Teriyaki Swordfish Skewers with Ginger Tomato Salad
Teriyaki Swordfish Skewers with Ginger Tomato Salad. Asian flared grilled skewers with a super saucy, a little sticky, and definitely gingery teriyaki sauce. Topped with a tomato, avocado, cucumber salad coated in a gingery, honey, soy sauce dressing. Sprinkled with scallions and fresh basil. Served alongside a Wasabi Crema. These skewers are super fun for hot July nights especially with the teriyaki sauce…because I’ve said it before but you can never have too much sticky teriyaki sauce, am I right?!
I love a good skewer recipe for grilling in the summer. And lately I have been super into teriyaki sauce whether it be on my fish, chicken, shrimp…you name it. Since I tend to think BBQ sauce on skewers, I thought why not change things up and do a grilled teriyaki fish skewer. And one of our favorite fishes to put on a skewer and on the grill is swordfish.
Swordfish is the perfect white fish for a skewer because it’s firm rather than flaky, so it stays super well on a skewer stick rather than falling apart the second you put it together. We usually do them with a pretty simple lemon juice, white wine, and olive oil marinate or even a little BBQ sauce, but the teriyaki sauce seemed like the right opportunity to change things up a bit.
We also had a ton of fresh cherry tomatoes leftover from the weekend, so we thought we would throw together a tomato salad. But to keep the Asian theme going we did a gingery, honey, soy sauce dressing and added some avocado and cucumber. And on the side we did a simple but delicious spicy wasabi mayo for dipping. Because you can never have enough sauce in my opinion, so don’t just stop at the teriyaki sauce…add that extra Crema sauce to dip.
I can’t believe it’s already Tuesday. The long holiday weekend is definitely throwing me off, but I am not complaining because we are already one day closer to the weekend!! Cheers to that!!
Ingredients
1/3 cup soy sauce
1/2 cup orange juice
1/4 cup water
1/3 cup brown sugar
1 teaspoon rice vinegar
1 garlic clove; minced
1 inch piece ginger; grated
2 tablespoons corn starch; mixed with 1/4 cup water
1 1/2 pounds swordfish; cubed
For the Tomato Salad
1 1/2 cups cherry tomatoes; halved
1 cucumber; chopped
1 avocado; diced
1 inch piece ginger; grated
juice of 1/2 lime
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons olive oil
2 scallions; sliced
fresh basil leaves for topping
For the Wasabi Crema
3/4 cup mayonnaise
1 tablespoon or more wasabi powder
juice of 1/2 lime
Directions
Make the teriyaki sauce. In a small saucepan, add the soy sauce, orange juice, water, brown sugar, rice vinegar, garlic, and ginger. Heat for about 5 minutes. Add the corn starch and water. Cook for another 2 - 3 minutes until thickened. Remove from heat and let cool.
Add the swordfish to a baking dish. Coat with the teriyaki sauce and let marinate for 1 hour. Thread 4 - 5 pieces of swordfish on each skewer stick. Grill over medium heat until charred.
Make the tomato salad. In a medium bowl, mix the tomatoes, cucumbers, and avocado. In a shaker, mix the ginger, lime juice, soy sauce, and honey. Shake vigorously. Pour the dressing over the salad.
Make the Wasabi Crema. In a small bowl, mix the mayonnaise, wasabi powder, and lime juice.
Serve swordfish skewers topped with tomato salad, scallions, and basil and alongside Wasabi Crema.
