Ginger Swordfish Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 20, 2013
Excellent & easy dish! Yum!
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Home Town: Greenwich, Connecticut, USA
Living In: Cape Cod, Massachusetts, USA
Reviewed: May 1, 2013
My husband really enjoyed this. The recipe calls for dry sherry, not cooking sherry, which is entirely different. A good dry sherry, like a good port, is excellent to cook with and imparts delicious flavors and notes to any recipe. Will definitely make again!
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Reviewed: Aug. 4, 2011
This marinade is awesome! I substituted white cooking wine because that's what I had on hand but followed the rest of the ingredients as per the recipe. I am not a huge fish fan, just now learning to enjoy it. This is the best recipe I've found to date! will absolutely make this again.
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Cooking Level: Intermediate

Home Town: Brown Deer, Wisconsin, USA
Living In: Sussex, Wisconsin, USA

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Reviewed: Aug. 16, 2009
Using what I had on hand, I substituted lite soy sauce for the teriyaki, white wine for the sherry (love the 2 buck chuck!), and Olive Oil (good for you on so many levels). This got rave reviews from the family dinner. My mother is picky about her fish and just loved the layers of flavor this marinade added to the fish. I couldn't give it a 5* rating because using cooking sherry is just wrong. There are so many good wines available for $5 and under that nobody should be using sherry any more. If you wouldn't drink it, you shouldn't cook with it. Good inspiration recipe though.
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Cooking Level: Expert

Home Town: Massillon, Ohio, USA
Living In: Chicago, Illinois, USA

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Reviewed: Feb. 15, 2008
very tough
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 27, 2007
Very tasty but a standard marinade. Is the first ingredient supposed to read "soy sauce"? That's what I used because it seemed like this was just a simple teriyaki marinade.
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Reviewed: Mar. 8, 2001
was very good, could be just a drop sweeter, though
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