Sesame Teriyaki Swordfish
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Sesame Teriyaki Swordfish
Sesame Teriyaki Swordfish
4 swordfish steaks
4 tsp. black and white sesame seeds, divided
2 tbsp. butter
1/2 cup Kikkoman Teriyaki Baste and Glaze
1/4 cup orange juice
2 tbsp. fresh lime juice
2 green onions sliced (dark green part only)
Hot cooked rice

Prep: 5 minutes, Cook: 10 minutes, Serves: 4

1. Rinse fish and pat dry. Sprinkle 1 tsp. sesame seeds on each steak.

2. Melt butter in a large skillet. Add fish and cook over medium-high heat for 3 to 4 minutes per side or until golden brown.

3. Combine teriyaki sauce, orange juice and lime juice in a small bowl; pour over fish. Reduce heat and cook for several minutes more or until fish reaches an internal temperature of 150°F and flakes easily when tested with a fork.

4. Remove to a platter and sprinkle with green onions. Serve over hot cooked rice.

Nutritional Information:
452 calories, 32 g protein, 12 g fat, 51 g carbohydrate, 2 g fiber, 69 mg cholesterol, 937 mg sodium