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Orange Glazed Swordfish

Orange Glazed Swordfish

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    45 m
Robyn Webb

Robyn Webb

Tangy and delicious! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
  2. Prepare an outside grill with an oiled rack set 6 inches above the heat source.
  3. Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
  4. In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TRUDY HOWE
14

TRUDY HOWE

1/25/2004

Quick, easy and tasty. Having purchased a nice piece of swordfish, I needed a recipe that was easy and contained simple ingredients that I had on hand. This one fit the bill and we enjoyed it very much.

PMPRIDDY
10

PMPRIDDY

1/25/2004

The swordfish turned out excellent, but the sauce was not appealing at all. It was gross looking, had very little flavor, and had poor consistency. My suggestion is to use the marinade, but don't bother making the sauce with it.

Jenneviere
9

Jenneviere

9/25/2005

This was a perfect summer dish: I used only half the soy sauce (per others' suggestions), and grilled the fish with a slice of orange on top. The fish was juicy and tender, though not overpowered by the sesame and soy, and my guests loved it. I'm sure I will make this again and again. (served with grilled asparagus and finished with a salad of edible flowers, this was a light and tasty meal)

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