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Australian Grilled Swordfish
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Rating: 4.0/5 (68 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Grill
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 232
% Daily Value**
Total Fat 12g
Saturated Fat 5g
Unsaturated Fat 2g
Cholesterol 53mg
Sodium 123mg
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 0g
Protein 27g
Vitamin A  4%Vitamin C  11%
Calcium  1%Iron  6%
Potassium  12%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Australian Grilled Swordfish

Recipe Tags: Seafood Recipes

Date Added: July 10, 2018
This juicy grilled swordfish steak is succulent, very spicy and complex. The ingredients selected for this recipe result in a balanced array of flavors, and the grilling method add a level of texture that is simply beyond compare.


4 Swordfish Steaks
1/4 cup Lime Juice
2 tablespoons Vegetable Oil
1 teaspoon Dijon Mustard
2 teaspoon Fresh Ginger grated root of
1/4 teaspoon Red Pepper
Pepper to taste
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1. For the steaks: they should be 8-10 ounces and 1-inch thick each.

2. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste.

3. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times.

4. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil.

5. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center.

6. Turn fish after about 4-5 minutes. Total grilling time will depending your grill and the heat of the coals.

7. To broil instead, use a broiler pan brushed with oil and broil until center is opaque.

8. Will take about 10 minutes total in broiler.

9. Turn steaks after 5 minutes, and baste often with marinade.

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Dietary Notes:
This recipe is very low-sodium with 123.25mg per serving

This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Fish, Sulfites, Fructose Malabsorption, Mustard, Iodine allergies.
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