Grilled Teriyaki Swordfish


  • 4 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


  1. In a non-reactive bowl, combine the soy sauce, pineapple juice, sherry, brown sugar, ginger and lemon juice.
  2. 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.
  3. Remove swordfish from bag and frill over high heat, 4-5 minutes on each side, turning once.
  4. Be careful not to overcook swordfish; it dries out quickly (fish is done when flesh is opaque and flakes easily with fork.)
  5. Serve with lightly grilled slices of pineapple and baked sweet potatoes.