Seared swordfish steaks

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 \N Swordfish steaks; (or other white fish
\N \N ; steaks such as
\N \N ; halibut or sea
\N \N ; bass), 3/4 to
\N \N ; 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.

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