Oriental swordfish on the bbq

    (20)
    4 hours 25 min

    This grilled fish dish is a great alternative to the traditional meat fayre at summer barbecues. Swordfish steaks are marinated in an Oriental-inspired sauce and grilled to perfection.


    15 people made this

    Ingredients
    Serves: 4 

    • 3 tablespoons soy sauce
    • 125ml vegetable oil
    • 2 tablespoons sherry
    • 1 teaspoon grated fresh root ginger
    • 2 cloves garlic, peeled and finely chopped
    • 4 (170g) steaks swordfish

    Method
    Prep:5min  ›  Cook:20min  ›  Extra time:4hr marinating  ›  Ready in:4hr25min 

    1. In a medium bowl, mix together soy sauce, vegetable oil, sherry, ginger and garlic. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag with mixture and shake to coat. Place bag in the refrigerator and allow the steaks to marinate at least 4 hours.
    2. Preheat a barbecue for high heat and lightly oil cooking grate.
    3. Grill swordfish steaks 8 to 10 minutes per side, until the swordfish flakes easily and is opaque in the centre.

    Alternative cooking methods

    You can also cook the swordfish steaks under the grill or in a frying pan. Simply adjust the cooking time accordingly.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (12)

    by
    34

    This was very popular with my guests and *easy*. I had no sherry, so I substituted 2T of seasoned rice vinegar, and I used powdered ginger instead of fresh.  -  26 Jul 2010  (Review from Allrecipes US | Canada)

    by
    14

    Very tasty, I substituted some yoshibas gormet sauce for the soy sauce for a slightly sweet taste, thumbs up!  -  27 Mar 2001  (Review from Allrecipes US | Canada)

    by
    6

    Very good marinade! This also works well on shark steaks. I had to substitute as I wasn't able to find swordfish that was wild-caught. Thanks for a tasty recipe!  -  27 Jun 2011  (Review from Allrecipes US | Canada)

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