Grilled Swordfish Steaks With Orange Thyme Sauce

By Moira Hodgson

Total Time
30 minutes
Rating
4(94)
Comments
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Featured in: FOOD; Barbecuing Returns, With Twists

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Ingredients

Yield:4 servings
  • 2swordfish steaks (about 2 to 2½ pounds in all)
  • 3tablespoons olive oil
  • 2tablespoons unsalted butter
  • 1shallot, minced
  • 1clove garlic, minced
  • 2medium-ripe tomatoes, peeled, seeded and chopped
  • ¼cup fresh thyme leaves
  • ⅔cup fresh orange juice
  • ¼ to½cup dry white wine
  • Coarse salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

296 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 15 grams protein; 515 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wipe the swordfish steaks dry with paper towels. Coat on both sides with two tablespoons olive oil. Set aside.

  2. Step 2

    Heat the remaining olive oil in a skillet with one tablespoon butter. Add the shallots and garlic and cook until soft. Add the tomatoes and thyme and cook for three minutes.

  3. Step 3

    Add the orange juice and white wine and reduce slightly, cooking for five more minutes. Season with salt and pepper and set aside until the fish is about to be grilled.

  4. Step 4

    Preheat coals for grilling. Cook the fish about five minutes on each side, depending on the thickness of the steaks. Meanwhile, bring the sauce to a boil. Off heat, stir in the remaining butter. Pour the sauce over the steaks and serve.

Ratings

4 out of 5
94 user ratings
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Comments

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Susan

Just made this dish tonight and will make it again and again. The only changes I made were to reduce it by half for two servings and to add some dried thyme to the fresh thyme I had in the garden. I am not a swordfish fan, so I also grilled some chicken breasts for me when I grilled the fish. The sauce is amazing and tasted so fresh. I used it for both proteins and would try it with pork as well. I also (being lazy) left the skin on the tomatoes and it mattered not!

emVee

I thought this sauce was excellent. Not wanting to open a bottle of white wine, I subbed 1/4 cup of white balsamic vinegar, which added a nice additional bit of complexity. I’ll use this sauce often in the future, I’m sure.

Sandy.

I used about a cup of drained fire roasted tomatoes, smashed with a potato masher. Added some tomato paste, and added drained capers. Used dried thyme as well, but be careful not to use too much since it will make the mixture bitter. Spectacular flavor.... would be good with lots of other dishes: cod, chicken, vegs. Tailor made as a tapas sauce

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