Citrus Marinated Swordfish
Servings: 2-3 servings
Prep Time: 15-20 mins
Total Time: 20-30 mins
Chef’s Tips:
This is a great marinade for grilled fish skewers, (alternate swordfish chunks with sweet onion, peppers, and fresh pineapple).
Serve with grilled corn and black beans or with buttered black pepper rice and grilled vegetables.
Bring the Chimichurri sauce to room temperature 15 minutes before serving.
INGREDIENTS
1 package Orca Bay Swordfish steaks (THAWED)
salt and black pepper, to taste
Citrus Glaze
1/4 cup fresh orange juice
2 tablespoons olive oil
1/2 lemon, juiced (about 1 tablespoon)
2 tablespoons honey
pinch crushed red chili flakes
1/2 teaspoon salt
Cilantro Chimichurri
1/2 each fresh jalapeno, seeded and minced
1/2 cup chopped fresh cilantro
1 tablespoon minced garlic
1/2 lemon, juiced (about 1 tablespoon)
1 tablespoon chopped fresh parsley
1 green onion, thinly sliced
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1/4 teaspoon salt
Cooking Instructions
Step 1
Mix together all ingredients for the citrus glaze and set aside until ready to serve.
Step 2
Combine all ingredients for the cilantro chimichurri and refrigerate until ready to serve.
Step 3
Preheat the BBQ grill. Arrange the Swordfish steaks in a glass dish, coat with the citrus glaze. Refrigerate for 20 minutes, turning the steaks after 10 minutes.
Step 4
Place the swordfish on a hot grill (reserving the marinade). Sprinkle with salt and pepper. Grill for about 3 minutes* on each side, occasionally brushing with the reserved glaze.
*The cooking time is estimated and will vary depending on the thickness of the fish and the performance of your grill.
Step 5
Transfer to a serving dish, drizzle with the cilantro chimichurri, and enjoy!
