Asiatic-Style Swordfish

Allergies: Fish4 ServingsCalories: 361 per serving

Plate the swordfish over a bed of blanched asparagus, green peppers and soybean sprouts. Then, pour your deliciously made sauce over your hot ready-to-eat fish.


  • 1 1/2 lbs swordfish, steaks
  • 2 cups zucchini, sliced
  • 2 cups asparagus, blanched
  • 2 cups green peppers, cut into 1″ pieces
  • 2 cups soybean sprouts
  • 2 tsp ginger, fresh grated
  • 2 tbsp olive oil
  • 2 tbsp cider vinegar
  • 3 tbsp soy sauce
  • 1 tsp chinese five-spice
  • sea salt and pepper, to taste


  1. Mix zucchini and green peppers.
  2. Marinate in 1/2 of the olive oil with ginger and blanched asparagus in the refrigerator until ready to grill.
  3. Mix vinegar, soy sauce and five spice.
  4. Baste both sides of the fish with this sauce.
  5. In a non-stick pan, heat oil and brown fish for 5 minutes.
  6. Turn over.
  7. Add remaining sauce and salt and pepper to taste.
  8. Cook for another 5 minutes or until the fish is opaque and the sauce becomes like a syrup.
  9. Grill vegetables.
  10. TO PLATE: Pour sauce over the fish, serve with grilled vegetables and with sautéed sprouts.
Share this recipe