Swordfish Steaks
Juicy swordfish steaks are marinated in a flavorful mixture of soy sauce, orange juice, ketchup, and lemon, then broiled to perfection. Topped with slivered almonds and fresh lemon slices, this dish offers a delightful balance of savory, tangy, and nutty flavors, ideal for seafood lovers seeking a quick, elegant meal.
Ingredients
Instructions
- Clean the swordfish steaks and place them in a shallow pan.
- Mix soy sauce, orange juice, ketchup, lemon juice, garlic powder, chopped parsley, oregano, and pepper in a bowl.
- Pour the marinade over the steaks and refrigerate for 2 hours.
- Preheat the broiler and grease a broiler pan with Pam.
- Place the marinated steaks on the prepared pan, 4 to 5 inches from the heat source.
- Broil for 8 minutes, then turn the steaks, baste with marinade, and cook for an additional 5 minutes.
- Top the steaks with slivered almonds and thin lemon slices before serving.
Tips & Substitutions
For an extra depth of flavor, consider marinating the swordfish overnight. If you don't have slivered almonds, chopped walnuts or pecans can work as a substitute. You can also use lime juice in place of lemon juice for a different citrus profile. If you're looking for a healthier option, grilling the swordfish instead of broiling can yield delicious results.
Serving Suggestions
Serve these swordfish steaks with a light salad, steamed vegetables, or a side of rice for a balanced meal. They pair beautifully with a citrus vinaigrette or a refreshing mango salsa. For a larger gathering, consider preparing Johnny Mozetta, which can feed about 30 people, to complement the main dish.
Storage & Reheating
Store any leftover swordfish steaks in an airtight container in the refrigerator for up to 2 days. To reheat, place the steaks in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Swordfish Steaks contains roughly 342 calories, with 14g protein, 84g carbohydrates, and 6g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (182% of the Daily Value), and calcium (141% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 583mg per serving (25% 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 for this recipe?
Yes, you can use frozen swordfish steaks. Just make sure to thaw them completely in the refrigerator before marinating. This will ensure even cooking and better absorption of the marinade flavors.
What can I substitute for soy sauce?
If you're looking for a soy sauce alternative, try using tamari for a gluten-free option or coconut aminos for a lower sodium choice. Both will maintain the savory flavor profile of the marinade.
How do I know when the swordfish is done cooking?
Swordfish is best cooked until it reaches an internal temperature of 145°F (63°C). It should be opaque and flake easily with a fork. Overcooking can lead to a dry texture, so keep an eye on it while broiling.
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).