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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.













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