Grilled Swordfish with Tomato-Orange Salsa

Preparation time: 15 min Servings: 6
Cooking time: 10 min


1/4 cup parsley, chopped
3 cloves garlic, crushed
1/8 tsp cayenne
1 tsp Asian sesame oil
2/3 cup dry sherry
1/4 cup red onions, minced
3 oranges, peeled, white pith removed, seeded and diced
1-1/2 cups tomatoes, chopped and seeded
2 tbsp fresh orange juice
2 tsp balsamic vinegar
1 tbsp ginger, peeled and minced
3/4 cup teriyaki sauce
6 swordfish steaks, 1 in. thick, about 6 oz each

Cooking Directions:

Combine first 7 ingredients in a bowl. Add 2/3 of the garlic and 1 tsp ginger. Season with salt and pepper to taste. Let stand at least 1 hour. (Can be prepared 4 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Combine teriyaki sauce, sherry, remaining garlic, 2 tsp ginger and sesame oil in a saucepan. Bring to a boil. Set aside to cool. Place swordfish in a single layer in a shallow glass baking dish. Pour marinade over and turn to coat evenly. Cover and marinate in refrigerator 1-1/2 hours, turning often. Prepare grill or turn on broiler. Remove fish from marinade, discarding marinade. Grill or broil about 4 minutes per side, until opaque in center. Serve with salsa.

Nutrition Facts

Calories 290
% Calories From Fat 19.9%
Total Fat 6.4g
Saturated Fats 1.6g
Mono-unsaturated Fats 2.4g
Poly-unsaturated Fats 1.6g
Cholesterol 53mg
Sodium 1500mg
Total Carbohydrates 20g
Dietary Fiber 2.4g
Sugar 14g
Protein 30g

More Information


Thiamin B1 0.15mg
Vitamin B12 2.1mcg
Vitamin K 45mcg
Vitamin A 900IU
Niacin B3 14mg
Pantothenic Acid 0.73mg
Riboflavin B2 0.2mg
Vitamin C 49mg
Vitamin D 0IU
Vitamin B6 0.55mg
Vitamin E 0.41mg
Choline 17mg


Manganese 0.16mg
Magnesium 75mg
Calcium 57mg
Zinc 1.8mg
Phosphorus 440mg
Copper 0.29mg
Fluoride 1.1mcg
Selenium 67mcg
Sodium 1500mg
Potassium 770mg
Iron 2.2mg

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