GINGER SWORDFISH
This marinade is absolutely delicious on swordfish steaks. Try it out and enjoy!
Provided by Jessie
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
- Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
- Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!
Nutrition Facts : Calories 271 calories, Carbohydrate 10.4 g, Cholesterol 65.6 mg, Fat 7.6 g, Fiber 0.1 g, Protein 35.6 g, SaturatedFat 2 g, Sodium 1690.6 mg, Sugar 5.2 g
BAKED SWORDFISH WITH TAPENADE AND ORANGE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 19
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
BAKED SWORDFISH WITH TAPENADE AND ORANGE
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
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.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 4 g, Cholesterol 44.3 mg, Fat 6.2 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 1.5 g, Sodium 279.6 mg, Sugar 1.8 g
SOY-GINGER GRILLED SWORDFISH
This is one of my family's favorite recipes and also delicious with tuna or halibut steaks. I like to use concentrated frozen orange juice for a richer flavor. Marcy Hall - Visalia, California.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 328mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
SWORDFISH WITH BLOOD-ORANGE STUFFING
Provided by Oliver Schwaner-Albright
Categories dinner, main course
Time 25m
Yield SERVES 6
Number Of Ingredients 9
Steps:
- In a small skillet over medium heat, combine 1 tablespoon olive oil and the onions, and sauté until tender. Scrape the onions into a large bowl, and add the bread crumbs, pine nuts, raisins and cheese. Finely grate the zest from the oranges and add to the bread crumbs. Squeeze in the juice of 1 orange (reserve remaining oranges for other use). Mix until it just starts to bind together. Season with salt and pepper.
- Form a portion of the stuffing into a log about the width and length of a thumb, and then roll into a piece of swordfish. Repeat to make 12 rolls.
- To serve, heat a large sauté pan over medium-high heat. Add just enough olive oil to coat the bottom of the pan. Season the swordfish rolls with a touch of salt and pepper, then add to the pan in batches, turning once or twice so all sides of the rolls are lightly browned. If desired, serve with mâche salad dressed with a vinaigrette of shallots, zinfandel vinegar and blood-orange-infused olive oil.
Nutrition Facts : @context http, Calories 812, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 33 grams, Fiber 5 grams, Protein 72 grams, SaturatedFat 8 grams, Sodium 1113 milligrams, Sugar 13 grams, TransFat 0 grams
SWORDFISH WITH ORANGE, HONEY AND SOY
Provided by James G. Nichols
Categories Fish Soy Broil Quick & Easy Orange Honey Bon Appétit Rhode Island
Yield Serves 4
Number Of Ingredients 8
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.
GRILLED SWORDFISH STEAKS WITH ORANGE THYME SAUCE
Steps:
- Wipe the swordfish steaks dry with paper towels. Coat on both sides with two tablespoons olive oil. Set aside.
- Heat the remaining olive oil in a skillet with one tablespoon butter. Add the shallots and garlic and cook until soft. Add the tomatoes and thyme and cook for three minutes.
- Add the orange juice and white wine and reduce slightly, cooking for five more minutes. Season with salt and pepper and set aside until the fish is about to be grilled.
- Preheat coals for grilling. Cook the fish about five minutes on each side, depending on the thickness of the steaks. Meanwhile, bring the sauce to a boil. Off heat, stir in the remaining butter. Pour the sauce over the steaks and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams
ORANGE-GINGER SWORDFISH
Steps:
- Combine first 7 ingredients in 9-inch glass pie plate. Add swordfish and turn to coat in marinade. Cover and refrigerate 30 minutes or up to 3 hours.
- Preheat broiler. Using rubber spatula, scrape marinade from swordfish and pie plate into small saucepan. Season swordfish lightly with salt and pepper. Broil swordfish until just cooked through, about 3 minutes per side. Transfer to platter. Boil reserved marinade until syrupy, about 3 minutes. Season with salt and pepper. Spoon over swordfish. Garnish with orange slices and green onions and serve.
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