Grilled Swordfish With Caramelized Onions 5 Ww Pts Recipes

Steps:

• Combine 1/4 cup maple syrup, teriyaki sauce, lemon juice and garlic in a large zipper bag. Add fish. Marinate in refrigerator for 20 minutes.
• Prehet grill. While fish marinates, coat one side of 12-in square of tin foil. Place onions on half of tin foil. Combine 2 T maple syrup and butter, stirring well. Drizzle syrup mixture over onions. Fold foil over onion and crimp edges to seal.
• Place foil packet on grill. Cover and grill for 20 minutes or until onion is tender and golden. Set aside and keep warm.
• Remove fish from marinade, reserving marinade. Place marinade in a small saucepan and bring to a boil. Set aside.
• Place fish on grill rack and grill 4-6 minutes on each side or until fishflakes easily with a fork, basting often with reserved marinade.
• Place fish on platter, top evenly with onions.

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!

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.