Swordfish Teriyaki

Name: Swordfish Teriyaki
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 2 tablespoons low-sodium soy sauce; 1 tablespoon vegetable or canola oil ((can also use avocado)); 1 tablespoon dry sherry; 1 tablespoon grated fresh ginger; 2 teaspoons brown sugar; 1 medium garlic clove, (minced); ¼ teaspoon hot chili oil; Two 8-ounce swordfish steaks, (rinsed and patted dry); lemon wedges, (for serving )

When you're looking for a little sweet with your fish, this recipe is sure to please.

⏱️ 85 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

2 servings

2 tablespoons low-sodium soy sauce
1 tablespoon vegetable or canola oil ((can also use avocado))
1 tablespoon dry sherry
1 tablespoon grated fresh ginger
2 teaspoons brown sugar
1 medium garlic clove, (minced)
¼ teaspoon hot chili oil
Two 8-ounce swordfish steaks, (rinsed and patted dry)
lemon wedges, (for serving )

Steps

In a small bowl, stir together the soy sauce, olive oil, sherry, ginger, brown sugar, garlic and chili oil to make the marinade.
Place the swordfish in a glass pan and pour the marinade over it. Marinate in the refrigerator for up to 30 minutes.
Preheat the oven to 450°F.
Remove the fish from the marinade and place on a rack in a baking pan or on a broiling pan. Bake for about 7 to 10 minutes, or until done. Meanwhile, you can boil the remaining marinade in a small pan. Serve with drizzled with some of the cooked marinade and lemon wedges.