Grilled Japanese Swordfish
Ready In: 22 mins
Serves: 4
Ingredients
- 4 (8 ounce) swordfish steaks
- 1⁄2 cup tamari or 1⁄2 cup soy sauce
- 1⁄2 cup water
- 1 tablespoon sherry wine or 1 tablespoon rice wine
- 1 tablespoon ginger, grated
- 1⁄2 cup scallion, minced
- 2 cloves garlic, minced (or more)
- 2 teaspoons sesame oil
- 2 teaspoons cider vinegar
- 2 teaspoons sugar
Directions
- Whisk all ingredients together except swordfish.
- Place in a plastic bag, add swordfish and refrigerate at least 5 hours.
- Grill on a hot BBQ until just cooked, 5 minutes or less per side.
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