Because swordfish is a firm-fleshed fish, it's a great choice for grilling. Marinate pieces of fish in a mixture of citrus juices, soy sauce, ginger and rosemary, and grill on skewers with onion and bell pepper.
2 tablespoons chopped fresh rosemary
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1 tablespoon fresh orange juice
1 teaspoon grated peeled fresh ginger
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 garlic cloves, chopped
1 1/2 pounds swordfish steaks, cut into 1-inch pieces
3/4 cup (2-inch) sliced green onions
12 (1-inch) pieces red bell pepper
How to Make It
Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.
Remove fish from bag; discard marinade. Thread fish, green onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.
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Fantastic flavor with this. I used Blue Marlin (okay by Seafood Watch) and broiled rather than grilled. Served with couscous and steamed broccoli. I cut orange wedges to squeeze over the fish at table, which made for a moist and particularly flavorful dish. Exceptionally good recipe!
Absolutely delicious, my 11 year old ran screaming down the hall "this is fantastic". There wasn't a bit left on the plates in this house. Took a bit of time to get it ready, but so worth it. We buy double the swordfish on sale fresh, and half the batch gets used right away. The other half goes in a zip loc freezer bag with some of the marinade and we enjoy it another time. Try this recipe if you've been getting tired of swordfish, it'll bring you back to buying it again. This would knock out the pickiest company and family with its flavor. I pretty much stuck to the recipe except I used even more vegies on my kebabs.