Tantalize your taste buds with our exquisite swordfish dish, an epicurean delight that harmonizes the vibrant flavors of orange, honey, and soy. Embark on a culinary voyage where the delicate texture of swordfish meets the zesty tang of oranges, the golden sweetness of honey, and the savory embrace of soy sauce. This symphony of flavors is orchestrated with a medley of aromatic herbs and spices, culminating in a dish that will transport you to a realm of culinary bliss.
**Other recipes you can find in the article:**
- Swordfish with Orange, Honey, and Soy: This classic recipe combines the bright acidity of oranges, the rich sweetness of honey, and the umami depth of soy sauce to create a marinade that infuses the swordfish with irresistible flavor. Grilled to perfection, this dish is a perfect balance of savory and sweet.
- Swordfish with Orange-Ginger Glaze: If you prefer a more vibrant citrus flavor, try this recipe that features a glaze made with orange juice, ginger, and honey. The glaze caramelizes on the swordfish as it cooks, creating a crispy crust with a sweet and tangy flavor.
- Swordfish with Orange-Miso Marinade: For a more complex and savory flavor profile, opt for this recipe that uses a marinade made with orange juice, miso paste, and mirin. The miso paste adds a salty and earthy flavor that complements the sweetness of the oranges and the delicate flavor of the swordfish.
- Pan-Seared Swordfish with Orange-Soy Sauce: If you're short on time or prefer a simpler preparation, this recipe is for you. Swordfish fillets are pan-seared until golden brown and then finished with a quick and easy sauce made with orange juice, soy sauce, and a touch of honey.
ORANGE GLAZED SWORDFISH
Steps:
- In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
- Prepare an outside grill with an oiled rack set 6 inches above the heat source.
- Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
- In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 4 g, Cholesterol 44.3 mg, Fat 6.2 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 1.5 g, Sodium 279.6 mg, Sugar 1.8 g
GRILLED SWORDFISH
This grilled swordfish is marinated in lemon, garlic, olive oil and herbs, then seared on the grill until golden brown. The absolute best way to prepare swordfish, this dinner is easy yet elegant.
Provided by Sara Welch
Categories Main
Time 50m
Number Of Ingredients 11
Steps:
- Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl or resealable bag. Whisk to thoroughly combine.
- Reserve 1 tablespoon of the marinade for later use. Add the garlic to the marinade and stir.
- Add the swordfish to the marinade.
- Cover the bowl or seal the bag, then marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
- Remove the swordfish from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
- Preheat an outdoor grill or indoor grill pan over medium high heat. Add the swordfish steaks and cook for 5-6 minutes on each side or until swordfish is opaque throughout.
- Brush the reserved marinade over the fish, then serve immediately, with lemon wedges if desired.
Nutrition Facts : Calories 295 kcal, Carbohydrate 7 g, Protein 34 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 112 mg, Sodium 606 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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.
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
ORANGE-GINGER SWORDFISH
Steps:
- Combine first 7 ingredients in 9-inch glass pie plate. Add swordfish and turn to coat in marinade. Cover and refrigerate 30 minutes or up to 3 hours.
- Preheat broiler. Using rubber spatula, scrape marinade from swordfish and pie plate into small saucepan. Season swordfish lightly with salt and pepper. Broil swordfish until just cooked through, about 3 minutes per side. Transfer to platter. Boil reserved marinade until syrupy, about 3 minutes. Season with salt and pepper. Spoon over swordfish. Garnish with orange slices and green onions and serve.
CITRUS-SOY MARINATED SWORDFISH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place swordfish in a shallow baking dish or a resealable plastic bag. In a small bowl, stir together zests, juices, oil, soy sauce, ginger, and shallots. Pour marinade over; turn to coat. Let marinate, covered, in the refrigerator for 1 hour.
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
Tips:
- To ensure the best flavor and texture, select fresh swordfish steaks that are firm to the touch and have a slight briny smell.
- For a more intense citrus flavor, use a combination of orange and lemon juice in the marinade.
- Feel free to adjust the amount of honey and soy sauce in the marinade to suit your taste preferences.
- If you don't have orange zest on hand, you can substitute lemon zest or a pinch of ground orange peel.
- To prevent the swordfish from sticking to the grill, lightly grease the grates with oil before cooking.
- Cook the swordfish over medium heat to prevent it from drying out.
- Use a meat thermometer to ensure the swordfish is cooked to your desired doneness. The internal temperature should reach 145°F (63°C) for medium-rare or 155°F (68°C) for medium.
- Allow the swordfish to rest for a few minutes before serving to allow the juices to redistribute.
Conclusion:
This delectable swordfish recipe combines the bright flavors of orange, honey, and soy to create a dish that is both savory and refreshing. The marinade infuses the swordfish with a citrusy sweetness that pairs perfectly with the salty-sweet glaze. Grilled to perfection, the swordfish is tender, flaky, and moist, with a slightly caramelized exterior. Whether you're serving it as a main course for a special occasion or a casual weeknight dinner, this dish is sure to impress.
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