Teriyaki Marinated Swordfish Steak

Cuisine, July/August 1981

30 minutes — 8 Servings

Ingredients

1 1⁄3	cup	light soy sauce
2⁄3	cup	medium dry sherry
2	tablespoon	sugar
4	teaspoon	fresh gingerroot (pared and grated)
2	clove	garlic (crushed to a paste)
1		swordfish steak (3 to 4 pounds – cut 1-1/4 to 1-1/2 inches thick)

Instructions

Heat soy sauce, sherry, sugar, gingerroot, and garlic in small saucepan over medium heat to boiling. Strain liquid into shallow glass baking dish large enough to hold swordfish; discard solids.

Place swordfish steak in soy marinade. Marinate, covered, in refrigerator, turning occasionally, 2 hours.

Prepare hot coals for grill, or preheat gas grill.

Remove swordfish from marinade; reserve marinade. Place fish in oiled preheated square hinged grill basket. Grill 4 inches above coals, basting frequently with reserved marinade, turning fish once, until center is just opaque and outside is slightly charred, 5 to 8 minutes on each side. Serve immediately.

Notes

Preparation time does not include marinating.