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Herb-Grilled Swordfish

Yield 6 servings
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

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