Citrus Soy Marinated Swordfish Food

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GRILLED MARINATED SWORDFISH



Grilled Marinated Swordfish image

White wine, lemon juice, and soy sauce flavor this marinade for swordfish steaks cooked out on the grill.

Provided by MIKE T 007

Categories     Seafood     Fish

Time 22m

Yield 4

Number Of Ingredients 11

4 cloves garlic
⅓ cup white wine
¼ cup lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon pepper
4 swordfish steaks
1 tablespoon chopped fresh parsley
4 slices lemon, for garnish

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

CITRUS SWORDFISH WITH CITRUS SALSA



Citrus Swordfish With Citrus Salsa image

A delicious fish with a summery flavor! Preparation Time: 25 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Seafood     Fish

Time 55m

Yield 6

Number Of Ingredients 13

1 orange, peeled, sectioned, and cut into bite-size
½ cup canned pineapple chunks, undrained
¼ cup diced fresh mango
2 jalapeno peppers, seeded and minced
3 tablespoons orange juice
1 tablespoon diced red bell pepper
2 teaspoons white sugar
1 tablespoon chopped fresh cilantro
½ cup fresh orange juice
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 tablespoon pineapple juice concentrate, thawed
1 ½ pounds swordfish steaks

Steps:

  • Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
  • In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
  • Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
  • Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 14 g, Cholesterol 44.3 mg, Fat 7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 1.6 g, Sodium 103 mg, Sugar 12 g

ASIAN-INSPIRED GRILLED GINGER-LIME SWORDFISH



Asian-Inspired Grilled Ginger-Lime Swordfish image

This swordfish is marinated in a mildly sweet and sour, Asian-inspired mixture, including honey, soy sauce, and ginger, then grilled hot and fast.

Provided by Derrick Riches

Categories     Dinner     Entree

Time 55m

Yield 2

Number Of Ingredients 9

2 (6-ounce) swordfish steaks
3 tablespoons honey
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 to 2 cloves garlic , minced
1 tablespoon fresh ginger, grated
1 teaspoon lime zest
1 lime, juiced
1/4 teaspoon white pepper

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

CITRUS MARINATED SWORDFISH



Citrus Marinated Swordfish image

This came with our purchase of the Wolfgang Puck indoor reversible electric grill/griddle. It's fast, fresh, and healthy served over rice or a mixed lettuce salad with a fresh salsa topping. It can be adapted to any grilling situation.

Provided by mersaydees

Categories     Beginner Cook

Time 1h32m

Yield 4 serving(s)

Number Of Ingredients 7

4 medium swordfish steaks (approx. 3/4 inch thick)
6 garlic cloves, minced
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 small serrano chilies, chopped
1 medium lime, zest of, grated
3 medium limes, juice of

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.

Nutrition Facts : Calories 420.1, Fat 32.5, SaturatedFat 5.2, Cholesterol 53, Sodium 128.1, Carbohydrate 4.4, Fiber 0.6, Sugar 0.8, Protein 27.6

GRILLED SWORDFISH



Grilled Swordfish image

This grilled swordfish is marinated in lemon, garlic, olive oil and herbs, then seared on the grill until golden brown. The absolute best way to prepare swordfish, this dinner is easy yet elegant.

Provided by Sara Welch

Categories     Main

Time 50m

Number Of Ingredients 11

4 swordfish steaks (4-6 ounces each)
1/4 cup olive oil
1 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
1 teaspoon lemon zest
2 teaspoons fresh parsley (chopped )
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 teaspoon minced garlic
lemon wedges for serving

Steps:

  • Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl or resealable bag. Whisk to thoroughly combine.
  • Reserve 1 tablespoon of the marinade for later use. Add the garlic to the marinade and stir.
  • Add the swordfish to the marinade.
  • Cover the bowl or seal the bag, then marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
  • Remove the swordfish from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
  • Preheat an outdoor grill or indoor grill pan over medium high heat. Add the swordfish steaks and cook for 5-6 minutes on each side or until swordfish is opaque throughout.
  • Brush the reserved marinade over the fish, then serve immediately, with lemon wedges if desired.

Nutrition Facts : Calories 295 kcal, Carbohydrate 7 g, Protein 34 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 112 mg, Sodium 606 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

CITRUS MARINATED SWORDFISH KABOBS



Citrus Marinated Swordfish Kabobs image

Citrus Marinated Swordfish Kabobs, with onions and red and green bell peppers are quick and easy to prepare, and can be grilled on a BBQ or an inside griddle.

Provided by JB @ The Grateful Girl Cooks!

Categories     Main Course     Seafood

Time 20m

Number Of Ingredients 12

1 swordfish steak ((approx. 7 ounces))
1 small red bell pepper
1 small green bell pepper
1/4 small red onion
2.5 Tablespoons orange juice (fresh squeezed)
1.5 teaspoons orange zest
3/4 Tablespoon honey
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon onion powder
2.5 Tablespoons vegetable oil
2 teaspoons poppyseeds

Steps:

