Swordfish Teriyaki
Patti and I reserve one night a week just for us: our date night. Most weeks we cook something special on our outdoor oven, and sometimes we prepare meals inside. We always eat on the patio, which feels like a little rainforest—wood stove, ambient lights, candles, lanterns and surround sound. We enjoy a glass of wine or a strawberry margarita made with frozen strawberries as ice, good food, music and sometimes a dance.
We get a lot of requests for fish recipes. Ken is a meat-and-potatoes guy, and swordfish works well because of its firm, meaty texture. Patti developed a teriyaki marinade with crushed pineapple that turned out healthy, simple and delicious. We served the fish with rice cooked in chicken broth and folded in extra crushed pineapple with a pinch of red pepper flakes for a touch of heat. The fish was cooked on a pre-soaked cedar plank for added flavor.
As a treat, we used a new Italian blend garlic wood pellet that added a subtle smoky garlic note. I smoked the pellets briefly before grilling and the aroma was excellent. These pellets are worth trying if you like a mild garlic smoke with seafood or meats.
Swordfish Teriyaki
Prep Time: 10 minutes
Cook Time: 20 minutes at 400°F (205°C)
Grill: Pacific Living Outdoor Oven
Pellets: Italian blend garlic pellets (optional)
Ingredients: Swordfish Teriyaki
- 4 swordfish steaks, 1″ thick (about ¼ lb. each)
- 1 cup crushed pineapple in juice
- 1 cup teriyaki marinade
- 1 tablespoon fresh garlic, minced
- ½ cup dry sherry (optional)
- Pre-soaked cedar plank for grilling
Directions: Swordfish Teriyaki
Combine the crushed pineapple (with juice), teriyaki marinade, minced garlic and sherry in a small bowl. Place the swordfish steaks in a resealable bag or container, pour the marinade over them, and refrigerate for a few hours to let the flavors meld. When ready to cook, remove the fish from the marinade and place the steaks on the soaked cedar plank.
Preheat your oven or outdoor oven to 400°F (205°C). Place the planked swordfish inside and cook for about 20 minutes, or until the internal temperature reaches 125°F (52°C) for a moist, flaky finish. Use an instant-read thermometer for an accurate check. Remove from the oven and let the fish rest briefly before serving.
Planked and in the Outdoor Oven
Planked and in the Outdoor OvenCooking Notes for an Outdoor Oven
If your outdoor oven has a smoke box, fill it with chips or pellets for added flavor. Pellet varieties offer different tastes and tend to produce less ash, so cleanup is easier. To start the oven, open the door so you can see and hear the burner light. Turn the control knob to high, hold it, and press the igniter. Once the burner lights, continue holding the knob for about 10 seconds to let the burner heat. Close the door and adjust the temperature as needed until the oven stabilizes at your target.
For planked dishes, position the plank on the middle shelf to avoid excessive direct heat from the bottom stone. The bottom stone in many outdoor ovens heats intensely, so use heavy cast iron or sturdy baking dishes if cooking directly above it. A pizza paddle or oven paddle is helpful for removing planked fish or other dishes safely.
Let’s Eat!
About Our Recipes
We test recipes on our patio, where we keep a lineup of grills and smokers. Our approach emphasizes healthy, low-fat grilling that works across pellet, gas, wood and charcoal setups. Most recipes translate well between different equipment types as long as you manage time and temperature correctly. While you can adapt some dishes for the indoor oven or slow cooker, cooking outdoors adds distinctive smoky flavors you won’t get inside.
A recipe is a guideline—feel free to adapt ingredients and techniques to suit your taste. Make it your own and enjoy the process.
Live your passion,
Ken & Patti