Best 10 Grilled Swordfish With Sweet And Sour Sauce Recipes

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Grilled swordfish is a delicious and healthy seafood dish that can be enjoyed for either lunch or dinner. It is a versatile fish that can be grilled, roasted, or pan-seared. Swordfish is a firm fish with a mild flavor that takes well to bold flavors and marinades. This recipe for grilled swordfish with sweet and sour sauce is a perfect way to enjoy this delicious fish. The combination of sweet and sour flavors creates a delightful balance that will tantalize your taste buds.

Let's cook with our recipes!

SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE



Swordfish Skewers Glazed with Sweet and Sour Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

1 pound red or white pearl onions
2 pounds swordfish, cut into 1-inch cubes
4 teaspoons extra-virgin olive oil
Salt and pepper
12 fresh bay leaves
1 cup balsamic vinegar

Steps:

  • Preheat grill to medium-high heat.
  • In a small saucepan, bring the balsamic vinegar to a boil. Lower the heat and reduce the vinegar to about 1/3 cup, and set aside.
  • In a medium saucepan with boiling water, add the pearl onions, and cook until soft but still firm, about 4 minutes. Drain and let stand until cool enough to handle. Remove the skins, leaving the root intact and the onion whole.
  • In a large bowl, toss the swordfish cubes, onions, and olive oil together. Season lightly with salt and pepper and toss again.
  • Thread the fish, onions, and bay leaves onto wooden or metal skewers. Divide the ingredients evenly, alternating them on the skewers. Grill the fish skewers for about 1 minute on each side, for a total 4 minutes.
  • To serve, drizzle with a little of the balsamic reduction.

GRILLED SWORDFISH WITH SWEET-AND-SOUR SAUCE



Grilled Swordfish With Sweet-and-Sour Sauce image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

12 ounces swordfish
Enough vegetable oil for light brushing of fish
2 tablespoons red-wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon sugar
1/2 cup plus 3 tablespoons water
1 1/2 teaspoons reduced-sodium soy sauce
1 cup chopped fresh pineapple
2 teaspoons cornstarch
2 or 3 tablespoons fresh cilantro leaves

Steps:

  • Brush swordfish lightly with vegetable oil and broil or grill until done. Use the Canadian rule: measure fish at the thickest part and cook 10 minutes to the inch.
  • Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well. Bring to boil; reduce heat and simmer 2 minutes.
  • Combine cornstarch with 1 tablespoon water to make smooth paste. Stir in remaining 2 tablespoons of water and stir well. Stir into sauce and cook briefly, stirring, just until mixture thickens. Spoon sauce over fish; sprinkle with cilantro and serve.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 267 milligrams, Sugar 15 grams, TransFat 0 grams

SICILIAN SWORDFISH WITH SWEET-AND-SOUR VEGETABLES



Sicilian Swordfish with Sweet-and-Sour Vegetables image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
3/4 pound cipollini onions, peeled
1 bulb fennel, trimmed, cored and diced
2 teaspoons sugar
Kosher salt and freshly ground pepper
1/4 cup white wine vinegar
4 cloves garlic, minced
1 pound assorted small heirloom tomatoes
2 sprigs fresh oregano, leaves stripped and chopped
3 tablespoons brine-packed capers, plus 1 tablespoon brine
1/3 cup pine nuts
Zest and juice of 1 lemon
2 cups fresh parsley, chopped
Sea salt and freshly ground pepper
3 3/4-to-1-pound swordfish steaks (about 1 1/4 inches thick)
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling

Steps:

  • Prepare the vegetables: Heat the olive oil in a pot over medium heat. Add the onions and cook until golden, 3 to 4 minutes. Add the fennel and cook until slightly soft, 2 to 3 minutes. Stir in the sugar and season with kosher salt and pepper. Add the vinegar, garlic and 1 cup water; bring to a boil, stirring, then reduce the heat to medium low and simmer until the onions are tender, about 25 minutes.
  • Meanwhile, prepare the fish: Finely chop the pine nuts by hand. Mix the nuts, lemon zest, parsley, and sea salt and pepper to taste on a cutting board. Pat the swordfish dry and brush with olive oil on both sides. Press the fish into the nut mixture, turning to coat.
  • Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. When the oil shimmers, lay the fish in the pan and cook, undisturbed, until golden on the bottom, 4 to 5 minutes. Flip and cook until just golden on the other side, 3 to 4 more minutes. Using tongs, lay each swordfish steak on its side to sear the edges, 1 to 2 minutes. Reduce the heat to medium low. Turn the fish so the lighter side is down and cook until just firm to the touch, 6 to 8 more minutes. Transfer to a cutting board.
  • While the fish rests, finish the vegetables: Add the tomatoes, oregano, capers and brine to the onions and cook until the tomatoes soften, 5 to 8 minutes. Season with kosher salt and pepper.
  • Slice the fish and divide among plates. Spoon the vegetables and juices onto the plates. Drizzle with the lemon juice and olive oil.