  • Cut the swordfish steak into 16 bite sized cubes (4 used per skewer). Cut the bell peppers and onion into approximate 2" wedges (about the same size as the swordfish cubes).
  • Thread swordfish and vegetables onto skewers, alternating vegetables and fish. If you are grillng indoors on flat surface, no need to treat skewers. If grilling outside and using wood skewers, you will need to soak the wooden skewers for 30 minutes, (fully submerged in water) prior to adding fish and veggies, to prevent burning once over an open flame.
  • Mix together the ingredients for the citrus marinade. Brush sauce onto the kabobs, covering both swordfish and veggies. Turn kabobs to brush both sides with sauce. Let the kabobs sit and "marinate" in the sauce for a bit, while you get your outside BBQ started or heat up your griddle.
  • Heat griddle (or outside BBQ) with a tiny bit of oil on medium high heat. Once hot, add kabobs. You should hear them sizzle once they hit the grill. Cook for several minutes, then rotate kabobs to other side. Continue cooking (turning to cook all sides), and basting with additional sauce, until swordfish is seared on the outside, and cooked through (6-8 minutes). TIP: If a piece of the fish isn't fully touching the griddle, simply use a fork to lightly press it down, to ensure a crisp seared exterior. Sometimes the veggies prevent a few piecesfrom being seared on outside; this is the best way I've found to solve that issue.
  • Once kabobs are fully cooked through, carefully remove them from the grill, and serve! Enjoy!

Nutrition Facts : ServingSize 1 (2 skewers), Calories 364 kcal, Carbohydrate 14 g, Protein 20 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 65 mg, Sodium 236 mg, Fiber 2 g, Sugar 10 g

ROSEMARY-CITRUS GRILLED SWORDFISH



Rosemary-Citrus Grilled Swordfish image

Provided by Food Network

Categories     main-dish

Time 8h42m

Yield 12 servings

Number Of Ingredients 20

1/4 cup sliced garlic cloves
2 cups vegetable oil
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
1/8 cup fresh orange juice
3 sprigs fresh rosemary
8 whole peppercorns
Twelve 8-ounce pieces swordfish
Roasted Artichoke Ragout, recipe follows
6 whole artichokes, cleaned
Lemon and salt
4 tablespoons butter
Salt and pepper, to taste
2 tablespoons sliced garlic
3 tablespoons minced shallots
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
1 1/4 quarts roasted chicken veloute sauce
1 cup pine nuts, toasted

Steps:

  • Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with Roasted Artichoke Ragout.
  • Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.
  • Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter.

CITRUS-SOY MARINATED SWORDFISH



Citrus-Soy Marinated Swordfish image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 4

Number Of Ingredients 8

Four (6 to 8-ounce) swordfish steaks
Zest of 1/2 orange
1/4 cup (about 1 orange) fresh orange juice
Zest and juice of 1 lime
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 (3-inch) piece fresh ginger, peeled and finely grated
1 small shallot, finely chopped

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.

SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC



Swordfish Marinated in Lemon, Rosemary and Garlic image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh rosemary, or 1 teaspoon dried leaves
1 garlic clove, crushed through a press
4 swordfish steaks, 3/4-inch thick (about 1/2 pound each)
Salt and freshly ground pepper to taste
1 tablespoon capers, rinsed and drained
Lemon wedges for garnish
4 strips (1/2 by 3-inches) lemon zest

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.

SWORDFISH WITH SAVORY GINGER SOY SAUCE



Swordfish With Savory Ginger Soy Sauce image

DH and I made this for dinner a couple of nights ago and really enjoyed the combination of ginger and soy with the swordfish. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).

Provided by Dr. Jenny

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 pieces swordfish fillets
2 green onions, finely chopped
4 slices fresh lemon rind
2 small tomatoes, wedged
1/2 cup flour
4 tablespoons vegetable oil
salt, to taste
pepper, to taste
2 1/2 tablespoons butter
2 inches fresh ginger, peeled and thinly shredded
4 tablespoons white wine
2 tablespoons soy sauce

Steps:

  • To make the sauce, melt the butter in a small frying pan. Add the thinly shredded ginger and slowly saute over low heat. Add the white wine and soy sauce to complete the sauce.
  • Place the swordfish filets on a plate and sprinkle with salt and pepper on both sides. Lightly coat the filets with flour.
  • Heat the vegetable oil in a frying pan and place the swordfish filets in pan, frying until both sides are nicely browned and cooked through.
  • Serve on a plate with lemon rinds and finely chopped green onion on top. Pour the sauce on the fish. Serve with tomatoes on the side for garnish.

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From saltysourspicysweet.blogspot.com


CITRUS MARINADE GRILLED SWORDFISH RECIPE - ALL INFORMATION ...
Citrus Marinade Grilled Swordfish Recipe I had some amazing Swordfish from Anderson Seafoods that was calling my name this past weekend, and since my grill is now ready for use - I decided it was the perfect time to get grilling! 50 People Used More Info ›› Visit site > Rosemary-Citrus Grilled Swordfish Recipe | Food Network tip www.foodnetwork.com. Poach the …
From therecipes.info


COMMENTS ON: CITRUS MARINADE GRILLED SWORDFISH RECIPE
I like the citrus, soy, ginger and garlic flavors in this recipe and the tequila adds just that much more. By: David Smith I don't think I have ever had swordfish but it looks really good. By: Sandra Watts I can't get over how delicious this looks! I will have to try it soon! By: Sara Theissen I love eating fish but I have never tried swordfish. I am definitely trying it. Thank you for the ...
From foodwinesunshine.com


SWORDFISH RECIPES / SWORDFISH RECIPE WITH LEMON GARLIC ...
Grilled swordfish steaks all things food, cooking with mary and friends. This link opens in a new tab. Cover with plastic wrap and marinate in the … White wine, lemon juice, and soy sauce flavor this marinade for swordfish steaks cooked out on the grill. May 24, 2021 · citrus swordfish with citrus salsa. Add swordfish to the marinade.
From pioneerwomancheap.galeborg.com


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