| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Japanese |
Japanese, Seafood |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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