Back to Recipe

Portuguese Citrus Marinated Swordfish

Here's how you make Portuguese Citrus Marinated Swordfish
Pause Continue Reading
  • Servings: 4
  • Prep: 15m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • MARINADE
  • 1/4 cup orange juice (freshly squeezed works best)
  • 1 lemon, juice of (I've used lime as well or combination thereof, depending on what you've got)
  • 2 tablespoons red wine vinegar (white wine vinegar works well too)
  • 2 tablespoons olive oil
  • 2 tablespoons garlic, finely chopped
  • 3 tablespoons dark rum (I use spiced)
  • 1 tablespoon smoked paprika (regular is fine too)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoons hot sauce, more or less, to taste, depending on the brand (I use a Portuguese hot sauce)
  • 1 tablespoon dried parsley (dried cilantro or even oregano is fine, but if using oregano use a little less so it won't overpower the flavor)
  • Kosher salt, to taste
  • Black pepper, to taste
  • FISH
  • 2 pounds swordfish (about 2 swordfish steaks)
  • Melted butter, optional
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Mix all the marinade ingredients in a small bowl, set aside.

  • Step 2: If broiling, remove the skin from the swordfish. If grilling, depending on your grill, it chars the skin, if that's what you like, so leave it on. You may want to leave the swordfish steaks whole or cut into 3-inchish square pieces (it's up to you). NOTE: Cutting them into pieces, stretches the budget and easily serves more people and works really well if you want to serve as appies (See NOTE, below).

  • Step 3: Place marinade and fish into the ziplock bag. Place bag in a bowl (this prevents any leakage, just in case). Let it sit in the fridge for 2-4 hours (I've even let it sit for 6 hours. Swordfish doesn't pickle as easily as some other types of fish will, so don't worry). Make sure to turn the bag here and there to distribute the marinade evenly overall.

  • Step 4: If broiling, place on a greased or buttered broiler rack. Broil for about 3-4 minutes. Turn the swordfish and broil for another 4ish minutes until done. The amount of time depends on the size and thickness of your swordfish, but make sure to keep a close eye on it so as not to overcook (when swordfish is overcooked, it tends to be dry). You may want to brush melted butter over each side when in the broiler, but not required.

  • Step 5: If grilling, grease grates. Grill for about 3-4 minutes and turn over and grill on the second side for 4ish minutes or until done. You may want to sprinkle melted butter over the swordfish when done, it's up to you. Enjoy!

  • NOTE: This makes great appies, if cutting into smaller pieces, just stick a decorative toothpick into each piece. If cutting into smaller sized pieces, don't cut them too small to prevent from drying out through the cooking process.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.