Cook UK

 

Custom Search
   

SOUPS

BEEF PORK LAMB POULTRY FISH EGGS PIES & CAKES VEGETARIAN ETHNIC   SUBMIT YOUR RECIPE HERE

KIDS

SLOW COOKER JAMS BARBECUE     GAZPACHO PAELLA TAPAS   VIDEO RECIPES LATEST MEMBER RECIPES  
 
 Grilled Swordfish Recipe

PRINTER FRIENDLY
VERSION

Placing swordfish on barbecue

This swordfish recipe can be cooked equally well on a barbecue or under the oven grill. It's a very simple recipe, swordfish marinated in teryaki sauce, cooked and sprinkled with garlic powder.

KEY POINTS
 Preparation Time:  Cooking Time:  
 How Difficult Easy  Freeze?   No
 Servings

1 per steak

GRILLED SWORDFISH - COOK'S NOTES
The swordfish is marinated in teryaki sauce which is a mixture of soy sauce, sugar and mirin. The first two ingredients are self-explanatory. The purpose of mirin is to add a lustre or glazed look to the fish and indeed, it does exactly that.

INGREDIENTS FOR ONE GRILLED SWORDFISH STEAK

Ingredients

How Much
Swordfish steak Approximately 250g / 9oz
Teryaki marinade

6 tablespoon

Garlic powder A sprinkling
Olive oil For brushing on when cooking
Salt and pepper Lightly sprinkled on swordfish steak

COOKING EQUIPMENT
A barbecue or oven grill.

VIDEO SHOWING HOW TO COOK GRILLED SWORDFISH

PREPARATION

Pour the teryaki sauce into a bowl and marinate the swordfish in it for ten minutes, turning once.

METHOD
Heat the grill or barbecue to a medium high heat and place the swordfish on the grill. Grill for four minutes then turn and grill for three minutes.

If using a barbecue brush oil over the fish surface while cooking. Sprinkle with garlic powder and serve immediately.

Grilled swordfish

CLICK HERE FOR MORE SWORDFISH RECIPES

0 COMMENTS HAVE BEEN MADE ABOUT GRILLED SWORDFISH:
0 RATINGS GIVEN - AVERAGE

ADD YOUR COMMENTS AND RATING BELOW ABOUT THIS RECIPE. THEY WILL BE ADDED ABOVE WITHIN 12 HOURS.

Your Email address:

Your Name:

Click one Rating Below For This Recipe:






Your Comments For This Recipe:

Privacy Policy

Cookie Policy

Contact US

Copyright 2006 - 23 David Marks. All rights reserved.