Serves 4
45 min
Soy-Ginger Marinated Grilled Swordfish
Recipe GLPRf35aa2b3a47209
Succulent swordfish steaks infused with a vibrant Asian-inspired marinade of fresh ginger, garlic, sesame oil, and lime juice. The fish is grilled to perfection with a light char on the outside and tender, flaky flesh within. This elegant yet simple dish is ready in under an hour and delivers restaurant-quality results for any weeknight dinner.
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Ingredients
¼ teaspoon fresh black pepper
1 inch piece fresh ginger, peeled and finely grated
2 cloves garlic, peeled and finely grated
1 Juice of 1 lime
2 tablespoons sesame oil
2 tablespoons low-sodium soy sauce
4 swordfish steaks, approximately 6-8 ounces each and 1 inch thick
Directions
In a medium resealable plastic bag or shallow dish, combine the grated ginger, grated garlic, black pepper, lime juice, sesame oil, and soy sauce. Stir well to blend all aromatics and seasonings into a smooth, fragrant marinade.
Add the four swordfish steaks to the marinade, ensuring each piece is fully submerged or well-coated. Gently massage and work the marinade into both sides of the fish with your fingertips, being careful not to break apart the delicate flesh.
Seal the bag or cover the dish and refrigerate for 30 to 45 minutes, allowing the flavors to penetrate the swordfish. Meanwhile, preheat your grill to medium-high heat (approximately 400°F), ensuring the grates are clean and lightly oiled to prevent sticking.
Remove the swordfish steaks from the marinade, allowing excess liquid to drip back into the bag. Discard the remaining marinade. Place the steaks directly on the preheated grill grates.
Grill the swordfish for approximately 5 to 6 minutes on the first side without moving, until light char marks appear and the fish begins to release easily from the grate. Carefully flip each steak using a fish spatula and grill the opposite side for another 5 to 6 minutes.
Check for doneness by inserting an instant-read thermometer into the thickest part of a steak; it should reach 145°F (63°C) for food-safe consumption. The flesh should be opaque throughout and flake gently when prodded with a fork.
Transfer the grilled swordfish steaks to a serving platter and serve immediately while hot, optionally garnished with fresh lime wedges or thinly sliced scallions.
