Swordfish Recipes

Ingredients

Time & Yield

Directions

1. To make salsa: Combine in a bowl the orange slices, pineapple chunks, diced mango, minced jalapenos, red bell pepper, sugar, cilantro, and 3 tablespoons orange juice. Mix well, cover, and refrigerate.

2. In another bowl, combine 1/2 cup orange juice, cayenne pepper, olive oil, and pineapple juice concentrate.

3. Coat swordfish steaks with the mixture and marinate for 30 minutes.

4. Prepare an outdoor grill, using an oiled rack set six inches away from the heat source.

5. Grill the swordfish for about 12 to 15 minutes, turning and cooking until it turns opaque in the center.

6. Serve with salsa.

You can also watch the following video as reference.

Ingredients

Time & Yield

Directions

1. Preheat an outdoor grill in high heat, with a lightly oiled grate.

2. Make a slit in the steak, creating a pocket that opens on one side only.

3. Mix olive oil and lemon juice and brush on both sides of the fish. Set aside.

4. Heat olive oil and garlic in a small skillet using medium heat.

5. Cook spinach until wilted.

6. Remove the spinach from heat and stuff into fish pocket.

7. Add feta over the spinach.

8. Grill the fish for about 8 minutes.

9. Turn over, continue grilling until cooked.

Ingredients

Time & Yield

Directions

1. Combine olive oil, lemon juice, salt, and pepper.

2. Coat the fish chunks with the mixture and marinate for about 15 minutes.

3. Remove fish chunks and pat dry.

4. Heat remaining olive oil over medium-high heat.

5. Fry chopped onions until golden, then add fish.

6. Let the fish brown on all sides, then remove them from the pan. Set aside.

7. Stir flour into the skillet and cook until lightly browned. Stir in the white wine gradually.

8. Put back the fish into the pan and add fava beans.

9. Sprinkle with fresh parsley. Let simmer for 2 - 3 minutes, covered. Cook until you can easily flake the fish with a fork.

10. Serve hot.

Ingredients

Time & Yield

Directions

1. Preheat an outdoor grill in high heat, with a lightly oiled grate.

2. Combine cucumber, lemon juice, sour cream, and lemon zest in a bowl. Season with salt and refrigerate.

3. Heat olive oil in a skillet using medium heat. Cook onion and garlic, stirring until the onion softens and turns translucent.

4. Add chili sauce, Worcestershire sauce and vinegar. Simmer for 5 minutes. Season with ground black pepper. Remove from heat.

5. Brush swordfish steaks with olive oil.

6. Grill for about 3 minutes per side or until the fish turns opaque in the center and flakes easily with a fork.

7. While grilling, baste the fish with the chili sauce.

8. Serve with cucumber sauce and lemon slices.