Swordfish Teriyaki

Swordfish Teriyaki

Swordfish Teriyaki

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Pressure Cooking Time 3 minutes
Total Time 3 minutes
Course Main Course
Cuisine Japanese
Diet Low Calorie
Servings 4
Calories 411 kcal


  • pounds swordfish (or tuna steaks) cut into 1½-inch cubes
  • 10 scallions chopped
  • 2 tablespoons oil

For the Teriyaki Sauce:

  • ½ cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons dry sherry
  • 1 tablespoon rice wine or other white wine
  • teaspoons fresh ginger grated
  • 2 cloves garlic minced
  • 1 tablespoon sesame oil
  • 1 tablespoon hoisin sauce


  • In a large bowl, mix the Teriyaki Sauce ingredients.
  • In a bowl large enough to hold the fish, add the fish, scallions, and half of the marinade and refrigerate for 30 minutes. Remove from the marinade and drain well.
  • Use the SAUTÉ function to sauté the scallions in 2 tablespoons of oil. Remove to a plate or bowl and keep warm.
  • Add the fish to the cooker and sear on all sides. Turn off the SAUTÉ setting.
  • Add the reserved scallions and marinade to the cooker. Close and lock the lid, turn the regulator knob to the PRESSURE position, and pressure cook on HIGH for 3 minutes.
  • When done, release the pressure and open the cooker. Serve immediately with scalions or seasame seeds as garnish if desired.


Calories: 411kcalCarbohydrates: 13gProtein: 37gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 112mgSodium: 1828mgPotassium: 876mgFiber: 1gSugar: 8gVitamin A: 504IUVitamin C: 6mgCalcium: 41mgIron: 2mg
Food Group Seafood
Keyword Easy, Healthy, Quick
Cooking Method Pressure Cooking
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