|Nutritional Guidelines (per serving)|
|Servings: Serves 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Asian-inspired flavors work perfectly with the mild taste of swordfish. In this recipe, the swordfish is first marinated in a sweet and sour mixture of honey, soy sauce, garlic, ginger, and lime, and then basted with the sauce while cooking on a hot grill. The results are a flavorful piece of fish with a deliciously tangy glaze.
Serve the fish with steamed rice and sautéed bok choy. Or grill up some green and yellow zucchini and red bell peppers for a nice pop of color.
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 the refrigerator for 30 minutes to 1 hour.
Preheat grill to medium-high heat. Lightly oil the cooking grate.
Remove fish from marinade, making sure to reserve marinade.
Place fish on oiled grill and brush with the reserved marinade. Allow to cook for 3 to 4 minutes, turn, and coat the other side with marinade. Allow fish to cook for a remaining 5 minutes.
Once fish is opaque in the center, remove from heat and serve.
- You do not want swordfish that is gray in color with brown bloodlines. Swordfish is at its peak August through October but frozen swordfish can be found year-round.
- This recipe calls for vegetable oil, but any neutral oil will do. Avoid olive oil or any strong-flavored oil as it will change or overwhelm the marinade.