Grilled teriyaki swordfish

Yield: 6 servings

Measure Ingredient
4 \N 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 \N Clove garlic minced or pressed
2 teaspoons Lemon juice

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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