Nutrition info - Recipes

Grilled Orange Swordfish

The pen is mightier than the sword... fish! So, go ahead and write down this recipe for a simply delightful treat. The fish requires a one-hour marinade. After it is grilled, you will top it with the finest reserved orange sections and orange sauce.

Grilled Orange Swordfish


For 4 people

  • 1 1/2 pound(s) swordfish
  • 1 orange
  • 3/4 cup(s) orange juice
  • 1 tablespoon(s) lemon juice
  • 1 tablespoon(s) dark sesame oil
  • 1 tablespoon(s) soy sauce
  • 1 teaspoon(s) cornstarch
  • 1 salt to taste
  • 1 black pepper to taste


Rinse swordfish and pat dry with paper towels. Grate enough orange peel to measure 1 tsp.; set aside. Peel orange and cut into sections; set aside. Combine orange juice, lemon juice, oil and soy sauce in small bowl. Pour half of orange juice mixture into shallow glass dish. Add 1/2 tsp. grated orange peel to orange juice mixture. Place fish in dish; turn to coat in mixture. Cover; marinate in refrigerator up to 1 hour. Prepare grill for direct cooking. Place remaining half of orange juice mixture in small saucepan. Stir in cornstarch and remaining 1/2 tsp. orange peel. Heat over medium-high heat, stirring constantly, 3 to 5 minutes or until sauce thickens; set aside. Remove fish from marinade; discard remaining marinade. Lightly sprinkle fish with salt and pepper, if desired. Grill over medium coals 3 to 4 minutes per side or until fish is opaque and flakes easily when tested with fork. Top with reserved orange sections and orange sauce. Serve immediately.
Ready in 1 hour and 15 min

Nutrition facts

  • Kcal: 265.12 kcal
  • Fibers (g): 1.39g
  • Sodium (mg): 2057.36mg
  • Carbs: 39.85g
  • Fat: 6.97g
  • Saturated fat (g): 1.36g
  • Proteins: 10.36g