Honey Teriyaki Swordfish Steaks
Transform your dinner routine with these sumptuous Honey Teriyaki Swordfish Steaks—a perfect balance of sweet, savory, and zesty flavors that elevate seafood to gourmet levels. Featuring thick, meaty swordfish steaks marinated in a rich blend of soy sauce, honey, fresh ginger, and garlic, this recipe infuses each bite with mouthwatering Asian-inspired flair. The marinade doubles as a velvety glaze, thickened with a touch of cornstarch for a glossy finish. These perfectly seared steaks are garnished with vibrant green onions and toasted sesame seeds, adding a delightful crunch and pop of color. Ready in just 30 minutes of active cooking, this recipe makes for an easy yet impressive meal, ideal for dinner parties or weeknight indulgence. Serve with fluffy steamed rice or a crisp side salad for a truly satisfying plate of seafood perfection. Keywords: honey teriyaki swordfish steaks, Asian-inspired seafood recipe, glazed swordfish, easy fish dinner.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Swordfish steaks
- 0.25 cup Soy sauce
- 3 tablespoons Honey
- 1 teaspoon (grated) Fresh ginger
- 2 cloves (minced) Garlic
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Brown sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks (sliced for garnish) Green onions
- 1 tablespoon (for garnish) Sesame seeds
- 2 tablespoons Cooking oil
Instructions
In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, sesame oil, rice vinegar, and brown sugar to create the teriyaki marinade.
Reserve 1/4 cup of the marinade for later use as the glaze.
Place the swordfish steaks in a shallow dish or resealable plastic bag. Pour the remaining marinade over the fish, ensuring each piece is well coated. Marinate in the refrigerator for 30 minutes to 1 hour.
While the fish is marinating, prepare the glaze. In a small saucepan, combine the reserved marinade, cornstarch, and water. Stir until the cornstarch dissolves completely.
Place the saucepan over medium heat and cook, stirring constantly, until the glaze thickens (about 2-3 minutes). Once thickened, remove from heat and set aside.
Heat a large skillet or grill pan over medium-high heat. Add the cooking oil and allow it to heat until shimmering.
Remove the swordfish steaks from the marinade and shake off any excess liquid. Discard the used marinade.
Place the swordfish steaks in the skillet or grill pan. Cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
During the last minute of cooking, brush the thickened teriyaki glaze onto each steak for a glossy, flavorful finish.
Remove the steaks from the skillet and transfer them to a serving plate.
Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
Serve immediately with steamed rice or your favorite side dishes for a complete meal.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 61.0 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 136.1 mcg | 680% | |
| Calcium | 89 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3422 mg | 73% | |
*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.
