search saves

Sweet Spice-Rubbed Swordfish

Sweet Spice-Rubbed Swordfish created by JenJBissett

Ready In:
18mins
Serves:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Dancer
Contributor
@Dancer
Contributor
""
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. JenJBissett
    Sweet Spice-Rubbed Swordfish Created by JenJBissett
    Reply
  2. JenJBissett
    I really loved this rub! It was smoky, spicy and sweet.
    Reply
  3. Astorin
    I made this some weeks ago and it was yummmmmy. I used all of the spice mixture and with all the same proportions with two steaks instead of the recommended four, and the flavor was just right for our taste buds.
    Reply
  4. LizzyGirl09
    not bad at all. the flavors are subtle enough to not overpower the richness of the fish. could have used a little more kick i thought, but thats just my own personal preference. thumbs up :)
    Reply
  5. 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.
    Reply
see 1 more icons / navigate / navigate-down
Advertisement