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E-Z Marinated Swordfish

E-Z Marinated Swordfish

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    30 m
OZAHIRU

OZAHIRU

The tantalizing marinade teams cayenne, hot pepper sauce, ginger and lime juice to give your tastebuds a good 'kicking'!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1302 mg
  • 52%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, stir together the lime juice, white wine vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. Place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours.
  2. Preheat broiler or an outdoor grill for high heat.
  3. Place fish onto the grill or a broiling pan. Discard marinade. Grill or broil fish about five minutes each side, until the fish flakes easily with a fork.
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Reviews

matgurl
66

matgurl

7/21/2008

OMG!!!! Please try this, people! the only change i made was using white wine (sauvg blanc) instead of vinegar, and i omitted the parsely. everything else i doubled (well, except the hotsauce & cayenne b/c of the hubs taste preferences. me, i'd of loved a kick but i love the man more...) then realized i needed more marinade due to the amount of fish i had (1.50 pounds) so i doubled again. marinaded the swordfish for just over 90 minutes and OH. MY. GAWD!! i personally could not stop raving about how delicious the flavor was even though i was the host. but everyone else was raving as well so i was only joining the chorus. truly the best swordfish i have ever, ever had.

COOKIN4FIVE05
62

COOKIN4FIVE05

10/10/2007

I tried this tonight with swordfish steaks from Trader Joes and marinated them for about 2 hours. I added 4 cloves of garlic I had 4 steaks, and also upped all of the spices by 1/2 of what was called for. These were extremely tasty and tender! It was a hit with the family, the flavors all came together perfectly and gave the fish a taste that wasn't over powering on anything. I'll keep this for quick weeknight dinners as what I was looking for tonight for a long time. I'm so surprised this doesn't have more ratings, it's not always about the ratings, it's about the ingredients and if they fit your likes!!!

NutellaLover
36

NutellaLover

10/24/2006

Absolutely fantastic - the best fish dish I have had in quite a while. I had to make some substitutions, though: (a)didn't have lime, so used lemon juice instead (my wife doesn't like lime anyway), (b) didn't have white wine vinegar, used white cooking wine, (c) didn't have ground ginger, used fresh chopped ginger, about 2 teaspoon, (d) didn't have hot pepper souce, used more cayenne - maybe 1 teaspoon, (e) didn't have thyme, used marjoram instead. This last change worried me a little bit, as the two herbs are quite different - but it worked out quite well. Next time, I am going to eliminate ginger (it seemed to be unnecessary) and maybe increase pepper/cayenne to add more zing to it.

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