Grilled Swordfish with Pineapple Ginger Marinade
Ingredients
- ¼ cup pineapple juice
- 2 tbsp rice wine vinegar
- 1 tsp soy sauce reduced salt
- 1 tsp fresh ginger grated
- 2 tsp vegetable oil
- 1 tsp garlic minced
- 1 to 1 ⅓ pound Swordfish steaks (can substitute Tuna steaks if desired!)
- green onions, diagonally sliced (optional)
Instructions
- Combine pineapple juice, vinegar, soy sauce, ginger, oil, and garlic in a small bowl. Mix well.
- Arrange Swordfish in a glass or ceramic baking dish. Pour half of the marinade over the fish, reserving the other half for basting later. Marinate in refrigerator, covered, for at least 30 minutes.
- Drain fish & discard marinade.
- Place fish on an oiled grill, 4 to 5 inches from hot coals. Barbecue 6 minutes per inch of fish (measured at its thickest point), basting frequently. Turn fish halfway through cooking time. Swordfish should be pink in the center when removed from heat.
- Garnish with green onions, if desired.