Soy-Ginger Grilled Swordfish Recipe

4.5 1 2
Soy-Ginger Grilled Swordfish Recipe
Soy-Ginger Grilled Swordfish Recipe photo by Taste of Home
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Soy-Ginger Grilled Swordfish Recipe

Read Reviews
4.5 1 2
Publisher Photo
This is one of my family's favorite recipes and also delicious with tuna or halibut steaks. I like to use concentrated frozen orange juice for a richer flavor. Marcy Hall - Visalia, California.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 2 tablespoons orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon ketchup
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1-1/4 pounds swordfish steak

Directions

In small bowl, combine the orange juice, soy sauce, parsley, lemon juice, ketchup, ginger, oregano and pepper. Set aside 2 tablespoons mixture for basting.
Stir oil and garlic into remaining mixture. Place in a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate for 30 minutes.
Drain and discard marinade. Moisten a paper towel with cooking oil;using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, basting occasionally with reserved orange juice mixture. Yield: 4 servings.
Originally published as Soy-Ginger Grilled Swordfish in Healthy Cooking June/July 2008, p21

Nutritional Facts

4 ounce-weight: 178 calories, 6g fat (2g saturated fat), 52mg cholesterol, 328mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 4 lean meat.

  • 2 tablespoons orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon ketchup
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1-1/4 pounds swordfish steak
  1. In small bowl, combine the orange juice, soy sauce, parsley, lemon juice, ketchup, ginger, oregano and pepper. Set aside 2 tablespoons mixture for basting.
  2. Stir oil and garlic into remaining mixture. Place in a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate for 30 minutes.
  3. Drain and discard marinade. Moisten a paper towel with cooking oil;using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, basting occasionally with reserved orange juice mixture. Yield: 4 servings.
Originally published as Soy-Ginger Grilled Swordfish in Healthy Cooking June/July 2008, p21

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purromaniac User ID: 5624082 113402
Reviewed Jul. 26, 2011

"I don't cook fish very often, but I'm going to add this dish to my favorites. It's very easy to prepare, and I usually have all the ingredients but the swordfish on hand. It turned out moist and flavorful. I used orange juice concentrate."

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