Citrus Barbecued Swordfish


  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1 tbs olive oil
  • 2 tsp kosher salt
  • 2 inch piece of ginger, peeled and minced
  • 1 large garlic clove, minced
  • 1/2 tsp cayenne pepper
  • 6 swordfish steaks, about 6 oz each, cut 1 inch thick
  • Prepare a hot charcoal fire.
  • Combine juices, olive oil, salt, ginger, garlic and cayenne, in a large non aluminum pan and whisk until well blended.
  • Marinate swordfish at room temperature, turning several times.
  • Place the fish on an oiled cooking grid set four to six inches above the coals.
  • Grill turning once and brushing with the marinade, until fish is just opaque in the center, about 10 minutes.
  • Halibut or tuna may be substituted for swordfish.

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