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Print Recipe

Seafood

Grilled Teriyaki Swordfish

About the Recipe

Ingredients

4 fresh swordfish steaks
½ cup light soy sauce
¼ cup pineapple juice (no sugar added)
¼ cup sherry
1 tablespoon brown sugar
½ teaspoon ground ginger
1 clove garlic minced or pressed
2 teaspoons lemon juice

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 frill 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.

Print Recipe