Swordfish Steaks

Name: Swordfish Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. swordfish steaks; 1/4 c. soy sauce (low salt); 1/4 c. orange juice; 2 Tbsp. ketchup; 1 Tbsp. lemon juice; dash of garlic powder; 2 Tbsp. chopped parsley; 1/2 tsp. oregano; 1/2 tsp. pepper; Pam; slivered almonds; lemon slices

Eats Now Editorial Team · 336 kcal · Seafood

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Swordfish Steaks – a delicious recipe with swordfish steaks, soy sauce, orange juice, ketchup, lemon juice, garlic. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb. swordfish steaks
1/4 c. soy sauce (low salt)
1/4 c. orange juice
2 Tbsp. ketchup
1 Tbsp. lemon juice
dash of garlic powder
2 Tbsp. chopped parsley
1/2 tsp. oregano
1/2 tsp. pepper
Pam
slivered almonds
lemon slices

1
Clean steaks and place in shallow pan.
2
Mix all other ingredients.
3
Pour over steaks and refrigerate for 2 hours.
4
Place steaks on greased (Pam) broiler pan.
5
Cook 4 to 5 inches from heat for 8 minutes.
6
Turn, baste and cook 5 minutes longer.
7
Top with slivered almonds and thin lemon slices.

336

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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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 1 lb. swordfish steaks, 1/4 c. soy sauce (low salt), 1/4 c. orange juice, 2 Tbsp. ketchup, and more.

Yes, Swordfish Steaks 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
336 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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