GRILLED TERIYAKI SWORDFISH
Ingredients
- ¼ cup sherry
- 1 tablespoons brown sugar
- ½ teaspoon ground ginger
- 1 clove garlic, minced or pressed
- 2 teaspoons lemon juice
Directions
- 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 no 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.
