Asian Swordfish Steaks
|Swordfish/Halibut steak||1 Pound (Fresh / Frozen)|
|Unsweetened pineapple juice/Orange juice||1⁄4 Cup (4 tbs)|
|Finely chopped green onion||2 Tablespoon|
|Cooking oil||1 Tablespoon|
|Reduced sodium soy sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Grated ginger root||1⁄2 Teaspoon|
Thaw fish steaks, if frozen.
Cut into 4 serving-size portions.
For marinade, in a shallow dish combine pineapple or orange juice, green onion, oil, soy sauce, garlic, and grated gingerroot.
Add fish steaks; turn to coat.
Cover and marinate in the refrigerator for 4 to 6 hours, turning fish occasionally.
Drain fish, reserving marinade.
Measure thickness of fish.
Spray unheated rack of a broiler pan with nonstick coating.
Place fish on the rack.
Broil 4 inches from the heat till fish just flakes with a fork, brushing occasionally with reserved marinade.
Allow 4 to 6 minutes for each 1/2-inch thickness of fish.