lundi 12 janvier 2015

Grilled Teriyaki Swordfish

Yield: 6 Servings
4 fresh swordfish steaks
1/2 c light soy sauce
1/4 c pineapple juice (no sugar
1/4 c sherry
1 T brown sugar
1/2 t ginger,Ground
1 clove garlic or,Minced
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.

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