Any night of the week, cook this teriyaki-flavored grilled swordfish for your family. It only takes a few minutes to prepare.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 4 (8 ounce) swordfish steaks
- ½ cup teriyaki sauce
- 2 tablespoons butter, softened
- 1 teaspoon garlic powder
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Meanwhile, marinate swordfish in teriyaki sauce, 5 minutes per side.
- Grill swordfish, basting frequently with melted butter, until fish flakes easily with a fork, 5 to 6 minutes per side.
- Season with garlic powder and serve.
- Nutrition data for this recipe includes the full amount of teriyaki sauce. The actual amount of sauce consumed will vary.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 0 g |
| Protein | 46 g |
| Saturated Fat | 3 g |
| Sodium | 1622 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it for ease, simplicity and taste! Only change was added two chopped garlic cloves to marinade vice dusting cooked steaks with garlic powder!
Delicious. My husband really liked it and I’ll be making this again!!
Looked up this recipe at the last minute and loved it! Very quick and easy. Even my kids liked it.
I am a seasoned cook but I am intimidated by cooking fish on the grille. Came across this recipe while searching for how long to cook swordfish on the grille. I just happened to come across this recipe and the best part was I had all the ingredients on hand. I must admit I forgot to sprinkle the garlic powder on before serving but it was delicious none the less. Followed recipe exactly. Fish was moist and flavorful with really nice grille marks. This recipe is a keeper.
Made this the night after I made the Tuna recipe From allrecipes. Straight forward, delicious, really enhances the Swordfish without distracting from the fish.
No changes made. It was delicious & So Simple!
I used teriyaki ginger marinade and sprinkled the garlic salt on top when complete. Easy to make and absolutely delicious! Grilled on gas barbeque.
Loved it!
This was so good! I will be making this again.
This was so easy, so moist and delicious, I know it will be a mainstay among my seafood recipes. Highly recommend it. I had initially put the swordfish on a cedar plank (which I do for salmon), but soon after realized that it did not need it to remain intact. A great way — and a different way — to enjoy swordfish. Also, the garlic powder at the end was an essential seasoning that rounded out the flavor. I wouldn’t eliminate it.
No changes, loved it as is!
Simple, easy, and tastes great. Swordfish is firm and stands up to the grill pretty good
i added a little of salt and pepper , ground ginger in the teriyaki sauce . It was very tender .
My husband loved it! Will make again…
Recipe was spot on! Both cooking times and grilling technique was perfect.
I have to give it 4 stars because I did change the ingredients a bit –going with what I had in the pantry! I used soy sauce with some ground ginger and garlic powder, 2 tsp. honey, 1 Tbsp. Butter. Very good.
Outstanding. Easy and tasteful. Cooked the fish on the grill (400 F) and removed at 135 F. Moist. Basted with melted butter.
Swordfish is my favorite seafood hands down and I am fortunate to live in New England where the supply is good. Until recently I was never served swordfish that was seasoned with garlic. I had a piece today and in my opinion, the garlic seasoning absolutely ruined an otherwise excellent piece of fish. As far as I am concerned, the garlic powder should be deleted from this recipe!
Very simple and very tasty… Nice !
I also did not have teriyaki sauce on hand. Used 1/2 C light soy sauce, 1 TB honey and a few sprinkles of ginger as the marinade. Everything else as written in the recipe. OUTSTANDING
Pretty good and quick, I only had soy sauce but worked like a charm. I cooked both sides 5 minutes seemed tough so I’ll another minute each side.