Fire up the grill—this grilled swordfish recipe is all about bold flavor and super easy to make. It has a tangy, savory swordfish marinade made from soy sauce, fresh ginger, and lime juice.
As soon as the weather starts to warm up, I am all about the grill. Cooking dinner on the grill is just easy and it always tastes delicious! You get more flavor from the actual grill, plus everything is just so bright and fresh.
This grilled swordfish recipe is super easy to make, with just about 5 minutes worth of work the fish is ready to sit in the swordfish marinade for a little bit, and then the grill does all the work. The marinade is simple, but super bright and full of flavor.
Bonus is you can use the marinade on just about any protein! So if you have a household with some people who like seafood and some don’t, you can use the same marinade and do some with chicken and some with the swordfish.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
Soy Sauce – I use low sodium for this recipe
Sesame Oil
Lime – Fresh lime juice is the best option for the marinade
Fresh Ginger – You can use fresh ginger or the ginger paste in a tube, but skip the ground ginger for this
Garlic
Black Pepper
Swordfish Steaks
How To Make Grilled Swordfish
Make Marinade. In a small bowl combine the soy sauce, sesame oil, lime juice, ginger, garlic and black pepper. Mix until it is well combined.
Marinade Fish. Add the swordfish and marinade with a resealable plastic bag. Seal the bag and gently massage and ensure that the fish is coated. Let it sit in the fridge for 30-45 minutes.
Grill. Preheat the grill to medium-high heat. Add the fish, and cook for 5-7 minutes per side. It will depend on how thick your swordfish steaks are, as to how long it will take. You want the internal temperature to be 145º F.
Serve. Once the fish is cooked, remove from the grill and serve immediately.
Recipe Tips & Tricks
You don’t want to let the fish sit in the marinade longer than about 45 minutes. There is enough lime juice that it will start to affect the texture of the fish if it sits too much longer.
Use swordfish marinade for other proteins! It works great with other fish like cod, haddock or even salmon. But you can also use with chicken or pork for a flavorful dinner.
Use a thermometer to check for doneness. The cooking time can vary a lot for a recipe like this, it really depends on how thick the meat is sliced. You want the internal temperature to be 145º F when you remove it from the heat.
Fresh Ingredients. I highly recommend that you use fresh lime juice and fresh ginger in this recipe. It really gives the fish more flavor and makes for a better marinade.
Storage
If you have leftovers you can store in an airtight container for up to 3 days. To reheat you can microwave at 50% power to slowly heat it thru and not have it completely dry out.
More Grilling Recipes To Try
Grilled Teriyaki Chicken
Cilantro Lime Chicken
Grilled Potato Packs
Margarita Grilled Chicken
Grilled Pork Tenderloin
Print
Soy-Ginger Marinated Grilled Swordfish
This soy, ginger, and lime marinade is packed with bold, zesty flavor—perfect for grilled swordfish, chicken, pork, or just about anything you’re cooking up!
Course Dinner Recipes
Cuisine American
Prep Time 35 minutes minutes
Cook Time 10 minutes minutes
Total Time 45 minutes minutes
Servings 4
Calories 326kcal
Author Erin Sellin
Ingredients
1/3 cup soy sauce low sodium
2 Tablespoons Sesame Oil
1 lime juiced
1 inch piece fresh ginger grated
2 cloves garlic grated
1/4 tsp fresh black pepper
1 1/2 pound swordfish steaks
Instructions
Combine all of the ingredients except for the swordfish in a resealable plastic bag. Add swordfish and lightly massage mixture into the fish.
1/3 cup soy sauce, 2 Tablespoons Sesame Oil, 1 lime, 1 inch piece fresh ginger, 2 cloves garlic, 1/4 tsp fresh black pepper, 1 1/2 pound swordfish steaks
Let sit in the fridge for 30-45 minutes.
Preheat grill to medium high heat.
Remove swordfish from the marinade and grill for about 5-7 minutes per side, until fully cooked (depends on how thick your steaks are). Internal temperature should be 145º F.
Remove from the grill and serve immediately.
Notes
Recipe adapted from Cooking Light
Nutrition
Calories: 326kcal | Carbohydrates: 3g | Protein: 36g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1218mg | Potassium: 775mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
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