GRILLED GINGER-LIME SWORDFISH & VEGETABLES
Look no further for a special occasion swordfish recipe! Our Grilled Ginger-Lime Swordfish recipe includes directions for accompanying veggies and sauce.
Provided by My Food and Family
Categories Fish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Mix first 4 ingredients until blended. Reserve 1/4 cup for later use; brush remaining mayo mixture onto fish and vegetables.
- Grill 5 to 8 min. on each side or until fish flakes easily with fork and vegetables are crisp-tender.
- Serve fish and vegetables over rice. Top fish with reserved mayo mixture.
Nutrition Facts : Calories 410, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
GRILLED VEGETABLE AND SWORDFISH KEBABS
Provided by Geoffrey Zakarian
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
- For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
- When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
- Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
- Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
- To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.
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.
Nutrition Facts : Calories 477 kcal, Carbohydrate 32 g, Cholesterol 133 mg, Fiber 1 g, Protein 42 g, SaturatedFat 4 g, Sodium 1482 mg, Sugar 27 g, Fat 20 g, ServingSize 2 servings, UnsaturatedFat 0 g
SWORDFISH WITH SAUTEED VEGETABLES
My husband says, "wow!" when I prepare swordfish this way.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add swordfish. Seal bag and turn to coat; refrigerate for 30-45 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque., Cut zucchini and yellow squash lengthwise into 1/4-in. slices, then widthwise into 3-in. pieces. In a large skillet, saute the onions and rosemary in oil for 1-2 minutes or until onions are tender. Add squash; saute for 5-6 minutes or until crisp-tender. Add potatoes and tomatoes; cook just until heated through. Sprinkle with salt and pepper; toss to coat. Serve with swordfish.
Nutrition Facts : Calories 638 calories, Fat 35g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 630mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 5g fiber), Protein 52g protein.
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
GRILLED SWORDFISH WITH CORIANDER LIME BUTTER
Categories Fish Herb Onion Quick & Easy Backyard BBQ Lime Grill Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make Grilled Swordfish:
- Prepare grill.
- In a small bowl together butter, zest, 1 teaspoon lime juice, garlic, coriander, and salt and pepper to taste.
- Rub both sides of swordfish steaks with remaining 2 teaspoons lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 3 to 4 minutes on each side. (Alternatively, swordfish may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Top each swordfish steak with a dollop of coriander lime butter and serve with grilled onions.
- Make Grilled Spiced Red Onions:
- Prepare grill.
- In a small bowl stir together oil, cumin, cayenne, and salt and pepper to taste.
- Brush both sides of onion slices with oil mixture and grill on an oiled rack set 5 to 6 inches over glowing coals until well-charred and tender, 2 to 3 minutes on each side. (Alternatively, onion slices may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Separate onion slices into rings. In a bowl toss onion rings with lime juice and season with salt and pepper.
- Serve with grilled fish, meat, or poultry.
GINGER LIME SWORDFISH
A great tasting broiled fish recipe that is also light and easy. This would work well with many different types of fish.
Provided by southerncook
Categories Healthy
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Combine first 7 ingredients in a small saucepan.
- Dip each steak into lime mixture to coat.
- Place fish on a broiling pan coated with cooking spray.
- Sprinkle with salt and pepper.
- Broil 10 minutes or until fish flakes easily when tested with a fork.
- While fish cooks, place lime juice mixture over medium heat; cook until reduced by half (about 8 minutes).
- Serve sauce with fish.
GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush both sides of swordfish with olive oil.
- Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
- Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.2 g, Cholesterol 96 mg, Fat 21.6 g, Fiber 0.1 g, Protein 33.4 g, SaturatedFat 9.6 g, Sodium 232.8 mg, Sugar 0.1 g
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