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Teriyaki Grilled Swordfish with Pineapple and Onion

Image for Teriyaki Grilled Swordfish with Pineapple and Onion
plate

Yield

4

prep

Prep Time

30 minutes

cook

Cook Time

10 minutes

clock

Total Time

1 hour, 10 minutes

kikkoman products used:

ingredients

2 pounds swordfish steaks, cut 1-inch thick
½ teaspoon black pepper
¼ cup + ¼ cup + ¼ cup Kikkoman® Teriyaki Takumi, Original, divided
1 large sweet yellow onion, cut into petals
1 pineapple, cut into ¾-inch rings, then cored
½ lemon
Cilantro, for garnish
Chives, for garnish
Extra Kikkoman® Teriyaki Takumi, Original for adding at the table

directions

  1. Pat the swordfish steaks dry and place them on a wire rack over a sheet tray in the refrigerator for 30 minutes. Remove the swordfish and baste with ¼ cup of Kikkoman® Teriyaki Takumi, Original and set aside.
  2. Skewer your onion petals (they should be roughly 1” by 1”) and put on a platter or sheet tray. Baste the onions with ¼ cup of the Takumi sauce. The swordfish and onions should marinate at room temperature for another 30 minutes while you prep the pineapple and grill.
  3. Prepare a very hot grill. Once hot, place the swordfish, onions, and pineapple on the grill and cook. The swordfish should be flipped only once, at the 4 to 5-minute mark* (see note). Using the final ¼ cup of Takumi sauce, baste the fish on top just before turning and again on the other side after the flip. Turn the onions as needed to get a char on the edges. The pineapple rounds should cook for 4 minutes per side as well.
  4. Just before removing the swordfish from the grill, squeeze just a little lemon juice over the top. Serve with the pineapple cut into smaller pieces, onions, and anything else you desire. Garnish the fish with cilantro and chives, if desired.

Notes: As a rule, swordfish should cook for 10 minutes per inch of thickness, and depends on the heat of your grill.

Recipe created in partnership with @cookingwithwine.

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