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Grilled Teriyaki Swordfish

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Makes: 4  servings Prep 10 mins Marinate 1 hr Grill 10 mins
Grilled Teriyaki Swordfish
Nutrition Facts

Servings Per Recipe 4


  • Amount Per Serving
  • cal.(kcal)273
  • Fat, total(g)10
  • chol.(mg)66
  • sat. fat(g)2
  • carb.(g)9
  • fiber(g)1
  • pro.(g)35
  • sodium(mg)317

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 2 tablespoons  reduced-sodium teriyaki sauce
  • 1 tablespoon  honey
  • 1 tablespoon  rice vinegar
  • 1 tablespoon  chopped fresh ginger
  • 1 tablespoon  canola oil
  • 2 garlic, chopped
  • 4 swordfish steaks, 3/4 inch thick, about 6 ounces each
  • 6 scallions, ends trimmed
  • 1 lemon, sliced, for garnish

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.

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