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 SWORDFISH STEAKS
Grilled swordfish is positively delicious and makes an incredible change from the regular carnivorous BBQ's. It can also be cooked on a rack or tray 4 inches below the heat source I the oven & broiled. Prep time includes marinading.
Provided by CountryLady
Categories Very Low Carbs
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place steaks in shallow pan or baking dish.
- Season with salt& pepper.
- Coat both sides with mustard.
- Combine juice with oil& pour over fish.
- Dot with leaves& dill; let marinade for at least an hour.
- Cook on hot coals for 8 minutes.
- Turn& baste with remaining marinade.
- Grill for another 6- 8 minutes or until cooked through.
- Garnish with lemon wedges.
GRILLED SWORDFISH
Swordfish is a great fish to grill and this is a super simple recipe. Swordfish is a little deceptive because the smell is rather strong but it is mellow in flavor. The marinade adds just enough flavor. Fresh dill gives this fish a summer vibe. A delicious grilled dinner for a warm summer's night.
Provided by FANNIE MCCOY
Categories Fish
Time 50m
Number Of Ingredients 6
Steps:
- 1. In a bowl, combine dill, garlic, olive oil, salt, and pepper.
- 2. Coat both sides of the steaks. Cover and marinate in the fridge for 1 hour.
- 3. Prepare your grill by preheating it to about 400 degrees and oil the grate. Place the steak on the grill for about 5 minutes.
- 4. After 5 minutes flip the steak carefully with a spatula.
- 5. Baste the steak with the marinade while cooking. Flip and baste the other side. Cook for just a few minutes.
- 6. Serve while hot with a wedge of lemon.
GRILLED SWORDFISH STEAKS WITH CUCUMBER SAUCE
This wonderful, tangy sauce really compliments the flavor of grilled swordfish steaks. Serve with the cucumber sauce, and the combination of flavors are wonderful. This is my favorite way to have swordfish. You may add some diced hot peppers or spices if you would prefer some heat. Enjoy!
Provided by Cat Lady Cyndi
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.
- Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 14.2 g, Cholesterol 57 mg, Fat 15.3 g, Fiber 1.5 g, Protein 24.8 g, SaturatedFat 5.7 g, Sodium 589.3 mg, Sugar 5 g
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.
GRILLED SHARK STEAKS
Make and share this Grilled Shark Steaks recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Brunch
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic in a ziploc bag. Squish to mix well. Add fish, seal and marinate in refrigerator for 2 hours.
- Remove fish from marinade, reserving marinade. Pat dry with a paper towel and apply a good layer of vegetable or olive oil to prevent sticking on the grill.
- Preheat grill so grill rack is screaming hot. Place fish over hot coals or gas accordingly 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
- Allow to rest a few minutes before serving.
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