Swordfish With Orange Honey And Soy Food

SOY-GINGER GRILLED SWORDFISH

Steps:

• In small bowl, combine the orange juice, soy sauce, parsley, lemon juice, ketchup, ginger, oregano and pepper. Set aside 2 tablespoons mixture for basting., Stir oil and garlic into remaining mixture. Place in a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, basting occasionally with reserved orange juice mixture.

BAKED SWORDFISH WITH TAPENADE AND ORANGE

Steps:

• Preheat oven to 400 degrees F.
• Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
• Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.
• Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.
• 4 servings
• Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes

ORANGE GLAZED SWORDFISH

Steps:

• In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
• Prepare an outside grill with an oiled rack set 6 inches above the heat source.
• Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
• In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

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.

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.

GRILLED SWORDFISH

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.

HONEY GINGER GRILLED SALMON, SWORDFISH OR MAHI MAHI

Steps:

• Add all ingredients except fish in a large resealable plastic bag and mix well. Add fish and refrigerate to marinate for 15 minutes.
• Remove salmon from marinade and discard marinade.
• Grill on a greased grill rack over medium-high heat 5-6 per side for slightly rare salmon or cook until fish flakes easily with a fork.

CITRUS-SOY MARINATED SWORDFISH

Steps:

• Place swordfish in a shallow baking dish or a resealable plastic bag. In a small bowl, stir together zests, juices, oil, soy sauce, ginger, and shallots. Pour marinade over; turn to coat. Let marinate, covered, in the refrigerator for 1 hour.

SWORDFISH WITH ORANGE, HONEY AND SOY

Steps:

• Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. Add fish and turn to coat. Let marinate at room temperature 1 hour, turning occasionally.
• Preheat broiler. Remove fish from marinade; place on broiler rack. Transfer marinade to small saucepan and boil 1 minute. Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side. Transfer fish to plates and serve with rice.

BAKED SWORDFISH WITH TAPENADE AND ORANGE

Steps:

• Preheat oven to 400 degrees F. Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
• Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.
• Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.
• Yield: 4 servings
• Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes