Food Network
Home> Recipes> Seafood>
Indonesian Grilled Swordfish Recipe

Indonesian Grilled Swordfish

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (55)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 55

Showing 21-30 of 55

Sort by:

Newest

  • on September 20, 2010

    Flag

    INA, I LOVE YOUR SHOW, YOU HAVE TAUGHT ME A LOT ABOUT COOKING AND, I WAS WONDERING IF SWORDFISH HAS IODINE IN IT. I FOUND THAT IODINE IS DEADLY TO MY BODY, AND I LOVE ALL KINDS OF SEA FOOD AND I AM SCARED TO TRY ANY KIND OF FISH / SEAFOOD. DO YOU KNOW WHAT KIND OF SEA FOOD OR FISH THAT DOES NOT HAVE IODINE. OR IS THERE ANY WHERE I CAN FIND OUT. THANK YOU

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 17, 2010

    Flag

    I made the marinade and used it first on pork chops. It was good. I had a lot of marinade left over. SO.. I found swordfish at the market and bought about a 6 oz piece [It was close to $22.00 per lb at Publix!] I marinated it for 4-1/2 to 5 hours - was perfectly fine and not mushy. I certainly wouldn't go over 6 hours for this though on seafood. End result was an absolutely fabulous, though a bit pricey, dinner. I agree with others who say the marinade would make a wonderful salad dressing. I used a stovetop grill pan to take less time and followed the recipe exactly otherwise. An accompaniment of seedless white grapes really worked well along with my vegetable dish.
    The wonderful smell of this marinade almost makes you want to drink it. Next time I'll try with chicken breasts, but in the meantime, this is definitely in my FAVORITES section [and I'm very fussy.] I will make more marinade to have on hand when I have a "whim." Thank you for another absolutely WONDERFUL RECIPE.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 04, 2010

    Flag

    My husband and I both adore swordfish, and regularly grill it all summer every week or two in a favorite cilantro-lime-garlic marinade, but marinate for only for 1-2 hours. Today we watched Ina prepare this and, having used a similar marinade on chicken, are confident it's going to be a huge hit on the swordfish as well. Husband ran out to get a 1 lb harpoon-caught swordfish steak at Whole Foods while it's on still on sale for $10.99, and I have all the other ingredients on hand. However, I caution anyone planning to replicate this recipe to IGNORE the timing for length of marinade. 6 hours or overnight is fine for chicken, but anything longer than 2 hours, preferably only about an hour, will definitely break down your fish and turn it mushy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 26, 2010

    Flag

    i followed this recipe to a T and everyone raved about it. the fish was tender and buttery, not at all dry. the flavor was just right -- not too strong. bravo, ina!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 23, 2010

    Flag

    I'm going to use this today because I love all the ingredients, so I have them on hand; however, I am only making one 8oz. piece of sword. I'm amazed that people are baffled as to how to make half the recipe. Since I did the math, here are the amounts for half, and in parenthises, a quarter, which is what I'll use for one steak:
    2T + 2t (1T + 1t soy sauce (I'll use low sodium Tamari; good flavor, less salt
    2T (1T canola or peanut oil
    1t (1/2 t lemon zest
    2T (1T lemon juice
    2T (1T "grated" ginger root (I like to grate it so it distributes well
    1T (1 1/2t minced garlic (mashed over salt with fork, also for distribution
    1T (1 1/2t dijon mustard
    You're welcome ;- You can find conversions in Joy of Cooking, aka, the Bible. I'm so glad we had "home ec" when I was a child. I pity kids these days.
    Sigh,
    Paula

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 16, 2010

    Flag

    This recipe produces a great aroma, texture and flavor of seafood. At the same time, Ina is a teacher of cooking techniques...e.g., hard boiling eggs, removing fish steaks and lettiing them rest while it continues cooking, etc. I hope many TV viewers know the range of Ina's skills. Enjoy and learn!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 09, 2010

    Flag

    5 Stars- nuf' said...except that you should quadruple the batch and freeze. This sauce should have it's own AA type club.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 04, 2010

    Flag

    The family loved this! We tried it with chicken and with salmon. Wonderful!! I marinated the chicken for about 6 hours, but only put the salmon in the marinade for about 3 hours prior to grilling. Both came out great!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 03, 2010

    Flag

    Such a simple recipe! I only marinated the fish for half an hour but it still had a terrific flavor. My husband just "likes" swordfish so I don't make it often. He says this we should make when we have someone over for dinner. He really loved it! Thanks Ina.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 03, 2010

    Flag

    I decided to make this for my husband, who loves swordfish, and we were not disappointed. However, swordfish is really really expensive, so I only purchased two steaks ($25 and marinaded them using the entire recipe marinade for 4 hours. It was the right amount of time. My husband grilled them on the gas grill and wow - they were perfect. Not fishy, but very meaty. If you are thinking you might want to try this recipe, please do so. You will be very satisfied and happy with the result.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.