Sunburst Swordfish
Bring the flavors of sunshine to your plate with this vibrant Sunburst Swordfish recipe, a perfect blend of zesty citrus, fresh herbs, and tender grilled perfection. Featuring meaty swordfish steaks marinated in a bright mixture of orange and lemon juice, aromatic zests, garlic, and a hint of red pepper flakes for a subtle kick, this dish strikes the ideal balance of tangy, savory, and slightly spicy. Cooked on the grill for a smoky char and finished with a drizzle of warm citrus-herb sauce, this meal is as easy as it is impressive, with just 15 minutes of prep and 12 minutes of cook time. Serve it alongside roasted vegetables or a crisp green salad for a light yet satisfying meal that feels like summer on a plate. Perfect for healthy weeknight dinners or entertaining guests, this recipe is a must-try for seafood lovers seeking bold, fresh flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Swordfish steaks
- 4 tablespoons Olive oil
- 2 teaspoons Orange zest
- 1 teaspoon Lemon zest
- 1 medium orange, juiced (about 1/3 cup) Fresh orange juice
- 1 medium lemon, juiced (about 2 tablespoons) Fresh lemon juice
- 3 cloves Garlic cloves, minced
- 0.5 teaspoons Red pepper flakes
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your grill or a grill pan over medium-high heat.
Pat the swordfish steaks dry with paper towels and season both sides evenly with salt and black pepper.
In a small mixing bowl, whisk together olive oil, orange zest, lemon zest, orange juice, lemon juice, minced garlic, red pepper flakes, parsley, and thyme to make the citrus-herb marinade.
Brush the marinade generously over both sides of the swordfish steaks. Reserve about 3 tablespoons of the marinade for later use.
Lightly oil the grill grates or grill pan to prevent sticking.
Place the swordfish steaks on the grill and cook for 4-6 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid overcooking as swordfish can become dry.
While the swordfish grills, pour the reserved marinade into a small saucepan and heat over low heat for 2-3 minutes, stirring occasionally. This will create a warm finishing sauce.
Remove the swordfish from the grill and let it rest for 2 minutes. Serve immediately with the warmed citrus-herb sauce drizzled on top.
Garnish with additional parsley if desired and pair with a side of roasted vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.6 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 154 mg | 3% | |
*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.
