GARLIC-LIME SWORDFISH
Make and share this Garlic-Lime Swordfish recipe from Food.com.
Provided by ChrisMc
Categories Fruit
Time 3h12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine juice, zest, oil, paste, garlic, salt, sugar, and pepper.
- Marinate fish for at least 3 hours.
- Broil for 5-7 minutes on each side.
CHILI LIME SWORDFISH
Sweet maple adds an unexpected kick to grilled swordfish, but is still light enough to serve with simple greens. (Published with permission from Coombs Family Farms)
Provided by maplegirl04
Categories Very Low Carbs
Time 2h6m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 7 ingredients in a bowl. Add salt to taste.
- Put swordfish steaks in a shallow dish and cover with marinade.
- Cover dish with plastic wrap and refrigerate for up to two hours, turning once.
- Remove swordfish from marinade, discarding remaining marinade.
- Prepare grill.
- Grill swordfish above coals on an oiled racked for approximately three minutes on each side.
Nutrition Facts : Calories 332.4, Fat 12.8, SaturatedFat 2.8, Cholesterol 88.5, Sodium 206.4, Carbohydrate 6.8, Fiber 0.2, Sugar 4.8, Protein 45.2
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.
GINGER LIME SWORDFISH
A great tasting broiled fish recipe that is also light and easy. This would work well with many different types of fish.
Provided by southerncook
Categories Healthy
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Combine first 7 ingredients in a small saucepan.
- Dip each steak into lime mixture to coat.
- Place fish on a broiling pan coated with cooking spray.
- Sprinkle with salt and pepper.
- Broil 10 minutes or until fish flakes easily when tested with a fork.
- While fish cooks, place lime juice mixture over medium heat; cook until reduced by half (about 8 minutes).
- Serve sauce with fish.
BEST GRILLED SWORDFISH RECIPE
Grilled Swordfish is one of the best ways to cook swordfish. You can find more options above for more delicious swordfish recipes.
Provided by Izzy
Number Of Ingredients 7
Steps:
- In a medium-sized bowl, add oil, honey, soy sauce, lemon zest, garlic, salt, and pepper. Mix well.
- Add swordfish to the marinade. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 8 hours.
- Preheat the grill over medium-high heat.
- Remove the fish from the marinade and shake off any excess. Place the swordfish steaks onto the grill and cook for 5-6 minutes on each side or until the fish is opaque throughout. Serve and enjoy!
Nutrition Facts : Calories 322 kcal, Carbohydrate 7 g, Protein 34 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 112 mg, Sodium 515 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
GRILLED SWORDFISH WITH CHILI LIME BUTTER
Swordfish is a firm, flavorful fish that holds up well to the grill or high heat on the stovetop. A compound butter with garlic, lime zest and spices puts this dish over the top - spoon it on while the fish is still hot for an instant and irresistible sauce. Smarts: Feel free to sub another protein if you'd prefer - tuna will work well with these flavors as will pork chops or any type of steak.
Provided by CookSmarts
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- If using grill, heat to 500F / 260C, keeping one part of grill over direct heat and one part over indirect. If using the stovetop, bring a large stockpot of water to a boil.
- Meanwhile, combine Israeli couscous with tomatoes, oil (portion for the salad), vinegar, mustard and honey. Set aside.
- If cooking on a grill: Clean grates and brush with some oil. Place corn and zucchini over direct heat and cook on all sides until well-seared. Transfer corn and zucchini to indirect heat and allow to continue cooking until tender, 8 to 12 minutes more. Brush swordfish with oil (portion for the fish) and season with some salt. Sear fish over high heat until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over top.
- If cooking on stovetop: Add corn to stockpot of boiling water and boil until tender, 8 to 10 minutes. Heat up a grill pan over medium-high heat. Brush with some oil and add zucchini to heated oil. Cook on all sides until tender, 6 to 8 minutes total. Set aside. Brush swordfish with oil (portion for the fish) and season with some salt. Sear fish until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over top.
- Chop cooked zucchini and stir into Israeli couscous. Season with some salt and pepper.
- While they are still hot, top fish and corn with chili lime butter so that it melts. Enjoy swordfish with corn and Israeli couscous on the side.
Nutrition Facts : Calories 583, Carbohydrate 63g, Cholesterol 90mg, Fat 24g, Fiber 8g, Protein 35g, SaturatedFat 8g, Sodium 406mg, Sugar 6g, TransFat 0g
SWORDFISH WITH LEMON, GARLIC AND OLIVE OIL
This recipe is Italian but with the ingredients used, it could be part of a Greek menu as well. Use the maximum marinating time for the best flavour. From "Williams-Sonoma Italian Favourites".
