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Honey Mustard Swordfish

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  Swordfish steaks 16 Ounce (1 Inch Thick)
  Chablis/Dry white wine 1⁄4 Cup (4 tbs)
  Dijon mustard 2 Tablespoon
  Low sodium soy sauce 2 Tablespoon
  Honey 1 Tablespoon
  Curry powder 1⁄2 Teaspoon
  Vegetable cooking spray 1

Arrange steaks in a baking dish.
Combine wine and next 4 ingredients; pour over steaks.
Cover and marinate in refrigerator 1 hour.
Remove steaks from marinade, reserving 1/4 cup marinade.
Place reserved marinade in a small saucepan; bring to a boil.
Reduce heat, and simmer 5 minutes.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place steaks on rack; cook 15 minutes or until fish flakes easily when tested with a fork, turning once, and basting frequently with marinade.

Recipe Summary

Difficulty Level: 
Bit Difficult

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