Ingredients
6
6 servings
- •0.75 cup teriyaki sauce
- •0.66666698455811 cup dry sherry
- •4 teaspoons minced garlic
- •2 teaspoons minced fresh ginger root
- •1 teaspoon sesame oil
- •6 (6 ounce) swordfish steaks
Instructions
- In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
- Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
- Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!
Nutritional Facts
Per 6 servings
- Calories: 271
- Carbohydrate: 10g
- Fat: 8g
- Fiber: 0g
- Protein: 36g
- Sugar: 5g
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