Best 7 Grilled Teriyaki Swordfish Recipes
Indulge in the delectable flavors of Grilled Teriyaki Swordfish, a culinary masterpiece that tantalizes taste buds with its perfect balance of savory, sweet, and tangy notes. This grilled fish dish is prepared using the finest swordfish steaks, marinated in a homemade teriyaki sauce that infuses every bite with a burst of umami. The recipe offers multiple variations to suit various dietary preferences, including a gluten-free option for those with sensitivities. Accompanying the main course are two equally enticing recipes: a refreshing Asian Slaw and a flavorful Cilantro Lime Rice. The Asian Slaw combines the crunch of shredded cabbage and carrots with the sweetness of red bell pepper and the tanginess of a light dressing. The Cilantro Lime Rice, with its aromatic blend of cilantro, lime, and garlic, provides a perfect complement to the grilled swordfish. These recipes come together effortlessly, creating a harmonious meal that will impress family and friends alike.
Check out the recipes below so you can choose the best recipe for yourself!
HONEY TERIYAKI SWORDFISH STEAKS
This recipe is designed for the George Foreman grill and was printed in the Favorite Brand Name Recipes cookbook. Put them in to marinade at lunch and that evening cook for about 8 to 10 minutes and dinner is served. The cooking time reflects the time needed to marinade fish. Wonderful...
Provided by PaulaG
Categories Asian
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat the oil over medium heat.
- Add onion, garlic and ginger, saute about 3 minutes.
- Add teriyaki sauce and honey; bring to a boil, stirring constantly.
- Simmer about 2 minutes.
- Allow to cool to room temperature.
- In a small dish reserve 1/4 cup sauce for basting, cover and place in fridge.
- Put the fish steaks in a large resealable plastic bag and pour remaining sauce over them.
- Put the fish in fridge and marinate 2 to 3 hours.
- Preheat the grill for 5 minutes.
- Spray both sides of grill with non-stick cooking spray.
- Grill fish steaks for 4 minutes or until almost half done.
- Open grill and remove steaks; wipe grill clean and spray both sides again with non-stick cooking spray.
- Return the steaks to the grill and baste with the reserved 1/4 cup sauce.
- Grill 3 more minutes.
Nutrition Facts : Calories 305, Fat 13.8, SaturatedFat 2.4, Cholesterol 66.3, Sodium 1533.6, Carbohydrate 7.4, Fiber 0.2, Sugar 5.2, Protein 36
GRILLED SWORDFISH
Steps:
- Preheat outdoor grill for medium heat.
- Marinate swordfish in teriyaki sauce for 5 minutes per side.
- Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 6.2 g, Cholesterol 86.4 mg, Fat 14.2 g, Fiber 0.1 g, Protein 46.2 g, SaturatedFat 3.4 g, Sodium 1621.5 mg, Sugar 5.3 g
GRILLED MARINATED SWORDFISH
Steps:
- In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 5.6 g, Cholesterol 52.3 mg, Fat 12.3 g, Fiber 1 g, Protein 27.6 g, SaturatedFat 2.4 g, Sodium 708 mg, Sugar 0.8 g
GRILLED MARINATED SWORDFISH STEAKS
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a charcoal grill or broiler, or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED SWORDFISH AND PINEAPPLE KEBABS
Steps:
- Place bamboo skewers in a shallow bowl, cover with water, and soak for 30 minutes.
- Meanwhile, cut swordfish into 16 cubes. Place in a bowl, add 1/3 cup teriyaki sauce, and toss to coat. Place pineapple in another bowl, add chili-garlic sauce, and toss to coat. Marinate fish and pineapple at room temperature for 20 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut green pepper into 16 pieces.
- Thread each skewer with fish, pineapple, and bell pepper pieces.
- Cook kebabs on the preheated grill until fish is just cooked through, 3 to 4 minutes per side.
- Sprinkle kebabs with sesame seeds. Serve with remaining teriyaki sauce for dipping.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 15.2 g, Cholesterol 44.3 mg, Fat 5.8 g, Fiber 1.7 g, Protein 25.4 g, SaturatedFat 1.4 g, Sodium 1481.8 mg, Sugar 11.3 g
TERIYAKI SWORDFISH MARINADE
Great simple marinade for meaty fish like swordfish and tuna. Makes enough to marinate 2 servings of fish.
Provided by Rick Nelsen
Categories Marinades
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Mix olive oil, teriyaki sauce, lemon juice, and crushed garlic together until well combined.
Nutrition Facts : Calories 206.3 calories, Carbohydrate 5 g, Fat 20.3 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 690.6 mg, Sugar 2.9 g
GRILLED ROSEMARY SWORDFISH
My husband loves swordfish, and we have a ton of swordfish recipes because of that. But, this is his favorite way to have it-moist, tender and perked up with herbs. Tuna is a good substitute for swordfish. Its firm texture stands up to grilling. -Lorie Rice, Liverpool, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.
Nutrition Facts : Calories 214 calories, Fat 11g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 350mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
Tips:
- Choose the right swordfish steak. Look for a steak that is at least 1 inch thick, with a firm, opaque flesh. Avoid steaks that are thin or have any brown or yellow discoloration.
- Make sure the teriyaki marinade is well-balanced. The marinade should be salty, sweet, and savory, with a hint of acidity. If the marinade is too salty, it will overpower the delicate flavor of the swordfish. If the marinade is too sweet, it will burn on the grill. And if the marinade is too acidic, it will toughen the swordfish.
- Allow the swordfish to marinate for at least 30 minutes. This will give the marinade time to penetrate the fish and flavor it throughout. If you don't have time to marinate the fish for 30 minutes, you can marinate it for a shorter period of time, but the flavor will not be as pronounced.
- Grill the swordfish over medium heat. This will help to prevent the fish from overcooking and becoming dry. If you grill the fish over high heat, it will cook too quickly and the inside will be undercooked.
- Baste the swordfish with the teriyaki marinade while it is grilling. This will help to keep the fish moist and flavorful. You can also brush the fish with olive oil to prevent it from sticking to the grill.
- Cook the swordfish until it is opaque throughout. You can check the doneness of the fish by inserting a fork into the thickest part of the steak. If the fork comes out clean, the fish is done. If the fork comes out with any pink or red juices, the fish needs to cook for a little longer.
Conclusion:
Grilled teriyaki swordfish is a delicious and healthy meal that is perfect for a summer cookout. The fish is marinated in a flavorful teriyaki sauce and then grilled to perfection. The result is a tender, juicy, and flavorful fish that is sure to please everyone at the table. Serve the swordfish with rice, vegetables, or your favorite side dish.
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