Swordfish Steaks With Orange
Juicy swordfish steaks are enhanced with bright orange and lemon juices, offering a fresh, citrusy flavor perfect for summer grilling or quick dinners. Suitable for seafood lovers.
Ingredients
Instructions
- Thaw fish if frozen.
- Cut fish into 4 serving size portions.
- Rinse and pat dry with paper towels.
- In a small bowl, mix orange juice, lemon juice, cooking oil, catsup, dried oregano, and pepper.
- Place fish portions in a shallow dish and pour marinade over them.
- Marinate for at least 30 minutes in the refrigerator.
- Preheat grill or skillet to medium-high heat.
- Cook fish for about 4-5 minutes per side until opaque and cooked through.
- Serve hot with extra orange sauce if desired.
Tips & Substitutions
For the best flavor, allow the fish to marinate for at least an hour, or even longer if possible. If you don't have orange juice, fresh grapefruit juice can be a refreshing substitute. When cooking, ensure your grill or skillet is adequately preheated to achieve a nice sear. Consider using fresh herbs like dill or parsley for an extra burst of flavor.
Serving Suggestions
Serve the swordfish steaks alongside a refreshing Fatush - Arabic Salad for a vibrant meal. A drizzle of Raspberry-Orange Vinaigrette can enhance the citrus notes. Pair with roasted Root Vegetables or a slice of Olive Bread for a complete dining experience. For a light touch, consider a side of steamed asparagus or zucchini.
Storage & Reheating
Leftover swordfish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a skillet over low heat, adding a splash of water or broth to prevent drying out. Alternatively, use a microwave on medium power for short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Swordfish Steaks With Orange contains roughly 339 calories, with 10g protein, 79g carbohydrates, and 9g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (173% of the Daily Value), and calcium (140% of the Daily Value), and a good source of vitamin C and vitamin A. It also contributes 49g of dietary fiber toward your daily target.
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 for this recipe?
Yes, frozen swordfish works well in this recipe. Just ensure it is fully thawed before marinating to allow the flavors to penetrate the fish. Thaw it overnight in the refrigerator or use a quick method by sealing it in a plastic bag and submerging in cold water.
What other fish can I use instead of swordfish?
You can substitute swordfish with other firm fish like tuna, salmon, or halibut. Each will impart a slightly different flavor but will still work well with the marinade and cooking method. Just adjust the cooking time based on the thickness of the fish.
How can I tell when the fish is fully cooked?
The fish is done when it turns opaque and flakes easily with a fork. For more precise measurement, use a food thermometer; the internal temperature should reach 145°F (63°C). Avoid overcooking, as it can lead to a dry texture.
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).