Ginger Swordfish

Ginger Swordfish


"This marinade is absolutely delicious on swordfish steaks. Try it out and enjoy!"


1 h 50 m servings 271 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1691 mg
  • 68%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
  2. Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
  3. Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Your rating



  1. 14 Ratings


was very good, could be just a drop sweeter, though

Using what I had on hand, I substituted lite soy sauce for the teriyaki, white wine for the sherry (love the 2 buck chuck!), and Olive Oil (good for you on so many levels). This got rave reviews...

Very tasty but a standard marinade. Is the first ingredient supposed to read "soy sauce"? That's what I used because it seemed like this was just a simple teriyaki marinade.

My husband really enjoyed this. The recipe calls for dry sherry, not cooking sherry, which is entirely different. A good dry sherry, like a good port, is excellent to cook with and imparts delic...

This marinade is awesome! I substituted white cooking wine because that's what I had on hand but followed the rest of the ingredients as per the recipe. I am not a huge fish fan, just now lear...

very tough

Excellent & easy dish! Yum!