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...

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