Asian-Inspired Grilled Ginger-Lime Swordfish

Close-Up Of Grilled Swordfish In Plate
Sergei Talykov / EyeEm / Getty Images
Prep: 15 mins
Cook: 10 mins
Marinate: 30 mins
Total: 55 mins
Servings: 2 servings
Nutrition Facts (per serving)
477 Calories
20g Fat
32g Carbs
42g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 477
% Daily Value*
Total Fat 20g 26%
Saturated Fat 4g 19%
Cholesterol 133mg 44%
Sodium 1482mg 64%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 2%
Total Sugars 27g
Protein 42g
Vitamin C 12mg 58%
Calcium 32mg 2%
Iron 1mg 8%
Potassium 1032mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Asian-inspired flavors work perfectly with the mild taste of swordfish. In this recipe, the swordfish is first marinated in a sweet and sour mixture of honey, soy sauce, garlic, ginger, and lime, and then basted with the sauce while cooking on a hot grill. The results are a flavorful piece of fish with a deliciously tangy glaze.

Serve the fish with steamed rice and sautéed bok choy. Or grill up some green and yellow zucchini and red bell peppers for a nice pop of color. 


  • 2 (6-ounce) swordfish steaks

  • 3 tablespoons honey

  • 3 tablespoons soy sauce

  • 1 tablespoon vegetable oil

  • 1 to 2 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 1 teaspoon lime zest

  • 1 lime, juiced

  • 1/4 teaspoon white pepper

Steps to Make It

  1. Gather the ingredients.

  2. Place fish in a large glass bowl or shallow baking dish.

  3. Combine marinade ingredients in a small bowl and pour over fish. (Make sure to coat fish evenly on both sides.) Cover dish with plastic wrap and place in refrigerator for 30 minutes to 1 hour.

  4. Preheat grill to medium-high heat.

  5. Lightly oil cooking grate.

  6. Remove fish from marinade, making sure to reserve marinade.

  7. Place fish on oiled grill and brush with reserved marinade. Allow to cook for 3 to 4 minutes, turn, and coat other side with marinade. Allow fish to cook for a remaining 5 minutes.

  8. Once fish is opaque in center, remove from heat and serve.


  • You do not want swordfish that is gray in color with brown bloodlines. Swordfish is at its peak August through October but frozen swordfish can be found year-round.
  • This recipe calls for vegetable oil, but any neutral oil will do. Avoid olive oil or any strong-flavored oil as it will change or overwhelm the marinade. 

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