Asian Swordfish Steaks Recipe
Ingredients
| Swordfish | 1 pound, frozen | |
| 1/4 cup unsweetened pineapple or orange juice | ||
| Green onion | 2 Tablespoon, finley chopped | |
| Cooking oil | 1 Tablespoon | |
| 1 tablespoon reduced-sodium soy sauce | ||
| Garlic | 1 Clove (5gm), minced | |
| Ginger root | 1/2 Teaspoon, grated | |
| Nonstick spray coating | ||
Directions
Thaw fish steaks, if frozen.
Cut into 4 serving-size portions.
For marinade, in a shallow dish combine pineapple or orange juice, green onion, oil, soy sauce, garlic, and grated gingerroot.
Add fish steaks; turn to coat.
Cover and marinate in the refrigerator for 4 to 6 hours, turning fish occasionally.
Drain fish, reserving marinade.
Measure thickness of fish.
Spray unheated rack of a broiler pan with nonstick coating.
Place fish on the rack.
Broil 4 inches from the heat till fish just flakes with a fork, brushing occasionally with reserved marinade.
Allow 4 to 6 minutes for each 1/2-inch thickness of fish.
Cut into 4 serving-size portions.
For marinade, in a shallow dish combine pineapple or orange juice, green onion, oil, soy sauce, garlic, and grated gingerroot.
Add fish steaks; turn to coat.
Cover and marinate in the refrigerator for 4 to 6 hours, turning fish occasionally.
Drain fish, reserving marinade.
Measure thickness of fish.
Spray unheated rack of a broiler pan with nonstick coating.
Place fish on the rack.
Broil 4 inches from the heat till fish just flakes with a fork, brushing occasionally with reserved marinade.
Allow 4 to 6 minutes for each 1/2-inch thickness of fish.
Chef
