Grilled teriyaki swordfish
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | Fresh swordfish steaks | |
½ | cup | Light soy sauce |
¼ | cup | Pineapple juice (no sugar added) |
¼ | cup | Sherry |
1 | tablespoon | Brown sugar |
½ | teaspoon | Ground ginger |
1 | Clove garlic minced or pressed | |
2 | teaspoons | Lemon juice |
Directions
In a non-reactive bowl, combine the soy sauce, pineapple juice, sherry, brown sugar, ginger and lemon juice. Place in heavy plastic bag with swordfish steaks and refrigerate for 1 to 2 hours, turning bag occasionally to thoroughly marinate all surfaces of the fish.
Remove swordfish from bag and grill over high heat, 4-5 minutes on each side, turning once. Be careful not to overcook swordfish; it dries out quickly (fish is done when flesh is opaque and flakes easily with fork). Serve with lightly grilled slices of pineapple and baked sweet potatoes.
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