Teriyaki swordfish on the BBQ recipe
- White fish
A quick and easy barbecue fish dish, which is packed full of flavour. Simple, but oh-so-good!
36 people made this
- 4 (225g) steaks swordfish
- 125ml teriyaki sauce
- 30g margarine, softened
- 1 teaspoon garlic granules
MethodPrep:5min ›Cook:12min ›Extra time:10min marinating › Ready in:27min
- Preheat barbecue for medium heat.
- Marinate swordfish in teriyaki sauce for 5 minutes per side.
- Lightly oil barbecue cooking grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side or until fish flakes easily with a fork. Season with garlic granules and serve.
Alternative cooking methods
The swordfish steaks can also be cooked under the grill.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(53)
Reviews in English (41)
by Karen Walker
This was really good and really fast! I didn't have any garlic powder so I put one minced garlic clove in with the marinade. Wonderful! I will make this again.-06 Jan 2007
The best recipes are quick but don't taste it - and this qualifies! I used the Kikomann Teriyake Marinade and Saude which is very thin - I wasn't sure how it would work but it was what I had on hand and it was perfect - no need to buy the expensive fancy marinades! I did add the garlic powder to the melted butter to ensure spreadability rather than sprinkle it on later and it was perfect! The teriyaki is enough to add flavor but not scream teriyaki. I would say if you are looking for a recipe that allows the swordfish to shine through with just a hint of flavor, definitely try this one! I am actually thinking this might be an interesting try on chicken breast this weekend too!!-19 Jun 2009
This was excellent! Didn't have any teriyaki sauce on hand, so I combined soy sauce + 1 tbls. honey + sprinkle of dried ginger instead and it worked great. Also used real butter to baste. Can't wait to make it again.-04 Jul 2011
Hawaiian BBQ Sauce: Huli Huli
Hawaiian BBQ sauce is super easy to make and yields a sticky glaze with hints of teriyaki from the fresh flavors of pineapple, soy sauce ginger and garlic. Tropical flavors that work great on any grilled chicken, pulled pork or all ribs!
This Hawaiian BBQ Sauce Recipe is finger licking good! It&rsquos easy to make (in about 15 minutes) and it works great on, Hawaiian grilled chicken kebobs, baby back ribs, and you will LOVE it as a barbecue sauce slathered onto pulled pork!
What&rsquos not to love? This homemade teriyaki sauce is slightly sweet, countered with a little soy sauce to give it balance. The pineapple juice gives it a tangy bright note. All in the a nice thick, but not too thick sauce that works as a marinade and to baste while cooking.
Everyone I know who goes to Hawaii comes home with how they had the greatest sticky teriyaki BBQ sauce ever while they were there.
The grocery stores sell a bottled version of Hawaiian BBQ Teriyaki sauce, (sometimes called Huli Huli sauce) but its just not the same.
I remember the last time I was in Hawaii I saw it on EVERY single restaurant menu. With all the talk and memories of it I had to give it a whirl and come up with a homemade version.
10 Delicious BBQ Recipes You Have To Try
Can't stand the heat? Get out of the kitchen and head outside to your grill. It's time to give your stove and oven a break what better way to celebrate summer than by inviting family and friends over for a good 'ol backyard get-together.
It doesn't take much to get us fired up about BBQ season. Whether you're keeping it simple with our Grilled Swordfish, getting saucy with our Grilled Chicken Teriyaki, or spicing things up with our Chipotle Burger with Creamy Coleslaw, everyone loves a finger-licking backyard barbecue.
So don't delay fire it up and satisfy their barbecue cravings with these delicious recipes.
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Our mission is to make your life easier, and that's why we're giving you this simple Grilled Chicken Teriyaki recipe. Why then are we telling you how to make teriyaki sauce from scratch versus buying it? You'll never achieve the lustrous teri (sheen) when you yaki (grill) with preservative-laden bottled versions. Our perfectly balanced easy and delicious sauce is a tasty payoff for 10 minutes' work.
If you can stand the heat and want to get out of the kitchen, it's time to go outside and get grilling these fiery fantastic Chipotle Burgers. Infused with smoky chipotle peppers, adobo sauce and cumin, these tasty beef burgers are topped with a kickin' creamy coleslaw and a spicy special sauce. Yes Siree, spice up your life and bring on the heat with these easy and delicious Southwestern-style burgers!
