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Soy-Ginger Grilled Swordfish

Soy-Ginger Grilled Swordfish
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.
4 ServingsPrep: 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 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 fish. Seal bag and turn to coat;
  • refrigerate for 30 minutes.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill fish,
  • covered, over high heat or broil for 4 in. from the heat for 3-5
  • minutes on each side or until fish just turns opaque, basting
  • occasionally with reserved orange juice mixture. Yield: 4 servings.
© Taste of Home 2012

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Soy-Ginger Grilled Swordfish (continued)

Directions (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012