GRILLED MARINATED SWORDFISH
Steps:
- In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 5.6 g, Cholesterol 52.3 mg, Fat 12.3 g, Fiber 1 g, Protein 27.6 g, SaturatedFat 2.4 g, Sodium 708 mg, Sugar 0.8 g
GRILLED MARINATED SWORDFISH STEAKS
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
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 MARINATED SWORDFISH WITH FIRE ROASTED PEPPERS, ONIONS, MUSHROOMS AND HERB VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in the bowl of a food processor and pulse to combine. Use to marinate swordfish, salmon, tuna, or red snapper overnight.
- Fresh herb vinaigrette: 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 8 large fresh basil leaves 1/2 cup extravirgin olive oil Salt and freshly ground pepper to taste
- Combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend. Season with salt and freshly ground pepper to taste. This dressing will keep for up to 10 days in the refrigerator.
- 4 6 to 8 ounce swordfish steaks, at least 3/4 inch thick 2 large vidalia onions, peeled and sliced 1/4 inch thick slices 2 sweet red peppers, seeded and sliced into rings 2 sweet yellow peppers, seeded and sliced into rings 12 large shiitake mushroom caps 2 tablespoons olive oil Salt and pepper
- The night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight. The next day, prepare an outdoor grill for cooking. Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper. When the grill is hot, grill the swordfish until it is well colored on both sides and the interior is medium (about 3 to 4 minutes per side, total).When you have added the fish to the grill, spread the vegetables along the perimeter of the grill and carefully cook the vegetables without burning. Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve.
MARINATED SWORDFISH
Provided by Food Network Kitchen
Categories main-dish
Time 31m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a bowl combine juice of the lime, ginger, garlic and onion. Add olive oil and season with salt and pepper. Place swordfish steak in baking pan and pour marinade over fish. Coat and let sit for 15 to 30 minutes. Remove fish from pan and grill in cast iron pan or on grill for about 3 minutes per side.
GRILLED CUMIN MARINATED SWORDFISH
An excellent grilled fish recipe that I serve with other grilled vegetables and lemon rice pilaf. Yum! Marinate time is 30 minutes.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 42m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 10 ingredients in a pie plate or some other deep platter; stir well to blend.
- Add the fish steaks to the marinade; turn over to coat.
- Cover and marinate in the refrigerator for 30 minutes.
- Grill or broil the fish steaks about 3 inches from heat source for 5-7 minutes (time depends on how hot the heat source is), or until lightly browned on one side.
- Turn steak over and grill or broil for about 5 minutes.
- Check for doneness, insert the tip of a knife into the thickest part of the steak--fish is done when it changes color from translucent to opaque.
- Serve steaks on individual plates with lime wedge for garnish.
- I like to squeeze the lime wedge over the fish for extra POW.
GRILLED SWORDFISH RECIPE BY TASTY
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
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
GRILLED SWORDFISH WITH LEMON-GARLIC MARINADE RECIPE
Provided by robinp_3
Number Of Ingredients 7
Steps:
- Rinse fish in cold water; pat dry. Combine ingredients, mix well. Place swordfish in marinade. Refrigerate 2-3 hours, turning several times. Preheat grill; brush the salad oil. Place fish on grill, cook approximately 10 minutes per inch, turning halfway through cooking time. Remove from grill, brush with melted butter, garnish with lemon wedges. Works with salmon, too.
GRILLED SWORDFISH WITH ROSEMARY-WHITE WINE SAUCE
Provided by Lisa Hardin
Categories Fish Low Carb Rosemary Grill Grill/Barbecue Bon Appétit Georgia
Yield Serves 4
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Brush fish with oil. Sprinkle with 2 teaspoons rosemary. Season with salt and pepper.
- Combine shallots, wine and lemon juice in small saucepan. Boil until liquid is reduced to 2 tablespoons, about 5 minutes. Remove from heat. Add remaining rosemary. Add 1 piece of butter; whisk until melted. Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next. Remove from heat. Season with salt and pepper.
- Meanwhile, grill fish until opaque in center, about 3 minutes per side. Serve with rosemary-white wine sauce.
THE BEST GRILLED SWORDFISH
My mother always marinated swordfish with Italian dressing and we always loved it! I do the same, but now I grill it rather than broil (as my mom did). Delicious and easy - but only a sometimes treat as swordfish is quite expensive & endangered. This also works nicely for kabobs! And this is a good way to marinate chicken breasts for the grill too.
Provided by MA HIKER
Categories Very Low Carbs
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Put fish and empty entire bottle of dressing into a bowl. Cover and refrigerate for at least 3 - 4 hours (can do overnight).
- Fire up the grill and let preheat.
- Turn grill temperature down to medium-low.
- Remove fish from marinade. Place on grill.
- Grill until done, flip over halfway through (about 20-30 minutes, I just watch it carefully - cooking time depends upon the thickness of the steaks).
- Serve & enjoy!
- Preparation time includes marinating time.
Nutrition Facts : Calories 439.7, Fat 25.2, SaturatedFat 5, Cholesterol 88.5, Sodium 1142.2, Carbohydrate 5.9, Sugar 4.7, Protein 45.2
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