Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Marinate swordfish in teriyaki sauce for 5 minutes per side. I Made It Print. Full Nutrition. Reviews 71 Read More Reviews. Most helpful positive review Karen Walker. Rating: 5 stars. This was really good and really fast! I didn't have any garlic powder so I put one minced garlic clove in with the marinade. I will make this again.
Read More. Most helpful critical review Carrie Magill. Rating: 2 stars. Sorry but I just didn't like the teriyaki flavor with swordfish at all.
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. Featured in: 60 Minute Gourmet. Learn: How to Grill. X Search. It's just like trying to flip a massive pancake—the bigger it is relative to the spatula size, the higher your chances of ruining it during the flip.
It's best to buy a very large piece of swordfish and then cut it into smaller portions yourself, or you can ask your fishmonger to portion the fish for you. Setting up your grill for swordfish steaks follows the same basic best practices for grilling anything else. You want to preheat your grill and grill grate, clean the grate well with a grill brush, and oil the grate.
A hot, clean, and oiled grill grate will be much less likely to severely stick to your fish than a gunky, cold one. I recommend setting your grill up for a two-zone fire , which means spreading the lit charcoal over one half of the charcoal grate while leaving the other half empty.
This allows you to sear the fish over high heat, and then move it, if necessary, to a cooler portion of the grill to finish cooking over indirect heat.
Whether or not you need to do the finishing step over indirect heat will largely depend on the thickness of your fish. A thinner swordfish steak may be done as soon as both sides are nicely seared, while a thicker one may need a few extra minutes for the heat to penetrate more deeply to the center.
While your grill is preheating, you can prep your fish. This might include portioning it into more manageable sizes, if that still needs to be done. You'll also want to dry the fish well on both sides, using paper towels, which will help speed up the searing process and reduce the chances that the swordfish sticks to the grill. To that end, another thing I like to do is lightly rub the dried steaks with a neutral oil, like canola or vegetable oil. It's just one more bit of insurance against sticking.
When your grill is ready and your fish is ready, it's time to grill. Season the fish all over with salt and, if you want, pepper. Remember: Pepper is a spice and therefore always optional, while salt is a fundamental flavor agent—absolutely required, unless you're on a salt-restricted diet.
Salt draws moisture out of proteins like fish and other meats, so I make sure to sprinkle it on the swordfish at the last second. After we've made sure to dry the surface of the fish well, the last thing we want to do is get it wet again right before putting it on the grill.
I start by setting the swordfish steaks over the hotter section of the grill to get a good initial sear on the first side. Even with all of the preparations we've made, the fish will still likely stick to the grill grate at first, so do your best to refrain from attempting to lift or move the steaks prematurely. They should release on their own once they've browned well. If the fish has adhered to the grill grate at all, the best way to release it isn't to try to jam a metal spatula underneath.
Instead, slide a thin metal tool, like the tines of a carving fork, or even the spatula blade itself, down between the grill grates and under the fish. Then gently lift from below, being careful not to force it if it's stuck on tight. Now turn the fish and repeat on the second side. As you can see in the photos here, I've put a crosshatch pattern on the swordfish steak by rotating it roughly 45 degrees partway through searing on each side.
Equipment Grill. Directions In a large shallow container or bowl, combine the olive oil, lemon juice and zest, Worcestershire sauce, 1 tablespoon parsley, thyme and salt and pepper on both sides. Season with salt and pepper. Add the fish and turn to coat with the marinade. Cover and refrigerate for about 2 hours, but not more than 6.
Heat the grill to high. Carefully oil the grill grates. Remove the fish from the marinade and pat dry. Discard the leftover marinade. Grill the swordfish for a total of 8 to 10 minutes, until the fish is just cooked though, turning it at least once during cooking. For more dramatic cross hatch marks, you can turn it rotating the fish a quarter turn every time you slip it , a total of three times.
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