Indonesian Grilled Swordfish

Course Main Dish
Cuisine Seafood


  • 1/3 cup soy sauce
  • 1/4 cup canola or peanut oil plus extra for brushing on the grill
  • 2 teaspoons grated lemon zest 2 lemons
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup minced or finely chopped ginger root
  • 2 tablespoons minced garlic 4 cloves
  • 2 tablespoons dijon mustard
  • 4 8 ounce 1-inch thick swordfish steaks
  • kosher salt


  • 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. Let marinate for no more than 20 minutes (frequently spoon sauce over top of fish).
  • Preheat grill.
  • When the grill is medium-hot, brush the cooking grate with oil to prevent the fish from sticking (be cautious of flare up). Remove the fish from the marinade and place on grill. Cook for about 3-5 minutes on each side, depending on the thickness of the fish (one inch thickness, 3 minutes). Brush with marinade while cooking once or twice.


This marinade works nicely on nearly any fish or shrimp.
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