Recipe#24997

Title: Grilled Teriyaki Swordfish

From:arlenes@holly.ColoState.EDU
Date: Mon, 22 Apr 1996 23:04:30 -7 

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.