Prep 15 mins
Cook 3 hrs
This recipe is designed for the George Foreman grill and was printed in the Favorite Brand Name Recipes cookbook. Put them in to marinade at lunch and that evening cook for about 8 to 10 minutes and dinner is served. The cooking time reflects the time needed to marinade fish. Wonderful...
- 2 tablespoons canola oil
- 1⁄4 cup chopped white onion
- 2 -3 minced garlic cloves
- 1 1⁄2 teaspoons grated fresh ginger
- 1⁄2 cup teriyaki sauce
- 1⁄4 honey
- 4 (6 ounce) center cut swordfish steaks
- In a medium saucepan, heat the oil over medium heat.
- Add onion, garlic and ginger, saute about 3 minutes.
- Add teriyaki sauce and honey; bring to a boil, stirring constantly.
- Simmer about 2 minutes.
- Allow to cool to room temperature.
- In a small dish reserve 1/4 cup sauce for basting, cover and place in fridge.
- Put the fish steaks in a large resealable plastic bag and pour remaining sauce over them.
- Put the fish in fridge and marinate 2 to 3 hours.
- Preheat the grill for 5 minutes.
- Spray both sides of grill with non-stick cooking spray.
- Grill fish steaks for 4 minutes or until almost half done.
- Open grill and remove steaks; wipe grill clean and spray both sides again with non-stick cooking spray.
- Return the steaks to the grill and baste with the reserved 1/4 cup sauce.
- Grill 3 more minutes.
This was such a wonderful dish! We grilled with a Charcoal grill and really recommend it for the extra flavor that is added. Easy and delicious!
I'm impressed that even my DS's, ages 10 and 13, liked this! It was so good I can see why. I loved the glaze it made over the fish, and the taste was sensational! My DH ate his and was a very happy camper throughout the meal. He asked that I put it on our meal rotation, so we will be having it again when we feel like a good fish dinner. Don't miss out on this recipe. It's excellent!
I baked in the oven at 350 for about 12 minutes and the swordfish was glazed over nicely and every bite had so much flavor packed into it. (MY filets were about 1" thick) The swordfish was cooked perfectly and was barely pink in the middle, and oh so tender. (If you overcook it will be dry as a bone and hard to swallow, so BEWARE)! Excellent entree that will be made again and again, as we thought it was great!