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Grilled Teriyaki Swordfish

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


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 facts
  • Servings Per Recipe 4
  • 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