Grilled Teriyaki Swordfish

Grilled Teriyaki Swordfish

Yield: 6 Servings

4 fresh swordfish steaks

1/2 c light soy sauce

1/4 c pineapple juice (no sugar

-added)

1/4 c sherry

1 T brown sugar

1/2 t ginger,Ground

1 clove garlic or,Minced

-pressed

2 t 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.