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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.

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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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