Grilled Honey Teriyaki Swordfish Steaks with Garlic and Ginger
This delectable recipe features succulent swordfish steaks marinated in a rich honey teriyaki sauce, making it a perfect dish for an Asian-inspired dinner. Prepared on the George Foreman grill, this meal is quick and easy, ideal for busy weeknights. Marinating the fish enhances its flavor, while the combination of garlic, ginger, and sweet honey creates a perfect balance of savory and sweet. Simply prep the marinade at lunchtime, let the fish soak up all those delicious flavors, and by the time dinner rolls around, you’ll have a gourmet meal ready in just a few minutes. Serve it with steamed rice and fresh vegetables for a complete dining experience.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Canola oil
2 tablespoons (None)
Chopped white onion
1/4 cup (Chop finely)
Minced garlic cloves
2-3 (Mince finely)
Grated fresh ginger
1 1/2 teaspoons (Grate finely)
Teriyaki sauce
1/2 cup (None)
Honey
1/4 cup (None)
Center cut swordfish steaks
4 (6 ounce) (None)
Instructions
1
In a medium saucepan, heat the canola oil over medium heat until shimmering.
2
Add the chopped white onion, minced garlic, and grated fresh ginger to the pan. Sauté until the onion becomes translucent, about 3 minutes.
3
Pour in the teriyaki sauce and honey, stirring constantly. Bring the mixture to a boil.
4
Once boiling, reduce the heat and let it simmer for about 2 minutes to thicken slightly.
5
Remove the saucepan from heat and allow the sauce to cool to room temperature.
6
Reserve 1/4 cup of the teriyaki sauce mixture in a small dish for later basting. Cover and refrigerate.
7
Place the swordfish steaks in a large resealable plastic bag. Pour the remaining marinade over the steaks, ensuring they're well coated.
8
Seal the bag and marinate the fish in the refrigerator for 2 to 3 hours to infuse flavor.
9
When ready to cook, preheat your George Foreman grill for about 5 minutes.
10
Once heated, spray both sides of the grill with non-stick cooking spray to prevent sticking.
11
Place the marinated swordfish steaks on the grill and cook for approximately 4 minutes or until they are nearly half done.
12
After 4 minutes, carefully open the grill, remove the steaks, and clean the grill surface with a paper towel. Spray both sides of the grill again with non-stick cooking spray.
13
Return the swordfish steaks to the grill and baste them with the reserved teriyaki sauce.
14
Close the grill and cook for an additional 3 minutes, or until the fish is cooked through and flakes easily with a fork.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is center cut swordfish steaks.
What type of grill is recommended for this dish?
A George Foreman grill is specifically recommended for this recipe.
How long should the swordfish marinate?
The fish should marinate in the refrigerator for 2 to 3 hours to infuse flavor.
What ingredients are needed for the honey teriyaki sauce?
The sauce includes canola oil, white onion, garlic, fresh ginger, teriyaki sauce, and honey.
How much honey is used in the recipe?
The recipe calls for 1/4 cup of honey.
How much teriyaki sauce is required?
The recipe requires 1/2 cup of teriyaki sauce.
How many swordfish steaks does this recipe serve?
It serves 4 people with four 6-ounce steaks.
How should the garlic be prepared?
The 2-3 garlic cloves should be minced finely.
What is the preparation method for the fresh ginger?
The ginger should be grated finely, totaling 1 1/2 teaspoons.
Do you need to cook the marinade before using it?
Yes, the oil, aromatics, sauce, and honey are heated and simmered together before cooling.
How long do you simmer the marinade?
The mixture should simmer for about 2 minutes to thicken slightly.
Should the sauce be hot when you add the fish?
No, the sauce must be allowed to cool to room temperature before marinating the fish.
How much sauce should be reserved for basting?
You should reserve 1/4 cup of the teriyaki sauce mixture in a separate dish.
How long should the George Foreman grill be preheated?
The grill should be preheated for about 5 minutes.
How do you prevent the fish from sticking to the grill?
Spray both sides of the grill with non-stick cooking spray before placing the fish.
What is the total grilling time for the swordfish?
The fish is grilled for 4 minutes initially, then for an additional 3 minutes after cleaning and basting.
Why are the steaks removed after 4 minutes of grilling?
They are removed to clean the grill surface and to be basted with the reserved sauce.
What should you use to clean the grill surface mid-cook?
A paper towel is used to clean the grill surface before reapplying cooking spray.
How do you know when the swordfish is fully cooked?
The fish is done when it is cooked through and flakes easily with a fork.
What are the suggested side dishes for this meal?
It is recommended to serve the swordfish with steamed rice and fresh vegetables.
Can I prepare the marinade in advance?
Yes, the recipe suggests prepping the marinade at lunchtime for a quick dinner.
How long do you saute the onions?
Sauté the chopped white onion for about 3 minutes until it becomes translucent.
What kind of oil is used to saute the aromatics?
The recipe uses 2 tablespoons of canola oil.
What type of bag is best for marinating?
A large resealable plastic bag is recommended for marinating the steaks.
Is the reserved basting sauce stored in the fridge?
Yes, the reserved 1/4 cup of sauce should be covered and refrigerated until needed.
What flavor profile does this dish have?
It is a balance of savory and sweet with garlic, ginger, and honey notes.
Is this recipe suitable for a busy weeknight?
Yes, once marinated, the actual cooking time is only about 7 minutes.
Does the recipe use fresh or ground ginger?
The recipe specifically calls for grated fresh ginger.
What is the weight of each swordfish steak?
Each steak should be approximately 6 ounces.
Is this dish considered Asian-inspired?
Yes, the use of teriyaki sauce, ginger, and garlic gives it an Asian-inspired profile.