Post by chromedome on Sept 27, 2002 12:56:59 GMT -6
Grilled Teriyaki Swordfish Yield: 6 servings
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.
Last Edit: Sept 29, 2002 15:20:33 GMT -6 by NancyRogers