Indonesian Grilled Swordfish


Here is another smash hit recipe from Ina Garten. Have you ever had swordfish that was too dry? This recipe solves that problem. I adapted it for the use of a grill pan. I used a grill pan because, first of all, I do not have a grill (nor do I have an outside patio), and secondly, let’s face it, nobody wants to grill outside in this kind of weather.


  • 1/3 cup soy sauce
  • ¼ cup canola or peanut oil, plus extra for brushing the grill
  • 2 teaspoons grated lemon zest (2 lemons)
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup minced or finely chopped fresh ginger (see note)
  • 2 tablespoons minced garlic (4 cloves)
  • 2 tablespoons Dijon mustard
  • 6 (8-ounce, 1-inch-thick) swordfish steaks
  • Kosher salt


Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger, 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.

Take the fish out of the fridge thirty minutes before you start cooking to allow it to come to room temperature.

Heat a large grill pan over medium heat and brush with some 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 in the pan. Cook for 5 minutes on each side, just until it’s no longer pink in the middle. Place on a platter and allow to rest for 5 to 10 minutes. Squeeze some lemon juice over and serve hot or warm.


2 thoughts on “Indonesian Grilled Swordfish

  1. I’ve tried something similar, minus mustard, with tuna. Sometimes it got dry and I suspect that was because of overcooking and bad cut of tuna. Even slightly dry was really delicious. Now I want swordfish, probably not so easy to find here.

  2. Honestly, I didn’t pay attention where the swordfish came from but I would imagine the Atlantic is too cold around Boston. Usually swordfish is widely available at Boston supermarkets. I am not sure if frozen and thawed fish would do because I have tried to cook a different recipe with frozen swordfish and it came out dry 😦

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