Swordfish Marinade

This swordfish marinade hits every note a meaty fish steak needs: soy sauce for salt and umami, fresh orange juice for brightness, tomato paste for body, and garlic and lemon to sharpen the edges.

The combination of soy sauce and tomato paste is the real engine here. Together they create a deeply savory base that caramelizes on the grill into those dark, slightly sweet char marks that make grilled fish irresistible. Orange juice keeps things from going too heavy, balancing the salt with a clean citrus lift.

One hour is the right marinating time. Swordfish is dense enough to absorb flavor without breaking down, but go much longer and the acid from the citrus starts to cure the surface, making it mushy instead of firm.

Pro Tips

• Pat the swordfish steaks dry before grilling, even after marinating. Surface moisture steams instead of searing, and you will not get those grill marks.
• Oil the grill grates well. Swordfish sticks aggressively, and the tomato paste in the marinade makes it even more prone to grabbing.
• Use this on steaks at least ¾ inch thick. Thinner cuts overcook before the marinade has a chance to caramelize.
• Whisk the marinade thoroughly so the tomato paste fully dissolves. Clumps leave uneven flavor and spotty color.

Variations

• Add a teaspoon of fresh grated ginger for an Asian-inspired twist.
• Swap orange juice for pineapple juice for a sweeter, more tropical profile.
• Use this same marinade on tuna steaks or thick-cut halibut.