Swordfish Steak By Becky

Name: Swordfish Steak By Becky
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/2 to 1-inch thick) swordfish; 1/2 c. soy sauce; 4 Tbsp. ketchup; 1 tsp. oregano; 1/2 c. orange juice; black pepper to taste; 3 cloves garlic, minced; juice of 1 lime; 1 tsp. basil; 1 Tbsp. honey

Eats Now Editorial Team · 63 kcal · Seafood

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Swordfish Steak By Becky – a delicious recipe with swordfish, soy sauce, ketchup, oregano, orange juice, black pepper. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 (1/2 to 1-inch thick) swordfish
1/2 c. soy sauce
4 Tbsp. ketchup
1 tsp. oregano
1/2 c. orange juice
black pepper to taste
3 cloves garlic, minced
juice of 1 lime
1 tsp. basil
1 Tbsp. honey

1
Mix all.
2
Place swordfish in marinade.
3
Store in refrigerator 2 to 3 hours.
4
Turn steaks 1 or 2 times while cooking, 3 to 4 minutes each side.
5
(Mako shark can be substituted if swordfish is unavailable.)

kcal

Calories

Carbs

Protein

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 (1/2 to 1-inch thick) swordfish, 1/2 c. soy sauce, 4 Tbsp. ketchup, 1 tsp. oregano, and more.

Yes, Swordfish Steak By Becky 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.

Quick Info

Servings
4 servings
Calories
63 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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