Teriyaki Marinated Swordfish Steak

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30 minutes 8 Servings Print RecipeEmail Recipe


1 1⁄3cuplight soy sauce
2⁄3cupmedium dry sherry
4teaspoonfresh gingerroot (pared and grated)
2clovegarlic (crushed to a paste)
1 swordfish steak (3 to 4 pounds – cut 1-1/4 to 1-1/2 inches thick)


Heat soy sauce, sherry, sugar, gingerroot, and garlic in small saucepan over medium heat to boiling. Strain liquid into shallow glass baking dish large enough to hold swordfish; discard solids.

Place swordfish steak in soy marinade. Marinate, covered, in refrigerator, turning occasionally, 2 hours.

Prepare hot coals for grill, or preheat gas grill.

Remove swordfish from marinade; reserve marinade. Place fish in oiled preheated square hinged grill basket. Grill 4 inches above coals, basting frequently with reserved marinade, turning fish once, until center is just opaque and outside is slightly charred, 5 to 8 minutes on each side. Serve immediately.


Preparation time does not include marinating.

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