Indulge in a delightful culinary experience with grilled swordfish delight. This simple yet exquisite recipe brings out the rich, savory flavors of swordfish, perfectly complemented by a luscious teriyaki sauce marinade. Ideal for a summer barbecue or a cozy dinner, it promises to tantalize your taste buds.
While most of the ingredients for this recipe are commonly found, swordfish might not be something you typically keep on hand. You can find fresh or frozen swordfish in the seafood section of your local supermarket. Make sure to pick high-quality, firm steaks for the best results.
Ingredients For Grilled Swordfish Delight
swordfish: A firm, flavorful fish that holds up well to grilling.
teriyaki sauce: A savory-sweet marinade that adds depth to the dish.
margarine: Used for basting to keep the fish moist and add richness.
garlic powder: Adds a hint of aromatic garlic flavor to the fish.
One reader, Dacy Enos says:
Grilled swordfish delight is a culinary gem! The teriyaki marinade infuses the fish with incredible flavor, and the garlic powder adds a perfect touch. The fish is tender and flakes beautifully. A must-try for any seafood lover!
Mastering the Art of Grilling Swordfish
How to marinate: Marinating involves soaking the swordfish in teriyaki sauce to infuse it with flavor. Ensure the fish is evenly coated and allow it to sit for the specified time. How to oil the grill grate: Lightly oiling the grill grate prevents the fish from sticking. Use a brush or a paper towel dipped in oil to coat the grate. How to grill swordfish: Grilling involves cooking the swordfish over medium heat, turning it occasionally to ensure even cooking. Baste with melted margarine to keep the fish moist. How to check for doneness: To check if the fish is done, use a fork to see if it flakes easily. This indicates that the fish is cooked through.
How To Make Grilled Swordfish
With just 4 ingredients, you can whip up a filling plate of grilled swordfish, made tastier with margarine, for a flaky and buttery meal.
Serves:
Ingredients
- 8ozswordfish,(4 steaks)
- ½cupteriyaki sauce
- 2tbspmargarine,softened
- 1tspgarlic powder
Instructions
-
Preheat the outdoor grill for medium heat.
-
Marinate the swordfish in teriyaki sauce for 5 minutes per side.
-
Lightly oil the grill grate. Grill the steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork.
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Season with garlic powder, serve, and enjoy!
Nutrition
- Calories: 166.44kcal
- Fat: 9.43g
- Saturated Fat: 1.97g
- Trans Fat: 1.07g
- Monounsaturated Fat: 4.41g
- Polyunsaturated Fat: 2.35g
- Carbohydrates: 6.21g
- Fiber: 0.11g
- Sugar: 5.09g
- Protein: 13.42g
- Cholesterol: 37.42mg
- Sodium: 1472.05mg
- Calcium: 12.66mg
- Potassium: 328.51mg
- Iron: 0.88mg
- Vitamin A: 20.41µg
- Vitamin C: 0.01mg
Insider Tips for Achieving Perfectly Grilled Swordfish
To enhance the flavor of the swordfish, consider letting it marinate in the teriyaki sauce for a longer period, such as 15-20 minutes per side, instead of just 5 minutes. This allows the flavors to penetrate deeper into the fish. Additionally, using a basting brush to apply the melted margarine evenly will ensure a consistent, rich taste throughout the grilling process.
Time-Saving Tips for Preparing This Swordfish Recipe
Marinate in advance: Prepare the swordfish and marinate it in teriyaki sauce the night before. This saves time and enhances flavor.
Preheat the grill: Start preheating your grill while you marinate the fish. This ensures the grill is ready when you are.
Use a timer: Set a timer for the 5 to 6 minutes per side to avoid overcooking and to multitask efficiently.
Melt margarine ahead: Melt the margarine in the microwave while the fish is marinating to streamline the basting process.
