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Seared Swordfish Steaks

3/4 c Teriyaki Marinade and Sauce
2 tb Sliced green onions and tops
1 tb Balsamic vinegar
2 ts Grated fresh gingerroot
4 Swordfish steaks; (or other white fish steaks such as halibut or sea bass), 3/4 to 1-inch thick

Combine teriyaki marinade and sauce, green onion, vinegar and ginger; remove 1/4 cup and reserve. Pour remaining teriyaki mixture over fish in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish well. Let stand 30 minutes, turning bag over occasionally. Remove fish from marinade; discard marinade. Cook fish on grill 4 to 5-inches from hot coals 4 to 5 minutes on each side, or until fish flakes easily with fork, brushing occasionally with reserved 1/4cup teriyaki sauce mixture.

Yield: 4 servings

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