Gingery Grilled Swordfish Steaks
|Olive oil/Vegetable oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dry sherry/Water||1 Tablespoon|
|Reduced sodium soy sauce||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Minced fresh ginger/1/4 teaspoon ground ginger||2 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Swordfish steaks/Tuna/shark steaks||4|
|Non stick cooking spray||1|
Combine the olive oil, lemon juice, sherry, soy sauce, garlic, ginger, lemon rind, and pepper and set aside.
Lay the swordfish steaks in a shallow baking pan just large enough to hold them, pour on the marinade, and turn the steaks to coat well.
Cover and refrigerate for 2 hours.
Lightly coat a heavy 12 inch skillet with the cooking spray and set over moderately high heat for 30 seconds.
Add the swordfish steaks and cook, uncovered, for 3 minutes on each side or until springy firm.
Transfer the swordfish to a heated platter and serve.