Teriyaki Grilled Swordfish
- 2 teaspoon(s) ginger root-finely grated
- 1 clove(s) garlic-crushed
- 1 tablespoon(s) sugar
- ½ cup(s) medium-dry sherry
- 2/3 cup(s) soy sauce
- 2 pound(s) swordfish steaks, 2-4 pieces, at least ¾ inch thick
In small saucepan combine soy sauce, sherry, sugar, garlic, and ginger. Bring to a boil over moderate heat. Then strain into a shallow glass or enamel pan. (If desired, reserve some marinade to use as a dipping sauce later). Pour marinade over fish steaks for 30 minutes, turning several times. Co...