GRILLED SWORDFISH WITH HERBS RECIPE
The recipe included here is still very basic. However, it has some fresh herbs and garlic to brighten up the flavor a bit.
Provided by Jason
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Heat the Foreman Grill to medium high.
- Whisk together the oil, lemon juice, mint, basil, and garlic in a medium bowl. Add salt and pepper to taste.
- Brush the swordfish steaks with some of the lemon, EVOO, and herb mixture. Grill the steaks until just cooked through with the top closed for approximately 5 minutes. Transfer the steaks to plates and spoon the rest of the herb mixture over each. Serve with spring vegetables.
GRILLED SWORDFISH WITH ROSEMARY
Steps:
- Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
- In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
- Preheat grill for medium heat.
- Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 4.3 g, Cholesterol 43.6 mg, Fat 7.9 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 248.5 mg, Sugar 0.5 g
HONEY TERIYAKI SWORDFISH STEAKS
This recipe is designed for the George Foreman grill and was printed in the Favorite Brand Name Recipes cookbook. Put them in to marinade at lunch and that evening cook for about 8 to 10 minutes and dinner is served. The cooking time reflects the time needed to marinade fish. Wonderful...
Provided by PaulaG
Categories Asian
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat the oil over medium heat.
- Add onion, garlic and ginger, saute about 3 minutes.
- Add teriyaki sauce and honey; bring to a boil, stirring constantly.
- Simmer about 2 minutes.
- Allow to cool to room temperature.
- In a small dish reserve 1/4 cup sauce for basting, cover and place in fridge.
- Put the fish steaks in a large resealable plastic bag and pour remaining sauce over them.
- Put the fish in fridge and marinate 2 to 3 hours.
- Preheat the grill for 5 minutes.
- Spray both sides of grill with non-stick cooking spray.
- Grill fish steaks for 4 minutes or until almost half done.
- Open grill and remove steaks; wipe grill clean and spray both sides again with non-stick cooking spray.
- Return the steaks to the grill and baste with the reserved 1/4 cup sauce.
- Grill 3 more minutes.
Nutrition Facts : Calories 305, Fat 13.8, SaturatedFat 2.4, Cholesterol 66.3, Sodium 1533.6, Carbohydrate 7.4, Fiber 0.2, Sugar 5.2, Protein 36
SWORDFISH ON THE GRILL
Make and share this Swordfish on the grill recipe from Food.com.
Provided by Xtal220
Categories Very Low Carbs
Time 30m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Take a piece of tin foil, 2 times the size of the fish, and flatten it out on the table.
- Put the Swordfish on it.
- Dot with butter and Seasonings.
- Fold up tin foil so it has an envelope at the center top.
- Then roll up the sides to keep the butter in.
- This allows air to escape, and turns the tin foil into a little oven.
- Place on VERY low flames on grill for 22-25 minutes per pound.
- Place cooked wrapped fish on platter.
- Unwrap foil, serve fish with a spatula, Toss foil, and enjoy!
Nutrition Facts : Calories 582.5, Fat 22, SaturatedFat 7.4, Cholesterol 187, Sodium 408.5, Protein 89.8
1 GEORGE FOREMAN GRILLING CHART RECIPE - (4.1/5)
Provided by PapaBob
Number Of Ingredients 25
Steps:
- A George Foreman Grilling Chart: MEAT DUAL CONTACT GRILLING TIMES BONELESS STEAK Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 4 - 7 minutes for medium rare, 6 - 9 minutes for medium. CHICKEN BREASTS Use only boneless products. Chicken breasts can be cooked as is, or pounded for quicker cooking time. Grill until thoroughly done, about 4 - 6 minutes. FISH FILLETS Cook until fillets flake easily when tested with a fork. Grill for 2 - 3 minutes per 1/2" of thickness. FISH STEAKS Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 2 - 3 minutes for each 1/2" thickness. GROUND BEEF PATTIES Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 5 - 8 minutes. HAM STEAK Precooked ham steaks should be grilled until heated through, 3 - 5 minutes. HOTDOGS AND SAUSAGES For precooked products, cook until heated through, 2 - 3 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 4 - 6 minutes until thoroughly cooked. LAMB CHOPS Chops should be boneless, 1/2 - 1" thick. Grill for 6 - 8 minutes. PORK CHOPS Use only boneless products, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 6 - 8 minutes. PORK TENDERLOIN Cut boneless tenderloin in half lengthwise. Cook for 6 - 9 minutes. SHRIMP Grill until shrimp turn pink and are springy to the touch. Cook for 2-1/2 - 4 minutes.
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