Nutrition Facts : Calories 484 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 129 milligrams, Sodium 547 milligrams, Carbohydrate 16 grams, Fiber 4.5 grams, Protein 43 grams, Sugar 7 grams

MEAN CHEF'S GRILLED SWORDFISH WITH BARBECUE SAUCE



Mean Chef's Grilled Swordfish With Barbecue Sauce image

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

2 lbs swordfish fillets
1 cup catsup
1/3 cup lemon juice
1/4 cup oil
2 teaspoons Worcestershire sauce
1 garlic clove, minced
1/2 cup onion, Chopped
1/4 cup water
1 teaspoon sugar
1/4 teaspoon hot pepper sauce
1 small bay leaf

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

SWEET AND SOUR GRILLED SWORDFISH KABOBS



Sweet and Sour Grilled Swordfish Kabobs image

If you're lucky enough to get swordfish, let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 4

Number Of Ingredients 7

Bamboo or metal skewers
1 lb. swordfish steak, cut into bite-sized (1 1/2 to 2-inch) pieces
1/2 cup purchased sweet-and-sour sauce
2 medium zucchini, cut into 1/2-inch-thick slices
1 medium red bell pepper, cut into 1 1/2-inch pieces
15 to 20 cherry tomatoes
Additional sweet-and-sour sauce, if desired

Steps:

  • If using bamboo skewers, soak in water for 30 minutes.
  • Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
  • Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
  • When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.

Nutrition Facts : Calories 215, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 180 mg, Sugar 12 g

GRILLED SWORDFISH STEAKS WITH CUCUMBER SAUCE



Grilled Swordfish Steaks with Cucumber Sauce image

This wonderful, tangy sauce really compliments the flavor of grilled swordfish steaks. Serve with the cucumber sauce, and the combination of flavors are wonderful. This is my favorite way to have swordfish. You may add some diced hot peppers or spices if you would prefer some heat. Enjoy!

Provided by Cat Lady Cyndi

Categories     Seafood     Fish

Time 35m

Yield 8

Number Of Ingredients 15

1 cucumber - peeled, seeded, and minced
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest
salt to taste
2 tablespoons olive oil
½ cup minced onion
2 cloves garlic, minced
1 cup tomato-based chili sauce
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
⅛ teaspoon ground black pepper
2 pounds swordfish steaks, cut 1 1/2-inches thick
2 teaspoons olive oil
1 lemon, thinly sliced

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.
  • Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 14.2 g, Cholesterol 57 mg, Fat 15.3 g, Fiber 1.5 g, Protein 24.8 g, SaturatedFat 5.7 g, Sodium 589.3 mg, Sugar 5 g

GRILLED SWORDFISH "SANDWICH" WITH GREEN SAUCE



Grilled Swordfish

Categories     Sauce     Sandwich     Side     Raw     Swordfish

Yield makes 4 servings

Number Of Ingredients 8

10 anchovy fillets
1 1/2 cups fresh parsley leaves, washed and left wet
2 garlic cloves
Zest and juice of 1 lemon
1/4 cup extra virgin olive oil
2 tablespoons capers with their liquid
1 1/2 to 2 pounds swordfish steak, skin on
Salt and freshly ground black pepper

Steps:

  • Preheat a grill or broiler to moderately hot and put the rack 4 to 6 inches from the heat source. Combine the anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons of the oil in a small food processor or blender. Process until pureed, adding a little bit of hot water (or more olive oil) if necessary to allow the machine to do its work. Combine the puree with the capers.
  • Cut the swordfish in half horizontally, leaving the skin attached as a hinge. Spread about half of the mixture on the inside of the "sandwich," then close the steak with a couple of toothpicks. Brush with the remaining oil, then sprinkle with salt and pepper.
  • Grill for at least 5 minutes per side, or until the swordfish is done (it should remain slightly translucent in the center). Serve with the remaining green sauce.

GRILLED SWORDFISH WITH SAUTéED GRAPES AND SWEET ONIONS RECIPE - (4.5/5)



Grilled Swordfish with Sautéed Grapes and Sweet Onions Recipe - (4.5/5) image

Provided by SippitySup

Number Of Ingredients 12

1/4 cup kosher salt (optional)
2 cup water (optional)
4 cup ice (optional)
4 (6 oz) swordfish steaks
1/4 cup extra-virgin olive oil (separated)
2 sweet onions (such as Walla Walla or Vidalia) thinly sliced
2 clove garlic (peeled and smashed)
2 sprigs fresh rosemary (plus more as garnish)
2 tablespoon red wine vinegar
2 teaspoon honey
sea salt and freshly cracked black pepper (as needed for seasoning)
2 cup seedless red grapes

Steps:

