Strawberry Margarita Swordfish Recipes

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SWORDFISH WITH STRAWBERRY SALSA

Grilled swordfish steaks and fresh strawberry salsa make this seafood meal sizzle with flavor - ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8



Swordfish with Strawberry Salsa image

Steps:

  • Heat coals or gas grill for direct heat. Place vinegar in shallow nonmetal dish or resealable plastic food-storage bag. Add fish, turning to coat with vinegar. Make Strawberry Salsa.
  • Drain fish; discard vinegar. Cover and grill fish 4 inches from medium heat 10 to 15 minutes, turning once, until fish flakes easily with fork. Remove fish to platter. Immediately top with salsa.

Nutrition Facts : Calories 120, Carbohydrate 2 g, Cholesterol 55 mg, Fiber 1 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 55 mg

1/3 cup balsamic vinegar
1 1/2 pounds swordfish steaks, 1 to 1 1/2 inches thick
1/3 cup coarsely chopped strawberries
1 tablespoon dried cranberries or golden raisins
1 tablespoon red wine vinegar
2 teaspoons chopped fresh cilantro
1/4 teaspoon grated lime peel
1 green onion, finely chopped (1 tablespoon)

STRAWBERRY MARGARITA SWORDFISH

This beautiful and delicious recipe is so unusual; it's perfect for entertaining. This is from Linda Larsen's Guide to Busy Cooks.

Provided by NcMysteryShopper

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Strawberry Margarita Swordfish image

Steps:

  • In shallow bowl, combine margarita mix, lime juice and garlic;Add steaks, cover and refrigerate up to 24 hours.
  • When ready to eat, remove fish from marinade and place on broiler pan; Brush with marinade and sprinkle with 1/4 teaspoon salt and Broil 4" from heat for 5 minutes.
  • Carefully turn fish with large spatula and Brush with rest of marinade and sprinkle with 1/4 teaspoon salt.
  • Broil 4-5 minutes longer until fish flakes easily with fork.
  • Discard any remaining marinade.
  • Sprinkle fish with strawberries and pretzel crumbs and serve.

Nutrition Facts : Calories 234.9, Fat 5.3, SaturatedFat 1.4, Cholesterol 44.3, Sodium 553.4, Carbohydrate 21.4, Fiber 2, Sugar 4, Protein 25

1/2 cup margarita mix
3 tablespoons tequila (optional)
3 tablespoons lime juice
1 garlic clove, minced
1 1/2 lbs swordfish steaks
1/2 teaspoon salt
3 cups strawberries, halves
1/2 cup pretzel, coarsely broken and chopped (like bread crumbs for stuffing)

STRAWBERRY MARGARITA

Provided by Guy Fieri

Categories     beverage

Time 2m

Yield 4 rocks glasses

Number Of Ingredients 6



Strawberry Margarita image

Steps:

  • Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.

2 cups crushed ice
1/2 cup strawberry puree (frozen can or fresh strawberries, pureed)
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled)

ULTIMATE FROZEN STRAWBERRY MARGARITA

A near perfect strawberry margarita with frozen strawberries and limeade concentrate.

Provided by JTWTECH

Categories     Drinks Recipes     Cocktail Recipes     Tequila Drinks Recipes

Time 5m

Yield 4

Number Of Ingredients 4



Ultimate Frozen Strawberry Margarita image

Steps:

  • Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in powdered sugar.

Nutrition Facts : Calories 295.1 calories, Carbohydrate 43.8 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 3.1 mg, Sugar 41.3 g

6 fluid ounces tequila
2 fluid ounces triple sec
8 ounces frozen sliced strawberries in syrup
4 fluid ounces frozen limeade concentrate

STRAWBERRY MARGARITA SWORDFISH

Number Of Ingredients 7



Strawberry Margarita Swordfish image

Steps:

  • Mix margarita mix, lime juice and garlic in shallow glass or plastic dish. Add fish, turning to coat with marinade. Cover and refrigerate at least 1 hour but no longer than 24 hours. Heat coals or gas grill. Remove fish from marinade reserve marinade. Place fish on grill. Brush with marinade sprinkle with 1/4 teaspoon of the salt. Cover and grill about 4 inches from medium heat 10 minutes, brushing 1 or 2 times with marinade. Turn fish. Brush with remaining marinade sprinkle with remaining 1/4 teaspoon salt. Cover and grill 5 to 10 minutes longer or until fish flakes easily with fork. Spoon strawberries and pretzels over fish.1 Serving: Calories 185 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 60mg Sodium 360mg Carbohydrate 14g (Dietary Fiber 2g) Protein 20g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

1/2 cup nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic, crushed
1 1/2 pounds swordfish, tuna or marlin steaks, 1/2 to 1 inch thick
1/2 teaspoon coarse salt
3 cups quartered strawberries
1/2 cup coarsely broken fat-free pretzel

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