Orange Glazed Swordfish Recipe -
Orange Glazed Swordfish Recipe
  • READY IN 45 mins

Orange Glazed Swordfish

Recipe by  

"Tangy and delicious! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    45 mins


  1. In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
  2. Prepare an outside grill with an oiled rack set 6 inches above the heat source.
  3. Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
  4. In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.
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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2005

This was a perfect summer dish: I used only half the soy sauce (per others' suggestions), and grilled the fish with a slice of orange on top. The fish was juicy and tender, though not overpowered by the sesame and soy, and my guests loved it. I'm sure I will make this again and again. (served with grilled asparagus and finished with a salad of edible flowers, this was a light and tasty meal)

Most Helpful Critical Review
Jan 25, 2004

Quick, easy and tasty. Having purchased a nice piece of swordfish, I needed a recipe that was easy and contained simple ingredients that I had on hand. This one fit the bill and we enjoyed it very much.


18 Ratings

Jan 25, 2004

The swordfish turned out excellent, but the sauce was not appealing at all. It was gross looking, had very little flavor, and had poor consistency. My suggestion is to use the marinade, but don't bother making the sauce with it.

Mar 24, 2004

Very easy recipe. I broiled fish in oven for 6-7 minutes each side. Thicker slices were very nice and moist, while thinner pieces a little overdone. My sauce thickened so quickly, I had to add water several times. I used regular soya sauce, and it was a touch strong, will use less or light soya sauce next time. I also used dry ginger powder, and didn't taste much of it in the sauce.

Jun 18, 2011

I was very excited about this recipe but I think it needs a few tweaks to really work. Made it exactly as written. The marinade needed salt & pepper and was a little bland on the fish. I really didn't understand the cornstarch in the glaze. It thickened it to a gravy like consistency and the orange & ginger really got buried. I would have used butter instead of the cornstarch mixture.

Mar 22, 2010

Fantastic glaze! We used it on some fresh Mahi Mahi and it was wonderful!

Dec 21, 2009

Recipe was a success. Definitely recommend light soy sauce if you don't want the sauce to be too salty. Otherwise, everything was great! We stir-fryed some veggies and ate the whole thing over rice.

Mar 19, 2008

A dish that made my eight year old fall in luv with Salmon! A new favorite, for sure!


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  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 280 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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