Reviewed: Dec. 7, 2008

I only cooked one Swordfish Steak with this glaze. It was wonderful. It was a nice change for me.

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calarcorhonda

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Reviewed: 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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Kymbra

Cooking Level: Intermediate

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Reviewed: 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)

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Jenneviere

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Reviewed: 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.

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KMH2

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Reviewed: Feb. 23, 2003

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.

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PMPRIDDY

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Reviewed: Feb. 26, 2002

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.

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