GRILLED TERIYAKI SWORDFISH

GRILLED TERIYAKI SWORDFISH image

Categories Fish

Number Of Ingredients 9

2 tbls reduced-sodium teriyaki sauce
1 tbls honey
1 tbls rice vinegar
1 tbls chopped fresh ginger
1 tbls canola oil
2 cloves garlic, chopped
4 swordfish steaks, 3/4 in thick, about 6 oz. each
6 scallions, ends trimmed
1 lemon, sliced, for garnish

Steps:

1. 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. 2. Heat grill to medium-high, 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 additionaly 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 polatter and cover with foil to keep warm. 3. To serve, boil remaining marinade in a small saucepan. Drizzle over the fish and garnish with lemon slices. Per Serving: 273 calories, 10g fat, 35g protein, 9g carbohydrate, 1g fiber, 317mg sodium, 66mg cholesterol