Open secret. Free gift. Tight slacks. All oxymorons. If you'd add "meaty fish" to the list, think again. Mild and firm swordfish is both hearty and filling. Why else would it be sold as "steaks"? Move aside, beef. Straight off the grill, topped with an aromatic, bold relish of olives and capers – this swordfish is terribly good.
Stuck for the perfect side dish? Can't get your family to eat their vegetables? We've got a healthy and simple solution: fire up the barbecue. These balsamic and olive oil-marinated peppers, zucchini and portobello mushrooms are grilled to perfection and then stacked and served with a fresh rosemary sprig.
When the kids ask, "What's for dinner?" you've now got the answer that's guaranteed to get cheers: Cola Chicken. Easy to prepare and quick to disappear, this sweet and savory BBQ chicken is a hit every time. What are you waiting for? Fire up the grill!
What's for dinner? This simple and delicious Teriyaki Flank Steak, a lean cut of beef marinated in Asian flavours, grilled to juicy perfection and topped with an easy homemade teriyaki sauce.
- 2 tablespoons reduced-sodium teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon chopped fresh ginger
- 1 tablespoon canola oil
- 2 garlic, chopped
- 4 swordfish steaks, 3/4 inch thick, about 6 ounces each
- 6 scallions, ends trimmed
- 1 lemon, sliced, for garnish
In large resealable plastic bag, combine teriyaki sauce, honey, vinegar, ginger, canola oil and garlic. Add swordfish, close bag and shake to coat fish completely. Place on a plate and refrigerate for 1 hour.
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Grill swordfish for 5 minutes. Baste with some of the remaining marinade, turn and grill for an additional 4 to 5 minutes or until cooked through. Brush scallions with marinade and place on the grill for the last 4 minutes of cooking time. Remove fish and scallions to a platter and cover with foil to keep warm.
To serve, boil remaining marinade in a small saucepan. Drizzle over the fish. Garnish with lemon slices.
24 Best Grilled Fish Recipes Ever
Grilling fish for a BBQ isn’t only a healthier way to enjoy a meal outdoors, but it’s much easier than grilling meats too. If you want easy and quick recipes for the grill, then you’ve come to the right place. We have some of the best grilled fish recipes ever.
So check out the following delicious recipes and enjoy your favorites!
Grilled Sardines with Coarsely Chopped Green Herbs
Beautifully grilled sardines with a medley lemon, rosemary, parsley, garlic, green olives, and capers. See the article for the cooking method.
Grilled Tuna with Tomato Salsa
This is a great grilled tuna with tomato salsa recipe. See this link for the recipe.
Grilled Teriyaki Tuna Steaks
Cooking fish on the grill is quick and easy, and this is one of our favorite fish recipes. It works well with fish that have thick, dense flesh like tuna, mahi-mahi, and swordfish. See the link for the complete instructions.
Grilled Fish for Tacos
Rather than double-fry it as they do in Baja, we rubbed ours with three spices and grilled it. Follow the link for the instructions.
Grilled Swordfish Steak
Grilled swordfish steaks take 30 minutes to marinate and 10 minutes to cook. Follow this link for the method.
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Great Grilled Flounder
This is an excellent recipe for grilling flounder. The cajun seasoning is perfect. Follow this article for the complete cooking method.
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Grilled Chipotle-Orange Salmon
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Best Grilled Fish
Fish tacos, coming right up. Follow the article for the cooking instructions.
Easy swordfish recipe that utilizes a tremendous Mediterranean rub with cumin, dill weed, fresh garlic cloves and more. Super quick to prepare. See the article for the complete instructions.
Grilled Whole Fish with Tomato-Fennel Sauce
Chef Norberto Piattoni of Mettā in Brooklyn shares his recipe for Grilled Whole Fish with Tomato-Fennel Sauce, a garlicky Basque-style sauce. Follow this article for the complete cooking method.
Grilled Mahi with Avocado and Corn Salsa
This Grilled Mahi with Corn and Avocado Salsa hits all the marks. See this link for the complete method.
Easy Grilled Mahi Mahi
A simple and delicious way to prepare white fish. See this link for the complete instructions.
Grilled Soy Brown Sugar Salmon in Foil
Grilling this Soy Brown Sugar Salmon in Foil makes for an easy weeknight dinner that is impressive enough to serve as weekend fare for guests. See the article for the complete cooking method.
