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Barbequed Swordfish, Grilled or Broiled
Swordfish is one of my favorite seafoods. Barbequed swordfish (Barbecued Swordfish) is my favorite way of preparing this wonderful, firm fish. |
This is the simplest of all the swordfish recipes,it practically grills itself!
To save time, this sword fish recipe marinade can be mixed together early in the day, and allow the swordfish marinate until you are ready to light the grill or broiler.
One bag clean up, how about that for easy?
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Hint: Pack up some mixed vegetables into a foil pouch and let the veggies cook along side the swordfish on the grill or under the broiler. Just start them 5 minutes before you cook the fish.
BBQ Swordfish | Barbequed Swordfish | | | | | | 2 lbs | | swordfish | | | 1/4 cup | | balsamic vinegar | | | 4 Tbs | | no salt added catsup | | | 2 Tbs | | brown sugar | | | 1/4 cup | | parsley, finely chopped | | | 1 tsp | | oregano | | | 1/2 cup | | orange juice | | | 1/2 tsp | | freshly ground black pepper | | | | | | | 1 | Mix all ingredients, except fish, in a large bowl or zip lock bag. Add the fish and refrigerate it for 2 hours. | | 2 | Pre-heat broiler or your bbq. | | 3 | Cook fish 4 minutes per side, basting while turning over. | | | | | Servings: 4 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | parsley, finely chopped | | | | | | | | | Amount Per Serving | | | | | Calories | | 443.60 | | | Calories From Fat (25%) | | 111.79 | | | | | % Daily Value | | Total Fat 11.88g | | 18% | | | Saturated Fat 3.22g | | 16% | | | Cholesterol 113.40mg | | 38% | | | Sodium 141mg | | 12% | | | Potassium 1209.11mg | | 35% | | | Carbohydrates 21.20g | | 7% | | | Dietary Fiber 0.93g | | 4% | | | Sugar 17.33g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 20.27g | | | | | Protein 60.44g | | 121% | | | | | | | | | | | | |
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