Title: Grilled Teriyaki Swordfish
Categories: Japanese Seafood
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.