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Grilled Teriyaki Swordfish

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.




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