Grilled Swordfish with Ginger
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This grilled swordfish with ginger is one of my favorite weeknight dinners because it comes together in just thirty minutes. The fresh ginger isn't just there for flavor, it's also wonderful for digestion and can help reduce inflammation, which makes this feel like a genuinely nourishing meal. The best part is that you probably have most of these pantry staples on hand already, so there's no need for a special trip to the store. The marinade is simple to whisk together, and once your fish hits the grill, you'll have restaurant quality results in under fifteen minutes. It's elegant enough for guests but easy enough for a busy Tuesday night.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.25 inches thick)
- 3 tablespoonsfresh ginger(minced)
- 3 tablespoonssesame oil
- 2 tablespoonslow-sodium soy sauce
- 2 tablespoonsfresh lime juice
- 2garlic cloves(minced)
- 1 tablespoonhoney
- 1 tablespoonrice vinegar
- 2scallions(sliced, divided)
- 1 tablespoonolive oil(for brushing grill)
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1 tablespoonsesame seeds(white or black)
Detail level
Instructions
- 1
Combine minced ginger, sesame oil, soy sauce, lime juice, minced garlic, honey, and rice vinegar in a small bowl, stirring until the honey dissolves completely.
Tip: Make the marinade while preparing your grill for efficient timing.
- 2
Pat the swordfish steaks dry with paper towels and season both sides evenly with kosher salt and black pepper.
Tip: Dry fish ensures better browning and prevents sticking to the grill.
- 3
Reserve half of the ginger marinade in a separate bowl to use as finishing sauce. Place remaining marinade in a shallow dish and coat all sides of the swordfish steaks, turning to ensure even coverage.
Tip: Reserving half prevents cross-contamination from raw fish.
- 4
Let the swordfish marinate for 10 minutes at room temperature while you preheat your grill to medium-high heat (about 450°F).
Tip: Room temperature fish cooks more evenly than cold fish.
- 5
Brush the grill grates generously with olive oil to prevent sticking. Place marinated swordfish steaks directly on the grill.
Tip: Oil-soaked paper towels held with tongs work great for oiling grates safely.
- 6
Grill for 5-6 minutes without moving the steaks, allowing a golden crust to form on the first side.
Tip: Resist the urge to move fish; this creates those desirable grill marks and prevents tearing.
- 7
Gently flip the steaks using a wide spatula and grill the opposite side for another 5-6 minutes until the fish is opaque and flakes easily when tested with a fork.
Tip: The fish is done when it reaches 145°F internally; avoid overcooking to maintain moisture.
- 8
Transfer grilled swordfish to a serving platter and immediately drizzle with the reserved ginger marinade. Garnish generously with sliced scallions and sesame seeds.
Tip: Adding warm sauce to hot fish enhances flavor absorption.
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