sauce mixture.
- Remove the greens from the saucepan, drain them well and place in the center of 4 shallow bowls. Place a swordfish steak on top of each. Add the remaining sauce mixture to the liquid in the saucepan, and quickly bring to a simmer. Drizzle it around the greens and swordfish. Sprinkle with sesame seeds, garnish with coriander sprigs and serve.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 16 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 629 milligrams, Sugar 11 grams, TransFat 0 grams
SOY-GINGER GRILLED SWORDFISH
This is one of my family's favorite recipes and also delicious with tuna or halibut steaks. I like to use concentrated frozen orange juice for a richer flavor. Marcy Hall - Visalia, California.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In small bowl, combine the orange juice, soy sauce, parsley, lemon juice, ketchup, ginger, oregano and pepper. Set aside 2 tablespoons mixture for basting., Stir oil and garlic into remaining mixture. Place in a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, basting occasionally with reserved orange juice mixture.
Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 328mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
GRILLED SWORDFISH WITH HOT RED SAUCE
We really like swordfish and are always looking for ways to prepare it. This is a good recipe with just a little bit of heat like we like it. (Cook time includes marinating time)
Provided by mommyoffour
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray grill with nonstick spray.
- Finely chop green onions to measue 1/4 cup, set aside.
- Prepare seseame salt, set aside.
- Rinse fish and pat dry with paper towels.
- Place in shallow dish.
- Combine green onions, hot bean paste, soy sauce, sesame salt, garlic, sugar, sesame oil and pepper in small bowl, mix well.
- Spread half of marinade over fish.
- Turn fish over and spread with remaining marinade.
- Cover with plastic wrap and refrigerate 30 minutes.
- Remove fish from marinade, discard remaining marinade.
- Place fish on grill and grill 4 to 5 minutes per side.
- SESAME SALT:.
- 1/2 cup sesame seeds.
- 1/4 teaspoons salt.
- Heat small skillet over medium heat. Add sesame seeds, cook and stir about 5 minutes or until seeds are golden.
- Cool and crush toasted sesame seeds and salt with mortar and pestle or process in coffee grinder.
- Refrigerate in covered glass jar.
Nutrition Facts : Calories 224.5, Fat 8.9, SaturatedFat 2, Cholesterol 53, Sodium 627.5, Carbohydrate 6.6, Fiber 0.4, Sugar 4.6, Protein 28.3
SWORDFISH WITH LIME-GINGER GLAZE
Steps:
- Whisk first 5 ingredients in glass pie dish to blend. Add fish; turn to coat with marinade. Refrigerate at least 3 hours or up to 6 hours, turning once.
- Preheat broiler. Remove fish from marinade; reserve marinade. Place fish on broiler pan or baking sheet. Sprinkle with salt and pepper. Broil fish until opaque in center, about 3 minutes per side.
- Meanwhile, transfer marinade to heavy small saucepan. Boil marinade until reduced to thin glaze, about 6 minutes. Spoon glaze over fish. Garnish with lime wedges and serve.
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