Ginger Swordfish

Ginger Swordfish

7 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    1 h 50 m
Recipe by  Jessie

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

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Adjust Servings

Original recipe yields 6 steaks



  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!

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Reviews (7)

Rate This Recipe


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 from the family dinner. My mother is picky about her fish and just loved the layers of flavor this marinade added to the fish. I couldn't give it a 5* rating because using cooking sherry is just wrong. There are so many good wines available for $5 and under that nobody should be using sherry any more. If you wouldn't drink it, you shouldn't cook with it. Good inspiration recipe though.

Noreen D.

Noreen D.

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.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Swordfish a la Siciliana


next recipe:

Grilled Swordfish with Rosemary