Soy-Ginger Grilled Swordfish Recipe

Name: Soy-Ginger Grilled Swordfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons orange juice, 2 tablespoons reduced-sodium soy sauce, 1 tablespoon minced fresh parsley, 1 tablespoon lemon juice, and more.

Yes, Soy-Ginger Grilled Swordfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soy-Ginger Grilled Swordfish

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