Grilled fish is a culinary tradition present in many coastal regions of Latin America. Among the most prized varieties for grilling are swordfish and tuna, fish that stand out for their firm texture and intense flavor. In countries like Mexico, Argentina, and Chile, these fillets have become popular due to the influence of Mediterranean cuisine and ancestral grilling techniques. Although they may be known by different names in some places or similar fish may be used, swordfish and tuna usually maintain their original name due to their distinction. This recipe, simple yet full of flavor, combines traditional ingredients to enhance the fish's natural taste, proposing a balanced marinade that provides a special citrus and spicy touch.
Grilled swordfish or tuna steaks
How to Prepare Grilled Swordfish or Tuna Fillets
To begin, combine the soy sauce, orange juice, dried parsley flakes, dried oregano, ketchup, one minced garlic clove, lemon juice, salt, and pepper to prepare the marinade.
Add the swordfish or tuna fillets to a sealable plastic bag and pour the marinade inside. Seal the bag and refrigerate overnight. Be sure to turn the bag occasionally so the marinade coats the fish evenly.
Before cooking, drain the marinade to prevent the fish from becoming too moist while grilling.
Place the fillets on the hot grill and cook for approximately 4 to 5 minutes on each side over hot coals or briquettes, or until they reach the desired doneness.
Be careful not to overcook, as the fish can become dry and lose its characteristic juiciness.
Ingredients (9)
- Soy Sauce
- Orange Juice
- Dried Parsley Flakes
- Dried Oregano
- Ketchup
- Garlic Clove
- Lemon Juice
- Salt And Pepper
- Swordfish Steaks
Instructions (9 steps)
- 1 Combine the marinade and place it in a zip-top plastic bag.
- 2 Add the fish
- 3 seal
- 4 and refrigerate overnight
- 5 turning the bag occasionally to distribute the marinade.
- 6 Drain the marinade.
- 7 Grill the fish for approximately 4 to 5 minutes per side over hot coals or briquettes
- 8 or to taste.
- 9 Overcooking causes the fish to become dry.
Nutritional Information
Calories:
220 kcal
Protein:
0g
Carbohydrates:
7g
Fat:
8g
Azúcar:
0g
Sodio:
62mg