Gingery Grilled Swordfish Steaks Recipe
Ingredients
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1 tablespoon dry sherry or water
2 teaspoons reduced sodium soy sauce
2 cloves garlic, minced
2 teaspoons minced fresh ginger or 1/4 teaspoon ground ginger
1 teaspoon grated lemon rind
1/4 teaspoon black pepper
4 swordfish, tuna, or shark steaks
Nonstick cooking spray
Directions
Combine the olive oil, lemon juice, sherry, soy sauce, garlic, ginger, lemon rind, and pepper and set aside.
Lay the swordfish steaks in a shallow baking pan just large enough to hold them, pour on the marinade, and turn the steaks to coat well.
Cover and refrigerate for 2 hours.
Lightly coat a heavy 12 inch skillet with the cooking spray and set over moderately high heat for 30 seconds.
Add the swordfish steaks and cook, uncovered, for 3 minutes on each side or until springy firm.
Transfer the swordfish to a heated platter and serve.
Lay the swordfish steaks in a shallow baking pan just large enough to hold them, pour on the marinade, and turn the steaks to coat well.
Cover and refrigerate for 2 hours.
Lightly coat a heavy 12 inch skillet with the cooking spray and set over moderately high heat for 30 seconds.
Add the swordfish steaks and cook, uncovered, for 3 minutes on each side or until springy firm.
Transfer the swordfish to a heated platter and serve.
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