Grilled Teriyaki Swordfish

Course : Grilling
Serves: 6
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Ingredients:

4 fillets fresh swordfish steaks
1/2 cup light soy sauce
1/4 cup pineapple juice -- (no sugar added)
1/4 cup sherry
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1 clove garlic minced or pressed
2 teaspoons lemon juice
 

Preparation / Directions:

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.


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