Marinated Swordfish Recipes

Steps:

• Place swordfish steaks in a zip-lock bag, leaving the bag unsealed.
• In a small bowl, combine 3 tbs. olive oil and remaining ingredients to make marinade mixture.
• Pour marinade into bag with fish, tossing fish with fingers until fully coated.
• Seal bag, releasing as much air as possible.
• Marinate in refrigerator for 3 to 4 hours.
• Preheat grill to medium-high heat.
• Once grill is searing hot, brush grill rack with remaining tablespoon of olive oil.
• Grill fish for 3 to 5 minutes on each side or until center of steaks are cooked through, and fish flakes easily when forked.

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.

Steps:

• Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
• Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

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.

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.

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.;

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.

Steps:

• Cut the cucumbers in half lengthwise and then slice across the width into 1/2-inch half moons. Sprinkle with salt and let sit in a colander for 20 to 30 minutes. Combine the cilantro, Achiote, orange juice, lime juice, garlic and peppercorns in a blender. Puree until smooth. Cut the swordfish into 1 1/2-inch chunks and place in a nonreactive bowl. Pour over the cilantro marinade and let sit 20 to 30 minutes. Preheat the grill or broiler. Grill chard, transfer to a large bowl and toss with lime dressing. Thread alternating swordfish and cucumber chunks on skewers. Grill or broil about 1 1/2 minutes per side. Line a serving platter or plates with the chard. Top with the skewers and serve.
• Whisk together the olive oil, lime juice, salt and pepper. Serve.

Steps:

• Season the fish with salt and pepper. Combine the yogurt and 1 tablespoon parsley in a shallow baking dish and add the fish, turning to coat. Marinate the fish for 15 minutes at room temperature or for 1 hour in the refrigerator.
• Meanwhile, combine the reserved yogurt and remaining parsley in a small bowl and mix well.
• Thread the skewers, alternating the fish, tomatoes, and scallions.
• Prepare a stove-top griddle or outdoor grill. Grill the kebabs 3 to 4 minutes per side, or until opaque. Serve with a dollop of the yogurt sauce.

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!

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.

Steps:

• Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinade in the refrigerator for 1 to 2 hours.
• Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary on to the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.

Steps:

• Place all ingredients , including swordfish steaks, in a large Ziploc bag for at least 1 hour or overnight in the refrigerator.
• Preheat the grill for at least 10 minutes on high.
• Cook the swordfish for approximately 6 minutes per side.
• The swordfish is done when flaky in the center.

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.

Steps:

• Whisk olive oil, lemon juice, soy sauce, parsley, garlic, dill, and pepper together in a large glass or ceramic bowl. Add swordfish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours; the longer you marinate the fish, the stronger the flavor will be.
• When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove swordfish from the marinade and shake off excess. Discard the remaining marinade.
• Cook swordfish on the preheated grill until fish is tender and flakes easily with a fork, about 4 minutes per side. Swordfish cooks very quickly and your grill will flare up with this marinade!

Steps:

• Place swordfish in a shallow baking dish or a resealable plastic bag. In a small bowl, stir together zests, juices, oil, soy sauce, ginger, and shallots. Pour marinade over; turn to coat. Let marinate, covered, in the refrigerator for 1 hour.

Steps:

• Mix olive oil, teriyaki sauce, lemon juice, and crushed garlic together until well combined.