Grilled Swordfish Oriental

Name: Grilled Swordfish Oriental
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/4 cup soy sauce; 1/4 cup dry sherry; 1/4 cup minced green onions; 2 tablespoons vegetable oil; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1 teaspoon minced garlic; 1/2 teaspoon dry mustard; 1/2 teaspoon fresh ginger root, minced; 1 1/2 pounds swordfish steaks

Eats Now Editorial Team · Seafood

Jump to Recipe

Grilled Swordfish Oriental – a delicious recipe with soy sauce, sherry, green onions, vegetable oil, rice vinegar, sugar. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup minced green onions
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon minced garlic
1/2 teaspoon dry mustard
1/2 teaspoon fresh ginger root, minced
1 1/2 pounds swordfish steaks

1
Combine all ingredients except fish in a small bowl. Place fish in a glass or ceramic dish, and pour marinade over fish; cover and marinate 1 hour.
2
Grill fish over medium heat for 8
3
to 10 minutes per side.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you for your rating!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup soy sauce, 1/4 cup dry sherry, 1/4 cup minced green onions, 2 tablespoons vegetable oil, and more.

Yes, Grilled Swordfish Oriental falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Tuna Salmon Rosette with Cucumber Salad and Citrus Oil
Tomato-Basil Crab Bisque
Spicy Pan Bagnat
Cheesy Tuna Noodle Casserole

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy