Swordfish Broil

Meaty, healthy swordfish cubes, with a hint of Asian spices, will surely impress even the most ardent “meat and potatoes” fan. Serve this dish with a side of plain egg noodles tossed with a little butter, salt, and fresh-ground black pepper. And don’t forget plenty of fresh lemon wedges.

Course lunch, Main Course, special occasion

Cuisine American, Canadian, Chinese, firehouse, Japanese

Keyword broiled, easy, firefighter, firehouse, fish, spicy

Author Firehouse Cooking

Cost $$$

Ingredients

2 pounds swordfish steaks
2 tablespoons lemon juice
1/2 cup soy sauce
1/2 teaspoon ground ginger
1 large clove garlic minced
1 teaspoon sugar

Instructions

Rinse the fish and cut into large 11⁄2-inch cubes, place in a large bowl.
In a small bowl, combine all remaining ingredients.
Mix well, and pour over the fish.
Cover and refrigerate 4–6 hours.
Baste occasionally while refrigerating.
Broil fish 4-inches from the heat for 10 minutes, or until the fish is fully cooked and flakes easily.
While broiling, turn the pieces to brown on all sides, and baste with the remaining marinade.
Serve immediately with fresh lemon wedges.