Grilled Blackened Tilapia
Let’s get some variety into our grill season. Healthy eating has never been so good or easy as this wonderfully spicy grilled, blackened tilapia. See the link for the recipe.
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Grilled halibut with a lemon herb butter. Fresh, healthy and easy fish recipe. Follow the link for the complete cooking method.
Cilantro-Lime Grilled Swordfish
Check out a fantastic cilantro-lime grilled swordfish recipe. Follow this article for the complete cooking instructions.
Fish Tikka for all Tandoori and Fish lovers. Try these awesome flavors. See this link for the instructions.
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There’s no healthier, easier, or faster summer entree than a perfect piece of grilled salmon. Follow this article for the method.
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Grilled whole branzino looks impressive and tastes delicious. The skin is crispy, and the inside is juicy – this recipe will help you impress your loved ones and your guests for sure. Follow this link for the complete method.
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Soy Sauce and Brown Sugar Grilled Salmon
Salmon fillets are marinated in a sweet soy sauce mixture. See this article for the complete cooking method.
I'm Todd Wilbur, Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking.
The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's really no need to tip any Wendy's employees, because now you can clone as much of the spicy sauce as you want in your own kitchen with this Top Secret Recipe.
The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right. For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs.
This recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make.
Menu Description: "Freshly prepared alfredo or marinara sauce, served warm."
The soft breadsticks served at Olive Garden (here's my clone) taste awesome by themselves, but dunk them in one of these warm sauces and. fahgeddaboutit. You can use these clones as dipping sauces or pour them over the pasta of your choice to duplicate a variety of entree items available at the chain. Use the alfredo sauce over Fettuccine and you get Fettuccine Alfredo. Pour the marinara sauce on Linguine and you've cloned Olive Garden's Linguine alla Marinara. Make up your own dishes adding sausage, chicken or whatever you have on hand for an endless variety of Italian grub.
Find more of your favorite copycat recipes from Olive Garden here.
Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.
In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entree selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrees presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.
How about some of those famous Boston Market side-dishes to go with your copycat meatloaf recipe? I've cloned all the best ones here.
Menu Description: "Our famous pumpkin pie has just the right amount of spice."
The vittles from Marie Callender's have made an impression beyond the chain's West Coast roots with home-style packaged entrees and side dishes available in frozen food sections of supermarkets across the country. Pie making is where the chain excels. A fresh slice of a Marie Callender's pie is as close as you'll get to homemade heaven this side of Grandma's porch window. This clone is an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. This clone is a perfect opportunity to improve on icky pumpkin pie recipes (like those found on cans of canned pumpkin, for example) in many ways. For one thing, there's no need to use canned evaporated milk when fresh whole milk and cream is so much better. And three eggs, versus two found in many recipes, will add to the richness and firmness of the cooked filling. After mixing the filling we'll let it sit for a bit while waiting for the oven to preheat. This way it can come closer to room temperature, and the pie filling will bake more evenly. The clone recipe included here for the crust uses a chilled combination of butter and shortening for the perfect mix of flavor and flakiness.
If you're looking for something to please both the pumpkin and pecan lovers, try my clone for pumpkin pecan cheesecake from Cheesecake Factory.
Update 10/12/17 : I made a few changes to improve this recipe. I increased the pumpkin to 19 ounces (or 2 1/2 cups) to better fill the crust. Get a large can of pumpkin. Also, I took the egg yolk out of the crust for a flakier and more tender finished product. Also, because of the additional filling, I've increased the baking time by 10 minutes to 60 to 70 minutes. If you find your crust getting too dark on top, use a pie crust shield or mold some foil around the top of the crust to prevent it from over-browning.
For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth.
You've got the soup recipe, how about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here!
Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.
The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.
Exclusive signed copy. America's best copycat recipes! Save money and amaze your friends with all-new culinary carbon copies from the Clone Recipe King!
For more than 30 years, Todd Wilbur has been obsessed with reverse-engineering famous foods. Using every day ingredients to replicate signature restaurant dishes at home, Todd shares his delectable discoveries with readers everywhere.
