Grilled Teriyaki Swordfish
Recipe from Family Circle

Tuna, salmon, snapper, and swordfish are best for the grill--their firm flesh holds together over the grate. Add an Asian flair when you add a teriyaki, honey, ginger, and garlic marinade.


Grilled Teriyaki Swordfish

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Servings: 4 servings
Prep Time: 10 mins
Total Time: 1 hr 20 mins
Related Categories: Garlic, Grilled Fish, Swordfish, Teriyaki Marinades, Teriyaki Sauce
 
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Ingredients
  • 2  tablespoons
    reduced-sodium teriyaki sauce
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  • 1  tablespoon
    honey
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  • 1  tablespoon
    rice vinegar
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  • 1  tablespoon
    chopped fresh ginger
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  • 1  tablespoon
    canola oil
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  • 2  cloves
    garlic, chopped
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  • 4 
    swordfish steaks, 3/4 inch thick, about 6 ounces each
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  • 6 
    scallions, ends trimmed
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  • 1 
    lemon, sliced, for garnish
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Directions
1.
In large resealable plastic bag, combine teriyaki sauce, honey, vinegar, ginger, canola oil and garlic. Add swordfish, close bag and shake to coat fish completely. Place on a plate and refrigerate for 1 hour.
2.
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Grill swordfish for 5 minutes. Baste with some of the remaining marinade, turn and grill for an additional 4 to 5 minutes or until cooked through. Brush scallions with marinade and place on the grill for the last 4 minutes of cooking time. Remove fish and scallions to a platter and cover with foil to keep warm.
3.
To serve, boil remaining marinade in a small saucepan. Drizzle over the fish. Garnish with lemon slices.
Nutrition information
Calories 273, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 66 mg, Sodium 317 mg, Carbohydrate 9 g, Fiber 1 g, Protein 35 g. Percent Daily Values are based on a 2,000 calorie diet
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