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East-West Barbecued Swordfish

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Serves: 4

Flavors of the Far East enhance traditional barbecue sauce for a sensational basting sauce for swordfish.


4 swordfish steaks, 3/4 inch thick

1 T. vegetable oil

Juice of 1 orange

2 cloves of garlic, minced

1 t. fresh grated ginger

1/2 c. Sweet Baby Ray's BBQ Sauce

1/4 c. hoisin sauce

1/2 t. sriracha

1/4 c. scallions, chopped

1 orange sliced

To Prepare

Set swordfish steaks in a glass baking dish. Whisk together oil, orange juice, garlic and ginger. Pour over swordfish and allow to marinate for 10 minutes.

In a small bowl, stir together barbecue sauce, hoisin sauce and sriracha, then set aside.

Heat grill or grill pan. Remove fish from marinade and transfer to hot grill or grill pan. Baste top with barbecue sauce mixture. Cook for 4-5 minutes, then turn fish over. Baste generously with more sauce and cook for another 4 minutes. Fish should be opaque when done.

To Serve

Transfer fish to platter. Garnish with slices of orange and sprinkle with chopped scallions.

Pair with Morgan Sauvignon Blanc.

Eddie's Recipe Tip:

Try this recipe with shrimp and swordfish on skewers, then grill basting with barbecue sauce mixture.