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Categories:Viewed: 104 - Published at: 3 years ago
Ingredients
- 16 ounces swordfish steaks
- 3 tablespoons rice or 3 tablespoons white wine vinegar
- 1/2 cup tamari or 1/2 cup light soy sauce
- 1/2 teaspoon fresh gingerroot, grated
- 1 tablespoon dark sugar
- 1 garlic clove, chopped
- 1 teaspoon red chili pepper
Method
- Combine vinegar, soy sauce, gingerroot, sugar, garlic, chili; pour over fish steaks; cover and refrigerate for 30 minutes.
- Spray grill rack with cooking spray. Heat grill to 380°F Save the marinade; Place fish on grill and cook, skin side down, for 7 minutes, turning once and grilling 3 more minutes, or until fish flakes with fork.
- Place marinade in saucepan and bring to boil.
- When fish is ready, use marinade for dipping sauce.
