Best 6 Grilled Swordfish Steaks With Asian Barbecue Sauce Recipes
Grilled swordfish steaks are a delicious and versatile dish that can be enjoyed for lunch or dinner. The mild flavor of the fish pairs well with a variety of sauces and seasonings, making it a great option for both casual and formal gatherings. In this article, we will explore the best recipe for grilled swordfish steaks with Asian barbecue sauce, a combination that is sure to tantalize your taste buds. This recipe uses a flavorful marinade made with soy sauce, brown sugar, garlic, and ginger, which infuses the fish with a delicious Asian-inspired flavor. The steaks are then grilled to perfection, resulting in a tender and juicy texture. The finishing touch is a sweet and tangy Asian barbecue sauce that adds a perfect balance of flavors to the dish.
Let's cook with our recipes!
DOREEN'S ASIAN-INSPIRED SWORDFISH STEAKS
This is a delicious, easy way to grill fish....another family favorite! An Asian-style marinade goes perfectly with swordfish.
Provided by DOREENB
Categories World Cuisine Recipes Asian
Time 4h25m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.
Nutrition Facts : Calories 460 calories, Carbohydrate 2.7 g, Cholesterol 65.5 mg, Fat 34 g, Fiber 0.1 g, Protein 34.1 g, SaturatedFat 6.1 g, Sodium 872.3 mg, Sugar 0.3 g
GRILLED SWORDFISH STEAKS WITH ASIAN BARBECUE SAUCE
Provided by Elka Gilmore
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill.
- Combine plum sauce, hoisin sauce, chili paste, orange zest, orange juice, 2 tablespoons of the chopped coriander, 1 teaspoon of the minced ginger and the sesame oil. Brush some of this mixture lightly on the swordfish steaks, and set aside.
- Heat the chicken stock with the remaining ginger in a heavy saucepan. Add the greens, cover and steam just until they wilt, about 1 minute. Remove from heat, and stir in the scallions and remaining chopped coriander. Set aside.
- Brush the grill with peanut oil. Grill the swordfish steaks 2 to 3 minutes on each side, brushing with additional sauce mixture.
- Remove the greens from the saucepan, drain them well and place in the center of 4 shallow bowls. Place a swordfish steak on top of each. Add the remaining sauce mixture to the liquid in the saucepan, and quickly bring to a simmer. Drizzle it around the greens and swordfish. Sprinkle with sesame seeds, garnish with coriander sprigs and serve.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 16 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 629 milligrams, Sugar 11 grams, TransFat 0 grams
INDONESIAN GRILLED SWORDFISH
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
- Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
- When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.
Nutrition Facts : Calories 381 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 624 milligrams, Carbohydrate 3 grams, Protein 45 grams, Sugar 0 grams
GRILLED JAPANESE SWORDFISH
This can be done under a broiler if a BBQ is not available. Prep time does not include marinate time.
Provided by Tebo3759
Categories Japanese
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk all ingredients together except swordfish.
- Place in a plastic bag, add swordfish and refrigerate at least 5 hours.
- Grill on a hot BBQ until just cooked, 5 minutes or less per side.
Nutrition Facts : Calories 402.7, Fat 17.5, SaturatedFat 4, Cholesterol 149.7, Sodium 2199.2, Carbohydrate 7, Fiber 0.8, Sugar 3.2, Protein 48.8
GRILLED MARINATED SWORDFISH STEAKS
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a charcoal grill or broiler, or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams
MEAN CHEF'S GRILLED SWORDFISH WITH BARBECUE SAUCE
This recipe was originally posted by Mean Chef, a great chef whose taste is impeccable! I've not yet tried this, so if you do, please review.
Provided by spatchcock
Categories Weeknight
Time 1h16m
Yield 1 swordfish, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place fish in single layer in shallow baking dish.
- Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic.
- Pour sauce over fish.
- Cover and refrigerate about 1 hour, turning fish once.
- Remove fish, reserving sauce.
- Use half of reserved sauce for brushing fish while grilling.
- Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf.
- Simmer about 20 minutes to blend flavors and thicken.
- Meanwhile, place fish on well-greased, hinged wire grills.
- (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes.
- Baste with reserved sauce.
- Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork.
- Brush fish with more sauce as needed during cooking.
- To serve, spoon hot barbecue sauce over fish.
Nutrition Facts : Calories 350, Fat 19.3, SaturatedFat 3.6, Cholesterol 99.7, Sodium 592.8, Carbohydrate 13.5, Fiber 0.4, Sugar 10.9, Protein 30.6
Tips:
- Choose fresh and high-quality swordfish steaks. Look for steaks that are firm to the touch and have a mild, briny smell.
- Marinate the swordfish steaks for at least 30 minutes. This will help to tenderize the fish and infuse it with flavor.
- Use a flavorful marinade. The marinade in this recipe is made with soy sauce, sake, mirin, brown sugar, garlic, and ginger. You can also use other marinades, such as a citrus-based marinade or a herb-infused marinade.
- Grill the swordfish steaks over high heat. This will help to sear the fish and give it a nice char.
- Cook the swordfish steaks until they are just cooked through. Swordfish is a delicate fish, so it is important not to overcook it.
- Serve the swordfish steaks with your favorite sides. Some good options include rice, grilled vegetables, or a salad.
Conclusion:
Grilled swordfish steaks with Asian barbecue sauce is a delicious and easy-to-make meal. The fish is tender and flavorful, and the sauce is sweet, tangy, and slightly spicy. This dish is perfect for a summer cookout or a weeknight dinner. It is also a good source of protein and omega-3 fatty acids.
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