Honey Teriyaki Swordfish Steaks

5.00 (10)
⏱ 195 mins 🍽 4 serving(s) 🌶 japanese 🏷 Asian

This Japanese-inspired recipe is perfect for a George Foreman grill. Swordfish steaks are marinated in a homemade teriyaki sauce with honey, ginger, and garlic for 2 to 3 hours. After a quick preheat, the fish cooks in just 8 minutes, with a basting of reserved sauce halfway through. The total time includes the essential marinating period for maximum flavour.

Honey Teriyaki Swordfish Steaks

Ingredients

  • 2 tablespoons canola oil
  • 1/4 cup chopped white onion
  • 2 -3 minced garlic cloves
  • 1 1/2 teaspoons grated fresh ginger
  • 1/2 cup teriyaki sauce
  • 1/4 honey
  • 4 (6 ounce) center cut swordfish steaks

Method

  1. Warm the oil in a medium saucepan.
  2. Cook the onion, garlic and ginger for about 3 minutes.
  3. Pour in the teriyaki sauce and honey, then bring the mixture to a boil while stirring.
  4. Let the sauce simmer for about 2 minutes.
  5. Cool the sauce completely to room temperature.
  6. Set aside 1/4 cup of the sauce in a small dish for basting, cover it, and refrigerate.
  7. Place the swordfish steaks in a large resealable bag and cover them with the rest of the sauce.
  8. Refrigerate the fish to marinate for 2 to 3 hours.
  9. Preheat your grill for 5 minutes.
  10. Coat both sides of the grill plates with non-stick cooking spray.
  11. Cook the fish steaks for 4 minutes or until they are almost half done.
  12. Open the grill, take out the steaks, wipe the grill clean, and spray both sides again.
  13. Put the steaks back on the grill and brush them with the reserved 1/4 cup sauce.
  14. Grill the fish for 3 more minutes.

Nutrition (per serving)

Sodium1533600 mg

Recipe details

CategoryAsian
Cuisinejapanese
AuthorPaulaG