Soy-Ginger Grilled Swordfish

Total Time

Prep: 10 min. + marinating Grill: 10 min.


4 servings

Updated: Oct. 20, 2022
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.


  • 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.

Nutrition Facts

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

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