  • Brine the fish: Combine kosher salt and 2 cups water in a large mixing bowl and stir to dissolve the salt; add ice. Place the swordfish fillets in the brine and leave for 1 hour. Remove the fish from the brine, dip briefly in salt-free ice water and dry it thoroughly with paper towels. Lay the fish out flat on parchment-lined baking sheets; cover and refrigerate for about 4 hours (ideally). This step is optional. Prepare the grapes and onions: Heat 3 tablespoon olive oil in a large sauté pan set over medium-high heat. Add the onion slices, garlic, rosemary, vinegar and honey; cook until the onions soften, about 4 minutes. Lower the heat to low and season the onions with salt and pepper. Cover the pan and cook until tender, stirring occasionally, about 10 minutes. Add the grapes, cover the skillet again and cook until they begin to split, about 5 minutes. Grill the fish: Meanwhile, cut out the bloodlines on the fish if necessary. Brush the swordfish with the remaining olive oil and season with more salt and pepper. Grill or broil the fish until just cooked through, 3 to 4 minutes per side. Plate the dish: Discard the rosemary sprigs and smashed garlic from the sautéed grape mixture, then spoon some onto each of warmed warmed plates. Top with swordfish, garnish with a bit of fresh rosemary and a drizzle of the accumulated pan juice and serve immediately.

GRILLED SWORDFISH WITH ROSEMARY-WHITE WINE SAUCE



Grilled Swordfish with Rosemary-White Wine Sauce image

Provided by Lisa Hardin

Categories     Fish     Low Carb     Rosemary     Grill     Grill/Barbecue     Bon Appétit     Georgia

Yield Serves 4

Number Of Ingredients 7

4 6-ounces swordfish steaks (each 1 to 1 1/2 inches thick)
2 tablespoons olive oil
2 1/2 teaspoons chopped fresh rosemary
6 tablespoons minced shallots
6 tablespoons dry white wine
3 tablespoons fresh lemon juice
1/2 cup (1 stick) chilled butter, cut into 8 pieces

Steps:

  • Prepare barbecue (medium-high heat). Brush fish with oil. Sprinkle with 2 teaspoons rosemary. Season with salt and pepper.
  • Combine shallots, wine and lemon juice in small saucepan. Boil until liquid is reduced to 2 tablespoons, about 5 minutes. Remove from heat. Add remaining rosemary. Add 1 piece of butter; whisk until melted. Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next. Remove from heat. Season with salt and pepper.
  • Meanwhile, grill fish until opaque in center, about 3 minutes per side. Serve with rosemary-white wine sauce.

GRILLED SWORDFISH WITH SPICY TROPICAL SAUCE



Grilled Swordfish With Spicy Tropical Sauce image

A meaty cut of swordfish steak, topped with a tangy sauce that is both sweet and spicy...a blend of crushed pineapple and orange, tomato, garlic and hot pepper flakes. Serve the swordfish with either plain rice or rice that has been cooked with a pinch of cayenne pepper and some shredded unsweetened coconut.

Provided by GREG IN SAN DIEGO

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 orange
1 small red onion
2 tablespoons chopped scallion tops
1 (8 ounce) can crushed pineapple, packed in juice
3 tablespoons tomato paste
3 garlic cloves, minced
2 teaspoons cornstarch
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon hot pepper flakes
1 pinch cayenne pepper
2 lbs swordfish

Steps:

  • Peel the orange, removing all the bitter white pith and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside.
  • In a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. Bring to a boil over medium heat. Keep stirring as to not burn. Cook uncovered, for about 10 minutes. Keep stirring.
  • Reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes.
  • Cut the swordfish into four steaks.
  • Top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork.
  • Note: You can prepare the sauce in advance.

Nutrition Facts : Calories 353.7, Fat 9.3, SaturatedFat 2.5, Cholesterol 88.4, Sodium 592, Carbohydrate 19.9, Fiber 2.2, Sugar 14.4, Protein 46.3

###
  • Select the Right Swordfish: Choose fresh or frozen swordfish steaks that are about 1 inch thick and have a mild, slightly sweet flavor. Avoid steaks that are thin or have a strong fishy odor.
  • Marinate the Swordfish: Marinate the swordfish steaks in a mixture of olive oil, lemon juice, herbs, and spices for at least 30 minutes. This will help tenderize the fish and infuse it with flavor.
  • Grill the Swordfish: Preheat your grill to medium-high heat. Brush the swordfish steaks with olive oil and season with salt and pepper. Grill the steaks for 4-5 minutes per side, or until they are cooked through. The fish should be opaque and flaky when it is done.
  • Make the Sweet and Sour Sauce: While the swordfish is grilling, make the sweet and sour sauce. Combine soy sauce, vinegar, honey, brown sugar, garlic, ginger, and cornstarch in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until the sauce has thickened.
  • Serve the Swordfish: Serve the grilled swordfish steaks with the sweet and sour sauce. You can also garnish the dish with sliced green onions, cilantro, or sesame seeds.

Grilled swordfish with sweet and sour sauce is a delicious and easy-to-prepare dish that is perfect for a summer cookout. The fish is tender and flavorful, and the sweet and sour sauce adds a delightful tangy and sweet flavor. This dish is sure to be a hit with your friends and family, and is a great way to enjoy the fresh flavors of summer.

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