Sweet Spice-Rubbed Swordfish

READY IN: 18mins
Top Review by nomnom

Swordfish was on sale this week, so we picked up 2 steaks (enough for 4 people - they're HUGE!) and I, naturally, consulted *Zaar for a quick marinade/rub recipe specifically for swordfish. I decided to use fresh ginger and fresh garlic cloves (I had to get rid of them). I only had 1 tbsp left of fresh ginger, so I also added 1/8 tsp ginger powder (2 tbsp fresh = 1/4 tsp ground). I used two fresh cloves garlic (1 clove = 1/8 tsp powder). I minced them and whizzed all ingredients (using fresh cracked black pepper and splenda) in my mini cuisinart. We GRILLED ours (no need for oil - so we omitted) with lemon slices on top. They tasted ginger-y, but not overpowering. Very subtle. Personally, I enjoy BOLD flavors, so I'd suggest doubling (or even tripling) the recipe and rubbing both sides thoroughly. We served this simply with grilled veggies and corn. For my own piece, I liberally squeezed lemon and cracked black pepper all over the top to create a crust (hey, I said I like BOLD flavors ;) All in all, it was good and worth using up m leftover fresh ingredients.

Ingredients Nutrition


  1. Combine spices in small bowl.
  2. Sprinkle mixture evenly over swordfish steaks, then lightly rub it in.
  3. Heat oil in large skillet over medium high (maintain this heat throughout cooking).
  4. Add fish and cook 3 to 4 minutes on each side, or until fish is no longer translucent in center.
  5. Remove from the pan and serve immediately.

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