Swordfish, a versatile and flavorful fish, pairs perfectly with the piquant and savory flavors of ginger and soy sauce. This delightful combination creates a tantalizing dish that is both light and satisfying. The ginger adds a zesty zing, while the soy sauce lends a rich and umami flavor. Whether you're a seasoned cook or a novice in the kitchen, this recipe is sure to impress your taste buds and leave you craving more.
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SWORDFISH WITH SAVORY GINGER SOY SAUCE
DH and I made this for dinner a couple of nights ago and really enjoyed the combination of ginger and soy with the swordfish. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).
Provided by Dr. Jenny
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the sauce, melt the butter in a small frying pan. Add the thinly shredded ginger and slowly saute over low heat. Add the white wine and soy sauce to complete the sauce.
- Place the swordfish filets on a plate and sprinkle with salt and pepper on both sides. Lightly coat the filets with flour.
- Heat the vegetable oil in a frying pan and place the swordfish filets in pan, frying until both sides are nicely browned and cooked through.
- Serve on a plate with lemon rinds and finely chopped green onion on top. Pour the sauce on the fish. Serve with tomatoes on the side for garnish.
SWORDFISH WITH GINGER BBQ SAUCE
Steps:
- Heat the oil in a skillet over medium low heat. Saute the onions until soft, about 5 to 7 minutes. Add the ginger and cook for 1 minute to release the aromas. Add the vinegar and simmer to reduce by half. Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Place the sauce in a blender and puree.
- Heat a grill. Brush swordfish steaks with olive oil and sprinkle with salt and pepper. Grill fish about 7 minutes, brushing with ginger barbecue sauce. Turn, brush with barbecue sauce and grill another 3 minutes, or until cooked through.
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
GINGER SWORDFISH
This marinade is absolutely delicious on swordfish steaks. Try it out and enjoy!
Provided by Jessie
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
- Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
- Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!
Nutrition Facts : Calories 271 calories, Carbohydrate 10.4 g, Cholesterol 65.6 mg, Fat 7.6 g, Fiber 0.1 g, Protein 35.6 g, SaturatedFat 2 g, Sodium 1690.6 mg, Sugar 5.2 g
SOY-GINGER GRILLED SWORDFISH
This is one of my family's favorite recipes and also delicious with tuna or halibut steaks. I like to use concentrated frozen orange juice for a richer flavor. Marcy Hall - Visalia, California.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In small bowl, combine the orange juice, soy sauce, parsley, lemon juice, ketchup, ginger, oregano and pepper. Set aside 2 tablespoons mixture for basting., Stir oil and garlic into remaining mixture. Place in a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, basting occasionally with reserved orange juice mixture.
Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 328mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
GINGER SOY GRILLED SWORDFISH
Make and share this Ginger Soy Grilled Swordfish recipe from Food.com.
Provided by Just Happy
Categories Asian
Time 20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine vinegar, soy sauce, gingerroot, sugar, garlic, chili; pour over fish steaks; cover and refrigerate for 30 minutes.
- Spray grill rack with cooking spray. Heat grill to 380°F Save the marinade; Place fish on grill and cook, skin side down, for 7 minutes, turning once and grilling 3 more minutes, or until fish flakes with fork.
- Place marinade in saucepan and bring to boil.
- When fish is ready, use marinade for dipping sauce.
Nutrition Facts : Calories 205.6, Fat 4.7, SaturatedFat 1.3, Cholesterol 44.2, Sodium 2113.3, Carbohydrate 12.8, Fiber 0.5, Sugar 3.8, Protein 26.9
SWORDFISH WITH LIME-GINGER GLAZE
Steps:
- Whisk first 5 ingredients in glass pie dish to blend. Add fish; turn to coat with marinade. Refrigerate at least 3 hours or up to 6 hours, turning once.
- Preheat broiler. Remove fish from marinade; reserve marinade. Place fish on broiler pan or baking sheet. Sprinkle with salt and pepper. Broil fish until opaque in center, about 3 minutes per side.
- Meanwhile, transfer marinade to heavy small saucepan. Boil marinade until reduced to thin glaze, about 6 minutes. Spoon glaze over fish. Garnish with lime wedges and serve.
SWORDFISH WITH GREEN SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill or preheat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons oil. Process until puréed, adding a little bit of hot water (or more oil) if necessary to allow the machine to do its work. Stir the capers into the purée.
- Cut swordfish steaks in half horizontally, leaving the skin attached as a hinge. Spread about half the parsley mixture on the inside, then close the steak with a couple of toothpicks. Brush with remaining oil, then sprinkle with salt and pepper.
- Grill or broil 6 or 7 minutes a side, or until the swordfish is done (swordfish is best when it is still slightly pearly, or you can cook it until it is flaky and well done). Serve with remaining green sauce.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 25 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 734 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED SWORDFISH WITH SWEET-AND-SOUR SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
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
SWORDFISH WITH ORANGE, HONEY AND SOY
Provided by James G. Nichols
Categories Fish Soy Broil Quick & Easy Orange Honey Bon Appétit Rhode Island
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. Add fish and turn to coat. Let marinate at room temperature 1 hour, turning occasionally.
- Preheat broiler. Remove fish from marinade; place on broiler rack. Transfer marinade to small saucepan and boil 1 minute. Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side. Transfer fish to plates and serve with rice.
Tips:
- Selecting the Right Swordfish: Choose fresh, firm swordfish with a mild, slightly sweet smell. Avoid any fish with a strong fishy odor.
- Cooking Temperature: Swordfish is best cooked to an internal temperature of 145°F (63°C) for medium-rare or 155°F (68°C) for medium.
- Marinating: Marinating the swordfish in the ginger-soy sauce mixture for at least 30 minutes enhances its flavor and tenderness.
- Searing: Sear the swordfish in a hot pan with oil to create a flavorful crust and lock in the juices.
- Basting: Baste the swordfish with the ginger-soy sauce marinade while cooking to keep it moist and flavorful.
- Serving: Serve the swordfish immediately with the remaining ginger-soy sauce and any desired garnishes, such as green onions, sesame seeds, or lime wedges.
Conclusion:
This recipe for Swordfish with Savory Ginger-Soy Sauce offers a delicious and easy-to-prepare meal that is sure to impress. The combination of ginger, soy sauce, and honey creates a flavorful marinade that infuses the swordfish with umami and a hint of sweetness. The searing technique ensures a crispy crust while keeping the inside of the fish tender and juicy. Whether served as a main course or as part of a larger spread, this dish is a delightful addition to any culinary repertoire.
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