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
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.
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.
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.