Recipe courtesy of Ina Garten
Save Recipe Print
Yield:
6 servings

Nutrition Info

Healthy
Yield:
6 servings

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight. 

Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill. 

When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

This recipe has been updated and may differ from what was originally published or broadcast.

Pairs well with Riesling

More from:

Summer Seafood

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Grilled Swordfish with Lemon, Mint and Basil

Recipe courtesy of Giada De Laurentiis

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Moroccan Grilled Salmon

Recipe courtesy of Food Network Kitchen

Grilled Tilapia with Lemon Butter, Capers and Orzo

Recipe courtesy of Bobby Flay

Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce

Recipe courtesy of Saptosa Foster

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Grilled Shrimp

Recipe courtesy of Rachael Ray

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword