Teriyaki, Garlic and Ginger Swordfish recipe

Preparation Time: 1 hours | Cooking Time: 10 minutes

Teriyaki sauce, garlic cloves, ginger, sherry, sesame oil and sugar combine in this simple marinade for swordfish. A little of the marinade is reserved and served on the side as a dipping sauce.


  • 6 swordfish steaks
  • 200ml teriyaki sauce
  • 150ml dry sherry
  • 8 garlic cloves
  • 1 tbsp. minced ginger
  • 1 tsp. sesame oil
  • 1 tbsp. brown sugar


  1. Mince the garlic cloves. Put the teriyaki, sherry, garlic, ginger, sesame oil and sugar in a saucepan. Bring to a simmer, cook for a minute or two, then take off the heat and leave to cool.

  2. Once the marinade is ready, reserve a third of it and then pour the rest over the swordfish steaks in a large bowl. Toss to coat, cover and leave in the fridge for an hour.

  3. To cook the swordfish, heat a griddle pan over a medium heat and lay the swordfish on top. Grill for 3-5 minutes on either side or until cooked to your liking. To serve, drizzle the reserved marinade over the top.

Serve this swordfish alongside stir-fried noodles or with some sticky coconut rice. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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