Substitute Ingredients For Grilled Swordfish Recipe
swordfish - Substitute with mahi-mahi: Mahi-mahi has a similar firm texture and mild flavor, making it a great alternative for grilling.
swordfish - Substitute with halibut: Halibut is another firm, white fish that holds up well on the grill and has a comparable taste profile.
teriyaki sauce - Substitute with soy sauce and honey: Mixing soy sauce with honey can mimic the sweet and savory balance of teriyaki sauce.
teriyaki sauce - Substitute with hoisin sauce: Hoisin sauce offers a similar sweet and salty flavor, though it is slightly thicker.
margarine - Substitute with butter: Butter provides a richer flavor and similar texture when melted.
margarine - Substitute with olive oil: Olive oil is a healthier fat option and works well for grilling fish.
garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.
garlic powder - Substitute with shallot powder: Shallot powder provides a milder, slightly sweet garlic-like flavor.
Elevate Your Plate: Presenting Grilled Swordfish
Select a pristine white plate: Choose a large, white plate to create a striking contrast with the grilled swordfish and other elements.
Create a bed of greens: Place a small mound of baby arugula or microgreens in the center of the plate to add freshness and color.
Position the swordfish elegantly: Lay the grilled swordfish steak diagonally across the bed of greens, ensuring it is the focal point of the dish.
Drizzle with teriyaki reduction: Reduce some teriyaki sauce in a pan until it thickens slightly, then drizzle it artistically around the plate, adding both flavor and visual appeal.
Add a touch of citrus: Place a thin slice of grilled lemon or lime next to the swordfish to provide a pop of color and a hint of acidity.
Garnish with fresh herbs: Sprinkle finely chopped chives or parsley over the swordfish for a burst of green and a subtle herbal note.
Incorporate a side element: Add a small portion of wasabi mashed potatoes or jasmine rice on the side to complement the flavors and provide a textural contrast.
Finish with a touch of garlic: Lightly dust the entire dish with a pinch of garlic powder to enhance the aroma and tie all the flavors together.
Essential Tools for Perfectly Grilled Swordfish
Outdoor grill: Used to cook the swordfish steaks over medium heat, providing a smoky flavor and grill marks.
Grill grate: The surface on which the swordfish steaks are placed for grilling. It needs to be lightly oiled to prevent sticking.
Basting brush: Used to apply the melted margarine to the swordfish steaks while grilling, ensuring they stay moist and flavorful.
Tongs: Essential for turning the swordfish steaks on the grill without breaking them apart.
Small bowl: Used to melt the margarine before basting the swordfish steaks.
Fork: Used to check if the fish flakes easily, indicating that it is cooked through.
Measuring cup: Used to measure the ½ cup of teriyaki sauce for marinating the swordfish.
Measuring spoons: Used to measure the 2 tablespoons of margarine and 1 teaspoon of garlic powder.
Marinating dish: A shallow dish used to marinate the swordfish in the teriyaki sauce for 5 minutes per side.
Preserving the Freshness of Your Grilled Swordfish
Allow the grilled swordfish to cool completely before storing or freezing. This will prevent the fish from becoming soggy and help maintain its texture.
Wrap the cooled swordfish tightly in plastic wrap or aluminum foil. Make sure to remove as much air as possible to prevent freezer burn.
Place the wrapped swordfish in an airtight container or a freezer-safe resealable bag. If using a bag, squeeze out any excess air before sealing.
Label the container or bag with the date and contents to keep track of when the swordfish was stored.
Refrigerator storage: If you plan to consume the grilled swordfish within 3-4 days, store it in the refrigerator. Place the wrapped fish in the coldest part of the fridge, typically the back.
Freezer storage: For longer storage, place the wrapped swordfish in the freezer. When properly stored, grilled swordfish can be kept frozen for up to 2-3 months without significant loss of quality.
To thaw frozen grilled swordfish, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Avoid thawing at room temperature, as this can promote bacterial growth.
Once thawed, consume the swordfish within 1-2 days for the best taste and texture. Reheat the fish gently in the oven, microwave, or on the stovetop until it reaches the desired temperature.
Reviving Leftover Grilled Swordfish Delight
Preheat your oven to 350°F (175°C). Place the leftover grilled swordfish on a baking sheet lined with aluminum foil. Brush the fish with a little olive oil or melted butter to prevent it from drying out. Bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C).
