|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 1g||2%|
|Total Sugars 27g|
|Vitamin C 12mg||58%|
|*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.
2 (6-ounce) swordfish steaks
3 tablespoons honey
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 to 2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon lime zest
1 lime, juiced
1/4 teaspoon white pepper
Steps to Make It
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.
- 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.