Barbecued Teriyaki Swordfish

    Recipe Picture:Barbecued Teriyaki Swordfish
    5

    Barbecued Teriyaki Swordfish

    (45)
    22min


    34 people made this

    Sometimes simplicity is best. Here is a surefire way to produce perfect and delicious swordfish steaks on the barbecue. Perfect for a week night meal.

    Ingredients
    Serves: 4 

    • 4 swordfish steaks
    • 1/2 cup teriyaki sauce
    • 2 tablespoons margarine, softened
    • 1 teaspoon garlic powder

    Directions
    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Preheat barbecue for medium heat.
    2. Marinate swordfish in teriyaki sauce for 5 minutes per side.
    3. Lightly oil grate. Barbecue steaks, basting frequently with melted margarine, for 5 to 6 minutes per side or until fish flakes easily with a fork. Season with garlic powder and serve.
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    Reviews and Ratings
    Global Ratings:
    (45)

    Reviews in English (34)

    by
    68

    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. Wonderful! I will make this again.  -  06 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    56

    The best recipes are quick but don't taste it - and this qualifies! I used the Kikomann Teriyake Marinade and Saude which is very thin - I wasn't sure how it would work but it was what I had on hand and it was perfect - no need to buy the expensive fancy marinades! I did add the garlic powder to the melted butter to ensure spreadability rather than sprinkle it on later and it was perfect! The teriyaki is enough to add flavor but not scream teriyaki. I would say if you are looking for a recipe that allows the swordfish to shine through with just a hint of flavor, definitely try this one! I am actually thinking this might be an interesting try on chicken breast this weekend too!!  -  19 Jun 2009  (Review from Allrecipes USA and Canada)

    by
    40

    This was excellent! Didn't have any teriyaki sauce on hand, so I combined soy sauce + 1 tbls. honey + sprinkle of dried ginger instead and it worked great. Also used real butter to baste. Can't wait to make it again.  -  04 Jul 2011  (Review from Allrecipes USA and Canada)

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