Grilled teriyaki swordfish
Yield: 6 Servings
Ingredients:
- 4 Fresh swordfish steaks
- 1/2 c Light soy sauce
- 1/4 c Pineapple juice (no sugar -added)
- 1/4 c Sherry
- 1 tb Brown sugar
- 1/2 ts Ground ginger
- 1 Clove garlic minced or -pressed
- 2 ts Lemon juice
Instructions:
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.
