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Monday, July 15 2013

Tuna, salmon, snapper, and swordfish are best for the grill--their firm flesh holds together over the grate. Add an Asian flair when you add a teriyaki, honey, ginger, and garlic marinade.

 

 

Recipe from 
Servings: 4
Prep Time: 10 mins
 
 
 
 
ingredients
 
  •  
    2    tablespoons   reduced-sodium teriyaki sauce
  •  
    1    tablespoon   honey
  •  
    1    tablespoon   rice vinegar
  •  
    1    tablespoon   chopped fresh ginger
  •  
    1    tablespoon   canola oil
  •  
    2      garlic, chopped
  •  
    4      swordfish steaks, 3/4 inch thick, about 6 ounces each
  •  
    6      scallions, ends trimmed
  •  
    1      lemon, sliced, for garnish
 
directions
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.
 
 
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Grill swordfish for 5 minutes. Baste with some of the remaining marinade, turn and grill for an additional 4 to 5 minutes or until cooked through. Brush scallions with marinade and place on the grill for the last 4 minutes of cooking time. Remove fish and scallions to a platter and cover with foil to keep warm.
 
 
To serve, boil remaining marinade in a small saucepan. Drizzle over the fish. Garnish with lemon slices.
 
 

 
nutrition information
Per Serving: cal. (kcal) 273, Fat, total (g) 10, chol. (mg) 66, sat. fat (g) 2, carb. (g) 9, fiber (g) 1, pro. (g) 35, sodium (mg) 317, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:55 am   |  Permalink   |  0 Comments  |  Email
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