Swordfish Teriyaki
When you're looking for a little sweet with your fish, this recipe is sure to please.
Servings: 2 servings
Ingredients
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegetable or canola oil (can also use avocado)
- 1 tablespoon dry sherry
- 1 tablespoon grated fresh ginger
- 2 teaspoons brown sugar
- 1 medium garlic clove, minced
- ¼ teaspoon hot chili oil
- Two 8-ounce swordfish steaks, rinsed and patted dry
- lemon wedges, for serving
Instructions
- In a small bowl, stir together the soy sauce, olive oil, sherry, ginger, brown sugar, garlic and chili oil to make the marinade.
- Place the swordfish in a glass pan and pour the marinade over it. Marinate in the refrigerator for up to 30 minutes.
- Preheat the oven to 450°F.
- Remove the fish from the marinade and place on a rack in a baking pan or on a broiling pan. Bake for about 7 to 10 minutes, or until done. Meanwhile, you can boil the remaining marinade in a small pan. Serve with drizzled with some of the cooked marinade and lemon wedges.
Nutrition
Serving: 1serving | Calories: 428kcal | Carbohydrates: 6g | Protein: 46g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 762mg | Potassium: 1036mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg