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4 Swordfish, Steaks
½ cup Soy Sauce
4 tablespoon Pineapple Juice
4 tablespoon Sherry
1 tablespoon Sugar, Brown
½ teaspoon Ginger, Ground
1 Garlic Clove, Minced
2 teaspoon Lemon Juice
In a glass bowl, combine soy sauce, pineapple juice, sherry, brown sugar, ginger and lemon juice. Place in heavy plastic bag with swordfish steaks and refrigerate 2 hours, turning bag occasionally. Remove swordfish from bag and grill over high heat,5 minutes on each side, turning once. Serve with lightly grilled slices of pineapple and baked sweet potatoes.
½ cup Soy Sauce
4 tablespoon Pineapple Juice
4 tablespoon Sherry
1 tablespoon Sugar, Brown
½ teaspoon Ginger, Ground
1 Garlic Clove, Minced
2 teaspoon Lemon Juice
In a glass bowl, combine soy sauce, pineapple juice, sherry, brown sugar, ginger and lemon juice. Place in heavy plastic bag with swordfish steaks and refrigerate 2 hours, turning bag occasionally. Remove swordfish from bag and grill over high heat,5 minutes on each side, turning once. Serve with lightly grilled slices of pineapple and baked sweet potatoes.