Provided by Irmgard
Categories European
Time 4h6m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the lemon juice and olive oil.
- Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste.
- Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly.
- Cover and refrigerate for 2 to 4 hours.
- Add the garlic and oregano to the remaining olive oil and lemon mixture.
- Set aside to use as a sauce.
- Preheat the broiler or fire up the barbecue.
- Cut the onion through the stem end into quarters and separate each quarter into individual pieces.
- Alternate the swordfish cubes with the onion pieces and bay leaves on skewers.
- Arrange the skewers on a broiler pan or on the grill rack.
- Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side.
- Serve hot, garnished with lemon slices and accompanied by the reserved sauce.
Nutrition Facts : Calories 432.7, Fat 30.9, SaturatedFat 5.2, Cholesterol 66.3, Sodium 154.5, Carbohydrate 3.8, Fiber 0.5, Sugar 1.1, Protein 34
GRILLED SWORDFISH
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
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
GRILLED SWORDFISH WITH CORIANDER LIME BUTTER
Categories Fish Herb Onion Quick & Easy Backyard BBQ Lime Grill Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make Grilled Swordfish:
- Prepare grill.
- In a small bowl together butter, zest, 1 teaspoon lime juice, garlic, coriander, and salt and pepper to taste.
- Rub both sides of swordfish steaks with remaining 2 teaspoons lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 3 to 4 minutes on each side. (Alternatively, swordfish may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Top each swordfish steak with a dollop of coriander lime butter and serve with grilled onions.
- Make Grilled Spiced Red Onions:
- Prepare grill.
- In a small bowl stir together oil, cumin, cayenne, and salt and pepper to taste.
- Brush both sides of onion slices with oil mixture and grill on an oiled rack set 5 to 6 inches over glowing coals until well-charred and tender, 2 to 3 minutes on each side. (Alternatively, onion slices may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Separate onion slices into rings. In a bowl toss onion rings with lime juice and season with salt and pepper.
- Serve with grilled fish, meat, or poultry.
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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LEMON GARLIC SWORDFISH RECIPE - CHEW OUT LOUD
From chewoutloud.com
5/5 (39)Uploaded 2019-12-20Category MainPublished 2018-08-28
- Preheat oven to 400F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
- Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
- In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven.
LIME-MARINATED SWORDFISH - BETTER HOMES & GARDENS
From bhg.com
4/5 (6)Published 2013-09-24Total Time 1 hr 21 minsCalories 212 per serving
- Thaw fish, if frozen. For marinade, combine lime peel, lime juice, oil, garlic, cilantro, pepper, and salt. Place fish in a plastic bag set into a shallow dish. Pour marinade over fish in bag. Seal bag; turn to coat well. Refrigerate 1 hour, turning bag occasionally.
- Remove fish from marinade; discard marinade. Place fish on greased grill rack directly over medium coals. Grill 6 to 8 minutes or until fish flakes when tested with a fork, turning once halfway through grilling time.
- Or, preheat gas grill. Adjust heat for direct cooking. Place fish on greased grill rack over medium heat. Grill uncovered as directed in step 2. Makes 6 servings.
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- If you have the time, portion the swordfish (or salmon) and pour a few tablespoons of soy sauce over the fish, then refrigerate for 30 minutes. Prepare the ginger garlic sauce: combine the soy sauce, water, sugar, vinegar, oil, ginger and garlic in small saucepan and whisk. Bring the mixture to a simmer over medium heat and simmer over low heat for 13 to 15 minutes, until reduced in half.
- For the mango salsa, combine all ingredients necessary for salad (avocados, tomatoes, corn, mango, scallions, cilantro, lime juice, salt). Toss gently, cover and set aside.
- The fish can be prepared 2 different ways: on the grill or in a pan. For grilling, preheat your outdoor grill to 500F. Grease the grates of the grill with oil. Pat the swordfish dry with paper towels and place onto the grill. Grill approximately 5 to 6 minutes, per side for a 1-inch thick swordfish steak. Grilling time can vary depending on how thick your fish is. For thicker steaks, grill 7 to 8 minutes per side.
EASY CILANTRO LIME GRILLED FISH KEBAB RECIPE - GARLIC & ZEST
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- If using wooden skewers, cover with water and let soak for about an hour to prevent them from burning when you put them on the grill. If using metal skewers, skip to the next step.
- In a small bowl combine lime zest, garlic, cilantro, jalapeño, black pepper, salt and olive oil. Stir to combine. Set aside.
- With a sharp knife, trim the skin from the swordfish. If your fish has a dark bloodline, trim it away and discard. Cut swordfish into large cubes and place them in a bowl. Add the remainder of the marinade to the fish and toss to coat. Let marinate for 15 to 20 minutes.
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