Grilled Teriyaki Swordfish

By carvalhohm

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

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

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 plate and refrigerate for 1 hour.

2. 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 remaining marinade, turn and grill for additional 4 to 5 minutes or until cooked through. Brush scallions with marinade and place on grill for last 4 minutes of cooking time. Remove fish and scallions to platter and cover with foil to keep warm.

3. To serve, boil remaining marinade in small saucepan. Drizzle over the fish. Garnish with lemon slices.