Swordfish.....bbq Grilled Swordfish

Submitted by Tim_John

"Making fish is so easy and adding a fruit salsa makes this recipe just plain excellent! I make this on the grill most of the time but you can use the broiler or oven."

 

• Ready In: 23mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 lb fresh swordfish steaks or 1 lb frozen swordfish steak
• 1⁄4 cup orange juice
• 2 tablespoons lemon juice
• 1 tablespoon cooking oil
• 1⁄2 teaspoon ground ginger
• 1 garlic clove
• 1 orange, peeled and chopped
• 1⁄3 cup fresh pineapple, chopped
• 2 tablespoons chopped onions
• 2 tablespoons sweet red peppers, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lime juice
• 1 -2 fresh jalapeno, seeded and finely chopped

directions

1. Thaw the fish if frozen, rinse and pat dry with a paper towel. Place the fish in a shallow glass bowl.

2. For the Marinate:

3. Combine orange juice,lemon juice,garlic clove minced,lime juice,cooking oil and ground ginger in a bowl. Add the Swordfish cover at room temperature for 30 minutes or put in frig if you want to marinate for a longer period. Turn the Swordfish at least twice.Discard marinate when finished.
4. For the Grill: Heat to medium, grill for 7-8 minutes on each side.
5. For the Broiler: Broil for 5-7 minutes each side.
6. For the Oven: Heat oven to 350 bake for 20-30 minutes or desired texture.

7. For the Salsa:

8. Stir together the orange,pineapple,onion,sweet pepper,parsley,2 tablespoons lime juice and jalapeno pepper. Cover and Chill!
9. Serve with salsa on the fish.

Reviews

[nosmoe]

Great recipe. Our local Publix had Swordfish on sale. Bought a couple chunks. Used this recipe and loved it. Didn't have fresh Parsley it called for but substituted Oregano. Big deal! Tasted great. Thanks for posting.

 

[Mrs. Atkins]

I made this recipe for a potluck where there would be a grill. I planned to chop up some pineapple slices to grill along with the swordfish and prepared the salsa. Unfortunately, I never got to the party because I had a bad skin reaction after cutting up the jalapeno pepper and removing the seeds. Please, if you make this recipe, be very careful and make sure you wear gloves when cutting up the jalapeno. (I used a green aromatic variety from my local farmer's market.) If I had been at home, I would have likely taken the time to research how to properly deseed a jalapeno before attempting, but I was at a family member's guest house when preparing this and didn't have direct internet access, so I made the mistake of just going for it sans research. Boy was that the mistake of my life!<br/><br/>We were kind of nervous to try the salsa after my fingertips being in burning pain for three hours, so when we finally had the swordfish it was broiled in our oven at home and without the benefit of the salsa flavoring.<br/><br/>If I make this again I will just leave out the jalapeno, because I think the salsa would have been quite delicious, especially since I used fresh organic pineapple and orange. Without the benefit of that, it needed some salt, and the fish was slightly bland for me, but the citrus marinade adds a nice flavor to it. I would recommend using a flat dish or plastic ziplock not a bowl for better coverage, and maybe add some garlic salt. Otherwise, it is a very healthy dish, and I'm sure if made as instructed and grilled over a fire would have been a lot more wow than ow.