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1 Preheat outdoor grill for medium heat. 2  Marinate swordfish in teriyaki sauce for 5 minutes per side.  Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve.
Place the swordfish in its packaging in a large bowl or baking dish. If the packaging isn't waterproof, place the swordfish in a zip-top plastic bag before placing it in the bowl. Fill the bowl with cold water. Let the swordfish sit in the cold water until it is thawed, about one to two hours.