4 Fresh swordfish steaks
1/2 c Light soy sauce
1/4 c Pineapple juice (no sugar
-added)
1/4 c Sherry
1 tb Brown sugar
1/2 ts Ground ginger
1 Clove garlic minced or
-pressed
2 ts 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.
