Request pieces that are at least 1" thick, as anything thinner could bend and break in half when you flip it. Also look for steaks that are pale cream in color with tinges of pink; a reddish streak or two is okay, but anything brown should be avoided. Swordfish is super mild in flavor, making it the perfect not-so-fishy fish to pair with just about any sauce, marinade, or topping.
Soak your steak in a spicy harissa or soy-and-citrus marinade for just about 15 minutes, to keep it from going mushy ; drizzle it with an herby salsa verde or caper butter ; pile on a heap of citrus , chunky olives , or tomatoes—you can take it in any flavor direction you like.
For even coverage, pour a few tablespoons of either oil into a baking dish and then add the fish, turning to coat. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Marinate swordfish in teriyaki sauce for 5 minutes per side. I Made It Print. Full Nutrition. Reviews 71 Read More Reviews. Most helpful positive review Karen Walker. Rating: 5 stars. 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. I will make this again. Read More. Most helpful critical review Carrie Magill. Rating: 2 stars.
Sorry but I just didn't like the teriyaki flavor with swordfish at all. 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.
Thanks in advance. Thank you, Frieda! So happy you enjoyed our swordfish recipe. We look forward to hearing from you good. I love the simplicity. I followed directions but it did not turn out flaky after 18 minutes so I added 4 more minutes.
It was better but still not as flaky as expected. Does it matter if I use frozen rather than fresh? Hi Plee, Yes, unfortunately, it does make a difference. I have tried it with frozen and found it was different. Anyway, I hope you enjoyed it our recipe. I have made talk to you soon once and it was fabulous. When making 5 or 6 swordfish steaks why not fill baking dish with full marinade instead of half on bottom and half on top and just turn fish and add scallions and wine on top?
When I post comment it says it is duplicate. This is my first time posting anything. Hi Eileen! Thank you so much! So happy you tried our recipe. You can certainly try that when you have more than one swordfish to bake. Have a great weekend, and hope you will keep cooking and baking! Perfect for those busy weeknights, this recipe is simple and easy to make.
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