Grilled Swordfish Recipe By Tasty

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

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

• Ingredients

My husband loves swordfish, and we have a ton of swordfish recipes because of that. But, this is his favorite way to have it-moist, tender and perked up with herbs. Tuna is a good substitute for swordfish. Its firm texture stands up to grilling. -Lorie Rice, Liverpool, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Nutrition Facts : Calories 214 calories, Fat 11g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 350mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

• Ingredients