For a quicker option, use the microwave. Place the swordfish in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until the fish is heated through. Be careful not to overheat, as this can cause the fish to become tough and rubbery.
If you have a toaster oven, you can use it to reheat the swordfish. Preheat the toaster oven to 350°F (175°C) and place the fish on a small baking tray. Brush with a little olive oil or melted butter, and heat for 5-7 minutes, or until the internal temperature reaches 145°F (63°C).
For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan, and place the swordfish in the skillet. Cover the pan and heat for 2-3 minutes on each side, or until the fish is heated through.
If you have a grill fired up, you can also reheat the swordfish on the grill. Brush the fish with a little olive oil and place it on the grill over medium heat. Grill for 2-3 minutes on each side, or until the internal temperature reaches 145°F (63°C). This method will also give the fish a nice, smoky flavor.
Fascinating Facts About Swordfish You Didn't Know
A fun fact about this recipe is that swordfish is a rich source of protein and omega-3 fatty acids, which are beneficial for heart health.
Budget-Friendly Grilled Swordfish: Is It Possible?
This grilled swordfish delight recipe is moderately cost-effective. Swordfish can be pricey, averaging around $15 per pound. Teriyaki sauce, margarine, and garlic powder are relatively inexpensive. For a household of 4, you would need about 2 pounds of swordfish, totaling approximately $30. Including the other ingredients, the total cost would be around $35. Overall Verdict: 6/10.
Is Grilled Swordfish a Healthy Choice?
The grilled swordfish delight recipe, while tasty, has some aspects that could be improved from a health perspective:
- Swordfish is a good source of protein and omega-3 fatty acids, but it can also contain high levels of mercury, which can be harmful if consumed in excess
- Teriyaki sauce often contains high amounts of sodium and sugar, which can contribute to high blood pressure and weight gain if consumed in large quantities
- Margarine is a processed food that often contains trans fats, which have been linked to an increased risk of heart disease
To make this recipe healthier, consider the following suggestions:
- Choose a smaller portion of swordfish (around 4-6 oz) to minimize mercury intake, or opt for a lower-mercury fish like salmon or cod
- Make your own teriyaki sauce using low-sodium soy sauce, honey or maple syrup instead of sugar, and add some fresh ginger and garlic for extra flavor
- Use olive oil instead of margarine to brush on the fish while grilling, as it contains healthier monounsaturated fats
- Add some colorful vegetables to the grill, such as bell peppers, zucchini, or eggplant, to increase the nutrient content of the meal
- Serve the swordfish over a bed of brown rice or quinoa for added fiber and complex carbohydrates
By making these simple changes, you can enjoy a delicious and nutritious meal that supports your overall health and well-being.
Editor's Take: Why Grilled Swordfish Delight Is a Must-Try
This recipe for grilled swordfish delight is straightforward and flavorful, leveraging the umami-rich teriyaki sauce to enhance the fish. However, marinating for only 5 minutes per side might not impart enough flavor. Consider extending the marination time to at least 15-20 minutes. Using margarine for basting is practical, but swapping it with butter or olive oil could elevate the taste. Lastly, incorporating fresh garlic instead of garlic powder would add a more vibrant and aromatic touch. Overall, it's a solid recipe with room for minor enhancements to make it truly exceptional.
Enhance Your Grilled Swordfish Recipe with These Unique Side Dishes:
Discover Delectable Alternatives to Grilled Swordfish
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Why trust this Grilled Swordfish Recipe:
This recipe for grilled swordfish delight is a must-try for seafood lovers. The teriyaki sauce marinade infuses the swordfish with a savory and slightly sweet flavor, while the margarine keeps it moist and tender. The garlic powder adds a subtle kick, making each bite a burst of deliciousness. With simple ingredients and easy-to-follow instructions, this dish is perfect for both novice and experienced cooks. Trust this recipe to deliver a restaurant-quality meal right from your own grill.
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