Now, his super-sleuthing taste buds are back to work in the third installment of his mega-bestselling Top Secret Restaurant Recipes series, with 150 sensational new recipes that unlock the delicious formulas for re-creating your favorite dishes from America's most popular restaurant chains. Todd's top secret blueprints and simple step-by-step instructions guarantee great success for even novice cooks. And when preparing these amazing taste-alike dishes at home, you'll be paying up to 75 percent less than eating out!
Find out how to make your own home versions of: Pizza Hut Pan Pizza, T.G.I. Friday's Crispy Green Bean Fries, Buca di Beppo Chicken Limone, Serendipity 3 Frrrozen Hot Chocolate, P.F. Chang's Kung Pao Chicken, Max & Erma's Tortilla Soup, Cracker Barrel Double Chocolate Fudge Coca-Cola Cake, Olive Garden Breadsticks, Cheesecake Factory Fresh Banana Cream Cheesecake, Carrabba's Chicken Bryan, Famous Dave's Corn Muffins, Outback Steakhouse Chocolate Thunder from Down Under, T.G.I. Friday's Jack Daniel's Glazed Ribs, and much, much more.
Simple. Foolproof. Easy to Prepare. And so delicious you'll swear it's the real thing!
Where is the best place to buy fresh swordfish?
Unless you live near the ocean, it might be a little tricky to find good, fresh swordfish. Be sure to check any good seafood markets in your town, and some grocery stores have access to nice seafood too. If you can locate “fresh” swordfish, that’s going to be a nice piece of fish. The more likely scenario is that you’ll find “fresh frozen,” and you’ll find it defrosted at the seafood counter. The quality of frozen swordfish can be good, but make sure that the reddish areas are red, not brown. You can also substitute other meaty fish for this recipe- such as tuna, halibut, or mahi-mahi.
This simple and easy grilled swordfish marinates with fresh rosemary, garlic, melted butter, lemon juice & zest and then is grilled quickly. marinates with fresh rosemary, garlic, melted butter, lemon juice & zest and then is grilled quickly.
Swordfish to me is like a steak in the fish world. It’s thick and meaty, not a flaky fish.
It can easily be over cooked and dried out so for this I only do 3 minutes per side after marinating for 20 minutes (up to an hour tops).
This easy marinade packs the flavor and is great to baste the swordfish while on the grill.
You will not want to marinate this longer than an hour as the lemon juice will actually start to “cook” the fish and you don’t want it to get tough. This is a tender and wonderful fish and I like to keep it simple and serve it with some steamed vegetables or a side salad. Enjoy!
This Lemon Rosemary Grilled Swordfish recipe first appeared on Kevin Is Cooking September 2017 and has been updated with new photos and video.
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Baked Swordfish Steak
Swordfish makes even the most mundane weeknight special.
extra-virgin olive oil, divided
Freshly ground black pepper
multicolored cherry tomatoes, halved
- Heat oven to 400°.
- In a large cast-iron skillet over high heat, heat 2 tablespoons oil. Add fish to pan and season tops with salt and pepper. Cook until fish is browned on one side, 3 to 5 minutes. Flip and season the opposite side with salt and pepper. Remove pan from heat and place into the oven.
- Roast until swordfish is cooked through and flaky, about 10 minutes.
- Make the fresh tomato salad: In a large bowl combine tomatoes, onion, and basil. Add remaining tablespoon oil and lemon juice and season with salt and pepper.
- Spoon salad over fish and serve.
Nutrition (per serving): 270 calories, 21 g protein, 7 g carbohydrates, 2 g fiber, 4 g sugar, 18 g fat, 3 g saturated fat, 90 mg sodium
What could be more simple to make on the BBQ? Smoke your meat and fill the sandwich!
These healthy Summer BBQ recipes are so tasty. Have you tried any of these recipes or have one you’d like to share? Please let us know in the comments!
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I was staying up all night tossing and turning. We were up to $120,000 in debt and living paycheck to paycheck. The interest rates were crippling and we could only make minimum monthly payments. There was a baby boy on the way. What did I do to become debt free? Find out here.
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Welcome, I'm Becky!
It is my passion to help moms make money online so they can stay home with their kids.
I have been in your shoes. I was staying up all night tossing and turning. We were up to $120,000 in debt and living paycheck to paycheck. The interest rates were crippling and we could only make minimum monthly payments. There was a baby boy on the way. What did I do to become debt free? Find out here.