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Soy-Ginger Grilled Swordfish Recipe

Soy-Ginger Grilled Swordfish Recipe

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.
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD:4 servings


  • 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.

Nutritional Facts

4 ounces cooked fish equals 178 calories, 6 g fat (2 g saturated fat), 52 mg cholesterol, 328 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein. Diabetic Exchange: 4 lean meat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.