| JAPANESE BARBECUE SWORDFISH STEAKS |
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Makes 4 servings1/4 cup Crisco Pure Canola Oil 1/2 cup chopped onion 2 tablespoons minced garlic 1 tablespoon minced ginger 1 cup teriyaki sauce 1/2 cup honey 4 (6 ounce) center cut swordfish steaks wasabi In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add the onion, garlic, and ginger. Sauté about 3 minutes, until translucent. Add the teriyaki sauce and honey and bring to a boil, stirring constantly. Simmer about 2 minutes. Allow to cool to room temperature. Place the swordfish steaks in a baking pan and pour the barbecue sauce over them. Place in the refrigerator and marinate 2 to 3 hours, turning 1 or 2 times. Grill the swordfish steaks over high heat until almost half done. Brush with the marinade. Turn over and finish cooking. Serve with wasabi on the side. Enjoy! |
