Teriyaki and ginger fish fillets

    Teriyaki and ginger fish fillets


    21 people made this

    About this recipe: Swordfish or fresh tuna steaks work well with this marinade of teriyaki sauce, loads of garlic, fresh ginger and sesame oil.

    Serves: 6 

    • 175ml (6 fl oz) teriyaki sauce
    • 150ml (5 fl oz) dry sherry
    • 8 cloves garlic, minced
    • 1 dessertspoon minced fresh root ginger
    • 1 teaspoon sesame oil
    • 6 swordfish or tuna steaks

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. To make the marinade, combine teriyaki sauce, sherry, garlic, ginger and sesame oil in a large saucepan. Bring to the boil. Set the marinade aside to cool for 10 minutes.
    2. Place fish in a shallow baking dish. Pour marinade on the fish and turn to coat entire fish with marinade. Chill in the fridge for 1 1/2 hours, turning the fish over a few times during this period.
    3. Barbecue or grill the fish on medium-high heat for 4 minutes. Flip the fish over and cook another 4 minutes. Fish should flake easily with a fork when done. Serve hot!
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (20)


    was very good, could be just a drop sweeter, though  -  21 Jul 2008


    Very tasty but a standard marinade.  -  21 Jul 2008


    was very good, could be just a drop sweeter, though  -  08 Mar 2001  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate