Filipino Grilled Swordfish Steaks with Calamansi Soy Marinade

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Filipino grilled swordfish steaks are a favorite beachside dish, marinated in calamansi, soy sauce, and garlic to keep the meaty fish moist and flavorful over charcoal. The natural richness of swordfish pairs beautifully with the bright citrus notes and a touch of annatto for that signature warm orange hue.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 14 gFat
• 3.5 gSaturated Fat
• 5 gCarbs
• 0 gFiber
• 2 gSugar
• 36 gProtein
• 720 mgSodium
• 560 mgPotassium
• 25 mgCalcium
• 1.8 mgIron
• 8 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the marinade

• 1/4 cup fresh calamansi or lime juice (about 8 calamansi)
• 1/4 cup soy sauce
• 2 tablespoons banana ketchup (optional)
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 small yellow onion, finely chopped
• 1 tablespoon annatto seeds steeped in 3 tablespoons hot oil (achuete oil, optional)
• 1 teaspoon freshly ground black pepper

For the fish and grill

• 4 swordfish steaks, about 6 oz each and 1 inch thick
• 1 tablespoon kosher salt
• 2 tablespoons annatto oil for brushing
• 1 large banana leaf, lightly wilted over flame (optional, for serving)

Directions

1. In a small bowl, whisk together calamansi juice, soy sauce, banana ketchup, garlic, ginger, onion, annatto oil, and black pepper until well combined.
2. Pat the swordfish steaks dry with paper towels and rub lightly with salt. Place them in a shallow nonreactive dish and pour the marinade over the fish, turning to coat both sides. Cover and refrigerate for 30 to 45 minutes, turning once halfway through.
3. Prepare a charcoal grill for medium-high heat, about 400 F, and oil the grate well. Remove the fish from the marinade and discard the leftover liquid.
4. Brush the steaks lightly with annatto oil and place them on the hot grill. Cook for 5 to 6 minutes on the first side without moving them, until you see clean grill marks and the flesh releases easily from the grate.
5. Flip the steaks carefully with a wide spatula and grill the second side for another 5 to 6 minutes, brushing once more with annatto oil, until the internal temperature reads 130 F for medium and the surface is lightly charred.
6. Transfer the grilled swordfish to a platter, tent loosely with foil, and let rest for 3 minutes. Serve hot over banana leaves with extra calamansi halves and a side of dipping sauce such as toyomansi (soy sauce with calamansi).

Cook’s Notes

• Do not over-marinate swordfish; the citrus and soy can break down the flesh and make it mushy if left longer than 1 hour.
• Oil the grill grate thoroughly and avoid pressing the fish while grilling to keep the steaks intact and prevent sticking.
• If using banana leaves as a liner, wilt them briefly over an open flame so they become pliable and do not tear on the grill.
• For extra smokiness, add a small handful of guava wood or coconut husks to the charcoal if available, which is traditional in Filipino beach grilling.
• Check the internal temperature early; swordfish is best enjoyed at medium so the meat stays moist and tender rather than dry.

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