Grilled Swordfish With Barbecue Sauce

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.

Cooking Method: Grilling, Stewing

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 398.9

Dietary: Gluten-free

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

2 lbs Swordfish fillets
1 cups Catsup
1/3 cups Lemon juice
1/4 cups Oil
2 teaspoons Worcestershire sauce
1 x Clove garlic, minced
1 teaspoons Sugar
1/4 teaspoons Hot pepper sauce
1 Small bay leaf

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

Read it online: https://www.chefs-mate.com/recipe/grilled-swordfish-with-barbecue-sauce/