Grilled Swordfish With Barbecue Sauce

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Servings: 6 Difficulty: Intermediate
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Thick steaks of swordfish marinated in tangy citrus and basted with a rich, slow-simmered tomato barbecue sauce.
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Grilled Swordfish With Barbecue Sauce recipe image
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Grilled Swordfish With Barbecue Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 398.9

Description

This classic American grilled swordfish recipe delivers a robust, savory experience perfect for summer cookouts. The meaty swordfish fillets are first marinated in a zesty blend of lemon juice, oil, and garlic, ensuring they stay moist and flavorful. While the fish rests, a homemade barbecue sauce simmers down, combining ketchup, Worcestershire sauce, a touch of sugar, and a hint of heat from hot pepper sauce. The result is a beautifully charred fish topped with a glossy, tangy-sweet glaze that complements the dense texture of the swordfish. Its an impressive yet manageable main course that pairs wonderfully with grilled corn or a simple green salad, bringing restaurant-quality flavor to your backyard grill.

Ingredients

Directions

  1. Place the swordfish fillets in a single layer in a shallow baking dish.
  2. In a small bowl, combine 1/2 cup of the ketchup, lemon juice, oil, Worcestershire sauce, and minced garlic to create the marinade.
  3. Pour the marinade evenly over the fish, cover the dish, and refrigerate for about 1 hour, turning the fish once halfway through.
  4. Remove the fish from the marinade, reserving the liquid; set aside half of the reserved marinade for brushing while grilling.
  5. Combine the remaining half of the reserved marinade with the remaining ketchup, chopped onion, water, sugar, hot pepper sauce, and bay leaf in a saucepan.
  6. Simmer the sauce mixture over medium heat for about 20 minutes, stirring occasionally, until the flavors blend and the sauce thickens slightly.
  7. Preheat your grill to moderately hot; if using a standard grill, ensure the grates are well-greased to prevent sticking.
  8. Place the fish on the grill about 5 inches from the heat source and cook for 8 minutes on the first side.
  9. Baste the fish generously with the reserved marinade during the first 8 minutes of cooking.
  10. Turn the fish and cook for another 7 to 8 minutes, basting frequently with the hot barbecue sauce until the fish flakes easily when tested with a fork.
  11. Transfer the grilled swordfish to serving plates and spoon the hot barbecue sauce over the top before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 398.9kcal
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 2.6g13%
Cholesterol 131.7mg44%
Sodium 307.1mg13%
Total Carbohydrate 20.7g7%
Dietary Fiber 5.8g24%
Sugars 3.0g
Protein 54.2g109%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Swordfish is a dense fish that holds up well on the grill. Ensure your grill grates are clean and well-oiled to prevent sticking.

For the barbecue sauce, you can substitute the bay leaf with a pinch of dried thyme or oregano if preferred.

Leftover barbecue sauce can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently before using.

If fresh swordfish is unavailable, high-quality frozen swordfish steaks work well. Thaw completely in the refrigerator before marinating.

To check if the fish is done, insert a fork into the thickest part and twist gently. If it flakes easily and is opaque in the center, it is ready.

Keywords: swordfish, grilled, barbecue, ketchup, lemon, garlic, worcestershire, marinade, summer, seafood, bbq, glaze, easy, dinner, outdoor, fish, savory, tangy, sweet, hot sauce, onion
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