Reviewed: 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.

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Reviewer:

Doug Matthews

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Cooking Level: Expert

Home Town: Princeton, New Jersey, USA

Living In: Mendham, New Jersey, USA

Reviewed: Mar. 30, 2011

This was delicious! A very nice change from the run of the mill swordfish. I broiled the swordfish in the house, and it was perfect! My husband said this recipe is a "keeper"! I agree!

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Reviewer:

LITTLEBEAR03

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Southington, Connecticut, USA

Reviewed: Oct. 14, 2010

i felt that the orange taste wasn't very strong but it could have been the oranges I squeezed weren't sweet enough. It mostly tasted of ginger but was still good. I liked this recipe but I think with how expensive swordfish is I might try something different next time.

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Reviewer:

Domestic Deviant

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 19, 2010

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

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4 users found this review helpful

Reviewer:

geekychrissy

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Clearwater, Florida, USA

Reviewed: Dec. 20, 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.

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4 users found this review helpful

Reviewer:

julie

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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3 users found this review helpful

Reviewer:

calarcorhonda

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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4 users found this review helpful

Reviewer:

Kymbra

Cooking Level: Intermediate

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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6 users found this review helpful

Reviewer:

Jenneviere

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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Reviewer:

KMH2

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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9 users found this review helpful