Grilled Teriyaki Swordfish

Title:
Grilled Teriyaki Swordfish

Yield:
6 Servings

Categories:
Japanese,
Seafood




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






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini