ASIAN-INSPIRED GRILLED GINGER-LIME SWORDFISH
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
GRILLED SWORDFISH WITH SWEET-AND-SOUR SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Brush swordfish lightly with vegetable oil and broil or grill until done. Use the Canadian rule: measure fish at the thickest part and cook 10 minutes to the inch.
- Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well. Bring to boil; reduce heat and simmer 2 minutes.
- Combine cornstarch with 1 tablespoon water to make smooth paste. Stir in remaining 2 tablespoons of water and stir well. Stir into sauce and cook briefly, stirring, just until mixture thickens. Spoon sauce over fish; sprinkle with cilantro and serve.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 267 milligrams, Sugar 15 grams, TransFat 0 grams
SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE
Steps:
- Preheat grill to medium-high heat.
- In a small saucepan, bring the balsamic vinegar to a boil. Lower the heat and reduce the vinegar to about 1/3 cup, and set aside.
- In a medium saucepan with boiling water, add the pearl onions, and cook until soft but still firm, about 4 minutes. Drain and let stand until cool enough to handle. Remove the skins, leaving the root intact and the onion whole.
- In a large bowl, toss the swordfish cubes, onions, and olive oil together. Season lightly with salt and pepper and toss again.
- Thread the fish, onions, and bay leaves onto wooden or metal skewers. Divide the ingredients evenly, alternating them on the skewers. Grill the fish skewers for about 1 minute on each side, for a total 4 minutes.
- To serve, drizzle with a little of the balsamic reduction.
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 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
SWEET AND SOUR GRILLED SWORDFISH KABOBS
If you're lucky enough to get swordfish, let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- If using bamboo skewers, soak in water for 30 minutes.
- Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
- Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
- When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.
Nutrition Facts : Calories 215, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 180 mg, Sugar 12 g
THAI WHOLE GRILLED FISH WITH SWEET & SOUR GLAZE
I got this recipe from a cooking class I attended. The glaze would also be good on other seafood or pork. Recipe by chef Brian Patterson.
Provided by Tracy K
Categories Thai
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Score each side of the fish with 3-4 small shallow cuts.
- Combine all marinade ingredients and marinate the fish for at least an hour or up to overnight.
- Prepare the glaze: Place the oil and garlic in a small saucepan, place on medium heat.
- Simmer until garlic begins to turn golden.
- Strain and let cool.
- In another small pot, combine sugar and vinegar, bring to a boil, and simmer for one minute.
- Add fish sauce, ginger, bell pepper, chili paste, and 3 Tbsp of the garlic oil.
- Cook together for 3-5 minutes until sauce reduces slightly.
- Making sure your grill is clean and well-lubricated with plenty of vegetable oil (or using a specially designed fish grilling basket), grill fish over medium heat, approximately 7 minutes per side or until flesh is just opaque at the bone.
- Plate fish and spoon sauce over each fish.
- One small fish is a perfect entrée for one person, share larger fish between two people.
- Serves 4.
Nutrition Facts : Calories 600, Fat 54.8, SaturatedFat 7.5, Sodium 5066.8, Carbohydrate 21.8, Fiber 1.2, Sugar 14.8, Protein 9.1
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
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