Ginger-Wasabi Marinated Swordfish Steak

I was craving some swordfish (mercury levels be damned!) and I made up a quick marinade to soak into the steaks while they defrosted. Judge if you want about the freezer fish, I buy meat all at once/on sale, freeze, and then thaw what I want when I want it. BUDGET blog, people. Speaking of which, these two whopper 8oz steaks were less than $5 at Sprouts on a manager’s special! Highly recommend, especially since swordfish is totally fine to freeze for up to 3-4 months. I used our brand new Cuisinart griddler for these steaks but you can use an outdoor grill, grill pan, broil method, or pan sear if you’d like. I’ll provide tweaks for each method below, although they’re all quite similar. The provided marinade keeps the fish incredibly juicy and flavorful with just a bit of a zing. If you prefer it zingier, you can increase the wasabi and ginger. This meaty grilled fish is delicious with simply flavorful roasted carrots. Some homemade mayo would not be out place as a garnish/dip for the veg and fish as well.

Yield: 2 swordfish steaks

Time: 5 minutes prep, a few hours or overnight marinating time, and 10 minutes cook time



Let those flavors soak in.


Combine all marinade ingredients and whisk to combine. Place steaks in a plastic zippered bag and pour marinade over them, coating thoroughly. Place in refrigerator – one hour for fresh fish and four or more for frozen to allow it to thaw while marinating.

Preheat oven, grill pan, griddle or outdoor grill to high heat. Sear one side of the fish for about 5 minutes, then turn and sear for another 3 minutes or so. No turning is necessary if you have a double-sided grill/griddle like I was using, just cook for five minutes total. You can cook the steaks for longer if you really want (or have squeamish eaters), but the excellent swordfish texture is best when cooked exactly as you would a rare steak.


So juicy!

Remove skin and enjoy!


2 thoughts on “Ginger-Wasabi Marinated Swordfish Steak

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