Grilled Swordfish With Caramelized Onions 5 Ww Pts Recipes

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GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST



Grilled Swordfish Recipe with a Mediterranean Twist image

Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don't even need to leave it in the marinade too long! Just a few minutes while your grill is heating!

Provided by Suzy Karadsheh

Categories     Fish and Seafood

Time 23m

Number Of Ingredients 10

6 to 12 garlic cloves, peeled
1/3 cup extra virgin olive oil
2 tbsp fresh lemon juice, more for later
1 tsp coriander
3/4 tsp cumin
1/2 to 1 tsp sweet Spanish paprika
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 swordfish steaks, about 5 to 6 ounces each, from sustainable sources
Crushed red pepper, optional

Steps:

  • In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth marinade.
  • Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.
  • Preheat a gas grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once and grill on the other side for 3 minutes or so (the fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).
  • Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat. Enjoy!

Nutrition Facts : Calories 474 calories, Sugar 0.5 g, Sodium 600.6 mg, Fat 32.3 g, SaturatedFat 5.9 g, TransFat 0.1 g, Carbohydrate 5 g, Fiber 0.7 g, Protein 40 g, Cholesterol 130.9 mg

GRILLED SWORDFISH



Grilled Swordfish image

A quick and simple swordfish recipe perfect for any night of the week.

Provided by BKATBSC

Categories     Seafood     Fish

Time 32m

Yield 4

Number Of Ingredients 4

4 (8 ounce) swordfish steaks
½ cup teriyaki sauce
2 tablespoons margarine, softened
1 teaspoon garlic powder

Steps:

  • Preheat outdoor grill for medium heat.
  • Marinate swordfish in teriyaki sauce for 5 minutes per side.
  • Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 6.2 g, Cholesterol 86.4 mg, Fat 14.2 g, Fiber 0.1 g, Protein 46.2 g, SaturatedFat 3.4 g, Sodium 1621.5 mg, Sugar 5.3 g

GRILLED SWORDFISH WITH CARAMELIZED ONIONS (5 WW PTS)



Grilled Swordfish With Caramelized Onions (5 Ww Pts) image

Make and share this Grilled Swordfish With Caramelized Onions (5 Ww Pts) recipe from Food.com.

Provided by jenpalombi

Categories     High Protein

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup maple syrup
2 tablespoons maple syrup
3 tablespoons teriyaki sauce
1 tablespoon lemon juice
2 teaspoons minced garlic
6 (6 ounce) swordfish fillets
1 large vidalia onion
2 teaspoons butter, melted

Steps:

  • Combine 1/4 cup maple syrup, teriyaki sauce, lemon juice and garlic in a large zipper bag. Add fish. Marinate in refrigerator for 20 minutes.
  • Prehet grill. While fish marinates, coat one side of 12-in square of tin foil. Place onions on half of tin foil. Combine 2 T maple syrup and butter, stirring well. Drizzle syrup mixture over onions. Fold foil over onion and crimp edges to seal.
  • Place foil packet on grill. Cover and grill for 20 minutes or until onion is tender and golden. Set aside and keep warm.
  • Remove fish from marinade, reserving marinade. Place marinade in a small saucepan and bring to a boil. Set aside.
  • Place fish on grill rack and grill 4-6 minutes on each side or until fishflakes easily with a fork, basting often with reserved marinade.
  • Place fish on platter, top evenly with onions.

Nutrition Facts : Calories 291.1, Fat 8.2, SaturatedFat 2.7, Cholesterol 70.2, Sodium 511, Carbohydrate 18, Fiber 0.4, Sugar 14.3, Protein 34.8

GRILLED MARINATED SWORDFISH WITH FIRE ROASTED PEPPERS, ONIONS, MUSHROOMS AND HERB VINAIGRETTE



Grilled Marinated Swordfish with Fire Roasted Peppers, Onions, Mushrooms and Herb Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4 cup olive oil
Juice of 3 limes (approximately 1/4 cup)
1 fresh jalapeno pepper, seeded and chopped
2 cloves garlic, peeled
1/4 cup fresh cilantro leaves, lightly packed
1 teaspoon cracked black pepper
4 tablespoons grated fresh ginger
1/4 cup unsweetened coconut milk

Steps:

  • Combine all ingredients in the bowl of a food processor and pulse to combine. Use to marinate swordfish, salmon, tuna, or red snapper overnight.
  • Fresh herb vinaigrette: 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 8 large fresh basil leaves 1/2 cup extravirgin olive oil Salt and freshly ground pepper to taste
  • Combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend. Season with salt and freshly ground pepper to taste. This dressing will keep for up to 10 days in the refrigerator.
  • 4 6 to 8 ounce swordfish steaks, at least 3/4 inch thick 2 large vidalia onions, peeled and sliced 1/4 inch thick slices 2 sweet red peppers, seeded and sliced into rings 2 sweet yellow peppers, seeded and sliced into rings 12 large shiitake mushroom caps 2 tablespoons olive oil Salt and pepper
  • The night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight. The next day, prepare an outdoor grill for cooking. Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper. When the grill is hot, grill the swordfish until it is well colored on both sides and the interior is medium (about 3 to 4 minutes per side, total).When you have added the fish to the grill, spread the vegetables along the perimeter of the grill and carefully cook the vegetables without burning. Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve.

GRILLED SWORDFISH WITH SAUTéED GRAPES AND SWEET ONIONS RECIPE - (4.5/5)



Grilled Swordfish with Sautéed Grapes and Sweet Onions Recipe - (4.5/5) image

Provided by SippitySup

Number Of Ingredients 12

1/4 cup kosher salt (optional)
2 cup water (optional)
4 cup ice (optional)
4 (6 oz) swordfish steaks
1/4 cup extra-virgin olive oil (separated)
2 sweet onions (such as Walla Walla or Vidalia) thinly sliced
2 clove garlic (peeled and smashed)
2 sprigs fresh rosemary (plus more as garnish)
2 tablespoon red wine vinegar
2 teaspoon honey
sea salt and freshly cracked black pepper (as needed for seasoning)
2 cup seedless red grapes

Steps:

  • Brine the fish: Combine kosher salt and 2 cups water in a large mixing bowl and stir to dissolve the salt; add ice. Place the swordfish fillets in the brine and leave for 1 hour. Remove the fish from the brine, dip briefly in salt-free ice water and dry it thoroughly with paper towels. Lay the fish out flat on parchment-lined baking sheets; cover and refrigerate for about 4 hours (ideally). This step is optional. Prepare the grapes and onions: Heat 3 tablespoon olive oil in a large sauté pan set over medium-high heat. Add the onion slices, garlic, rosemary, vinegar and honey; cook until the onions soften, about 4 minutes. Lower the heat to low and season the onions with salt and pepper. Cover the pan and cook until tender, stirring occasionally, about 10 minutes. Add the grapes, cover the skillet again and cook until they begin to split, about 5 minutes. Grill the fish: Meanwhile, cut out the bloodlines on the fish if necessary. Brush the swordfish with the remaining olive oil and season with more salt and pepper. Grill or broil the fish until just cooked through, 3 to 4 minutes per side. Plate the dish: Discard the rosemary sprigs and smashed garlic from the sautéed grape mixture, then spoon some onto each of warmed warmed plates. Top with swordfish, garnish with a bit of fresh rosemary and a drizzle of the accumulated pan juice and serve immediately.

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