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Soy-Ginger Grilled Swordfish

4.5 | 2 Reviews
Total Time:Prep: 10 min. + marinating Grill: 10 min.

By Taste Of Home Editorial Team

Recipe by Marcy Hall, Visalia, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

This is one of my family's favorite recipes and also delicious with tuna or halibut steaks. I like to use concentrated frozen orange juice for a richer flavor. Marcy Hall - Visalia, California.

TEST KITCHEN APPROVED

Soy-Ginger Grilled Swordfish

4.5 | 2 Reviews Add your review
Yield:4 servings
Prep:10 min
Cook:10 min
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Ingredients

  • 2 tablespoons orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon ketchup
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1-1/4 pounds swordfish steak
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Directions

  1. In small bowl, combine the orange juice, soy sauce, parsley, lemon juice, ketchup, ginger, oregano and pepper. Set aside 2 tablespoons mixture for basting.
  2. Stir oil and garlic into remaining mixture. Place in a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate for 30 minutes.
  3. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, basting occasionally with reserved orange juice mixture.

Nutrition Facts

1 serving: 178 calories, 6g fat (2g saturated fat), 52mg cholesterol, 328mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 4 lean meat.
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