Take advantage of the firm, meaty texture of swordfish & fire up the grill! Be prepared to let the steaks marinate for at least 2 to 6 hours for best flavor.
This recipe uses a fair amount of soy sauce so there is no need to add any extra salt. Make sure to save the marinade because it will be used as a reduction glaze later on.
PREP TIME: 10 Minutes | MARINATING TIME: 2-6 Hours | COOK TIME: 10 Minutes | SERVES: 2
1/4 cup fresh lime juice
3 tablespoons soy sauce
3 tablespoons honey
2 teaspoons ground ginger (or 1 tablespoon fresh minced)
1 lime, cut into wedges
2 6-ounce swordfish steaks (3/4 to 1" thick)
- Add lime juice, soy sauce, honey and ginger to a medium dish, just large enough to fir the 2 swordfish steaks. Whisk the ingredients very well until all blended smoothly to form the marinade.
- Put the swordfish steaks into the marinade, spoon some over the tops, cover and refrigerate for 2 to 6 hours. Turn the steaks halfway through the desired marinating time.
- Heat the grill on medium-high and remove the swordfish from the marinade. Set the marinade to the side and keep it for the final steps. Pepper the swordfish steaks as desired and grill until opaque in the center (about 5 minutes per side).
- While the fish is grilling, pour the marinade into a small saucepan and heat to a boil (~ medium heat). Boil the marinade until reduced, about 6 to 10 minutes to form a nice, thick glaze.
- Drizzle the glaze onto the swordfish (will be a very strong flavor). Garnish with lime wedges and serve hot. Try it with grilled asparagus and jasmine rice!