The Best Grilled Swordfish Recipes

GRILLED MARINATED SWORDFISH STEAKS

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

Grilled Marinated Swordfish Steaks image

Steps:

Preheat a charcoal grill or broiler, or heat a grill pan.
Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.

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

4 center-cut swordfish steaks, about 6 ounces each, one-inch thick
Salt and freshly ground pepper to taste
3 tablespoons olive oil
2 teaspoons soy sauce
1 tablespoon red-wine vinegar
4 sprigs rosemary or 1 teaspoon dried
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons grated lemon rind
1/4 teaspoon red pepper flakes

SICILIAN GRILLED SWORDFISH

Provided by Ina Garten

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Sicilian Grilled Swordfish image

Steps:

Light a charcoal grill or preheat a gas or stovetop grill until very hot.
For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

Ingredients

2 tablespoons freshly squeezed lemon juice
1/4 cup good olive oil
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
4 ounces baby arugula
Grated zest of 1 lemon

GRILLED SWORDFISH

A quick and simple swordfish recipe perfect for any night of the week.

Provided by BKATBSC

Categories Seafood Fish

Time 32m

Yield 4

Number Of Ingredients 4

Grilled Swordfish image

Steps:

Preheat outdoor grill for medium heat.
Marinate swordfish in teriyaki sauce for 5 minutes per side.
Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 6.2 g, Cholesterol 86.4 mg, Fat 14.2 g, Fiber 0.1 g, Protein 46.2 g, SaturatedFat 3.4 g, Sodium 1621.5 mg, Sugar 5.3 g

Ingredients

4 (8 ounce) swordfish steaks
½ cup teriyaki sauce
2 tablespoons margarine, softened
1 teaspoon garlic powder