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Grilled Swordfish

Barbecue.Master's picture
  Swordfish steaks 4 (Fresh / Frozen, 1/2 Inch Thick)
  Canned tomato paste 3 Ounce (1/2 Of 6 Ounce Can / 1/3 Cup)
  Dry red wine 1⁄4 Cup (4 tbs)
  Garlic 6 Clove (30 gm), sliced
  Cayenne pepper/Few dashes hot pepper sauce 1⁄8 Teaspoon
  Chopped cilantro/Parsley 3 Tablespoon
  Olive oil/Vegetable oil 2 Tablespoon

Thaw fish, if frozen.
In small saucepan, combine tomato paste, wine, garlic and cayenne.
Bring to boil.
Reduce heat; simmer, covered, 1 hour, stirring occasionally.
Press mixture through sieve; discard garlic.
Stir in cilantro and oil.
Cool to room temperature.
Place fish in shallow glass dish; brush cooled marinade over fish.
Cover and refrigerate 30 minutes.
Drain fish; reserve marinade.
Grill fish, on covered grill, over medium-hot briquets 4 minutes; brush with marinade.
Turn and cook 3 to 5 minutes longer or until fish flakes easily when tested with fork.
Brush again with marinade.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1436 Calories from Fat 616

% Daily Value*

Total Fat 69 g106%

Saturated Fat 10.7 g53.7%

Trans Fat 0 g

Cholesterol 285.7 mg95.2%

Sodium 750.3 mg31.3%

Total Carbohydrates 35 g11.7%

Dietary Fiber 5.5 g22.2%

Sugars 11.8 g

Protein 147 g293.3%

Vitamin A 104.6% Vitamin C 80.4%

Calcium 12.1% Iron 47.3%

*Based on a 2000 Calorie diet

Grilled Swordfish Recipe