
Send a Meal BlogMonday, 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.
Servings: 4
Prep Time: 10 mins
ingredients
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
Comments:
|