Grilled Japanese Swordfish
Elevate your culinary game with Grilled Japanese Swordfish, a beautifully balanced dish that combines bold flavors and delicate textures. Perfectly tender swordfish steaks are marinated in a vibrant blend of soy sauce, mirin, sesame oil, fresh ginger, garlic, and a touch of honey, creating an irresistible umami profile. Grilled to perfection, these steaks are lightly caramelized and infused with smoky goodness. Garnish with sesame seeds and a squeeze of lime for a finishing touch that enhances the dish's subtle sweetness and tanginess. Ready in under 30 minutes with minimal prep, this recipe is ideal for weeknight dinners or special occasions. Pair with steamed rice or grilled vegetables for a wholesome, Japanese-inspired meal that will impress every seafood lover at your table.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Swordfish steak
- 0.25 cup Soy sauce
- 0.25 cup Mirin (Japanese sweet rice wine)
- 2 tablespoons Sesame oil
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 2 stalks Green onion, finely chopped
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 lime Lime wedges (optional, for serving)
Instructions
In a medium bowl, whisk together the soy sauce, mirin, sesame oil, grated ginger, minced garlic, rice vinegar, honey, and chopped green onion to create the marinade.
Place the swordfish steaks in a shallow dish or resealable plastic bag. Pour the marinade over the fish, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the swordfish steaks from the marinade and allow any excess to drip off. Reserve the marinade for basting, if desired.
Place the swordfish steaks on the grill and cook for 4-5 minutes on each side, or until the fish is opaque and easily flakes with a fork. If reserving the marinade, brush it over the fish during the grilling process.
Once cooked, remove the swordfish from the grill and let it rest for a minute or two.
Serve the swordfish steaks warm, garnished with sesame seeds, if desired, and lime wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2455 mg | 107% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 45.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 834 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
