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
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 MARINATED SWORDFISH WITH FIRE ROASTED PEPPERS, ONIONS, MUSHROOMS AND HERB VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in the bowl of a food processor and pulse to combine. Use to marinate swordfish, salmon, tuna, or red snapper overnight.
- Fresh herb vinaigrette: 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 8 large fresh basil leaves 1/2 cup extravirgin olive oil Salt and freshly ground pepper to taste
- Combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend. Season with salt and freshly ground pepper to taste. This dressing will keep for up to 10 days in the refrigerator.
- 4 6 to 8 ounce swordfish steaks, at least 3/4 inch thick 2 large vidalia onions, peeled and sliced 1/4 inch thick slices 2 sweet red peppers, seeded and sliced into rings 2 sweet yellow peppers, seeded and sliced into rings 12 large shiitake mushroom caps 2 tablespoons olive oil Salt and pepper
- The night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight. The next day, prepare an outdoor grill for cooking. Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper. When the grill is hot, grill the swordfish until it is well colored on both sides and the interior is medium (about 3 to 4 minutes per side, total).When you have added the fish to the grill, spread the vegetables along the perimeter of the grill and carefully cook the vegetables without burning. Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve.
HERB-MARINATED SWORDFISH
Swordfish steaks are meaty in texture yet delicate in flavor and best when cooked to medium, so that the flesh is firm but still juicy. (Like many proteins, it can get tough if overcooked.) Rather than marinating in advance, here the fish is marinated after cooking: Cooked in a skillet until golden, the steaks are then left to soak up a piquant pan sauce while warm. The sauce imparts the punchy flavors of briny capers and citrus, while the olive oil keeps the steaks moist. Serve with a simple salad or with crusty bread for sopping up the juices.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over medium-low. Rub 1 tablespoon of the oil all over the swordfish and season with salt. Add to skillet and cook until golden underneath, about 5 minutes. Flip and cook until golden underneath and medium throughout (flesh should be opaque, firm and flaky), about 5 minutes longer. Transfer fish to a shallow baking dish.
- To the skillet, add the remaining oil and the capers, and cook over medium-low, stirring occasionally, until capers are sizzling vigorously but not browned, about 2 minutes. Remove from heat and stir in caper brine, lemon juice, pepper, parsley and chives. Pour the caper-herb oil over the fish. Let marinate at room temperature, turning once or twice and occasionally spooning the caper oil over the fish, for 15 minutes.
- Divide fish among plates and drizzle with some of the caper oil. Serve warm or at room temperature, with lemon wedges and crusty bread.
GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA
Categories Fish Tomato Broil Low/No Sugar Backyard BBQ Basil Summer Grill Grill/Barbecue Swordfish Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
- Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.
SWORDFISH WITH HERB SAUCE
Provided by Jane Bronk-Gorman
Categories Fish Herb Bake Mayonnaise Winter Chill Bon Appétit Colorado
Yield Serves 2
Number Of Ingredients 9
Steps:
- Combine mayonnaise, lemon juice, garlic, basil, thyme, tarragon and dill in a small bowl. Season with salt and pepper. (Herb sauce can be prepared 2 days ahead. Cover and refrigerate.)
- Butter 8-inch square baking dish. Spread each side of swordfish steaks with 1 tablespoon herb sauce. Place in prepared dish and chill 30 minutes.
- Preheat oven to 400°F. Pour wine over swordfish. Bake until fish is just cooked through, about 17 minutes. Transfer to plates. Serve, passing remaining herb sauce separately.
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10 GRILLED SWORDFISH RECIPES
From allrecipes.com
- Grilled Marinated Swordfish. View Recipe. Just because a recipe is simple, doesn't mean it's any less elegant. Here swordfish steaks are marinated in a combination white wine, lemon juice, soy sauce, and poultry seasoning before hitting the grill.
- Grilled Swordfish with Rosemary. View Recipe. If you're a fan of rosemary, the herb is used in both the marinade and the finishing sauce for this grilled swordfish.
- Citrus Swordfish With Citrus Salsa. View Recipe. This fresh and tangy salsa, made with orange, pineapple, mango, jalapenos, bell pepper, and cilantro, is the perfect pairing for mild swordfish.
- E-Z Marinated Swordfish. View Recipe. "The tantalizing marinade teams cayenne, hot pepper sauce, ginger and lime juice to give your tastebuds a good 'kicking'!"
- Simply Swordfish. View Recipe. For those who want the flavor of the swordfish to shine, this is the recipe for you: "This quick and simple recipe serves to complement it's natural flavor," says recipe creator JANNIEP.
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