Swordfish Stir-Fry Recipe

Name: Swordfish Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 ounce) swordfish steaks, 1 inch thick; 2 tablespoons low sodium soy sauce; 2 tablespoons dry sherry; 1 teaspoon minced garlic; 1 teaspoon peeled minced gingerroot; 1/2 cup low sodium chicken broth; 1/4 cup unsweetened pineapple juice; 1 tablespoon cornstarch; 3 tablespoons tomato paste; 2 tablespoons vinegar; 1 teaspoon sugar; 1 tablespoon peanut oil; 1 small onion, thinly sliced; 2/3 cup diagonally sliced carrot; 1/4 lb fresh snow pea pods, trimmed; 1 1/3 cups sliced fresh mushrooms; 1/3 cup chopped green onion; 1 cup fresh broccoli florets; 3 cups cooked rice

Servings: persons

2 (8 ounce) swordfish steaks, 1 inch thick
2 tablespoons low sodium soy sauce
2 tablespoons dry sherry
1 teaspoon minced garlic
1 teaspoon peeled minced gingerroot
1/2 cup low sodium chicken broth
1/4 cup unsweetened pineapple juice
1 tablespoon cornstarch
3 tablespoons tomato paste
2 tablespoons vinegar
1 teaspoon sugar
1 tablespoon peanut oil
1 small onion, thinly sliced
2/3 cup diagonally sliced carrot
1/4 lb fresh snow pea pods, trimmed
1 1/3 cups sliced fresh mushrooms
1/3 cup chopped green onion
1 cup fresh broccoli florets
3 cups cooked rice

1
Cut swordfish into 1-inch pieces; place in a shallow dish.
2
Combine soy sauce, sherry, garlic, and gingerroot, stirring well; pour over fish.
3
Cover and marinate in refrigerator up to 4 hours.
4
Combine the chicken broth and the next 5 ingredients; stir to combine; set aside.
5
Remove fish from marinade, discarding marinade.
6
Coat a wok or large nonstick skillet with cooking spray.
7
Add in oil; heat at medium-high until hot.
8
Add fish; stir-fry 3 minutes or until tender; remove from wok; set aside and keep warm.
9
Coat wok with cooking spray; heat at med-high heat until hot.
10
Add in onion; stir-fry 1 minute; add in carrot; stir-fry 1 minute.
11
Add in snow peas, mushrooms, and green onions; stir-fry 2 minutes or until crisp tender.
12
Add in broccoli; stir-fry 1 minute.
13
Return fish to wok; stir in reserved broth mixture.
14
Cook, stirring constantly, until mixture is thickened; serve over rice.

811

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 2 (8 ounce) swordfish steaks, 1 inch thick, 2 tablespoons low sodium soy sauce, 2 tablespoons dry sherry, 1 teaspoon minced garlic, and more.

Yes, Swordfish Stir-Fry 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.

Swordfish Stir-Fry

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