Pan Roasted Teriyaki Swordfish Steak

goldenstateservicesj

Apr 15, 2018

1 min read

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

INGREDIENTS:

1 lb Swordfish Steak

2 TBSP Honey

2 TBSP Low Sodium Soy Sauce

2 Cloves Garlic, chopped

2 TBSP Canola Oil

1/8 tsp Crushed Red Pepper flakes

1 TBSP Fresh Ginger Root, chopped

1 TBSP orange juice

1 -2 tsp butter to brown Swordfish

Garnish with Mandarin Orange Slices and Parsley

PREPARATION:

Mix Honey, Soy Sauce, Garlic, Canola Oil, Crushed Red Pepper Flakes, Ginger Root and Orange Juice in the dish you’re going to Marinate the swordfish steak in. Mix well. Place swordfish in the dish, then flip it over. Spoon some of the Marinade on top of the fish. Cover with plastic wrap and marinate for an hour or two. Flip it over every once in a while.

Preheat oven to 400° F.

Preheat a cast iron skillet (or other oven-safe skillet) over medium heat, melt butter.

Add the Swordfish, sprinkle with a little Salt and Pepper. Cook for 3 minutes or until browned. Flip over and baste with 2-3 TBSP of the leftover Marinade. Place the pan in the preheated oven and roast for about ten minutes.

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