Citrus Marinated Swordfish
Elevate your seafood game with this citrus marinated swordfish recipe, where tender, meaty swordfish steaks are infused with a vibrant blend of fresh orange, lemon, and lime juices. This quick and easy dish, marinated for just the right amount of time, balances zesty citrus flavors with savory soy sauce, a touch of honey, and a hint of garlic. Perfectly grilled to flaky perfection in under 15 minutes, the result is a succulent meal bursting with brightness in every bite. Garnished with fresh parsley and served with lemon wedges, this impressive yet approachable recipe is ideal for weeknight dinners or entertaining guests. Whether you're a seafood aficionado or trying swordfish for the first time, this dish will leave you hooked. Keywords: citrus marinated swordfish, grilled swordfish recipe, easy seafood marinade, healthy fish dinner.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Swordfish steaks
- 0.5 cup Orange juice
- 0.25 cup Lemon juice
- 2 tablespoons Lime juice
- 0.25 cup Olive oil
- 3 Garlic cloves, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped
- 4 (for serving) Lemon wedges
Instructions
In a medium-sized mixing bowl, combine orange juice, lemon juice, lime juice, olive oil, minced garlic, soy sauce, honey, ground black pepper, and salt. Whisk together until the marinade is well-emulsified.
Place the swordfish steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the fish, ensuring all pieces are evenly coated. Seal the bag (or cover the dish with plastic wrap) and refrigerate for 30 minutes to 1 hour. Do not marinate longer than 1 hour to avoid breaking down the fish too much.
Preheat your grill or stovetop grill pan to medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
Remove the swordfish steaks from the marinade, allowing any excess to drip off. Discard the remaining marinade.
Grill the swordfish steaks for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid overcooking, as swordfish can dry out quickly.
Once cooked, remove the swordfish from the grill and let rest for 2-3 minutes.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 30.7 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 136.1 mcg | 680% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3694 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
