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Soy-Ginger Grilled Swordfish Recipe

Photo by: Taste of Home

This is one of my family's favorite recipes and also delicious with tuna or halibut steaks. I like to use concentrated frozen orange juice for a richer flavor. Marcy Hall - Visalia, California.

This recipe is:

Healthy

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4 Servings
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1 tablespoon ketchup
1 teaspoon minced fresh gingerroot
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 teaspoon Crisco® Pure Olive Oil
2 garlic cloves, minced
1-1/4 pounds swordfish steak

Directions

In small bowl, combine the orange juice, soy sauce, parsley, lemon juice, ketchup, ginger, oregano and pepper. Set aside 2 tablespoons mixture for basting.
Stir oil and garlic into remaining mixture. Place in a large resealable plastic bag; add the fish. Seal bag and turn to coat; refrigerate for 30 minutes.
Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill, covered, over high heat for 3-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved orange juice mixture. Yield: 4 servings.

Nutrition Facts: 4 ounces cooked fish equals 178 calories, 6 g fat (2 g saturated fat), 52 mg cholesterol, 328 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein. Diabetic Exchange: 4 lean meat.

Soy-Ginger Grilled Swordfish published in Healthy Cooking June/July 2008, p21