Teriyaki Swordfish Grill

Alternative choices — Shark, Tuna, Marlin, Halibut or Mahi-Mahi

2 lbs. fresh swordfish (1″ thick) steaks
1/2 cup white wine
1/4 cup canola or vegetable oil
1/4 cup soy sauce
1 T. lemon juice
1 clove minced garlic
1/2 t. ginger powder



Combine white wine, soy sauce, lemon juice, minced garlic and ginger powder to create a marinade. Pour marinade over the swordfish steaks and let stand in the refrigerator for 1-2 hours. Pre-heat the grill and brush oil on the gridle to minimize sticking. Grill the swordfish steaks for 4-5 minutes per side, turning only once, and basting with the remaining marinade. Makes 4 servings.

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