Grilled Japanese Swordfish

Serves 4


4 (8 ounce) swordfish steaks

1/2 cup tamari or 1/2 cup soy sauce

1/2 cup water

1 Tbsp. sherry wine or 1 tablespoon rice wine

1 Tbsp. ginger, grated

1/2 cup scallions, minced

2 cloves garlic, minced

2 tsp. sesame oil

2 tsp. cider vinegar

2 tsp. sugar

Method of Preparation:

1. Whisk all ingredients together except swordfish.

2. Place marinade in a plastic bag, reserving and setting aside 4 tablespoons. Add swordfish to the bag and refrigerate at least 5 hours.

3. Remove fish from marinade and grill on a medium high heat grill until just cooked, 5 minutes or less per side.

4. Arrange on a platter and drizzle with the reserved marinade.