Best 3 Orange Glazed Swordfish Recipes

Indulge in a culinary masterpiece with our tantalizing Orange Glazed Swordfish. This delectable dish combines the delicate flavor of swordfish with a tangy and sweet orange glaze, resulting in a symphony of flavors that will tantalize your taste buds. Perfectly seared to maintain its succulent texture, the swordfish is elevated by a vibrant orange glaze made with fresh orange juice, zesty orange zest, and a touch of honey for a touch of sweetness. Accompanied by a medley of roasted vegetables and fluffy mashed potatoes, this dish promises a satisfying and wholesome meal.

In addition to the main recipe, this article offers a delightful collection of complementary recipes that will complete your culinary journey. Discover the secrets to creating a refreshing Orange-Avocado Salad, where juicy oranges and creamy avocado unite in a burst of flavors. Elevate your meal with a side of Roasted Garlic Parmesan Asparagus, where tender asparagus spears are roasted to perfection and tossed in a savory blend of garlic, Parmesan cheese, and olive oil. And for a sweet ending, indulge in our Orange-Scented Panna Cotta, a creamy and elegant dessert infused with the vibrant essence of oranges.

Here are our top 3 tried and tested recipes!

SWORDFISH KABOBS WITH BALSAMIC GLAZE

Swordfish Kabobs with Balsamic Glaze image

Provided by Food Network

Categories main-dish

Time 40m

Yield 8 skewers

Number Of Ingredients 9

Ingredients

2/3 cup extra-virgin olive oil, plus more for oiling the grill grates
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 pounds swordfish, cut into 1-inch pieces
1 medium head fennel, cut into 1-inch pieces
1 pint grape or cherry tomatoes

Steps:

If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.
Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
Serve hot!

SWORDFISH WITH ORANGE, HONEY AND SOY

Swordfish with Orange, Honey and Soy image

Provided by James G. Nichols

Categories Fish Soy Broil Quick & Easy Orange Honey Bon Appétit Rhode Island

Yield Serves 4

Number Of Ingredients 8

Ingredients

1/2 cup orange juice
1/4 cup honey
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
1/2 teaspoon ground ginger
4 6-ounce swordfish steaks (each about 3/4 inch thick)
Cooked white rice

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.

GRILLED SWORDFISH STEAKS WITH ORANGE THYME SAUCE

Grilled Swordfish Steaks With Orange Thyme Sauce image

Provided by Moira Hodgson

Categories dinner

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 swordfish steaks (about 2 to 2 1/2 pounds in all)
3 tablespoons olive oil
2 tablespoons unsalted butter
1 shallot, minced
1 clove garlic, minced
2 medium-ripe tomatoes, peeled, seeded and chopped
1/4 cup fresh thyme leaves
2/3 cup fresh orange juice
1/4 to1/2 cup dry white wine
Coarse salt and freshly ground pepper to taste

Steps:

Wipe the swordfish steaks dry with paper towels. Coat on both sides with two tablespoons olive oil. Set aside.
Heat the remaining olive oil in a skillet with one tablespoon butter. Add the shallots and garlic and cook until soft. Add the tomatoes and thyme and cook for three minutes.
Add the orange juice and white wine and reduce slightly, cooking for five more minutes. Season with salt and pepper and set aside until the fish is about to be grilled.
Preheat coals for grilling. Cook the fish about five minutes on each side, depending on the thickness of the steaks. Meanwhile, bring the sauce to a boil. Off heat, stir in the remaining butter. Pour the sauce over the steaks and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Select the freshest swordfish available: Look for firm, moist fish with a mild, slightly briny aroma.
Marinate the swordfish: Marinating the fish in a mixture of orange juice, olive oil, garlic, and herbs helps to infuse it with flavor and keep it moist during cooking.
Cook the swordfish over medium heat: Cooking the fish over medium heat helps to prevent it from drying out.
Baste the swordfish with the orange glaze: Basting the fish with the orange glaze during cooking helps to caramelize the glaze and give the fish a beautiful golden brown color.
Serve the swordfish immediately: Serve the swordfish immediately after cooking to ensure that it is at its best.

Conclusion:

This orange-glazed swordfish recipe is a delicious and easy-to-make seafood dish that is perfect for a weeknight meal. The combination of orange, garlic, and herbs creates a flavorful glaze that perfectly complements the mild flavor of the swordfish. This dish is sure to be a hit with your family and friends.