Grilled Swordfish
Juicy grilled swordfish steaks marinated in a flavorful blend of sherry, soy sauce, fresh ginger, lemon juice, and oil, perfect for a light, savory seafood meal.
Ingredients
Instructions
- Combine oil, sherry, soy sauce, fresh ginger, and lemon juice to make the marinade.
- Marinate the swordfish steaks in the mixture for 1 to 3 hours.
- Preheat the grill and cook each fish slice for 8 minutes.
Tips & Substitutions
For a flavorful twist, consider adding a teaspoon of chili flakes to the marinade for a spicy kick. If fresh ginger isn't available, ground ginger can be used as a substitute, but reduce the amount to 1/2 teaspoon. Make sure to brush the grill grates with oil to prevent the swordfish from sticking while cooking.
Serving Suggestions
Serve the grilled swordfish with a side of Spanish-Style Couscous for a delightful complement. A fresh salad or grilled vegetables would also enhance the meal. A squeeze of fresh lemon just before serving brightens the flavors beautifully, making it a perfect light dinner option.
Storage & Reheating
Store any leftover grilled swordfish in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat to avoid drying it out. Alternatively, you can microwave it for a short time, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Swordfish contains roughly 55 calories, with 3g protein, 8g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 2049mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the swordfish is done cooking?
Swordfish is perfectly cooked when it becomes opaque and flakes easily with a fork. It should reach an internal temperature of 145°F. Keep an eye on it while grilling, as overcooking can make it dry.
Can I use frozen swordfish for this recipe?
Yes, you can use frozen swordfish, but make sure to thaw it completely in the refrigerator before marinating. This will ensure even cooking and better flavor absorption from the marinade.
What can I substitute for soy sauce in the marinade?
If you're looking for a soy sauce alternative, try using tamari for a gluten-free option or coconut aminos for a lighter flavor. Both will work well in this marinade while still providing umami notes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).