Grilled Teriyaki Swordfish
tammy ostrander
ingredients
- 2 tbsp. teriyaki sauce
- 1 tbsp. honey
- 1 tbsp. rice-vinegar
- 1 tbsp. chopped fresh ginger
- 1 tbsp. canola oil
- 1 tsp. garlic
- 4 swordfish steaks, 1/4" thick
- 6 scallions, ends trimmed
- 1 lemon, sliced for garnish
directions
- 1
In large resealable plastic bag, combine teriyaki sauce, honey, vinegar, ginger, canola oil and garlic. Add swordfish, close bag and shake to coat fish completely. Place on a plate and refrigerate for 1 hour.
- 2
Heat gas grill to medium-high. Lightly coat grill with nonstick cooking spray. Grill swordfish for 5 minutes. Baste with some of the remaining marinade, turn and grill for an additional 4-5 minutes or until cooked through. Brush scallions with marinade and place on grill for last 4 minutes of cooking.
- 3
Boil remaining marinade and drizzle over fish and scallions.
Source: tammy
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