GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST
Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don't even need to leave it in the marinade too long! Just a few minutes while your grill is heating!
Provided by Suzy Karadsheh
Categories Fish and Seafood
Time 23m
Number Of Ingredients 10
Steps:
- In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth marinade.
- Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.
- Preheat a gas grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once and grill on the other side for 3 minutes or so (the fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).
- Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat. Enjoy!
Nutrition Facts : Calories 474 calories, Sugar 0.5 g, Sodium 600.6 mg, Fat 32.3 g, SaturatedFat 5.9 g, TransFat 0.1 g, Carbohydrate 5 g, Fiber 0.7 g, Protein 40 g, Cholesterol 130.9 mg
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
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 SWORDFISH
Steps:
- Preheat outdoor grill for medium heat.
- Marinate swordfish in teriyaki sauce for 5 minutes per side.
- Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 6.2 g, Cholesterol 86.4 mg, Fat 14.2 g, Fiber 0.1 g, Protein 46.2 g, SaturatedFat 3.4 g, Sodium 1621.5 mg, Sugar 5.3 g
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
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 ESCABECHE
Though not a true escabeche (cooked first, then marinated and served cold ...), nevertheless this is a delicious variation on a Mark Miller recipe: Swordfish is marinated in lime juice, salt and water, then grilled and topped with a sweetly spicy blend of red wine vinegar, oregano, allspice, cumin, coriander, cloves, cinnamon, garlic and sugar. Mmmmm! Prep time includes marinating swordfish steaks.
Provided by EdsGirlAngie
Categories South American
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Combine marinade ingredients in a large plastic zipper bag; add swordfish steaks and refrigerate at least one hour.
- Prepare sauce: combine all sauce ingredients together in a saute pan and simmer together 15 minutes, or until sauce is slightly thickened (it should remain a little thin, just not watery).
- REMEMBER TO REMOVE THE BAY LEAF BEFORE SERVING.
- Meanwhile, prepare your grill.
- Remove swordfish steaks from marinade (discarding marinade) and grill about 5 minutes on both sides.
- To serve, top with sauce.
- This is good with rice and a fruity spinach salad!
Nutrition Facts : Calories 185.9, Fat 5.8, SaturatedFat 1.6, Cholesterol 53, Sodium 1293.5, Carbohydrate 5.7, Fiber 0.9, Sugar 1.6, Protein 27.4
TUNA STEAKS, GRILLED AND MARINATED
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 16m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine the lime juice, olive oil, sun-dried tomatoes, cumin and hot pepper sauce in a glass or ceramic dish large enough to hold the fish snugly in a single layer.
- Cut the fish into six uniform pieces. Place them in the dish, turn them once to coat both sides, cover and refrigerate for at least two hours. Turn the fish once while it is marinating.
- Heat a grill or broiler. Grill or broil the tuna until it is seared on the outside but still rare in the middle, two to three minutes on each side, depending on the thickness of the fish and the heat of the grill or broiler.
- Serve at once topped with the pepper salsa.
GRILLED MARINATED SWORDFISH STEAKS
My husband and I have been trying to incorporate more fish and seafood into our diet. We decided to give swordfish a try, and we're really glad we did. This is delicious!
Provided by Judy Garcia
Categories Seafood
Time 25m
Number Of Ingredients 11
Steps:
- 1. Preheat a charcoal grill or broiler, or heat a grill pan.
- 2. 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 zest and pepper flakes. Blend well.
- 3. Place fish steaks in marinade, coating well on both sides. Cover with plastic wrap and let stand for 10-15 minutes. (I use a zipper-type plastic bag)
- 4. If you are cooking the swordfish on a grill (or grill pan), place fish on preheated grill and cook for 3-4 minutes. Turn and cook for 3 minutes longer. Cook longer if you prefer your fish more done.
- 5. If swordfish is to be cooked under a broiler, place fish on a rack and cook for 3-4 minutes on each side.
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.
SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
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 SWORDFISH
This light summery dish of grilled swordfish looks effortless when you have friends over.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- Season the swordfish steaks with salt and pepper and place in a shallow dish. Mix all the marinade ingredients together, and pour over the swordfish. Leave to marinade for no longer than 15 minutes (you don't want to risk the lemon "cooking" the fish).
- Meanwhile, to make the sauce, blanch the broad beans in a pan of boiling water for 2 minutes, then drain and set aside.
- Make the gremolata by mixing together the lemon zest, olives, capers and parsley.
- Heat a tablespoon of olive oil in a heavy-based frying pan. When the pan is very hot, add the swordfish steaks and fry for 3-4 minutes on each side.
- Remove from the pan and leave to rest while you finish the sauce. Deglaze the pan with the white wine, then add the butter. Swirl until the butter has melted, then add the blanched broad beans. Heat through.
- Serve the swordfish with the sauce spooned over and the gremolata on the side.
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- Combine all the marinade ingredients in a bowl: soy sauce, garlic clove, olive oil, brown rice vinegar, honey and ginger.
- Gently toss the swordfish with the soy garlic mixture so that it well-coated, and let the fish rest in the marinade for about 5 minutes.
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- Light the grill or heat the broiler. Put the tomatoes in a blender or food processor and add 4 tablespoons of the oil, the lemon juice, cumin, paprika, oregano, ginger, 3/4 teaspoon of the salt, 1/8 teaspoon of the pepper, and the parsley. Blend just until the mixture becomes a coarse puree.
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