Orange-Ginger Marinated Swordfish Steaks
Juicy swordfish steaks marinated in a vibrant orange-ginger barbecue sauce, perfect for grilling and ideal for seafood lovers seeking bold, citrusy flavors.
Ingredients
Instructions
- Arrange fish in a large shallow dish.
- Combine barbecue sauce, orange rind, orange juice, soy sauce, ginger, and garlic; pour over the fish.
- Cover and refrigerate 2 to 24 hours, turning occasionally.
- Remove fish from marinade, discarding marinade.
- Place fish in grill baskets coated with cooking spray.
- Cook, covered with grill lid, over medium coals (300° to 350°), 7 to 10 minutes on each side.
- Garnish if desired and serve immediately.
Tips & Substitutions
For optimal flavor, marinate the swordfish for the full 24 hours if time allows. If you don't have white wine, replace it with vegetable broth or apple juice for a different but complementary taste. Fresh ginger is key, but you can use ground ginger in a pinch—just reduce the amount to about 1 teaspoon. Pair with a side of red beans and rice for a satisfying meal.
Serving Suggestions
Serve the marinated swordfish steaks with a fresh salad or steamed vegetables for a light meal. A side of rice pilaf or quinoa would complement the flavors nicely. For a special touch, drizzle some honey mustard mayonnaise on top before serving to enhance the dish. This dish also pairs well with a chilled glass of white wine.
Storage & Reheating
Store any leftover swordfish steaks in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a grill or in a skillet over low heat for just a few minutes on each side to prevent drying out. Alternatively, you can microwave them on medium power, covered, for short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange-Ginger Marinated Swordfish Steaks contains roughly 173 calories, with 9g protein, 23g carbohydrates, and 3g fat. It is an excellent source of iron (30% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2527mg per serving (110% 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
Can I use frozen swordfish steaks for this recipe?
Yes, you can use frozen swordfish steaks, but be sure to fully thaw them in the refrigerator before marinating. This will help the marinade penetrate better and ensure even cooking. It’s best to marinate them for 4-6 hours if they were frozen to help enhance their flavor.
What can I substitute for soy sauce in this recipe?
If you're looking for a soy sauce alternative, you can use tamari for a gluten-free option or coconut aminos for a sweeter flavor. Both substitutes should maintain the balance of flavors in the marinade, although you may want to adjust the sweetness by adding a little more orange juice.
How do I know when the swordfish is cooked through?
Swordfish is done cooking when it flakes easily with a fork and has an opaque appearance throughout. You can also use a food thermometer; the internal temperature should reach 145°F (63°C). Avoid overcooking to keep the fish moist and tender.
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).