Recipes for "swordfish"

Make the salsa: Mix orange, pineapple, mango, jalapeños, orange juice, bell pepper, sugar, and cilantro together in a medium bowl until well combined. Cover and refrigerate until needed.

Marinate the swordfish: Whisk orange juice, oil, pineapple juice concentrate, and cayenne together in a large glass or ceramic bowl. Add swordfish and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove swordfish from marinade and shake off excess. Discard remaining marinade.

Grill on the preheated grill until opaque in the center, 6 to 8 minutes per side. Serve with the salsa.

To make the marinade: Mix wine, lemon juice, soy sauce, olive oil, garlic, poultry seasoning, salt, and pepper in a glass baking dish until combined.

Lay swordfish steaks in marinade; turn to coat. Refrigerate for 1 hour, turning frequently.

Preheat an outdoor grill for high heat and lightly oil the grate.

Cook swordfish steaks on the preheated grill until cooked through and the fish flakes easily with a fork, 5 to 6 minutes per side; discard marinade. An instant-read thermometer inserted into the center of each steak should read at least 145 degrees F (63 degrees C).

Garnish swordfish steaks with parsley and serve with lemon wedges.

Stir wine, garlic, and 1 teaspoon rosemary together in an 8-inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover and refrigerate for at least 1 hour.

Stir together lemon juice, olive oil, and remaining rosemary in a small bowl. Set aside.

Preheat a grill to medium heat.

Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking.

Grill fish, turning once, until fish can be easily flaked with a fork, about 10 minutes. Remove fish to a serving plate. Spoon lemon sauce over the fish and top each fillet with a slice of lemon for garnish.

Preheat an outdoor grill for high heat, and lightly oil grate.

Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.

Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.

Rinse and pat dry swordfish. Place fish in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and 1/4 cup lemon juice. Pour sauce over fish, cover and refrigerate for several hours or overnight.

Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.

In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks.

Place marinade in a small saucepan and cook over high heat until reduced by half.

Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.

Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.

Meanwhile, marinate swordfish in teriyaki sauce, 5 minutes per side.

Grill swordfish, basting frequently with melted butter, until fish flakes easily with a fork, 5 to 6 minutes per side.

Season with garlic powder and serve.

Whisk olive oil, lemon juice, soy sauce, parsley, garlic, dill, and pepper together in a large glass or ceramic bowl. Add swordfish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours; the longer you marinate the fish, the stronger the flavor will be.

When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.

Remove swordfish from the marinade and shake off excess. Discard the remaining marinade.

Cook swordfish on the preheated grill until fish is tender and flakes easily with a fork, about 4 minutes per side. Swordfish cooks very quickly and your grill will flare up with this marinade!

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.

Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.

Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.

Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.

Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.

Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.

Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.

Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.

Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.

In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.

Prepare an outside grill with an oiled rack set 6 inches above the heat source.

Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.

In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

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.

Preheat grill for medium heat and lightly oil the grate.

Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.

Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.

Pour the pureed mango mixture over the salsa and mix well.

Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.

Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.

Gather all ingredients.

Crush the habanero and kosher salt into a fine paste with a mortar and pestle.

Whisk 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.