**Grilled Swordfish Oreganato: A Seafood Delight Infused with Mediterranean Flavors**
Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our grilled swordfish oreganato. This delectable seafood dish showcases the delicate flavor of swordfish, expertly grilled to perfection and infused with a tantalizing blend of herbs and spices. The star of the show is our aromatic oregano marinade, which seeps into the fish, imparting a burst of flavor in every bite. Accompanying the swordfish is a medley of grilled vegetables, each charred to perfection and seasoned with a touch of garlic and lemon. The result is a symphony of flavors that will transport your taste buds to the vibrant streets of Italy. But that's not all, this article also features a collection of equally enticing recipes, including grilled salmon with lemon-herb butter, succulent shrimp scampi, and a refreshing grilled vegetable platter. Get ready to indulge in a seafood feast that will leave you craving for more.
GRILLED SWORDFISH
How to cook moist grilled swordfish with a simple, flavorful lemon herb marinade. A quick, healthy meal great for weeknight dinner or company.
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Pat the swordfish dry on both sides. In a shallow dish just large enough to hold the swordfish in a snug, even layer, place the olive oil, soy sauce, vinegar, garlic, and oregano. Zest in both of the lemons, then juice 1 of the lemons into the marinade. Whisk to combine. Slice the second lemon in half crosswise and reserve for grilling.
- Add the swordfish steaks to the dish and turn to coat in the marinade. Let rest 10 to 15 minutes (do not let sit more than 20 minutes, or the acid will start to break down the fish). Halfway through, flip the swordfish over.
- Heat a gas grill or charcoal grill to medium-high (about 375 to 400 degrees F; you can also cook the fish under the oven broiler). Scrape the grill grates very clean, then oil to prevent sticking. Grill the swordfish for 4 to 5 minutes per side, just until it registers 135 degrees F on an instant read thermometer and is no longer pink in the center. Transfer to a plate and cover. Let rest 10 minutes.
- At the same time you are grilling the swordfish, grill the lemon halves by placing them cut-side down on the grill. Cook until char marks appear, about 6 minutes.
- Sprinkle the rested swordfish with herbs and a pinch of kosher salt. Squeeze the grilled lemon over the top. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 361 kcal, Carbohydrate 6 g, Protein 35 g, Fat 22 g, SaturatedFat 4 g, TransFat 0.1 g, Cholesterol 112 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 16 g
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
SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE
The hearty, meaty nature of a swordfish steak makes it ideal for grilling. Its mildly sweet flavor is complemented here by a lively herbed sauce. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
- Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.
GRILLED SWORDFISH RECIPE BY TASTY
Here's what you need: extra virgin olive oil, lemons, lemons, fresh oregano leaf, kosher salt, freshly ground black pepper, swordfish fillets, lemon
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a 9x13-inch (22x33 cm) baking dish, whisk together the olive oil, lemon juice and zest, oregano, salt, and pepper.
- On a cutting board, pat the swordfish fillets dry with paper towels.
- Add the swordfish to the dish with the marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the grill to 350°F (180°C).
- Arrange the lemon slices on the grill over indirect heat so that they're touching each other and the entire surface is larger than the fish.
- Place the swordfish on top of the lemon slices and close the lid of the grill. Grill for 8 minutes, until the fish is just cooked through.
- Serve the fish with your favorite accompaniments with the grilled lemon slices squeezed over.
- Enjoy!
Nutrition Facts : Calories 271 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 4 grams, Protein 26 grams, Sugar 3 grams
GRILLED SWORDFISH OREGANATO
We love Chicken Oreganato and I thought I would try preparing swordfish the same way. It turned out moist and delicious. Cooking time will vary depending on the thickness of the fish. Use seasonings to-taste.
Provided by dojemi
Categories Very Low Carbs
Time 13m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Brush both sides of swordfish with olive oil.
- Sprinkle both sides with seasoned salt, garlic pepper and oregano.
- Grill for approximately 4 to 5 minutes per side or until fish flakes easily.
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
SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
GRILLED MARINATED SWORDFISH
Steps:
- In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 5.6 g, Cholesterol 52.3 mg, Fat 12.3 g, Fiber 1 g, Protein 27.6 g, SaturatedFat 2.4 g, Sodium 708 mg, Sugar 0.8 g
Tips:
- Ensure swordfish steaks are at least 1 inch thick for ideal grilling. Thinner steaks may overcook quickly and become dry.
- Prepare a flavorful oregano marinade using olive oil, garlic, oregano, lemon juice, red pepper flakes, and salt. Marinating the swordfish enhances its flavor and tenderizes it.
- Preheat your grill to medium-high heat (about 400°F) before grilling the swordfish. This creates a nice sear on the outside while keeping the inside moist.
- To prevent the swordfish from sticking to the grill grates, lightly grease them with cooking spray or oil before placing the fish on the grill.
- Cook the swordfish for 8-10 minutes per side, or until it reaches an internal temperature of 145°F as measured with a meat thermometer. Overcooking can make the fish dry and tough.
- While the swordfish is grilling, prepare the oregano butter sauce by melting butter in a saucepan and adding oregano, garlic, lemon juice, and salt. This sauce adds a delicious flavor to the grilled swordfish.
- Serve the grilled swordfish immediately, topped with the oregano butter sauce and garnished with fresh oregano leaves. Accompany the dish with grilled vegetables, roasted potatoes, or a salad for a complete meal.
Conclusion:
Grilled swordfish oreganato is an easy-to-make yet impressive dish that combines the delicate flavor of swordfish with the aromatic herbs and tangy citrus of the oregano marinade and sauce. By following the tips and steps outlined in this recipe, you can create a restaurant-quality meal in the comfort of your own home. The tender, flaky swordfish, paired with the flavorful oregano butter sauce, will surely be a hit with your family and friends. Enjoy this delicious and healthy seafood dish anytime you crave a special meal.
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