Herb-Grilled Swordfish

Oxmoor House
This make-ahead recipe offers bold flavor thanks to an 11-ingredient marinade. For best results, let the swordfish steaks marinate for the full two hours before grilling.
6 servings


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1/4 cup orange juice
3 tablespoons minced onion
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
6 (4-ounce) swordfish steaks (1/2 inch thick)
Cooking spray
Fresh basil sprigs (optional)


1. Combine first 11 ingredients in a large zip-top plastic bag. Add swordfish steaks; seal bag, and shake until steaks are well coated. Marinate in refrigerator 2 hours, turning bag occasionally.

2. Prepare grill.

3. Remove steaks from marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil; boil 1 minute.

4. Coat grill rack with cooking spray. Place on grill over medium-hot coals (350° to 400°). Place swordfish steaks on rack; grill, covered, 3 to 4 minutes on each side or until fish flakes easily when tested with a fork, basting occasionally with marinade. Garnish swordfish steaks with fresh basil sprigs, if desired.

Created date

April 2008

Nutritional Information

Calories 165
Caloriesfromfat 37 %
Fat 6.8 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21.8 g
Carbohydrate 2.5 g
Fiber 0.2 g
Cholesterol 43 mg
Iron 0.0 mg
Sodium 277 mg
Calcium 0.0 mg