Grilled Swordfish Recipe By Tasty Recipes

GRILLED ROSEMARY SWORDFISH

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.

GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST

Steps:

• In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth marinade.
• Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.
• Preheat a gas grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once and grill on the other side for 3 minutes or so (the fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).
• Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat. Enjoy!

GRILLED SWORDFISH RECIPE BY TASTY

Steps:

• In a 9x13-inch (22x33 cm) baking dish, whisk together the olive oil, lemon juice and zest, oregano, salt, and pepper.
• On a cutting board, pat the swordfish fillets dry with paper towels.
• Add the swordfish to the dish with the marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.
• Preheat the grill to 350°F (180°C).
• Arrange the lemon slices on the grill over indirect heat so that they're touching each other and the entire surface is larger than the fish.
• Place the swordfish on top of the lemon slices and close the lid of the grill. Grill for 8 minutes, until the fish is just cooked through.
• Serve the fish with your favorite accompaniments with the grilled lemon slices squeezed over.
• Enjoy!

GRILLED MARINATED SWORDFISH STEAKS

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.

SOY-GINGER GRILLED SWORDFISH

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.

SICILIAN GRILLED SWORDFISH

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.

GRILLED SWORDFISH WITH WHITE HOT SAUCE

Steps:

• Crush the habanero and kosher salt into a fine paste with a mortar and pestle before whisking in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
• Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
• Preheat a charcoal grill until coals are very hot.
• Coat filets on both sides with olive oil and season with salt.
• Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
• Plate fish as desired and top with white hot sauce and green onions.