Easy Grilled Lemon Swordfish

• 1 1/2 – 2 lb. swordfish steaks Fresh or Frozen (Cut into 4 -1 Inch Thick Steaks)
• 1/4  Cup Butter
• 2    Teaspoons Fresh Rosemary or 1/2 Dried Crushed
• 1    Teaspoon Grated fresh Lemon rind
• Juice of 1 lemon
• Salt & Pepper to taste

1. Combine butter and herbs, lemon juice, and salt and pepper to preference in small sauce pan until butter melts

Swordfish Steak Preparation

1. Remove an any bones for swordfish steaks
2. Cut fish into 4 one inch thick steaks
3. Brush grill or wire grill basket with vegetable oil
4. Place fish on grill rack or in basket
5. Brush with better mixture

Prepare The Grill

1. Prepare grill uncovered to grill steaks over direct coals medium hot
2. Brush with butter mixture after 5- six minutes and turn fish over
3. Grill for a total of 12-16 minutes or until steaks flake easily
4. Brush once again once steaks are placed on serving platter

CITRUS GRILLED SWORDFISH STEAKS

• 1 1/2 – 2 lb. swordfish steaks Fresh or Frozen (Cut into 4 -1 Inch Thick Steaks)
• 3         Tablespoons Soy sauce
• 1/2      Cup Vegetable oil
• 2         Tablespoons med. dry sherry
• 1 1/2   Teaspoon grated fresh ginger or 1 tsp. dry ginger
• 1         Teaspoon grated fresh orange rind
• 1/4      Cup Orange juice
• Black pepper to taste
• Vegetable oil

Recipe Preparation:

1. Place swordfish in glass dish removing any bones, cut into 4 serving pieces
2. Combine the oil, soy sauce, sherry, ginger, orange rind, orange juice and black pepper to taste.
3. Pour the mixture over swordfish, turning to coat with marinade.
4. Let stand, covered and chilled, turning occasionally for 2-6 hours.
5. Preheat grill; brush with vegetable oil.
6. Place fish on grill, basting with marinade, and cook approximately 10 minutes per inch of thickness, turning halfway through cooking time.

Makes 4 servings.

Tips for preparing your swordfish steaks

Swordfish can be one of the most adaptable fish for grilling. It is delectable, and flavorful, and will remain moist and flaky as long as you don’t over overcook it. Swordfish steaks should always have the skin removed during preparation, as the skin is very tough. When a swordfish steak becomes opaque in color it is considered ready to eat.

Swordfish steaks can be grilled beautifully due to their meaty consistency. So versatile they stand up well to being marinated or with oil or butter, and the steaks can be cut into fillets or skewered into kabobs and grilled with vegetables. Swordfish steaks should be purchased when fresh, and stored in the refrigerator and prepared within 48 hour time frame.

The Nutritional value of swordfish steaks is amazing, and a 3.5 ounce swordfish steak weights in with almost 27 grams of protein, no carbohydrates and is less than 175 calories. Add to the other healthful nutrients found inside the swordfish steaks including; omega-3 fatty acids, niacin, selenium, zinc, and some energy busting vitamin B12 and you have yourself a pretty nutritious meal.

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