astray recipes: Seared swordfish steaks

Categories: Infood02
Yield: 1 servings

Measure	Ingredient
¾ cup	Teriyaki Marinade and Sauce
2 tablespoons	Sliced green onions and tops
1 tablespoon	Balsamic vinegar
2 teaspoons	Grated fresh gingerroot
4	Swordfish steaks; (or other white fish
	; steaks such as
	; halibut or sea
	; bass), 3/4 to
	; 1-inch thick

Combine teriyaki marinade and sauce, green onion, vinegar and ginger; remove ¼ cup and reserve. Pour remaining teriyaki mixture over fish in large plastic food storage bag. Press air out of bag; close top securely.

Turn bag over several times to coat fish well. Let stand 30 minutes, turning bag over occasionally. Remove fish from marinade; discard marinade.

Cook fish on grill 4 to 5-inches from hot coals 4 to 5 minutes on each side, or until fish flakes easily with fork, brushing occasionally with reserved 1/4cup teriyaki sauce mixture.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 826 Calories (kcal); 27g Total Fat; (31% calories from fat); 135g Protein; 1g Carbohydrate; 265mg Cholesterol; 613mg Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW #INE209 Converted by MM_Buster v2.0n.

seared swordfish steaks