4 fresh swordfish steaks
1/2 cup light soy sauce
1/4 cup pineapple juice -- (no sugar
- added)
1/4 cup sherry
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1 clove garlic minced or
- pressed
2 teaspoons 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.
